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- 3 ripe bananas, thoroughly mashed - 1 cup fresh blueberries (adjust for frozen if needed) - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 1/2 cups all-purpose flour - Optional: 1/2 teaspoon ground cinnamon To make blueberry banana bread, you need ripe bananas. They add sweetness and moisture. Fresh blueberries burst with flavor. If you can't find fresh, frozen works too. Use unsalted butter for a rich taste. Granulated sugar sweetens the bread nicely. Eggs help bind the ingredients and add fluffiness. Pure vanilla extract gives a warm, inviting aroma. Baking soda and baking powder help the bread rise. Salt balances the sweetness. All-purpose flour gives the right texture. If you love spice, add ground cinnamon for warmth. Each ingredient plays a key role in crafting a moist, tasty loaf. - Calories per serving: About 180 - Total fat: 7g - Carbohydrates: 26g - Protein: 2g Blueberries and bananas are not just tasty. They also pack a nutritious punch. Blueberries are rich in antioxidants. They support heart health and may boost memory. Bananas provide potassium and fiber. They help with digestion and keep you full. Enjoy this bread knowing it offers both flavor and health benefits. {{ingredient_image_2}} - Preheat oven to 350°F (175°C) - Grease or line a 9x5 inch loaf pan First, I start by preheating my oven to 350°F (175°C). This step warms the oven for even baking. Next, I prepare a 9x5 inch loaf pan. I grease it lightly with butter or use parchment paper. This helps the bread come out easily after baking. - Mash ripe bananas - Combine bananas with butter, sugar, eggs, and vanilla Now, I take three ripe bananas. I mash them in a large bowl until smooth. You can use a fork or a potato masher. Then, I add half a cup of softened butter to the mashed bananas. I mix them until creamy. Next, I add three-quarters of a cup of sugar, two large eggs, and one teaspoon of vanilla extract. I blend everything well until smooth. - Mix dry ingredients separately - Incorporate dry mix into wet mixture In another bowl, I whisk together the dry ingredients. This includes one and a half cups of all-purpose flour, one teaspoon of baking soda, half a teaspoon of baking powder, and a quarter teaspoon of salt. If I want extra warmth, I add half a teaspoon of ground cinnamon. Once mixed, I gradually add the dry ingredients to the wet mixture. I stir gently until just combined. It’s okay if there are a few lumps. - Fold in blueberries - Transfer to pan and bake for 60-70 minutes Finally, I fold in one cup of fresh blueberries. I make sure they spread evenly in the batter. Then, I pour the batter into the prepared loaf pan. I smooth the top with a spatula. I place the pan in the oven and bake for 60 to 70 minutes. Around the 55-minute mark, I check for doneness. I insert a toothpick into the center. It should come out clean or with a few moist crumbs. After baking, I let the bread cool in the pan for about 10 minutes. Then, I transfer it to a wire rack to cool completely. To make the best banana bread, avoid over-mixing the batter. Mix just enough so the flour blends in. This keeps your bread soft and fluffy. Also, use room temperature eggs. They mix in better and help create a nice texture. You might want to add ground cinnamon for warmth. It gives the bread a cozy taste. If you want to change the sweetness, try using honey or maple syrup instead of granulated sugar. This can add a unique flavor twist. When slicing your banana bread, aim for even pieces. Arrange them on a rustic wooden board for an inviting look. For a pop of color, garnish with fresh blueberries and banana slices. A light dusting of powdered sugar adds sweetness and makes it look fancy. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots for the best results. Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense bread texture. Experiment with Spices: Adding spices like nutmeg or ginger along with cinnamon can enhance the flavor profile and add warmth to your bread. Storage Tips: Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. You can also freeze slices for up to 3 months. {{image_4}} You can make a few simple swaps in this recipe. One great option is to use applesauce instead of butter. This change cuts down on fat and adds some natural sweetness. You can also try whole wheat flour. This makes your banana bread healthier while still tasting great. Want to change the taste? Adding nuts like walnuts or pecans gives a nice crunch. You can also infuse the bread with warm spices like nutmeg or allspice. These spices add a cozy flavor that pairs well with the sweetness of the bananas and blueberries. If you need gluten-free options, use gluten-free flour instead of all-purpose flour. This keeps your bread light and tasty. For a vegan twist, replace the eggs with flaxseed meal mixed with water. You can also use coconut oil or more applesauce instead of butter. These swaps let everyone enjoy this delicious treat! To keep your blueberry banana bread fresh, wrap it well. Use plastic wrap or aluminum foil. This helps prevent it from drying out. You can also store it in an airtight container. It stays tasty for about 3-4 days at room temperature. If you want to keep it longer, refrigeration is an option. However, this may change its texture slightly. Freezing is a great way to save banana bread for later. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. Follow this with a layer of aluminum foil. This double wrap keeps it safe from freezer burn. You can freeze banana bread for up to 3 months. When you’re ready to enjoy it, thaw the bread in the fridge overnight. For a warm treat, you can reheat it in the oven. Set the oven to 350°F (175°C) and bake for 10-15 minutes. This revives its soft texture and enhances the flavor. To know if your blueberry banana bread is done, use the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean or has a few moist crumbs, your bread is ready. I suggest checking around 55 minutes of baking time. This way, you avoid overbaking. Remember, the bread will continue to cook a little after you take it out. Yes, you can use frozen blueberries. They work well in this recipe. When using frozen blueberries, do not thaw them. Adding them straight from the freezer helps keep the batter cold. This prevents the berries from bleeding too much color and juice into the bread. Just gently fold them in for the best results. Blueberry banana bread lasts about 3 to 4 days at room temperature. Store it in an airtight container. If you refrigerate it, it can last up to a week. The cold helps keep it fresh for longer. Just remember to let it sit at room temperature before serving for the best taste. This blog post covers everything you need for perfect blueberry banana bread. We started with key ingredients, highlighting ripe bananas and fresh blueberries for the best taste. Then, I detailed easy steps for mixing and baking. Tips on flavor enhancement and variations help you get creative with your loaf. Remember to store it right to keep it fresh. With these tips, you can make a delicious, homemade treat that impresses everyone. Enjoy your baking adventure!

