Blueberry Banana Bread

Kick your banana bread up a notch with some sweet blueberries and a crunchy topping!  This recipe for Blueberry Banana Bread is made in only one-bowl, is super simple and will transform your ordinary banana bread into something amazingly delicious!

Sign up for my newsletter and never miss another recipe or post… sign up here!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

I’ve had three over-ripe bananas on my counter for at least a week.  Today was definitely the last day I could even possibly think about using them in a bread before they went completely black! I’ve made banana bread a million times before, so I wanted to do something a little different with this recipe. But… it’s Sunday afternoon (obviously it’s not Sunday still… but it was when I wrote this hah!) and I didn’t want a huge mess in my kitchen or a big baking project!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

So, I found a recipe by tablespoon that looked perfect! Only one mixing bowl (okay, two bowls cause you need one to melt the butter in… but only one mixing bowl) is needed for this recipe… which I think is my favorite part about this recipe.  Well, that and how delicious this bread is! The subtle hint of cinnamon paired with the bananas and the burst of flavor and juice from the blueberries… holy cow.

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

 

SO so so so good! I knew the blueberries would add a whole new level of flavor to the banana bread, but I had no idea I’d love it this much!

And don’t get me started on the topped.  Okay… maybe I will brag about it for a second.  This oatmeal, sugar, and flour topping adds a crunch that just puts this bread over the top delicious! I don’t know why I haven’t used something like this before on the top of a banana bread.  It’s so good!  I love too that because it was a thin layer of topping on top of the batter, that it doesn’t flake off when I cut the bread.  Nothing I hate more than slicing into a piece of bread and all the topping falls off!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

 

If you’re in need of a quick, easy and delicious way to use up the ripe bananas in your house… definitely give this bread a try!

Happy Baking!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

Blueberry Banana Bread
 
Prep time

Cook time

Total time

 

Serves: 1 loaf of bread

Ingredients
Bread
  • 3 ripe bananas, mashed with a fork
  • 1 tsp ground cinnamon
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 egg
  • ¼ cup unsalted butter, melted
  • 1 tsp baking soda
  • 1 Tbsp water
  • 2 cups all-purpose flour
  • 1 cup frozen or fresh blueberries (plus a few extra for the top)
Topping
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp all-purpose flour
  • 2 Tbsp dark brown sugar
  • ¼ cup quick oats

Instructions
  1. Preheat oven to 350 F degrees. Grease, flour and line with parchment paper a loaf pan.
  2. In a large bowl combine the mashed bananas, cinnamon, sugar, salt, egg and melted butter until completely incorporated.
  3. In a small bowl, mix together the water and baking soda and add it to the large bowl. Stir to combine.
  4. Add the flour and fold until all most completely incorporated.
  5. Add the blueberries and mix gently until evenly distributed.
  6. Spread the batter evenly in your prepared pan.
  7. In a small bowl, stir together all the topping ingredients until combined.
  8. Scoop small dollops of the topping across the top of the batter in the pan. Use the back of a fork to gently spread the topping evenly. NOTE: The topping will not completely cover the batter, but you don’t want any large holes.
  9. Press 5-6 blueberries into the batter on top. This is optional, but when it’s done baking, it will create a great presentation!
  10. Bake 50-60 minutes or until a toothpick comes out clean.
  11. Allow the bread to cool in the pan for 5-10 minutes before removing to to cool on a wire rack.
  12. Cut into slices and serve with coffee or tea.

Notes
Recipe originally from Table Spoon

Peanut Butter Banana Bread

Cinnamon infused banana bread swirled with peanut butter and topped with a crunchy streusel, this bread is the perfect treat for any brunch or afternoon party!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

This past weekend, my friend Margot hosted a 31 Bags party at her house.  I’ve never been to one of these parties and to be honest, I didn’t know what 31 bags were before she told me about having her party.  I looked over the catalog and they have a bag that could possibly hold my camera and my giant computer, so I’m excited!  (Turns out – the bag won’t fit my laptop, but I did order lots of other great stuff!)

I offered to bake some yummies for the party.   The party began at 11am, so Margot decided on  a yogurt & fruit bar as well as serving mini quiches for her guests.  We bothdecided a sliced sweet bread would go great with the breakfast/brunch theme!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

And… if you know anything about me, I can never make anything the same way twice (why waste an opportunity for another blog post with a new recipe – ha ha!), I need to come up with something delicious and new.

