Blueberry banana bread recipe – double the fruit and double the deliciousness! All the sweet slices will be gone before you know it.
Have you ever put blueberries in banana bread?
I was inspired to try it from this recipe over at Oh My Veggies.
Her recipe is vegan, and while I wasn’t yet feeling that adventurous, I did think that adding blueberries was a great idea.
I know I said I was not prepared to feed my visiting family members the other weekend, but I did plan enough to at least make this bread ahead of time.
Though this could be be a great recipe as a side for any meal, it is probably best paired with brunch since it is a sweet bread.
Blueberries are in season, so I’m trying to find ways to use them in everything – smoothies, salads, and now even blueberry bread. I just can’t get enough blueberries.
I LOVED the extra fruit in this bread. My recipe added 1 cup of fresh blueberries, but there’s room for you to add even more than that if you wanted extra flavor.
I also added a teaspoon of ground cinnamon, which is optional, but does give it a nice extra flavor.
As with most traditional banana bread recipes, using very ripe or overripe bananas will add extra sweetness to your bread also.
My recipe says to use melted butter, as this is just a trick I learned to make baking easier when you’re mixing by hand instead of using a blender or hand mixer.
You don’t have to go as far as melting it, as long as the butter is room temperature!
Another little trick I do with some baking is to double the vanilla extract for extra flavor – so you can try 2 teaspoons vanilla extract instead of 1 if you’re feeling bold!
Even though banana bread is known as a “quick bread” meaning there is no yeast/doesn’t have to rise, it always takes longer to bake because of the texture.
But it’s worth the wait!
I baked at 350 degrees F for about 70 minutes. Start with a preheated hot oven and check periodically until a knife comes out clean.
A lot of times I see a glaze added to banana bread, but I don’t think this recipe needs one. It’s sweet enough to eat without glaze, and the juicy blueberries really add a pop of flavor.
Instead of making one bread loaf you can make banana blueberry muffins if you choose!
This delicious treat seems to be requested most often at Easter brunch or summer weekends, but can really be baked and enjoyed any time of year. As long as you can find fresh blueberries!
Other bread recipes you’ll love:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 ripe bananas
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 cup unsalted butter, (1 stick), melted
- 1 teaspoon cinnamon, (optional)
- 1 cup fresh blueberries
- Preheat oven to 350° F.
- In a medium bowl, combine flour and baking soda. Set aside.
- In a large mixing bowl, mash ripe bananas with a fork. Add in egg and vanilla and mix well.
- Add in sugar and melted butter, and cinnamon if using.
- Slowly add in flour mixture until just combined.
- Fold in blueberries.
- Spray a bread pan with oil and pour in batter.
- Bake at 350°F for 65-75 minutes, or until golden brown.
Serving Size:1/10 recipe
Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 136mgCarbohydrates: 42gFiber: 2gSugar: 17gProtein: 4g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
My favorite baking dishes + cinnamon are available in the Trial and Eater amazon store!