Blueberry Banana Bread
A delightful twist on the classic banana bread, combining ripe bananas and juicy blueberries for a moist, flavorful loaf perfect for any time of day.
Ingredients
Bread Ingredients
- 1/2 cup softened butter (1 stick) Softened for easier mixing
- 1 cup granulated sugar
- 2 large eggs (beaten)
- 3 large ripe bananas (mashed) Best if overripe
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries Tossed in 1 tablespoon of flour
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spray two 9x5 loaf pans with nonstick spray and set them aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In a small bowl, beat the eggs and add them to the butter-sugar mixture, mixing until well combined.
- Add the mashed bananas to the mixture and mix until combined.
- Sift together the flour, baking soda, and salt, then gradually add to the banana mixture, mixing until just combined.
- Gently fold in the floured blueberries until evenly distributed.
Baking
- Pour the batter into the prepared loaf pans.
- Bake in the preheated oven at 375°F for 15 minutes.
- Reduce the heat to 350°F (175°C) and bake for an additional 30 minutes, until edges are golden brown and a toothpick comes out clean.
- Let the bread cool completely before removing it from the loaf pans.
Notes
Blueberry Banana Bread can be enjoyed plain or with butter, honey, or yogurt. Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. Slice and freeze individual pieces for longer storage.