Description
You will love this easy banana bread recipe loaded with juicy blueberries and the natural sweetness of ripe bananas. This recipe guarantees a moist, tender crumb every time, making it the best banana bread you will bake. It is perfect for a quick breakfast, snack, or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1 cup fresh or frozen blueberries
- For Crumb Topping (Optional): 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cut into pieces)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Stir the mashed bananas into the wet ingredients until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Gently fold in the blueberries using a spatula.
- If using the crumb topping, combine the topping ingredients (flour, brown sugar, cold butter) with your fingers until coarse crumbs form. Sprinkle evenly over the batter in the loaf pan.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Slice and enjoy this moist blueberry banana bread.
Notes
- For the juiciest berries, gently toss the blueberries with one tablespoon of the flour mixture before folding them into the batter. This helps prevent them from sinking.
- If you use frozen blueberries, do not thaw them first; add them directly to the batter.
- This banana and blueberry loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg