Blueberry-Almond Banana Bread
Makes 1 (8½x4½-inch) loaf
  • ⅓ cup plus 2 teaspoons (86 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1⅔ cups (209 grams) all-purpose flour
  • ¾ teaspoon (3.75 grams) baking soda
  • ¾ teaspoon (3.75 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1⅛ cups (255 grams) mashed banana (about 3 medium bananas)
  • ¼ cup (60 grams) crème fraîche
  • ¼ cup (85 grams) honey
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) almond extract
  • 1 cup (170 grams) fresh blueberries
  • ¾ cup (85 grams) slivered almonds
  • Crème Fraîche Glaze (recipe follows)
  • Garnish: toasted sliced almonds
  1. Preheat oven to 325°F (170°C). Lightly spray a 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a small bowl, whisk together mashed banana, crème fraîche, honey, and extracts. With mixer on low speed, add banana mixture to butter mixture, beating until combined. Gradually add flour mixture, beating just until combined. Fold in blueberries and almonds. Spoon batter into prepared pan, smoothing top with an offset spatula.
  4. Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 40 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Crème Fraîche Glaze over cooled cake. Garnish with almonds, if desired.
Recipe by Bake from Scratch at