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Blueberry Banana Bread

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This extra moist blueberry banana bread combines ripe bananas and juicy blueberries for a soft, flavorful loaf that’s easy to make and perfect for breakfast, brunch, or snacking. With simple ingredients and foolproof instructions, it’s a comforting treat you’ll want to bake again and again.

Ingredients

Scale
  • 3 medium overripe bananas (about 1 1/4 cups or 300g), mashed
  • 1 cup (150g) fresh or frozen blueberries
  • 1 3/4 cups (220g) all-purpose flour
  • 2/3 cup (130g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/3 cup (80g) plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon flour (for tossing blueberries)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line with parchment paper for easy removal.
  2. Peel and mash the bananas in a large bowl until mostly smooth (about 1 1/4 cups mashed).
  3. Add eggs, melted butter, Greek yogurt or sour cream, and vanilla extract to the mashed bananas. Whisk until fully combined and creamy.
  4. In a separate bowl, whisk together flour, granulated sugar, baking soda, salt, cinnamon (if using), and lemon zest (if using).
  5. Pour the dry ingredients into the wet mixture. Gently fold together with a spatula or wooden spoon until just combined. Do not overmix.
  6. Toss blueberries with 1 tablespoon flour in a small bowl. Gently fold the floured blueberries into the batter.
  7. Spoon the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a few extra blueberries or a little sugar on top.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil at the 40-minute mark if the top is browning too quickly.
  9. Let the bread cool in the pan for 15 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely (at least 1 hour) before slicing.
  10. Slice with a serrated knife and serve warm or at room temperature, plain or with butter.

Notes

For best results, use overripe bananas and toss blueberries in flour to prevent sinking. Do not overmix the batter. Let the bread cool completely before slicing for clean slices. The bread can be made gluten-free or dairy-free with simple swaps. Store at room temperature for 2 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Keywords: blueberry banana bread, banana bread, blueberry bread, easy banana bread, moist banana bread, quick bread, brunch, breakfast, snack, freezer friendly

Find it online: https://jodierecipes.com/blueberry-banana-bread-recipe-easy-extra-moist-and-best-tips/