1cupmashed ripe bananasabout 3 medium size bananas
1 tablespoonbuttersoftened (for greasing the pan)
For the Glaze:
Grease with butter, mini loaf pans (8 cavity mini loaf pan tray - dimension of 16.06 x 10.12 x 1.57) or add paper liners. Set aside.
For the Bread:
Preheat the oven to 350 degrees F.
For the Dry Ingredients - In a medium size bowl, add flour, baking powder, baking soda, and salt. Whisk the ingredients together (whisking has a similar effect to sifting the dry ingredients). Set aside.
Cream the Butter, Sugar and Eggs - In a large bowl add butter and sugar. Beat together. Next, add the eggs and beat in with the butter and sugar mixture until creamy.
For the Batter - To the bowl with the butter mixture, add the dry ingredients a little at a time while mixing on low speed.
To the bowl, add mashed bananas. Using a large sturdy spoon, mix the bananas into the batter.
To the batter, add blueberries. Using a sturdy spatula, gently mix them into the batter.
Distribute the batter evenly into each loaf pan or paper liner.
Baking the Bread - Bake in a preheated oven until a wooden toothpick inserted into the bread comes out dry (about 45 minutes).
When the loaf pans are cool enough to handle, remove the loaves from each pan. Place them onto a cooling rack and let cool.
For the Glaze:
To a small bowl, add powdered sugar, milk and vanilla extract. Mix together until smooth.
If the consistency of the mixture is too thick, add just a touch more milk. The glaze should be wet enough to drizzle.
Place the bread loaves on a large plate or back into the cooled loaf pan.