Banana Blueberry Bread Recipe
This Banana Blueberry Bread Recipe is a simple, homemade loaf that’s perfect for breakfast, snacks, or sharing with friends. Using ripe bananas and fresh blueberries, the bread comes out moist, soft, and full of fruity flavor. The bananas provide natural sweetness and a tender crumb, while the blueberries add a juicy pop in every bite. The recipe is easy to follow, doesn’t need any special equipment, and can be made in one bowl. Whether you’re looking for a way to use up ripe bananas or want a quick, flavorful treat, this blueberry banana bread is a go-to favorite for home bakers.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand Mixer or Whisk
- Loaf Pan
- Rubber spatula
- Cooling Rack
- Toothpick or Cake Tester
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup white sugar
- ¼ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas mashed
- 1 cup fresh blueberries or frozen blueberries
- Optional: ½ cup chopped walnuts for an extra crunch!
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal later.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you mix the wet ingredients.
- Mix the Wet Ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy. This will take about 2-3 minutes with a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Banana Time: Now, it’s time to add the mashed bananas. Use ripe bananas for the best flavor—trust me, they make all the difference. Mix them into the wet ingredients until everything is combined.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the banana mixture, stirring just until incorporated. Be careful not to overmix; this will keep your bread light and tender.
- Add the Blueberries: Gently fold in the blueberries. If you’re using frozen blueberries, don’t thaw them beforehand. You can also sprinkle a bit of flour on the blueberries to prevent them from sinking to the bottom of the bread.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top and firm to the touch.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Prepare the Dry Ingredients: Mix the flour, baking soda, and salt in a bowl and store it in an airtight container. When you're ready to bake, simply add the wet ingredients and proceed with the recipe.
- Mash the Bananas in Advance: Mash the bananas and store them in a sealed container in the refrigerator for up to 24 hours. This can save you time on the day you plan to bake.
- Freeze the Batter: If you're short on time, you can prepare the batter up to the point of baking, then transfer it to a freezer-safe container. When ready to bake, thaw the batter in the refrigerator overnight and bake as directed.