Description
This moist and flavorful Blueberry Banana Bread combines the natural sweetness of ripe bananas with bursts of fresh blueberries for a delightful twist on traditional banana bread. Perfect as a breakfast treat or an afternoon snack, this recipe yields a tender loaf with a golden crust that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed
- 1 cup fresh or frozen blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure consistent leavening and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar on medium speed using a hand mixer or stand mixer for 3-5 minutes until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed butter mixture, beating well after each to fully combine and maintain fluffiness.
- Stir in Vanilla: Mix in the vanilla extract until evenly incorporated for added flavor.
- Mash Bananas: Peel and mash the ripe bananas in a separate bowl until smooth with a few small lumps remaining to add moisture and natural sweetness.
- Combine Wet Ingredients: Gently stir the mashed bananas into the butter mixture until well combined.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter which could toughen the bread.
- Fold in Blueberries: Carefully fold in the blueberries to evenly distribute them without causing them to burst and discolor the batter.
- Transfer Batter: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula for uniform baking.
- Bake: Place the loaf pan on the middle rack of the oven and bake for 60-65 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to firm up.
- Cool Completely: Transfer the loaf to a wire rack and allow it to cool completely before slicing, which ensures clean cuts and prevents crumbling.
Notes
- For best results, use overripe bananas as they are sweeter and more flavorful.
- If using frozen blueberries, do not thaw before adding to prevent the batter from turning purple.
- Do not overmix the batter once the flour is added to keep the bread tender.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
