Blueberry Banana Bread Recipe
User Reviews
4.6
Blueberry Banana Bread Recipe
Description
This recipe starts by creaming room-temperature butter with granulated and brown sugars to create a fluffy base. Eggs and sliced ripe bananas are beaten in, adding moisture and natural sweetness. Dry ingredients including flour, baking soda, baking powder, and salt are mixed separately, with chocolate chips stirred into this mix.
Blueberries are tossed in flour before being gently folded into the combined wet and dry batter, preventing the fruit from sinking or bleeding color excessively. The batter is poured into a greased 9x5-inch loaf pan and baked at 350°F until cooked through and golden on top. Adding a few extra blueberries and chocolate chips on top before baking enhances presentation.
This bread offers a tender crumb with pockets of soft fruit and melted chocolate, suitable for breakfast, snacks, or dessert. It stores well at room temperature for a few days and can be refrigerated or frozen to extend freshness.
Proper mixing without overworking the batter preserves tenderness, and the baking soda and powder provide rise and lightness. Using ripe bananas maximizes flavor and moisture.
Ingredients
- ½ cup butter room temperature (1 stick, salted
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 egg large
- 3 banana sliced, ripe
- 2 cups all-purpose flour divided
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt optional
- ½ cup mini chocolate chips
- 2 cups blueberries plus more for garnish
Instructions
- Preheat oven to 350°F. Grease or spray a 9x5-inch loaf pan with nonstick spray. Set aside.
- Using a hand or stand mixer, cream the butter and both sugars together until well combined and fluffy.
- Beat in the eggs and sliced bananas. Set aside.
- In a separate large mixing bowl, use a spatula or wooden spoon to mix together 1½ cups flour, baking soda, baking powder, salt, and mini chocolate chips. Set this bowl aside as well.
- In another separate bowl, stir together the blueberries and the remaining ½ cup of flour to coat the blueberries lightly.
- Pour the banana batter into the dry flour mixture. Stir just until moistened. Make sure to scrape the sides and bowl of the bowl to incorporate all the ingredients well.
- Very gently fold the blueberries into the batter. Do not overmix or the blueberries will bleed their color into the mixture.
- Scrape the batter into the loaf pan and spread evenly. (For a nicer finish, add just a few chocolate chips and blueberries to the top of the uncooked loaf and press them in gently)
- Bake for 50 minutes. Insert a cake tester, toothpick, or thin-bladed knife. If the batter is not set (the cake tester comes out wet), continue baking for another 5-10 minutes. If the loaf begins to brown too quickly, tent with foil.
- Place the pan on a cooling rack and let sit for 10 minutes. Turn the loaf pan over and slide the banana bread out of the pan. Allow it to cool on the cooling rack.
Notes
- Store blueberry banana bread at room temperature in an airtight container up to 3 days.
- For longer storage, refrigerate up to 1 week or freeze up to 4 months.
- Coating blueberries with flour before folding prevents them from sinking or bleeding color.
- Use ripe bananas to ensure best moisture and sweetness in the bread.
- Do not overmix batter to keep the bread tender and avoid toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 449kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 429mg | 18% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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