Baking and cooking are two very different ideas. I like to cook brunch and dinner because I’m making something that I want right in that moment, cooking for my husband, or putting my creative energy elsewhere after a long day. However, I really love to bake. Baking is something I only do when I have the time. It’s like chemistry in that each measurement has to be correct, you’re usually baking something sweet  and the end product is usually something you can enjoy for days to come. Baking just makes me happy and is time in the kitchen for myself.

Dave and I are constantly guilty of having overly ripe bananas and what do you do with overly ripe bananas? You make banana bread, of course! Not just any banana bread…cinnamon sugar blueberry banana bread. Note: If you love having your morning coffee with a side of something sweet and savory then this is for you. Here’s what you need to do…

Ingredients
1 cup granulated sugar, divided
1/2 cup unsalted butter
1/4 teaspoon salt
2 overripe bananas
2 large eggs
7 tablespoons of buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups all purpose flour
2 cups fresh blueberries
2 teaspoons cinnamon, divided

Directions
Preheat over to 375 degrees. Grease a 9″ x 5″ baking pan with unsalted butter and coat it with 2 tablespoons of sugar by coating the pan with butter and moving the pan from side to side to evenly distribute sugar. Do not replace butter with cooking spray.

In a large bowl, cream butter and 3/4 cup sugar until smooth. I recommend using a mixer or super soft butter {warm in microwave} with a whisk. Set aside.

In a separate bowl add bananas, eggs, milk, vanilla, 1 teaspoon of cinnamon and baking soda and mix until smooth.

Pour half of the banana mixture into the butter mixture with 1 cup of flour and mix until incorporated. Add the remaining banana mixture and additional cup of flour and mix until incorporated. Fold in blueberries and pour into pan.

Combine 1/4 cup sugar and 1 teaspoon of cinnamon in a small bowl. Sprinkle evenly over the top of the batter.

Bake for 45-55 minutes. Use a toothpick to make sure the center is cooked completely {toothpick should come out clean}. *This batter is thick so you want to make sure the center is cooked through.

Cool completely before removing from loaf pan, about 15-20 minutes.

Enjoy! This makes the most delicious weekend breakfast treat.

Recipe from Crazy for Crust.