Lemon Blueberry Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 9x5-inch loaf pan
- 1 wire cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 Fork or potato masher
Ingredients
- 3 medium ripe bananas mashed
- 120 gram granulated sugar
- 50 gram light brown sugar packed
- 80 milliliter vegetable oil
- 2 large eggs room temperature
- 80 milliliter milk room temperature
- 2 teaspoon lemon zest finely grated
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 250 gram all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon fine salt
- 150 gram fresh blueberries
- 1 tablespoon all-purpose flour for coating blueberries
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl mash the ripe bananas with a fork until mostly smooth.
- Add granulated sugar, brown sugar, vegetable oil, eggs, milk, lemon zest, lemon juice, and vanilla to the bananas and whisk until well combined.
- In a separate bowl whisk together 250 g flour, baking soda, baking powder, and salt until evenly mixed.
- Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks of flour remain.
- Toss the blueberries with 1 tbsp flour in a small bowl to lightly coat them.
- Gently fold the floured blueberries into the batter, being careful not to overmix.
- 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 in the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan on a wire rack for 10 minutes.
- Carefully lift the loaf from the pan using the parchment paper and transfer it to the wire rack to cool for another 10 minutes before slicing.
Notes
For best texture, use very ripe bananas with lots of brown spots, as they add both sweetness and moisture while helping the loaf stay soft for days. Coating the blueberries in flour helps prevent them from sinking, but avoid adding extra berries beyond the listed amount or the loaf can become dense and underbaked. If the top browns too quickly, loosely tent the loaf with foil for the last 15 minutes of baking. Letting the bread rest before slicing keeps it from crumbling and allows the lemon flavor to develop, and storing leftovers tightly wrapped at room temperature overnight often makes the flavor even better the next day.
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