Description
This moist blueberry banana bread combines ripe bananas and juicy blueberries for a tender, flavorful loaf perfect for breakfast, snacks or dessert. Ready in about 70 minutes with simple ingredients, it yields 12 slices that freeze beautifully.
Ingredients
Mashed ripe bananas – 1 1/2 cups (345g) – About 3 large; very ripe with spots.
Fresh or frozen blueberries – 1 1/2 cups (255g) – Toss in 1 Tbsp flour to coat.
Vegetable oil (neutral) – 1/2 cup (115ml) – Canola or corn; sub melted butter.
Large eggs – 2 (114g) – Room temperature.
Granulated sugar – 1 cup (200g) – White for classic taste.
All-purpose flour – 2 cups (240g) – Plus 1 Tbsp for blueberries.
Baking soda – 1 tsp (5g) – For rise.
Baking powder – 1 tsp (4g) – Extra lift.
Salt – 1/2 tsp (3g) – Balances sweetness.
Vanilla extract – 1 tsp (5ml) – Pure for best flavor.
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9×5-inch metal loaf pan or line with parchment paper for easy removal.
2. Mash bananas with a fork until smooth, measuring exactly 1 1/2 cups. In a large bowl, whisk mashed bananas, oil, eggs, sugar and vanilla until combined.
3. In a medium bowl, whisk flour, baking soda, baking powder and salt. Fold dry ingredients into wet just until no streaks remain – do not overmix.
4. Toss blueberries with 1 Tbsp flour. Gently fold into batter, ensuring even distribution without crushing berries.
5. Pour batter into prepared pan. Smooth top and press a few extra blueberries on surface for beauty.
6. Bake 65-70 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Internal temp should reach 200-205°F. Tent with foil after 50 minutes if browning too fast.
7. Cool in pan 10 minutes, then transfer to wire rack. Cool completely before slicing (1-2 hours).
Notes
Ripe Bananas Only: Spots mean peak sweetness and moisture. Green bananas make dry, bland bread.
Fresh vs Frozen Blueberries: Fresh hold shape best; thaw and pat dry frozen to avoid excess water. Expect 5 extra bake minutes for frozen.
Toothpick Test: Insert long skewer deep into center right after baking. Retry every 2-3 minutes if wet.
No Sinking Center: Exact measurements, preheated oven and middle rack placement prevent collapse.
Pan Prep: Parchment prevents sticking from juicy berries. Metal pans bake evenly; avoid glass.
Substitutions: Short on bananas? Add applesauce to reach 1 1/2 cups. Vegan: Use flax eggs (1 Tbsp flax + 3 Tbsp water each).
Scale Accuracy: Weigh flour for precision – spoon and level if no scale.
- Prep Time: PT15M
- Cook Time: PT70M
- Category: Bread,Quick Bread,Dessert
- Method: Baking,Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 19g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg