Quick Description
This moist banana bread, filled with ripe bananas and bursting with juicy blueberries, is the perfect snack or breakfast treat. It’s naturally sweet and easy to make, with a golden-brown exterior and a soft, fruity interior.
Servings & Timing
- Yield: 1 loaf (about 10–12 slices)
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: ~1 hour 10 minutes
Ingredients
- 2 large ripe bananas, mashed
- 1 cup blueberries (fresh or frozen)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon (optional, for extra flavor)
- ½ cup unsalted butter, melted (or coconut oil)
- 2 large eggs
- ¾ cup granulated sugar (or coconut sugar for a healthier option)
- 1 tsp vanilla extract
- ¼ cup buttermilk or milk
- ½ cup chopped nuts (optional, walnuts or pecans)
Instructions
- Preheat the oven – Set the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Prepare the wet ingredients – In a large bowl, mix mashed bananas, melted butter, eggs, sugar, vanilla, and buttermilk until well combined.
- Combine wet and dry ingredients – Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to over-mix.
- Add blueberries and optional nuts – Gently fold in the blueberries (and nuts if using), being careful not to crush the berries.
- Pour into the pan – Transfer the batter to the prepared loaf pan and spread evenly.
- Bake – Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Additional Notes
- For a lower-sugar version, reduce the sugar or use a sugar substitute.
- For extra fluffiness, use a mixture of half all-purpose flour and half whole wheat flour.
- This bread freezes well. Store in an airtight container for up to 2 months.
Dietary Info
- Vegetarian
- Gluten-free: Swap the flour for a gluten-free all-purpose blend.
- Dairy-free: Use coconut oil and a dairy-free milk alternative.
