Using the Best Ever Banana Bread recipe, then topping it with delicious warm blueberry compote makes the most amazing snack or dessert – Warm Blueberry Compote Banana Bread!
Last weekend I noticed we had 3 bananas that had clearly lost their luster. Have no fear, this is when bananas are their best for banana bread! The browner the bananas are the better (…well not so brown that they are leaking out liquid, okay?), and if you have at least 2, you are good to go with making banana bread. I posted The Best Ever Banana Bread recipe long ago, and still, years later, it doesn’t disappoint. Everyone loves this bread. Is it healthy? No! Is it delicious? Yes! Should you make this right now? Yes!
Last month I started preparing meals for the week on the weekend, so that I can freeze things, and have them more readily available for dinner during the week. I get home from work fairly late, and the last thing I want to do is cook dinner after I put my son to bed around 8pm. So, I was making a couple soups and a chili, and then I noticed those brown bananas….yesssss, banana bread time. I had already made a huge mess in the kitchen, so why not dirty up a few more bowls and pans? After making the bread and a couple muffins, I remembered the blueberries we had just picked up earlier in the day. I wondered, “would banana bread be good topped with blueberries? ” Only one way to find out! I whipped up an easy Blueberry Compote (see recipe below), and then spooned a generous portion over the top of the muffin. The outcome? Simply divine.
- 2-4 ripe bananas smashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1 cup blueberries
- 1/4 cup apple juice or other juice, or can be left out
- 1/4 cup granulated sugar
- 1 TBS butter
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan or muffin tin. Bake for 1 hour for the loaf, or 22-25 minutes for the muffins. Cool on a rack. Remove from pan and slice to serve.
In a small sauce pan over medium heat, stir together blueberries, juice, butter, and sugar until the sugar is dissolved. Bring to a boil then lower heat and simmer for about 10-15 minutes, or until the sauce has thickened. Some blueberries will burst, but you don’t want all of them to burst. Whatever you don’t devour, store in an airtight container in the refrigerator.
After you slice up the bread, spoon a generous portion of the blueberry compote over the banana bread. Serve. Enjoy!