Blueberry Banana Bread
User Reviews
5
Blueberry Banana Bread
Description
Blueberry Banana Bread is a moist and soft quick bread that uses mashed ripe bananas and fresh blueberries mixed into a batter of flour, baking soda, salt, melted butter, and brown sugar. The batter is gently combined to avoid overmixing, which helps keep the loaf tender. Tossing blueberries in flour before incorporating them prevents them from sinking to the bottom during baking.
The bread bakes in a standard loaf pan at 350º F until a toothpick inserted near the center but away from berries comes out mostly clean with a few dry crumbs. Cooling on a rack after removing from the pan helps maintain a good texture. This bread offers a mild sweetness complemented by the fruit's natural flavors and a hint of vanilla.
This loaf is practical for breakfast, snacking, or packed lunches. It stays fresh well when stored at room temperature for several days, making it a convenient bake-ahead option. Using the ripest bananas and fresh blueberries enhances the banana’s sweetness and blueberry’s juiciness.
The recipe notes suggest using gluten-free 1:1 flour as a substitution if needed. Frozen blueberries can replace fresh if thawed and drained to avoid excess moisture. The bread can be sliced and enjoyed plain or with toppings like butter or cream cheese.
Ingredients
- 2 cups all-purpose flour (250g) plus extra for coating berries
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted and slightly cooled (113g, unsalted
- 3/4 cup light brown sugar 115g, packed
- 4 large banana mashed (about 1 1/2 cups, very ripe, brown
- 2 large egg room temperature
- 2 teaspoons vanilla extract pure
- 1 cup blueberries 148g, fresh
Instructions
- Preheat your oven to 350º F. Line a 9x5-inch loaf pan with parchment paper, lightly grease with nonstick spray.
- In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
- In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 90 seconds until combined. Add the eggs and vanilla, and mix until combined, about 30 seconds.
- Pour the mashed bananas into the butter mixture and beat until well combined, about 90 seconds.
- Add flour mixture to the batter and mix just until the flour is incorporated, taking care not to overwork the batter.
- Toss fresh blueberries in a tablespoon of flour. Stir into the batter using a rubber spatula.
- Transfer the batter to the prepared pan and bake for 55 to 60 minutes or until a toothpick inserted into the center comes out with a few dry crumbs (try to find a spot without blueberries).
- Cool the bread in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on a wire rack.
Notes
- Coat blueberries in flour before adding to the batter to keep them evenly distributed.
- Use the ripest bananas available to maximize natural sweetness and moisture.
- Store the bread at room temperature for up to a week to maintain freshness.
- Frozen blueberries may be used if fresh are not available, but thaw and drain them first.
- To make gluten-free, substitute with a 1:1 gluten-free flour blend such as Bob's Red Mill Gluten Free 1:1 Flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 83mg | 28% |
| Sodium | 311mg | 13% |
| Potassium | 338mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 37mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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