Learn how to make banana bread with this easy banana bread recipe made with fresh blueberries. This moist banana bread recipe is perfect for sharing and takes less than 10 minutes of prep work!
Happy spring friends! Haley here from If You Give a Blonde a Kitchen. Today I’m sharing my recipe for blueberry banana bread. It’s moist, flavorful and bursting with blueberries!
Banana bread is a staple in my household. I bake it often and I love to add in new ingredients (for instance, chocolate chips). With it starting to get warm outside, I have been craving fresh fruit so I decided to add in blueberries to my latest moist banana bread recipe. If you’re looking for a paleo or gluten free banana bread recipe try our Paleo Chocolate Chunk Strawberry Banana Bread.
How to make banana bread
To make banana bread you only need a few ingredients. Line a 9×5 inch load pan with parchment paper and lightly grease with nonstick baking spray. Stir together flour, baking soda and salt in a medium bowl. In a separate large bowl, combine butter and sugar. Beat with an electric mixer to combine. Add the eggs and vanilla and beat again. Add the flour mixture to the batter and mix just until incorporated. You don’t want to over-stir or overwork the batter.
We add fresh blueberries to this banana bread for additional flavor but you can omit them if desired or use chocolate chips instead. Bake at 350 degrees for 60 minutes or until a toothpick inserted into the center comes out with a few crumbs. Cool the bread in the pan for 20 minutes. Remove from the pan and cool completely.
How do you keep banana bread moist after baking?
To keep the bread moist, cover with foil and place in an airtight container or sealed bag. This helps to prevent the bread from drying out. Store for up to a week.
How long do you let banana bread cool before removing from the pan?
Remove the pan from the oven and let it cool in the pan for 20 minutes. Then, remove the bread from the pan and move to a wire rack. Let cool completely or serve slightly warm. It usually takes about 30 minutes to cool completely once removed from the pan.
How ripe should bananas be for banana bread?
Use the brownest bananas you can find — even if the whole peel is black! The riper the banana, the sweeter the flavor and the more apparent it becomes in the bread.
How to ripen bananas faster
Store a bunch of bananas in a loosely closed brown paper bag to help them ripen quickly. You can also bake bananas in the oven and let them cool before mixing them into the batter.
Tips for making homemade banana bread
- Use fresh blueberries whenever possible for the freshest flavor. Fresh blueberries are larger and sometimes burst during the baking process to add more flavor. They also retain that rich purple, blue hue where they sit in the batter.
- Frozen blueberries will work if you don’t have fresh available. Keep in mind that frozen blueberries can make the entire loaf blue once mixed into the batter since the color sometimes transfers to the batter.
- To keep the berries from spreading their color and to keep them from sinking to the bottom of the bread, toss them in some flour before stirring them into the batter.
- Use very ripe bananas for the best flavor. They also mash more easily for even distribution in the batter.
- Use melted butter. It keeps the bread from becoming too cakey or doughy. You can even brown the butter for a little nutty flavor if you’re feeling adventurous!
Give this moist blueberry banana bread recipe and try and use fresh blueberries if possible! For a nice finish, sprinkle a few berries on top once you transfer the batter to the loaf pan.
Blueberry Banana Bread
- 2 cups all-purpose flour (250g) plus extra for coating berries
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and slightly cooled (113g)
- 3/4 cup packed light brown sugar (115g)
- 4 large very ripe brown bananas mashed (about 1 1/2 cups)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup fresh blueberries (148g)
Preheat your oven to 350º F. Line a 9x5-inch loaf pan with parchment paper, lightly grease with nonstick spray.
In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 90 seconds until combined. Add the eggs and vanilla, and mix until combined, about 30 seconds.
Pour the mashed bananas into the butter mixture and beat until well combined, about 90 seconds.
Add flour mixture to the batter and mix just until the flour is incorporated, taking care not to overwork the batter.
Toss fresh blueberries in a tablespoon of flour. Stir into the batter using a rubber spatula.
Transfer the batter to the prepared pan and bake for 55 to 60 minutes or until a toothpick inserted into the center comes out with a few dry crumbs (try to find a spot without blueberries).
Cool the bread in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on a wire rack.
- Store blueberry banana bread at room temperature for up to a week.
- Use the ripest bananas you can find for the best banana bread flavor.
- Use fresh blueberries for the freshest flavor. Frozen blueberries can be used, if needed.
- To make this recipe gluten free, use 1:1 gluten free flour like Bob's Red Mill Gluten Free 1:1 Flour.
Nutrition InformationCalories: 388, Fat: 13g, Saturated Fat: 7g, Cholesterol: 83mg, Sodium: 311mg, Potassium: 338mg, Carbohydrates: 62g, Fiber: 3g, Sugar: 30g, Protein: 6g, Vitamin A: 9.7%, Vitamin C: 9.3%, Calcium: 3.7%, Iron: 11.5%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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