Banana Blueberry Bread
User Reviews
4.5
Banana Blueberry Bread
Description
This Banana Blueberry Bread combines the soft, naturally sweet texture of mashed ripe bananas with fresh blueberries, creating a moist and flavorful loaf. The batter mixes wet ingredients including bananas, vegetable oil, milk, vanilla, egg, and sugar, with a dry blend of flour, baking powder, and salt. Blueberries are coated lightly with flour before folding into the mixture to prevent them sinking to the pan's bottom during baking. The bread is baked in a well-prepared loaf pan at 350°F until a toothpick inserted in the center comes out clean, ensuring thorough cooking with a tender crumb throughout.
The bread's flavor combines the mellow sweetness of bananas with the fresh tartness of blueberries, making it a balanced and refreshing quick bread variation. Its texture is moist and soft, with blueberry pieces providing occasional bursts of juiciness. It is ideal for casual serving at breakfast, snack times, or as a light dessert option.
Storage tips from the notes include wrapping the bread tightly for freshness, with room temperature keeping for up to three days, refrigeration for about a week, and freezing for several months if well wrapped. Slices can be microwaved briefly to soften chilled bread before eating, enhancing the fresh texture. Proper airtight storage and wrapping prevent freezer burn and maintain bread quality during freezing.
Ingredients
- 1 cup blueberries
- 1 tablespoon all-purpose flour for blueberries and pan
- 3 banana ripe
- 3 tablespoon vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup sugar
- 2½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon butter for greasing the pan
Instructions
- Preheat oven to 350℉. Prepare a 8x5 inch loaf pan by greasing it with the butter and a little flour.
- Rinse a cup of blueberries and sprinkle them with a bit of flour. This will help so that the blueberries won't sink to the bottom.
- In a medium bowl mash the bananas with a fork. To this bowl at the oil, milk, vanilla extract, egg, sugar and whisk. Add sugar and whisk.
- In another bowl mix together the flour, baking powder and salt. Mix the flour mixture with the wet mixture using a wooden spoon or spatula. Add blueberries and mix so that the blueberries are evenly distributed in the batter.
- Pour batter in prepared baking loaf pan and bake for about an hour or until an inserted toothpick comes out clean.
- Remove loaf from pan and let cool before slicing into it.
Notes
- Wrap banana bread tightly with plastic wrap or store in an airtight container to maintain freshness.
- Store at room temperature for up to 3 days, or refrigerate for about 1 week to extend shelf life.
- Microwave slices for 20-30 seconds to soften bread after refrigeration.
- Freeze whole loaf or individual slices for 3 to 4 months; wrap well with plastic wrap to protect from freezer burn.
- Allow frozen bread to thaw completely at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 232kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 207mg | 9% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 68mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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