Blueberry Banana Bread

A recipe for Blueberry Banana Bread with a prep time of 15 minutes and a cook time of 55–65 minutes, yielding 10 slices.

Ingredients

• 3 ripe bananas, mashed
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional)
• ½ cup (115 g) unsalted butter, melted and cooled
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups fresh blueberries (or frozen, unthawed)
• 1 tablespoon all-purpose flour (for coating the blueberries)
• Optional Topping: 2 tablespoons coarse sugar
• Optional Topping: A handful of additional blueberries
• Optional Topping: Sliced banana

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
3. In a large mixing bowl, combine mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and fully combined.
4. Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined. Avoid overmixing, as this can make the bread dense.
5. Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking during baking. Gently fold the blueberries into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle with coarse sugar and top with a few extra blueberries or banana slices.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins to brown too quickly, loosely cover it with aluminum foil during the final 15 minutes of baking.
8. Allow the bread to cool in the pan for 10–15 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for the best sweetness and flavor. Coat the blueberries in flour before adding them to the batter. Fold the batter gently to keep the bread light and tender. If using frozen blueberries, do not thaw them first. Avoid overbaking to maintain a moist crumb. Let the bread cool before slicing for cleaner pieces. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.