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–+ servings
a slice of banana blueberry bread

Banana Blueberry Bread

This moist blueberry banana bread recipe combines very ripe bananas for bold banana flavor and sweetness with fresh and juicy blueberries. Serve individual slices of this classic banana bread recipe with Greek yogurt and extra banana for an easy breakfast or delicious snack!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Course Baking, Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • 2 cups all purpose flour + 1 tablespoon for berries
  • 4-5 ripe medium bananas, should make about 2 cups mashed
  • ½ cup unsalted butter, melted and cooled
  • ½ cup white granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ½ cup fresh blueberries, or frozen (but may stain/change the color of the whole bread) + more on top for decoration

Instructions
 

  • Preheat the oven to 350 F.
  • Mash the bananas until smooth (a few chunks here and there is fine) in a large bowl with a fork.
  • Add eggs, butter, and sugar to the large mixing bowl and beat until smooth on low with an electric mixer or hand mixer.
  • In a medium bowl toss the fresh berries with 1 tablespoon of flour.
  • In a separate bowl combine dry ingredients. Now add to wet ingredients in batches mixing on low at the same time. Stir in the berries.
  • Pour batter into a 9 x 5 inch loaf tin (greased with a little butter or vegetable oil or lined with parchment paper or foil). The batter will be somewhat sticky. Make a small cut lengthwise about ½ inch deep in the center of the bread. Decorate with berries on top.
  • Bake for 1 hour and 35-40 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
  • Remove the bread from the oven and let it cool in the bread pan for 10 minutes. Later transfer the whole loaf to a wire rack to cool completely.
  • Cut into 10-12 thick pieces, top with extra blueberries if you like, and enjoy.

Notes

  • Flavor. This bread is moist and has a strong banana and berries flavor. I find that using fresh berries for this particular bread gives the best results - the berries are distributed across the whole bread while baking and don’t stain the bread that much as frozen berries would.
  • Frozen blueberries may change the color of the bread batter to blue/purple. The flavor will still be just as good as using fresh blueberries.
  • Store the bread in a sealed plastic bag or wrapped in linen kitchen towel/s at room temperature for up to 5 days. Refrigerate for up to 5 days in an airtight container or sealed bag. Optional: Reheat in the oven at about 400-425 degrees Fahrenheit until just warm.
 
 
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