I started with my daughter’s recipe for banana bread.  It’s a classic and can be easily made with a variety of mix-ins or toppings.    I decided on a peanut butter, cream cheese swirl though out the bread and a crunch streusel topping.  This Peanut Butter Banana Bread will be perfect for the party!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

I’m also making an oatmeal cookie for a sweet, but still “brunchy” dessert.  At the time of writing this post, however, I had not decided what kind to make.  So if you see a link somewhere, it means I made it and posted the recipe.  If not, oh well! HA!

So, if you need a delicious, quick bread for a brunch or afternoon party… this bread is a perfect choice!

Enjoy!

PS… Here’s a cute picture of me and Margot not too long ago!  We ran the Pink up the Pace 5K with our babies in tow! So fun!

Pink up the Pace 5K - Grafenwöhr, Deutschland | JavaCupcake.com

Peanut Butter Banana Bread
 
Prep time

Total time

 

Serves: 1 loaf of bread

Ingredients
Banana Bread
  • 1 cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • 4 ripe small bananas
  • ¼ cup buttermilk
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Peanut Butter Swirl
  • ½ cup creamy peanut butter
  • 2oz cream cheese, room temperature
  • 2 Tbsp heavy cream or milk
Streusel Topping
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup sugar
  • ¼ cup unsalted butter, cold & cubed
  • ½ cup quick oats

Instructions
Banana Bread
  1. Preheat oven to 350 F degrees. Line a loaf pan with parchment paper then grease and flour it.
  2. In a small bowl, mash with a fork the bananas until chunky. Add the buttermilk, cinnamon, nutmeg and vanilla and stir until combined.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In the bowl of your stand mixer, cream the butter and sugar together for 1 minute.
  5. One at a time, add the eggs and scrape the sides of the bowl after each addition. Mix on high for 1 minute.
  6. Add the bananas and mix until just combined.
  7. In three parts, add the flour and mix until no more flour can be seen. Do not overmix!
Peanut Butter Swirl
  1. In a medium bowl, whip together with a hand mixer the cream cheese and peanut butter.
  2. Mix in the cream until smooth.
Streusel Topping
  1. In a medium bowl, combine all the ingredients.
  2. Using a pastry blender or a fork, work the ingredients until it’s a coarse meal texture.
Assembly & Baking
  1. Spread a third of the batter evenly onto the bottom of the prepared pan. Scoop tablespoon dollops of peanut butter mixture on top. Using a butter knife, swirl the peanut butter into the batter.
  2. Repeat this process two more times.
  3. Sprinkle streusel mixture evenly over the top of the batter. NOTE: You’ll only need about ⅔ of the topping. Save the rest for muffins or toss out.
  4. Bake on the center rack of your oven for 60 minutes or until a toothpick comes out clean. You may need less or more time depending on your oven.
  5. Remove from the oven and allow to cool in the pan for 10-15 minutes. Remove to a wire rack to cool completely or slice to serve warm with butter.

Dark Chocolate Banana Cupcakes

I’m super excited to share these Dark Chocolate Banana Cupcakes with you today!  Why, you may be asking?? Well… it’s because these cupcakes are a part of a guest post I wrote for Christi at Love from the Oven.

Dark Chocolate Banana Cupcakes by JavaCupcake.com

These cupcakes are a dark chocolate cake with banana chunks running through the cake… making it so moist.  The frosting is a dark chocolate frosting and instead of milk or cream, I use banana to moisten it.

Chocolate + Banana = YUM!

Make sure you check out the recipe and my entire guest post over at Love From the Oven!  Oh… and while you’re there, make sure to check out all the rest of the amazing treats that Christi comes up with!  She’s one of my biggest inspirations when it comes to blogging!

Frozen Nutter Butter Pie

Frozen Nutter Butter Pie by JavaCupcake.com

The temperature outside is INSANE hot here in Bavaria!  We went from downpours of rain and stormy weather straight to summer and 90+ F degree heat in a matter of 2 weeks.  Just skipped straight over Spring.  Bam! Heat! Ugh. So, my kids and I are staying inside with the outdoor shutters rolled shut and the fans blowing, desperately trying to stay cool!

