Blueberry Banana Bread
Sweet bananas and juicy blueberries come together in this moist blueberry banana bread, it's your new favorite bake!
Equipment
- 8x4-inch loaf pan
- Large mixing bowl
- Fork or potato masher
- Mixing spoon or spatula
- Measuring cups/spoons
- Wire cooling rack
Ingredients
- 350 Grams Very ripe bananas 2 to 3 medium bananas, mashed
- 76 Grams Unsalted melted
- ½ Teaspoon Baking soda
- 1 Pinch Salt
- 150 Grams Granulated sugar reduce to 100 g for less sweetness, increase to 200 g for more
- 1 Large Egg beaten
- 1 Teaspoon Vanilla extract
- 205 Grams All-purpose flour plain flour
- 150 Grams Blueberries fresh or frozen
Instructions
- Preheat the oven to 175°C (350°F). Grease or line an 8x4-inch loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until smooth.350 Grams Very ripe bananas
- Stir in the melted butter until well combined.76 Grams Unsalted
- Add the baking soda and a pinch of salt, mixing gently.½ Teaspoon Baking soda, 1 Pinch Salt
- Stir in the sugar, beaten egg, and vanilla extract until smooth.150 Grams Granulated sugar, 1 Large Egg, 1 Teaspoon Vanilla extract
- Fold the flour into the mixture until just combined - avoid overmixing, or the bread may turn dense.205 Grams All-purpose flour
- Gently stir in the blueberries, keeping a few aside to sprinkle on top if you like.150 Grams Blueberries
- Pour the batter into the prepared loaf pan and smooth the surface.
- Bake for 55–60 minutes. Test with a toothpick or skewer, it should come out clean or with just a few dry crumbs. If the top browns too quickly, cover loosely with foil and continue baking until the center is set.
- Allow the loaf to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Tips and Tricks
- If using frozen blueberries, don’t thaw them before adding to the batter, this helps prevent streaky purple bread.
- Toss the blueberries in a teaspoon of flour before folding them in. This helps stop them from sinking to the bottom.
- Use extra-ripe bananas for the best natural sweetness and moist texture.
- Store at room temperature for 2-3 days or refrigerate for up to a week. Freeze slices individually for up to 2 months.
- For a sweeter loaf, add a sprinkle of coarse sugar or a few extra blueberries on top before baking.
Nutrition
Calories: 235kcalCarbohydrates: 41gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 68mgPotassium: 168mgFiber: 2gSugar: 21gVitamin A: 247IUVitamin C: 5mgCalcium: 11mgIron: 1mg
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