Banana Blueberry Bread

A moist and flavorful banana blueberry bread that combines the sweetness of ripe bananas with the tartness of fresh blueberries, perfect for breakfast or as a snack.

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Course: Breakfast, Snack

Cuisine: American

Keyword: banana bread, blueberry bread, quick bread

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 180kcal

Ingredients

Wet Ingredients

3 medium ripe bananas mashed
1/2 cup granulated sugar can substitute with brown sugar for a richer flavor
1/4 cup unsalted butter melted and slightly cooled
2 large eggs room temperature
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour sifted
1 teaspoon baking soda ensure it's fresh for proper leavening
1/2 teaspoon salt
1 cup fresh blueberries can use frozen, but do not thaw

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and rises properly.
Grease a 9x5 inch loaf pan with butter or line it with parchment paper to prevent sticking.

Mix Wet Ingredients

In a large mixing bowl, mash the ripe bananas with a fork until smooth. This will provide moisture and natural sweetness to the bread.
Add the granulated sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk together until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix, as this can make the bread dense.
Fold in the fresh blueberries gently to avoid breaking them.

Bake the Bread

Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the bread is fully cooked.
Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes well; wrap it tightly in plastic wrap and foil for up to 3 months.

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