Banana Blueberry Bread is one of my favorite breads to bake.
Since fresh blueberries are everywhere right now and they’re available at a decent price in these summer months, it’s a good time to cook and bake with them. They add such deliciousness to recipes, and their fresh, sweet flavor is very much welcome in the summertime. This Banana Blueberry Bread is one that you can bake any day of the week. It makes for an awfully delicious nibble for a morning breakfast, and it’s the perfect afternoon pick-me-up snack.
When the kids go back to school, I’ve also found that slices of this bread make a great school snack. I slice up the loaf, pop the slices into little zip baggies and store them in the freezer. They’re easy to snatch and stuff in your child’s backpack for snacks. And my son enjoys being able to grab a slice for after-school munching too.
A loaf of Banana Blueberry Bread is likely to be eaten within a few days of making it. To extend the life of your bread, keep it wrapped and refrigerated. And if you’d like to freeze it to eat later, just wrap it in plastic wrap and then wrap again in foil. It will keep in the freezer for up to 3 months. Just take it out and let it defrost at room temperature. Enjoy!
Here are a few more recipes using blueberries that you might enjoy:
- Blueberry Lime Pound Cake
- Blueberry Lemon Smoothies
- Lemon Blueberry Streusel Bars
- Blueberry Apple Crisp
- Lemon Blueberry Sweet Rolls
- Blueberry Gooey Butter Cake
- Blueberry Breakfast Cake
- Overnight Blueberry French Toast
Banana Blueberry Bread
- 1¾ cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup salted butter, at room temperature
- 2/3 cup granulated white sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
- In a large bowl, use an electric mixer to beat the butter until creamy. Then beat in the sugar until light and fluffy. Add the eggs, beating in one at a time. Stir in the dry ingredients and then the banana. Carefully stir in the blueberries.
- Pour the batter into the prepared pan and bake for 50 minutes. A toothpick inserted into the center should come out clean.
- Let the bread sit for 15 minutes, and then remove it from the pan to a wire rack to cool.