Blueberry Banana Bread

Blueberry Banana Bread is moist, flavorful and bursting with blueberries. Slice and serve with a smear of salted butter and prepare to fall in love. This recipe yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.

I love banana bread. So when Malloree came to me and says “can you make blueberry banana bread” you do just that. Because not only did she ask sweetly, but also because it sounds like an amazing combination. Just thinking about spreading butter on warm slice and I’m a goner.

Blueberries + Banana Bread = Heaven.

To Make This Blueberry Banana Bread You Will Need:

• unbleached all-purpose flour – Gives structure to the banana bread.
• baking powder – Will create lightness in the batter, which makes it rise.
• baking soda – Creates a gas while baking which helps the bread rise.
• cinnamon (ground) – Lends a distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• fine salt – Use either sea salt or pink himalayan.
• bananas – Use very (and I mean very) ripe bananas for added moisture, flavor and sweetness.
• unsalted butter (melted) – Adds moisture, richness and flavor.
• granulated sugar – Adds sweetness and flavor.
• light brown sugar – For a touch of sweetness and subtle caramel-y flavor.
• egg – Lends richness and flavor.
• milk – Adds moisture. Feel free to use any milk you have on hand.
• vanilla – Adds warmth and enhances all of the other flavors in this recipe.
• blueberries – Adds a pop of color, juicy sweetness with a slightly floral flavor.

Preheat your oven to 325℉ (or 160℃).

Spray a standard loaf pan with nonstick spray with flour OR grease with a little butter and lightly coat with flour (tapping out any excess).

Prep The Dry Ingredients:

In a small bowl, measure and add 1 cup unbleached all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine salt and 1/4 teaspoon ground nutmeg.

Whisk to combine and set off to the side.

Prep The Dry Ingredients:

In a large mixing bowl, add 1/4 cup melted (and cooled slightly) unsalted butter, 1/4 cup each white and light brown sugar. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.

In a shallow bowl or plate, mash 2 medium ripe bananas.

To the butter and sugar mixture, add the mashed banana, 1 egg, 1 tablespoon milk and 1 teaspoon vanilla extract.

Stir well to incorporate.

Toss 1 cup blueberries with a little bit of the dry ingredients – about 2 teaspoons or so.

Combine The Wet and Dry Ingredients:

Gradually add 1/3 of the dry ingredients at a time, mixing after each addition.

Lastly, add in the blueberries (and any excess dry ingredients) into the banana bread batter.

Gently fold in the blueberries.

Transfer the blueberry banana bread batter to the prepared pan.

BAKE THE BANANA BREAD:

Spread it smooth and bake on the middle rack of your preheated oven for 40 to 45 minutes OR until a tester comes back clean when inserted into the middle of the bread. Rotate halfway through baking too ensure even baking.

Once baked, remove and let rest for 10 to 20 minutes before carefully removing and transferring to a wire rack to finish cooling.

Once mostly cooled, slice and serve.

Although delicious as is…

This bread is best when served warm with softened salted butter. Maybe even a drizzle of honey and a cup of coffee or tea too!

HOW TO BEST STORE AND FREEZE THIS Blueberry BANANA BREAD:

Allow the bread to cool completely before storing. This quick bread will last up to 3 to 4 days on the counter if wrapped tightly in plastic wrap. For freezing, double wrap each loaf in plastic wrap and then in aluminum foil. Freeze up to 4 months.

Enjoy! And if you give this Blueberry Banana Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!