Blueberry Banana Bread is a moist quick bread that is easy to make. Juicy blueberries are a wonderful addition to this classic banana bread recipe and complement the banana.
This blueberry banana bread recipe is a great way to use overripe bananas. The riper they are, the moister and more flavorful the bread will be. Ugly brown bananas are the very best. Don’t be concerned if they are caramel color when you peel them and kind of mushy. This is what you want because they are going to make a moist bread with intense banana flavor.
If you have some leftover blueberries, make Blueberry Muffins. It is a simple muffin recipe full of fresh berries.
Check out 20 Easy Recipes to Make with Fresh Summer Blueberries for some other simple fresh blueberry recipes.
SOME THINGS TO KNOW:FAQ’S
- Read Can Bananas Ever Be Too Brown For Baking? so you know what to use in the recipe.
- Read Picking the Perfect Blueberry so you will know what to look for when you purchase blueberries.
SPECIAL EQUIPMENT NEEDED:
- 9″ x 5″ loaf pan or bread pan
- Large bowl
- Medium bowl
- Electric mixer or stand mixer
- Wire cooling rack
- If fresh blueberries are not available frozen blueberries can be used. There is no need to defrost them before adding them to the batter. You could also use wild blueberries.
- You can substitute the granulated sugar with raw sugar, or light brown sugar in equal proportion.
- You can replace the all purpose flour with unbleached flour or whole wheat flour.
HOW TO STORE BLUEBERRY BANANA BREAD:
- You can keep the banana bread at room temperature in an airtight container or wrapped in plastic wrap or aluminum foil for 3 days.
- You can freeze the banana bread for up to 3 months in a freezer bag or wrapped in freezer wrap.
Blueberry Banana BreadPrint This
- ⅓ cup butter, at room temperature
- ¾ cup granulated white sugar
- 2 large eggs
- 1 ½ cups mashed bananas (4 overly ripe bananas)
- 1 ¾ cups all purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup fresh blueberries
Preheat the oven to 350 degrees f.
Thoroughly grease and flour a 9 x 5 inch loaf pan *see note
Combine flour, salt, baking powder and baking soda. Set the dry ingredients aside.
Beat the butter until creamy with an electric mixer in a large mixing bowl or in a stand mixer. Add in the sugar, then the eggs one at a time, mixing thoroughly after each addition.
Add one cup of the flour mix to the butter wet ingredients mixture and mix well. Next add half of the mashed bananas and mix well.
Add the remaining flour mixture and bananas, mixing well after each addition. Scrape the sides of the bowl to make sure everything has been well mixed in well.
Add the blueberries and stir in on a very low speed or by hand.
Pour batter into the prepared loaf pan.
Place the pan into the preheated oven. Bake for 50-55 minutes, checking to make sure the top of the bread is totally dry and golden brown.
You can tell by looking or by inserting a cake tester into the top of the loaf and making sure that it comes out dry.
Remove from the oven. Cool in the pan for a few minutes then remove it from the pan to a wire rack to cool.
I always use Crisco or vegetable shortening to grease my pans. I thoroughly rub it on with a paper towel all over the inside of the pan. Then I add a little flour ( 1 tablespoon)and tap the pan around until the flour is coating all areas of the pan. I add more flour if needed and I look for any spot where the flour has not stuck to the pan. If there are spots, I add Crisco and then more flour to that spot. You don't want to lose a piece of your loaf because it stuck to the pan!