Blueberry Banana Bread
Blueberry banana bread is ultra moist, packed with juicy blueberries and ripe bananas, and easy to make with simple pantry ingredients.
Servings 10 slices
Calories 279kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ¼ cups)
- ½ cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour, for tossing blueberries
- 2 tablespoons turbinado sugar, optional
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk melted butter and sugar until smooth. Add eggs and whisk until fully combined. Stir in vanilla, mashed bananas, and sour cream.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Toss blueberries with 1 tablespoon flour, then fold gently into the batter.
- Pour batter into prepared pan. Sprinkle the turbinado sugar over the top, if using. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Tips for Best Results
- Use very ripe bananas for the best flavor and moisture.
- Avoid overmixing once flour is added to keep the bread tender.
- If using frozen blueberries, do not thaw before adding.
Nutrition
Serving: 1slice | Calories: 279kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 248mg | Potassium: 177mg | Fiber: 2g | Sugar: 22g | Vitamin A: 388IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
