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Brown Sugar Blueberry Banana Bread with Blueberry Butter
4.6 from 126 votes

Brown Sugar Blueberry Banana Bread with Blueberry Butter

Brown Sugar Blueberry Banana Bread is a moist loaf combining ripe mashed bananas, two types of brown sugar, warming spices, and bursts of frozen blueberries folded into a thick batter. The bread is complemented by a creamy blueberry butter made by folding thawed blueberries into softened butter. This bread offers sweet, spiced, and fruity flavors with a tender texture enhanced by yogurt and oil.

Prep Time
10 mins
Cook Time
40 mins
Cooling Time
15 mins
Total Time
1 hr 5 mins
Servings: 2 8x4-inch loaves
Calories: 172 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. 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
  1. In a large bowl, add first 8 ingredients (through nutmeg), and whisk to combine.
  2. Add the bananas and stir to incorporate.
  3. 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.
  4. Fold in blueberries with a spatula.
  5. Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
  6. 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.
  7. 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
  1. 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

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%)

Nutrition Facts

Serving: 2 8x4-inch loaves

Amount Per Serving

Calories 172

% 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.