Blueberry Banana Bliss Bread

A delightful bread combining ripe bananas and fresh blueberries for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 3 pieces ripe bananas, thoroughly mashed
  • 1 cup fresh blueberries
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper to ensure easy removal of the bread after baking.
  • In a large, mixing bowl, take the ripe bananas and mash them with a fork or potato masher until you achieve a smooth consistency with minimal lumps.
  • Add the softened butter to the mashed bananas and mix thoroughly using a spatula or wooden spoon, until the mixture is creamy and well combined.
  • Incorporate the granulated sugar, eggs, and vanilla extract into the banana-butter mixture. Mix until everything is fully integrated and the sugar has dissolved.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using), ensuring that the dry ingredients are well combined and free of lumps.
  • Gradually add the dry ingredient mix to the wet banana mixture, stirring gently until just combined. Avoid over-mixing; it’s fine if there are a few lumps in the batter.
  • Carefully fold in the fresh blueberries, distributing them evenly throughout the batter to ensure each bite contains a burst of berry goodness.
  • Transfer the batter into your prepared loaf pan, smoothing the top to create an even layer.
  • Place the loaf pan in the preheated oven and bake for approximately 60-70 minutes. Begin checking for doneness at the 55-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • After baking, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer the loaf to a wire rack to cool completely.

Notes

For a delightful presentation, slice the banana bread and arrange the pieces on a rustic wooden board. Garnish with clusters of fresh blueberries and banana slices for an inviting look. A light dusting of powdered sugar adds an elegant touch of sweetness and enhances the visual appeal!
Keyword baking, banana bread, blueberry, dessert