Description
You will love this easy banana bread recipe loaded with juicy blueberries and the natural sweetness of ripe bananas. This loaf results in a tender crumb and is perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1 cup fresh or frozen blueberries
- Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This step helps create a tender crumb.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until just combined. Do not overmix at this stage.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. A few streaks of flour are fine.
- Gently fold in the blueberries using a spatula. Be careful not to crush the berries.
- If using the crumb topping, prepare it now: In a small bowl, combine the topping flour, brown sugar, and cinnamon. Cut in the cold cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Pour the batter into the prepared loaf pan. If using the topping, sprinkle it evenly over the batter.
- Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the loaf with foil after about 40 minutes.
- Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.
Notes
- For the best flavor and moisture, use very ripe, spotty bananas.
- If you use frozen blueberries, do not thaw them; toss them with one tablespoon of the flour mixture before folding them into the batter to prevent sinking.
- This banana and blueberry loaf freezes well once completely cooled. Wrap tightly in plastic wrap and foil.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 210
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 55