Moist Blueberry Banana Bread
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
283 kcal
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Course
Dessert, Breakfast, Baked Goods, Brunch
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Cuisine
American
Moist Blueberry Banana Bread
Description
This Moist Blueberry Banana Bread starts with mashed ripe bananas and fresh blueberries folded into a batter of eggs, cane sugar, softened butter, and almond extract. The dry ingredients include all-purpose flour, baking soda, baking powder, salt, and ground cinnamon, which provide structure and warmth to the bread. The ingredients are mixed until smooth and then gently combined with the blueberries to keep them intact. Adding extra blueberries on top before baking enhances the flavor and gives the crust a fruity finish.
The bread bakes at 375°F for about an hour, resulting in a moist interior with tender banana sweetness and occasional juicy bursts from the blueberries. The crumb is soft, not dense, offering a balanced texture. Almond extract adds a subtle nutty note complementing the fruit and cinnamon's warmth.
This bread is convenient for breakfast or a snack. It can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months. Using frozen blueberries is possible after thawing and draining excess juice to prevent sogginess. Serving slices plain or toasted works well.
Properly draining frozen blueberries before folding them into the batter avoids a soggy loaf, while using fresh blueberries ensures a bright texture. The recipe suggests optionally sprinkling sugar on top for extra sweetness and a slight crunch on the crust.
Ingredients
- 1 cup blueberries fresh washed
- 2 banana mashed, ripe
- 2 egg
- 1 ½ cup all-purpose flour
- ¾ cup cane sugar
- 1 tick butter softened
- ¼ tsp almond extract
- ½ tsp baking soda
- 1 tsp baking powder
- pinch salt
- 1 tsp ground cinnamon
- ¼ cup blueberries for topping
Instructions
- Preheat oven to 375°F and grease a 4×8 loaf pan.
- Combine mashed bananas, eggs, almond extract, sugar and butter in a mixing bowl.
- Fold in all remaining ingredients except the blueberries. Mix until no clumps remain.
- Carefully fold in blueberries. Be sure to save a few for the top.
- Pour batter into loaf pan. Top with additional blueberries and sprinkled cane sugar if desired for even more sweetness.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
Notes
- Store wrapped in an airtight container in the refrigerator for up to five days to maintain freshness.
- Freeze portions for up to three months and thaw overnight before reheating.
- If using frozen blueberries, thaw and drain excess juice to prevent a soggy loaf.
- Adding extra sugar on top before baking enhances sweetness and crust texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 283kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 233mg | 10% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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