Blueberry Banana Bread
A delightful loaf combining ripe bananas and fresh blueberries, perfect for breakfast or a snack.
Equipment
- 9 x 5-inch Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
- 2 cups all-purpose flour plus extra for coating berries
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup light brown sugar packed
- 4 large very ripe brown bananas mashed
- 2 large eggs room temperature
- 2 tsp. pure vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a 9 x 5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, combine melted butter and brown sugar. Beat with an electric mixer until smooth.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Stir in the mashed bananas until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Toss the fresh blueberries in a tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to 3-4 days or freeze for longer storage.