Imagine sinking your teeth into a slice of bread so moist, so bursting with flavor, that it makes your taste buds dance with pure joy! This Blueberry Banana Bread isn't just another ordinary quick bread - it's a magical combination of ripe, sweet bananas and juicy blueberries that will transform your baking game forever. Whether you're a novice baker or a seasoned pro, this recipe promises to deliver a slice of pure comfort that will have everyone begging for seconds.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup melted butter
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Add sugar, melted butter, milk, and vanilla extract to the mashed bananas. Whisk the ingredients together until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the blueberries, being careful not to crush them. If using frozen blueberries, do not thaw them first to prevent color bleeding.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 55-60 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Carefully remove the bread from the pan and transfer to a wire rack to cool completely before slicing.
- For best flavor and moisture, wrap the cooled bread in plastic wrap and let it sit for a few hours before serving.
Tips
- Always use overripe bananas - the darker and spottier, the better! They provide maximum sweetness and moisture.
- To prevent blueberries from sinking, lightly coat them in a tablespoon of flour before folding into the batter. This helps distribute them evenly throughout the bread.
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender and light.
- For extra flavor, consider adding a sprinkle of cinnamon or a handful of chopped nuts to the batter.
- Let the bread cool completely before slicing to ensure clean, perfect cuts and optimal texture.
- Store the bread wrapped in plastic wrap or in an airtight container to maintain moisture for up to 3-4 days at room temperature.
- For longer storage, you can freeze the bread for up to 2 months - just wrap it tightly in plastic wrap and then in aluminum foil.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
