Blueberries and bananas marry together in this delicious quick bread. The cinnamon sugar sprinkle puts it over the top. This recipe has been adapted from Giada De Laurentiis. Makes 2 loaves or alternatively bake 1 loaf and 12 muffins.
3 cups unbleached all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground cinnamon, divided
1 tsp. ground nutmeg
4 ripe bananas
2 ½ cups granulated sugar, divided
4 large eggs, room temperature
1 cup coconut/grapeseed/canola/olive oil
2 tsp. pure vanilla extract
3 cups blueberries, tossed in ¼ cup unbleached all-purpose flour
Preheat oven to 350F and line two 9- by 5-inch loaf pans with parchment paper sprayed with cooking spray.
Combine flour, baking soda, baking powder, salt, 1 tsp. cinnamon and nutmeg in a bowl.
In the bowl of a food processor fitted with the steel blade, combine bananas, sugar, eggs, oil and vanilla. Process until smooth.
Add flour mixture and pulse until just combined.
Fold in blueberries. Divide batter between the 2 loaf pans or 2 muffin tins.
Combine ½ cup sugar with 1 tsp. cinnamon and sprinkle over the loaves/muffin tins.
Bake for 60 minutes.
If you use the batter for muffins, bake 12 muffins at 375F for 23 minutes.