Betty Crocker Blueberry Banana Bread
Meet your new favorite twist on a classic quick bread: Betty Crocker Blueberry Banana Bread! This delightful loaf combines the natural sweetness of ripe bananas with bursts of juicy, fresh blueberries for a flavor-packed treat that’s perfect for breakfast, snack time, or dessert. With just 15 minutes of prep time, this recipe makes it easy to whip up a moist, tender bread that’s loaded with comforting flavors of vanilla and a buttery richness. The simple ingredients—like all-purpose flour, baking soda, milk, and a touch of sugar—come together effortlessly, while folding in fresh blueberries adds a vibrant and fruity flair. Baked to golden perfection in just over an hour, this loaf is as beautiful as it is delicious. Serve it warm or cool, plain or with a smear of butter, and enjoy a slice of homemade goodness that’s sure to become a family favorite. Perfectly sweet, subtly tart, and wonderfully moist, this blueberry banana bread is sure to impress!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cup granulated sugar
- 0.33 cup unsalted butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup fresh blueberries
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or nonstick baking spray, and set aside.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the granulated sugar and melted butter until well combined.
Add the milk, vanilla extract, and eggs to the banana mixture. Mix until smooth and fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Serve slices on their own or with a dab of butter for a decadent treat. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 18.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 165 mg | 4% | |
*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.
