Description
Make this incredibly moist blueberry banana bread that is simple to prepare. It combines the natural sweetness of ripe bananas with juicy blueberries for a flavorful loaf perfect for breakfast or a snack.
Ingredients
Scale
- 3 very ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup fresh or frozen blueberries
- Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup cold butter (cubed), 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- In a large bowl, mix the mashed bananas and melted butter until combined.
- Stir in the granulated sugar, egg, and vanilla extract until smooth.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Gently fold in the blueberries. If using frozen, do not thaw them first.
- Pour the batter into the prepared loaf pan.
- If making the crumb topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For the best flavor and moisture, use bananas that are heavily spotted or almost black.
- If you want a tender crumb banana bread recipe, avoid overmixing the batter once the flour is added.
- This banana and blueberry loaf freezes well once completely cooled. Wrap tightly in plastic wrap and foil.
- This recipe is a great option for a quick breakfast bread that you can make ahead.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 250
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 45