Blueberry Banana Coffeecake
This comforting breakfast dish is perfect served with a warm cup of coffee or icy glass of milk!
Prep Time10 minutes mins
Cook Time25 minutes mins
Servings: 8
Author: Simply Happenstance
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter at room temperature
- 1/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 very ripe bananas peeled and mashed with a fork
- 1 cup blueberries {if using frozen thaw before using}
Preheat oven to 350 degrees. Grease your favorite coffeecake dish -- an 9 x 13 rectangular glass baking dish works well.
Sift the flour, baking soda and salt into a medium bowl and set aside.
Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside.
Cream the butter and sugar in a stand mixer fitted with the paddle attachment {or with a hand-held mixer} until light and fluffy. Gradually pour the egg mixture into the butter, while mixing, until incorporated. Add the bananas {the mixture will be lumpy}.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the blueberries and transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the coffeecake comes out clean, about 25-30 minutes.
You can also use this recipe to make blueberry banana muffins. Just adjust your cooking time! For me 17 minutes in the oven worked perfectly for a mid-day muffin snack! Also.... how about substituting the blueberries for chocolate chips? Mmmm! Endless possibilities!
Adapted from Food Network