Blueberry Banana Bread
Equipment
- 2 Mixing bowls
- 1 Fork or potato masher
- 1 Whisk
- 1 Rubber spatula
- 1 9x5-inch loaf pan
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 medium ripe bananas mashed
- 75 gram granulated sugar
- 75 gram light brown sugar packed
- 80 milliliter vegetable oil
- 5 milliliter vanilla extract
- 2 large eggs room temperature
- 190 gram all-purpose flour
- 5 gram baking soda
- 3 gram baking powder
- 3 gram fine salt
- 3 gram ground cinnamon optional
- 120 milliliter plain yogurt or sour cream room temperature
- 150 gram fresh blueberries
- 10 gram all-purpose flour for tossing blueberries
- 30 gram chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
- In a small bowl, toss the blueberries with 10 g flour until lightly coated and set aside.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Add granulated sugar, brown sugar, vegetable oil, and vanilla extract to the bananas and whisk until combined.
- Whisk in the eggs one at a time until the mixture is smooth and slightly thickened.
- In a separate bowl, whisk together 190 g flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just a few streaks of flour remain.
- Fold in the yogurt or sour cream until the batter is smooth and just combined, without overmixing.
- Gently fold in the floured blueberries and nuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Remove the pan from the oven and let the bread cool in the pan on a cooling rack for 10–15 minutes.
- Carefully lift the bread out of the pan using the parchment and transfer it to the rack to cool completely before slicing.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and moisture, and avoid overmixing once the flour is added to keep the crumb tender. If using frozen blueberries, do not thaw them first and add 5–10 extra minutes to the baking time if needed. Check for doneness in several spots near the center, and tent the loaf loosely with foil if the top browns too quickly. This bread keeps well wrapped at room temperature for up to 3 days, and the flavor often improves by the next day; you can also freeze individual slices tightly wrapped for easy breakfasts.
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