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Blueberry Banana Bread

Adding blueberries to Banana bread is just a good idea. One slice of this Blueberry Banana Bread and you'll totally understand. I enjoyed my slice of bread with a hot cup of coffee!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 20 slices
Calories: 291 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 ripe bananas about 2 cups mashed
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 cup sour cream
  • 1 cup fresh blueberries

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
  2. In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
  3. Add in bananas. Mix until creamy. Add in flour, baking soda, salt, and cinnamon. Stir just until combined. Fold in the sour cream until blended. Finally fold in the fresh blueberries.
  4. Pour into prepared loaf pans evenly.
  5. Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely.

Notes

  • Make Muffins:
  • Freezing: To freeze banana bread, wrap the cooled loaf tightly in foil or plastic wrap. Then slide it into a ziploc freezer bag, seal and freeze for up to 3 months. Let frozen bread thaw on the counter in the bag overnight.
  • Storing: I think this bread actually tastes even better the second day. Wrap cooled fresh bread in foil or store it in an airtight container at room temperature for up to one week.
  • Mashing bananas: Use a potato masher, an electric mixer or even a strong fork to mash your bananas before adding to the batter. If they're ripe enough they should mash easily with few (if any) lumps.
  • Preheat oven to 350℉. Line regular sized muffin tin with paper liners or spray with cooking spray.  Set aside.
  • Using a medium sized cookie scoop, fill each well about 2/3rds full.  Top each muffin with 2-3 blueberries.
  • Bake for 18-20 minutes or until the tops have browned.
  • Remove from the oven and cool in the pan.

Nutrition Information

Calories 291kcal (15%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 68mg (23%) Sodium 209mg (9%) Fiber 1g (4%) Sugar 24g (48%)

Nutrition Facts

Serving: 20slices

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 42g 14%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 68mg 23%
Sodium 209mg 9%
Fiber 1g 4%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.