Description
A moist and flavorful Blueberry Banana Bread combining ripe bananas, fresh blueberries, and a hint of cinnamon for a perfect homemade treat. This bread is soft, tender, and ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 tablespoon all-purpose flour (for tossing blueberries)
Fruit
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix the wet ingredients: In a large bowl, mash the ripe bananas until smooth. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Stir thoroughly until all ingredients are well combined and smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if using. Ensure the mixture is evenly blended.
- Add the dry ingredients to the wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Be cautious not to overmix, as this can impact the bread’s texture.
- Add sour cream or yogurt: Stir in the sour cream or yogurt until the batter becomes smooth and cohesive, adding moisture and tenderness.
- Toss the blueberries: In a small bowl, lightly coat the blueberries with 1 tablespoon of flour to help prevent them from sinking during baking. Gently fold the floured blueberries into the batter carefully to distribute them evenly.
- Pour the batter into the pan: Transfer the batter into the prepared loaf pan, spreading it evenly for uniform baking.
- Bake the bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too fast, loosely cover with aluminum foil and continue baking until done.
- Cool and serve: Let the bread cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. Slice and serve once fully cooled for best texture and flavor.
Notes
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- If using frozen blueberries, do not thaw to avoid discoloring the batter; toss them with flour right from the freezer.
- Cover the loaf with foil halfway through baking if the top browns too quickly.
- For a dairy-free option, substitute sour cream or yogurt with a non-dairy yogurt alternative.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
