Description
This Blueberry Banana Bread is a delightful twist on classic banana bread, bursting with juicy blueberries in every bite. It’s moist, flavorful, and perfect for breakfast or as a snack. Easy to make and even easier to enjoy!
Ingredients
Scale
Wet Ingredients:
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, mash the bananas. Add melted butter, granulated sugar, brown sugar, egg, and vanilla extract; mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to wet ingredients; mix just until combined.
- Add Blueberries: Toss blueberries in flour, then gently fold into the batter.
- Bake: Pour batter into the prepared pan and bake for 55-65 minutes until a toothpick comes out clean.
- Cool and Serve: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor.
- Substitute whole wheat flour for added fiber.
- This bread freezes well—wrap tightly and store for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
