Blueberry Banana Bread
User Reviews
4.4
Blueberry Banana Bread
Description
This banana bread begins by mixing dry ingredients including flour, baking powder, cinnamon, baking soda, and salt. Butter and sugar are creamed until fluffy before eggs and vanilla are incorporated. Mashed ripe bananas add moisture and sweetness to the batter.
The blueberries are tossed in flour to prevent sinking during baking and gently folded into the batter. Baking at 350 degrees yields a golden exterior with a moist interior that supports the soft banana and juicy berries.
Allow cooling in the pan before transferring to a rack to set the crumb. Optionally, sprinkle extra blueberries on top before baking for a visual accent.
Fresh blueberries work best, though frozen might be possible if thawed and pat dried. Using fresh berries ensures even distribution and avoids additional moisture.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 3 medium banana mashed, ripe
- 1 cup blueberries tossed in flour
Instructions
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray.
- Add the flour, baking powder, cinnamon, baking soda, and salt to a small bowl and whisk to combine.
- Add the butter and sugar to a large bowl and beat with an electric mixer until light and fluffy.
- Beat in the eggs and vanilla until combined.
- Add the mashed bananas to the mixture and mix by hand until combined, scraping down the bowl as you stir.
- Stir in the dry ingredients by hand, being sure not to overmix the batter.
- Fold in the blueberries.
- Transfer the batter to the prepared baking dish and bake for 1 hour or until a tester comes out clean. Tent the pan with aluminum foil if the bread is starting to get too brown towards the end of baking.
- Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling.
Notes
- Use fresh blueberries for best results; frozen likely works if rinsed, dried, and floured.
- Toss blueberries in a small amount of flour before mixing into batter to help prevent them from sinking to the bottom.
- Optional: sprinkle extra blueberries on the batter top before baking for a decorative touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 384kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 77mg | 26% |
| Sodium | 335mg | 14% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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