Blueberry Banana Bread

I absolutely love banana bread, and a couple years ago I started making a fool-proof recipe (seriously, has never failed once). Fabian is also a huge fan, and seriously, sometimes we just let the bananas go bad so we have an excuse to make some banana bread. Yesterday it was cool enough to actually turn the oven on, and since I had eaten the last of the cereal (oops) we were in need of some breakfast food (which in our house, banana bread turns into breakfast, snacks, and dessert. Hence, half the loaf is already gone in the picture). We also had some fresh blueberries on hand, so we had a little science project in the kitchen and it ended terrific. This bread is super moist, with just the right amount of sweetness. Seriously scrumptious, and, obviously, almost gone. 

Blueberry Banana Bread

3 overripe  (black) Bananas

1/3 cup coconut oil

1/2 cup sugar

2 Eggs

1 tsp vanilla

1/2 tsp baking soda

1 1/2 cups flour

1 cup fresh blueberries

Preheat oven to 350°F and grease loaf pan. Melt oil and mix with Bananas, sugar, eggs, vanilla, and baking soda. Add in flour and stir until all ingredients are wet. Fold in blueberries. Pour batter into prepared loafpan and bake for 1 hour, or until inserted toothpick comes out clean. Let cool in pan for 15minutes, then turnout onto cooling rack or cutting board. Serve warmed or cooled, with coffee or milk, or however you like it. Enjoy!