But… it’s also the first day my husband is back at work after 3 1/2 weeks off and I want to get into the kitchen!  Can you see my dilemma here?  Hot weather + oven on = miserable house! Ack.

Frozen Nutter Butter Pie by JavaCupcake.com

Then I remembered that I just brought home two packages of Nutter Butter cookies (they were on clearance at the store) that I had been wanting to turn into something.  Aaaaaaannnnnd, I had a few bananas that needed to get eaten.  Yes!  A Frozen Nutter Butter Pie! No baking, no hot ovens… just a few ingredients and my family will be enjoying a cool treat for dessert tonight! Done and done.

This pie literally only took me 15 minutes to put together.  I think the longest part about it was crushing the cookies.  I’ve broken 3 food processors since I’ve lived here and decided I didn’t want to spend more money on an expensive one…. so I’m stuck with a one cup chopper.  Ugh.  So… 4 cookies at a time, I crushed and crushed the Nutter Butters until they were crumbs.   But whateves… it was totally worth the effort cause the crust on this pie is SO YUM!

Frozen Nutter Butter Pie by JavaCupcake.com

So if it’s hot where you are… make this pie! You and your family will LOVE IT!

Enjoy!

Frozen Nutter Butter Pie
 
Serves: 1 9in frozen pie

Ingredients
Nutter Butter Pie Crust
  • 24 Nutter Butter peanut butter cookies, finely crushed
  • 5 Tbsp unsalted butter, melted
  • 2 small bananas (or one very large), sliced
Peanut Butter Filling
  • 1 cup heavy cream (or milk)
  • ½ cup sugar
  • 1 cup creamy peanut butter (I used JIF)
  • 1 Tbsp vanilla extract
  • pinch of salt
  • 1 cup heavy whipping cream, chilled
  • 4 Nutter Butter cookies, finely crushed
  • Hot fudge sauce (garnish)
  • banana slices (garnish)

Instructions
Nutter Butter Pie Crust
  1. Get out a 9in glass pie plate.
  2. In your food processor (or by hand) crush 24 Nutter Butter cookies until they are a fine crumb.
  3. Move them to a medium bowl and pour over the melted butter. Stir together with a fork until all the cookie crumbs are wet with butter.
  4. Press the mixture evenly into the bottom and sides of the pie plate.
  5. Slice the banana and arrange them evenly on the bottom of the pie crust.
  6. Place crust in the freezer while you’re preparing the filling.
Peanut Butter Filling
  1. In a medium pot, combine the heavy cream and sugar over medium heat and whisk until all sugar has dissolved.
  2. Add the peanut butter, vanilla extract and salt. Whisk until the peanut butter has melted and the mixture is smooth.
  3. Pour the mixture into a large bowl to cool.
  4. While the peanut butter mixture is cooling, whip the heavy whipping cream in a chilled bowl with a chilled whisk attachment until stiff peaks form.
  5. Fold the whipped cream into the peanut butter mixture until completely combined. You may need to use a whisk for a few strokes at the end to fully incorporate the cream. Be careful not to overwhip and deflate the mixture.
  6. Pour mixture over the bananas into the prepared crust.
  7. Evenly sprinkle the 4 crushed Nutter Butter cookies over the filling, creating a mini crust on top.
  8. Freeze, uncovered, for 5-6 hours or until firm. Overnight is best.
  9. Serve chilled slices drizzled with hot fudge sauce and slices of banana.

Easy Banana Bread

I’ve had 5 super duper ripe bananas sitting on my counter for the last week just waiting for me to have time to use them in bread.  It’s finally Saturday and I have a few minutes to whip up a batch.

I wanted an easy recipe, one that didn’t require a mixer to cream butter and sugar, and one that would really bring out the banana flavor in the bread.  Sometimes banana bread tastes more like cinnamon and spices than it does banana.  I think I really got what I wanted from this recipe!

This bread is super duper dense.  If you like a really moist bread, you’ll like this!!

Enjoy!

