Blueberry Banana Bread
User Reviews
5
Blueberry Banana Bread
Description
This Blueberry Banana Bread recipe combines all-purpose flour with baking soda and salt, mixed separately from the creamed butter and sugar base. Mashed ripe bananas, eggs, yogurt, and vanilla extract are incorporated for moisture and flavor. Blueberries are tossed with a tablespoon of flour before gently folding into the batter to minimize color bleeding and maintain even berry distribution.
The batter is poured into a loaf pan coated with cooking spray, and additional blueberries can be pressed on top for aroma and appearance. Baking takes about 60-70 minutes at 350°F, finishing when a wooden pick inserted in the center comes out clean. Cooling in the pan then on a rack allows the bread to set for slicing.
This banana bread is a suitable snack or breakfast option, with a balance of moist crumb and fresh berry bursts. Using yogurt contributes to tenderness, while blueberries add bright fruity notes. The recipe accommodates fresh or frozen blueberries, though frozen may cause some streaking.
Ingredients
- 2 cups all-purpose flour + 1 tablespoon to coat the blueberries
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup butter softened
- 1 cup banana mashed ripe
- 2 egg
- 1/3 cup yogurt or plain
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries plus more for the top of the bread (can substitute frozen although bread may be streaked blue, fresh
- cooking spray
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the 2cups of flour, baking soda, and salt.
- Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until mixture is fluffy and well blended (about 1 minute).
- Add mashed banana, eggs, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
- Place the blueberries in a bowl with 1 tablespoon of flour and toss to coat.
- Gently fold blueberries into the batter. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Press additional blueberries into the top of the batter for decoration.
- Bake for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan.
- Cool completely on wire rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 252mg | 11% |
| Potassium | 38mg | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 190IU | 4% |
| Calcium | 10mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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