Blueberry Banana Bread
User Reviews
5
Blueberry Banana Bread
Description
This banana bread mixes mashed bananas with standard quick bread ingredients including flour, baking powder, baking soda, salt, butter, sugar, eggs, milk, and vanilla extract. The blueberries are gently folded in last to preserve their shape and distribution through the bread. Baking at 350 degrees ensures a golden crust develops while the inside bakes through to a soft, moist crumb.
The resulting loaf has a delicate banana aroma accented by pockets of sweetness and tartness from the blueberries. The texture is tender but not dense, with enough butter and sugar for richness without heaviness. Allowing the bread to cool before slicing helps maintain its shape and consistency.
This bread is suitable for using fresh or frozen blueberries; frozen berries may bleed juice but do not negatively affect the flavor. It can be customized by swapping blueberries for other berries such as raspberries or blackberries to vary the fruitiness. Mixing the batter only until combined avoids overdeveloping gluten which would toughen the bread.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup sugar granulated white
- 2 egg large
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 2-3 banana mashed (about a cup
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9x5 loaf pan with butter or oil.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
- Cream the butter and sugar together until pale and fluffy.
- Beat in the eggs, one at a time, and then add the milk, vanilla and bananas.
- Slowly blend in the flour mixture about ¼ cup at a time, until the batter is JUS T combined.
- Gently fold in the blueberries
- Pour batter into the loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
- Cool in the loaf pan for a few minutes, before transferring to a wire rack to cool completely.
- Devour.
Notes
- Frozen blueberries can be used but may cause some color bleeding.
- Mix batter just until combined to keep the bread tender and avoid toughness.
- Substitute blueberries with blackberries or raspberries for different berry flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 192mg | 8% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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