Sorry for the crappy camera phone pictures… I was being lazy this morning.  haha

Easy Banana Bread
 
Prep time

Cook time

Total time

 

Ingredients
  • 2 eggs
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 5 medium overripe bananas
  • 2 cups flour
  • ¾ cup packed dark brown sugar
  • ¼ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ⅓ cup milk

Instructions
  1. Preheat oven to 350 F degrees. Grease and flour a 9×5 loaf pan. Line the bottom with parchment paper.
  2. In a medium bowl, mash the bananas. Add the eggs, applesauce, cinnamon, and vanilla. Whisk to combine.
  3. In a large bowl, whisk together the flour, sugars, baking powder, baking soda and salt.
  4. Make a well in the middle of the dry mixture and pour in the wet mixture. Fold together.
  5. Add the milk and whisk about 10 strokes or until the batter is smooth.
  6. Pour into pan and place in the center of your oven. Bake 40-45 minutes or until a toothpick comes out clean.
  7. Cool in pan for 20 minutes before removing to a wire rack to cool completely.
  8. Slice and serve!

Nutrition Information
Serving size: One 9×5 loaf

Peanut Butter & Jelly Banana Muffins & a Baby Play Date

Three of my friends and I all had babies, two weeks a part.  Daniella was first, then Mareile, then Me and last was Becky.

Four friends, four babies, four weeks.

Needless to say, it’s been a crazy few months for all of us.  So now that our babies are all 2 months old, we decided it was time to get together so they could play and we could drink coffee and chat.

This morning, two of my friends and their babies came over to play!

Of course, I needed to bake something delicious for us to enjoy during our Coffee & Babies Play Date… so I whipped up these muffins.

I’ve already eaten three of them… cause yeah, they’re that good.

5 from 1 reviews

Peanut Butter & Jelly Banana Muffins
 
Cook time

Total time

 

Serves: About 20 muffins

Ingredients
  • 1½ cups ripe bananas (4-5 small bananas – I like chunks of bananas, so I don’t over-mash mine)
  • ⅓ cup buttermilk
  • ⅓ cup creamy peanut butter
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 1½ cups flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 cups fresh raspberries (not frozen)
  • ¼ cup coarse sugar (I used Sugar in the Raw or Turbinado sugar)

Instructions
  1. Preheat oven to 350 F degrees. Line cupcake/muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and melted butter.
  4. Add the eggs and sugars to the wet mixture and whisk until smooth.
  5. Pour the wet mixture into the flour mixture and fold together with a spatula until just combined or until only a few flour lumps are visible.
  6. Add the raspberries and gently fold into the batter. NOTE: Do Not over mix! You don’t want to break up the raspberries or work the flour too much.
  7. Gently scoop the batter into the prepared muffin tin filling no more than ¾ full. Top each muffin with the coarse sugar.
  8. Bake 18-20 minutes or until a toothpick comes out clean from the center of the muffins and the tops are golden brown.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

Notes
Recipe inspired by: Joy the Baker

Peanut Butter & Chocolate Banana Bread

Happy National Banana Bread Day!!!!

I’ve had 4 ripe bananas on my counter for 4-5 days now waiting for me to use them.  All I can think about is baking but my pregnant body just won’t have it.  HA!  So, I’ve procrastinated.  This morning my daughter wanted to eat a banana for breakfast but I was said, “NO! I might want to use those today.” Hahah, ya right.

But, then after my morning hour of drooling over recipes on the internet, I discovered that it’s actually National Banana Bread Day.  Well shoot, I have no excuse now… I HAVE TO make banana bread!

I didn’t want to make Emme’s Banana Bread again (although it’s probably one of the most tasty breads we’ve ever made here in our house) so I decided to come up with something new.

Peanut Butter, Chocolate and Bananas.  Can’t go wrong with that, right?!?

Peanut Butter & Chocolate Banana Bread with a Peanut Butter Drizzle
 
Prep time

Total time

 

Celebrate National Banana Bread Day with this peanut butter & chocolate banana delight!
Serves: 1 large loaf + 1 small loaf

Ingredients
Bread:
  • 2 cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 2 Tbsp cocoa powder
  • 4 medium ripe bananas, mashed
  • 1 tsp vanilla
  • ⅔ cup milk
  • ⅓ cup sour cream
  • ⅓ cup peanut butter, heaping
  • 3 Tbsp vegetable oil
  • 1 egg
  • 1 cup mini chocolate chips
Peanut Butter Drizzle:
  • 2 Tbsp peanut butter
  • ½ cup powdered sugar
  • 2 Tbsp milk
  • 2 Tbsp mini chocolate chips

