Blueberry Banana Bread Recipe

Blueberry Banana Bread on a white serving platter.

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Blueberry Banana Bread Recipe

You’ll love how easy this Blueberry Banana Bread is to make. It combines the natural sweetness of ripe bananas with a burst of fresh blueberries.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Servings:

Calories: 285kcal

Author: Judy Wilson

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup vegetable oil
⅔ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 medium bananas (about 1¼ cups mashed banana)
1 cup blueberries (fresh or frozen)
1 Tablespoon all-purpose flour (to toss with blueberries)

Instructions

Preheat oven to 325ºF. Spray a 9x5 loaf pan with nonstick spray.
In a small mixing bowl, combine the flour, baking soda, cinnamon, and salt together and set aside.
In a larger mixing bowl, beat the eggs, sugar, oil, and vanilla together.
Add bananas and beat until smooth. If you do not have an electric mixer, you may want to mash bananas with a fork or potato masher before adding them to the egg mixture.
Add the flour mixture (that was set aside earlier) and stir just until mixed.
Toss the blueberries with one tablespoon of flour (this helps keep them from sinking to the bottom while baking).
Stir blueberries into the batter.
Pour into a greased 9x5-inch loaf pan and bake in the center of the oven for 60-70 minutes until a toothpick inserted into the center comes out clean.
Remove from oven and let cool 8-10 minutes in the pan.
Loosen the edges of the loaf with a butterknife, and turn onto a wire rack to cool.

Notes

To store Blueberry Banana Bread, wrap the cooled loaf tightly in plastic wrap or aluminum foil or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition