The Trad Witch Kitchen: Easy Banana Blueberry Bread

Welcome back to The Trad Witch Kitchen! I created this series because I truly believe that every aspect of our life is ritual and Magick. Our Spirituality doesn’t begin and end at the altar. When we live each moment with intention—whether we’re sweeping the floor, tending the garden, or baking bread—we align ourselves with abundance.

Whether you work closely with Spirits, honor Deities, or simply dabble in Magick, remember this: you manifest through action and the subconscious. A clean home, a nourished body, a lovingly prepared meal—these are all sacred acts.

For me, baking is a form of meditation. It centers me. There’s something so deeply fulfilling about making delicious food from ingredients I’ve grown myself or sourced ethically. And when I leave offerings to the house Spirits, Entities, or even Demons I find they carry even more power when they’re made with my own two hands—from herbs I’ve gathered or bread I’ve baked.

But enough of my soap box moment—today we’re making Easy Banana Blueberry Bread! And trust me, it tastes just as good as it sounds.

As with all of my recipes, this one is simple, doesn’t require any fancy tools (I don’t even own a mixer), and is almost foolproof.

Banana Blueberry Bread

Ingredients:

2 medium bananas (7" to 7-7/8" long Just beginning to brown, or riper, is ideal), peeled (about 1 1/4 to cups when mashed)

3/4 cup blueberries (Frozen or Fresh)
1/3 cup unsalted or salted butter, melted
1 large egg, beaten
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 pinch of salt
1 cup sugar
1 1/4 cups all-purpose flour

Instructions:

Preheat oven to 350°F (175°C). Grease or spray a 4x8-inch loaf pan (a 4x9-inch pan works too, but results in a lower-profile loaf).
In a large mixing bowl, whisk together the beaten egg, vanilla extract, and melted butter until fully combined.
Add the baking soda and salt to the wet mixture and stir.
Stir in the sugar and blend until evenly incorporated.
In a separate bowl, mash the bananas thoroughly.
Fold the mashed bananas and blueberries into the wet mixture.
Using a spatula, gently fold in the flour, rolling the batter over itself to mix without overworking it and to avoid breaking the blueberries.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake uncovered for about 60 minutes. Start checking at the 45-minute mark by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.