Blueberry Banana Bread
Blueberry Banana Bread is exactly what it sounds like: soft, banana-forward, and dotted with juicy blueberries that pop here and there. It’s a simple quick bread you can stir together with a bowl and a whisk. No fuss. No fancy equipment. Expect a moist crumb, a gentle sweetness (not cake-sweet), and those little purple bursts in every slice.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/4 cups or 300 g)
- 1 cup fresh or frozen blueberries (about 150 g)
- 1 3/4 cups all-purpose flour (220 g), plus 1 tablespoon to toss with berries
- 1/2 cup packed light brown sugar (100 g)
- 1/4 cup granulated sugar (50 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (optional, but cozy)
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled (115 g)
- 1/3 cup plain yogurt or sour cream (80 g)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, brightens the blueberries)
- 1–2 teaspoons coarse sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling so you can lift the bread out later. Easy cleanup, happy baker.
- In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
- Whisk in the eggs, melted butter (or oil), brown sugar, granulated sugar, yogurt, vanilla, and lemon zest. The mixture should look glossy and smell like banana heaven.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Pour the dry ingredients into the wet. Stir gently until you no longer see dry pockets. Stop there. A few streaks are okay.
- Toss the blueberries with 1 tablespoon flour (this helps them hang out in the batter instead of sinking). Fold them in with a soft hand so they don’t burst.
- Scrape the batter into the pan. If you like, sprinkle the top with coarse sugar for a light crunch. You can also dot a few extra blueberries on top for a pretty finish.
- Bake for 55–65 minutes, until a tester comes out with a few moist crumbs (not wet batter) or the center hits about 200–205°F (93–96°C). If the top is browning too fast, tent with foil for the last 10–15 minutes.
- Cool in the pan for 15 minutes, then lift onto a wire rack and cool at least 1 hour before slicing. I know… the waiting is the hardest part, but it sets the crumb.