Instructions
Bread:
  1. Preheat oven to 350 F degrees. Line bottom of loaf pan with parchment paper and then grease/flour the pan.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and cocoa powder. Set aside.
  3. In another large bowl, mash/whisk/mix together the bananas, vanilla, milk, sour cream, peanut butter, oil and egg.
  4. Make a well in center of the dry flour mixture and the pour in the wet banana mixture. Using a large spatula, fold the wet ingredients into the dry. Fold/stir/scrape about 30 strokes or until all the dry is combined.
  5. Add the chocolate chips and fold to incorporate.
  6. Pour ⅔ of the batter into the large loaf pan. Pour the remaining ⅓ into the small loaf pan.
  7. Bake small loaf for 40-45 minutes or until a toothpick comes out clean. Bake large loaf for 55-65 minutes or until a toothpick comes out clean. Rotate loaves half way though baking time.
  8. Let cool in pans for at least 30 minutes before removing to a wire rack to cool completely.
Peanut Butter Drizzle:
  1. Once bread has completely cooled, prepare the drizzle.
  2. In a small bowl, whisk together the peanut butter, sugar and milk.
  3. Add more/less milk depending on the consistency you desire.
  4. Drizzle over the bread and sprinkle with mini chocolate chops.
  5. Allow to set for 20 minutes before cutting and serving.

Recipe adapted from: Taste & Tell

Layered Banana, Nutella & Strawberry Muffins

I borrowed this picture from http://thepastathemeatthecheesethesauce.blogspot.com/ because it looks exactly like what I ate!

Here in Germany, crepes are very popular.  I’d seem them in the states before, but never really ventured to try them… I mean really, it just seemed like a skinny pancakes with fruit.  How good could that be?

But… then I moved here and they are everywhere!  There is always at least one crepe stand at every market, festival or event we go to!  Every couple months, the little German candy store at the PX has a crepe cart out front and makes them fresh to order.  The other day, I ordered one stacked with fresh cut strawberries, bananas and NUTELLA!

Oh. My. Nom.

I don’t know what was wrong with me to think these things weren’t anything but DELICIOUS and that they should be consumed as often as possible.

How do I go from crepes to muffins?  Well, I have lots of strawberries currently in my kitchen and I scored big on a bunch of ripe bananas at the store yesterday and of course I have a big giant jar of Nutella in my cabinet… so basically that means I have no excuse not to make something with them!  I haven’t made a muffin in a while… so WAH LAH! This creation was born!

5 from 1 reviews

Layered Strawberry, Banana & Nutella Muffins
 
Prep time

Cook time

Total time

 

Inspired by traditional German crêpes, these crumbly muffins layered with fresh sliced bananas, Nutella and fresh cut strawberries are perfectly delicious!
Serves: 2 dozen muffins

Ingredients
  • 3 cups flour
  • 1 tsp salt
  • 1 Tbsp + 1 tsp baking powder
  • 1 cup sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 cup buttermilk (If you don’t have buttermilk on hand, pour 1 Tbsp of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
  • 2 tsp vanilla extract
  • 1½ cups fresh strawberries, chopped/diced
  • 2 ripe (but not mushy) bananas, thinly sliced
  • ½ cup (more or less) Nutella
  • Sugar – for topping (course ground if you have it, like turbinado)

Instructions
  1. Preheat oven to 350 F degrees. Line a muffin tin with liners.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
  3. In a large bowl, whisk together oil, eggs and vanilla together.
  4. Gently fold in the flour mixture in three parts, alternating with the buttermilk. NOTE: DO NOT overmix! Mix only until all the flour has been incorporated and the majority of lumps are gone.
  5. Gently fold in the strawberries.
  6. Place two banana slices at the bottom of each liner.
  7. Drizzle or pipe ½ Tbsp or so of Nutella over the banana slices. NOTE: I put the Nutella in a ziploc sandwich bag, cut the tip and squeezed it over the bananas… much easier than spooning.
  8. Fill the liners with the batter ⅔+ full, making sure to get strawberries in each cup.
  9. Top each muffin with a generous sprinkling of sugar.
  10. Bake muffins for 20-22 minutes or until a toothpick comes out clean.
  11. Let cool in pan for 4-5 minutes before removing to a wire rack to cool completely. NOTE: If you want to eat these warm, you can… but I’d suggest letting them cool for at least 30 minutes so the Nutella has time to set up… they are a bit gooey on the bottom! BUT SO YUMMY!