Eklutna Banana Blueberry Bread
Eklutna Banana Blueberry Bread is the perfect marriage of classic banana bread and bursts of sweet, juicy blueberries, creating a moist, tender loaf that’s irresistible for breakfast or as a snack. This quick bread recipe combines the wholesome sweetness of ripe bananas with a touch of cinnamon spice, while a clever coating of flour ensures the blueberries stay evenly distributed throughout the loaf. With just 15 minutes of prep time and an hour in the oven, this recipe is easy enough for beginners yet indulgent enough to wow guests. Serve it warm with a pat of butter for a cozy treat, or enjoy it on its own with a cup of coffee. Whether you're looking for a delicious way to use up ripe bananas or craving a unique twist on traditional banana bread, this recipe is sure to satisfy. Perfect for weekend baking, Eklutna Banana Blueberry Bread offers a crowd-pleasing balance of flavors and textures that will keep everyone coming back for more!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Peel the ripe bananas and mash them in a large mixing bowl until smooth.
Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs and vanilla extract, whisking until the mixture is smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
In a small bowl, toss the blueberries with the tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the batter.
Gently fold the coated blueberries into the batter, being careful not to break them.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana blueberry bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 481.8 g | 175% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 244.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 224 mg | 17% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1907 mg | 41% | |
*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.
