Brown Sugar Blueberry Banana Bread with Blueberry Butter
User Reviews
4.6
Brown Sugar Blueberry Banana Bread with Blueberry Butter
Description
This banana bread recipe uses a mix of light and dark brown sugar with vanilla, cinnamon, nutmeg, and mashed ripe bananas to build a warmly spiced, deep-flavored loaf. Greek yogurt and coconut oil add moisture and richness. The flour, baking powder, and soda provide structure, while frozen blueberries folded in contribute sweet pockets of fruit throughout.
The batter is very thick and is portioned into prepared loaf pans, baked until golden with a domed top and a center that passes the toothpick test. The bread cools before slicing to allow the crumb to set fully. The blueberry butter pairs freshly softened butter with well-drained blueberries for a fruit-flavored spread with natural sweetness and color.
This loaf is suitable as a breakfast or snack bread, offering a balance of moist crumb and fruity bursts with a spiced background. It keeps well at room temperature and can be frozen. Baking time can vary with fruit moisture and oven variations, so checking doneness is recommended.
The notes advise adjusting flour when using frozen versus fresh berries and tenting the loaf near the end to prevent over-browning. The bread and blueberry butter store for up to a week refrigerated and the bread freezes well up to six months.
Ingredients
Blueberry Banana Bread
- 1 egg large
- 6 ounces plain Greek yogurt sour cream may be substituted, or vanilla Greek yogurt
- ½ cup coconut oil canola or vegetable oil may be substituted, liquid-state
- ½ cup light brown sugar packed
- ½ cup dark brown sugar packed
- 2 teaspoons vanilla extract
- 1 to 2 teaspoons cinnamon or to taste
- 1 teaspoon ground nutmeg or to taste
- 1 to 1 ¼ cups banana about 2 large or 3 small/medium, mashed ripe
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt optional and to taste
- blueberries keep them frozen and don’t thaw; fresh may be substituted, about 1 1/2 cups, frozen
Blueberry Butter
- ½ cup butter 1 stick, very well softened, unsalted
- blueberries fresh or frozen (if using frozen, make sure they’re well-drained, about 1/2 cup
Instructions
- Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
Make the Banana Bread
- In a large bowl, add first 8 ingredients (through nutmeg), and whisk to combine.
- Add the bananas and stir to incorporate.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. Batter is extremely thick.
- Fold in blueberries with a spatula.
- Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
- Bake for about 40 to 45 minutes (if using fresh berries, baking time will likely be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. While bread cools, make the Blueberry Butter.
Make the Blueberry Butter
- In a small bowl, combine the butter, blueberries, and whip vigorously with a spoon to combine. Optionally, instead of blueberry butter, try Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.
Notes
- When using frozen blueberries, consider adding up to 1/4 cup more flour to balance moisture in the batter.
- Cover the bread with foil during the final minutes of baking to prevent the top from over-browning.
- Bake times vary due to banana ripeness, berry moisture, and oven differences; test doneness with a toothpick.
- Store bread airtight at room temperature up to 1 week or freeze up to 6 months; blueberry butter refrigerates up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28x4-inch loaves
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 172kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 87mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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