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.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, banana bread, blueberries, quick bread

Prep Time 25

Cook Time 40

Cooling Time 40

Total Time 1 45

Servings servings

Calories 207

Author Laurie McNamara

Equipment

Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish

Ingredients

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
1/4 teaspoon ground nutmeg
2 medium ripe bananas
1/4 cup unsalted butter melted and cooled slightly
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 tablespoon milk use milk of your choice
1 teaspoon pure vanilla extract
1 cup blueberries

US Customary - Metric

Instructions

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).
In a small bowl, measure and add flour, baking powder, baking soda, ground cinnamon, fine salt and ground nutmeg. Whisk to combine and set off to the side.
In a large mixing bowl, add the melted (and cooled slightly) unsalted butter and both sugars. 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.
Add the mashed banana, egg, milk and vanilla extract to the butter and sugar mixture. Stir well to combine.
Toss the blueberries with a little bit of the dry ingredients (about 2 teaspoons or so) and set a side for minute.
Gradually add 1/3 of the dry ingredients at a time, mixing after each addition. Lastly add in the blueberries (and any excess flour/dry ingredients) and gently fold to incorporate.
Transfer the blueberry banana bread batter to the prepared pan, spreading it evenly with a spatula. Bake on the middle rack 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.
Slice and serve with softened salted butter or as desired.

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