5 from 33 votes
Blueberry Banana Bread
Blueberry Banana Bread combines ripe mashed bananas with fresh blueberries in a moist, tender crumb loaf. The addition of baking soda and salt balances the sweetness, while a touch of vanilla enhances the flavor. Coating the blueberries in flour before folding prevents them from sinking, keeping bursts of juicy fruit throughout the bread. This loaf is ideal for breakfast or a snack and stores well at room temperature.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
8
servings
Calories:
388 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 388
% 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.