Blueberry Banana Bread

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This easy Blueberry Banana Bread is moist, tender and packed with ripe bananas and juicy fresh blueberries. It's the perfect homemade quick bread for breakfast, brunch or an afternoon snack.

Prep Time15

Cook Time50

Total Time1 5

Course: Bread

Cuisine: American

Keyword: banana, banana bread, blueberry, bread

Servings: servings (1 loaf)

Author: Lori Lange

Equipment

Ingredients

1¾ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup salted butter, at room temperature
⅔ cup granulated white sugar
2 large eggs
1 cup mashed ripe banana
1 cup fresh blueberries

Instructions

Preheat the oven to 350℉. 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.

Notes

For the sweetest flavor, use very ripe bananas with lots of brown spots.
Fold the blueberries into the batter gently to keep them from bursting.
If using frozen blueberries, add them straight from the freezer—do not thaw first.
Check the bread for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready.
Allow the loaf to cool for at least 15 minutes before removing it from the pan to help it hold together.
Store covered at room temperature for up to 3 days or freeze individual slices for up to 3 months.

Nutrition