Banana Blueberry Bread
Bursting with the natural sweetness of overripe bananas and juicy blueberries, this Banana Blueberry Bread is the ultimate fusion of classic banana bread and fresh berry goodness. Easy to make in just 15 minutes of prep time, this moist and tender loaf features the comforting flavors of vanilla and a hint of optional cinnamon, perfectly complemented by bursts of fresh blueberries in every bite. With a buttery richness and a balance of fluffy and dense textures, this quick bread is the perfect breakfast, snack, or dessert option. Serve it warm, slathered with butter or cream cheese, or enjoy it on its own with your morning coffee. Whether you’re looking for a delicious way to use up ripe bananas or a crowd-pleasing treat, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Mix thoroughly until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using).
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
Fold in the fresh blueberries carefully to avoid crushing them.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana blueberry bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve as is, or enjoy with a spread of butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 439.6 g | 160% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 209.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 154 mg | 12% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1815 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
