Blueberry Banana Bread
Total Time
1 hr 5 mins
Prep Time
10 mins
Cook Time
55 mins
Rating
4.73 out of 5 stars
(11)
Ingredients
12
- 1 3/4 cup all-purpose flour, plus 1 tablespoon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup mashed bananas, 3 medium ripe bananas
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/3 cups blueberries
- 1 tablespoon turbinado sugar, for sprinkling on bread
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
Step 2
In a medium bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3
In a large bowl, combine the mashed bananas with the sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, buttermilk, and vanilla extract and mix until combined.
Step 4
Add the dry ingredients and mix until just combined, don’t over mix.
Step 5
In a small bowl, toss the blueberries in the remaining tablespoon of flour. Gently fold the blueberries into the batter.
Step 6
Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Bake until golden brown and a toothpick or cake tester comes out clean, about 55 to 65 minutes. If the top is browning too quickly, you can cover the pan loosely with aluminum foil.
Step 7
Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan.
Step 8
Cool completely on a cooling rack before slicing.
Step 9
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Chef's notes
Make sure you start with the ugliest, brown, mushy bananas you can find. If you don’t have any brown bananas, you can put your bananas in a brown paper bag and wait for them to turn brown.
You can use frozen blueberries if you have them on hand, both fresh and frozen will work.
