Banana Bread with Warm Blueberry Compote


For the bread

  • 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

For the Blueberry Compote

  • 1 cup blueberries
  • 1/4 cup apple juice or other juice, or can be left out
  • 1/4 cup granulated sugar
  • 1 TBS butter


For the Bread

  1. 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.

For the Blueberry Compote

  1. 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.
  2. After you slice up the bread, spoon a generous portion of the blueberry compote over the banana bread. Serve. Enjoy!