Blueberry Banana Bread

5 from 5 votes

Blueberry Banana Bread is a twist on a classic recipe. The fresh berries that are added gives the bread amazing flavor and makes a delicious treat.

Prep Time15

Cook Time50

Let Cool in Pan10

Total Time1 15

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $4.52, $0.45 per Serving

Ingredients

2 cups All Purpose Flour plus 1 Tablespoon for coating the Blueberries
1 teaspoon Baking Soda
1 teaspoon Baking Powder
¼ teaspoon Salt
1 cup Granulated Sugar
½ cup Butter softened
3 Ripe Bananas mashed
2 Large Egg room temperature
2 teaspoons Vanilla Extract
1 cup Fresh Blueberries

Instructions

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar with a hand mixer or stand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Add the mashed bananas and mix until combined.
Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Slice into 10 servings and serve.

Notes

Use ripe bananas with plenty of brown spots for the best flavor and sweetness.

Tossing the blueberries with 1 tablespoon of flour helps prevent them from sinking to the bottom of the loaf while baking.

Avoid overmixing the batter once the flour is added to keep the bread soft and tender.

Store leftover bread in an airtight container or bag at room temperature for up to 4–5 days.

Nutrition