Blueberry Banana Bread
Blueberry Banana Bread is a tasty twist on a classic quick bread recipe. If you love banana bread, the addition of blueberries is delicious. Each bite is flavor packed and takes very little time to make.
Servings: 10
Calories: 296kcal
Ingredients
- 2 cups All Purpose Flour plus 1 Tablespoon for coating the Blueberries
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Granulated Sugar
- 1/2 cup Butter softened
- 3 Ripe Bananas mashed
- 2 Large Egg room temperature
- 2 teaspoons Vanilla Extract
- 1 cup Fresh Blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9X5 inch loaf pan with a non-stick cooking spray.
- In a large mixing bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
- In a separate bowl with a stand up mixer or hand held mixer, beat together the butter and sugar until the mixer is light and fluffy.
- Add in the eggs, one at a time, until combined. Then mix in the vanilla extract.
- Mash up the ripe bananas and add them to the mixture.
- Slowly add the dry ingredients into the wet ingredients until just combined. Be careful not to over mix the batter.
- Toss the blueberries in 1 tablespoon of flour and then gently stir the blueberries into the batter.
- Pour the batter in the prepared loaf pan. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes and then turn the bread out onto a wire rack to cool completely.
- Once the bread has cooled, it’s ready to slice, serve and enjoy!
Notes
Store any leftover bread in an airtight container or bag at room temperature for up to 4-5 days.
Nutrition
Calories: 296kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 297mg | Potassium: 170mg | Fiber: 2g | Sugar: 24g | Vitamin A: 354IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
