Description
You will love this easy banana bread recipe loaded with juicy blueberries and ripe bananas. It results in a soft, moist loaf perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1/2 cup plain yogurt or sour cream
- 1 cup fresh or frozen blueberries
- For Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the mashed bananas and yogurt (or sour cream) to the wet ingredients. Mix until just combined. Do not overmix.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just incorporated. A few streaks of flour are fine.
- Gently fold in the blueberries using a spatula. Be careful not to crush them.
- If using the crumb topping, prepare it now: In a small bowl, combine the topping flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Pour the batter into the prepared loaf pan. If using the crumb topping, sprinkle it evenly over the top of the batter.
- Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 40 minutes.
- Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
Notes
- Use very ripe, spotty bananas for the best natural sweetness and moisture in your banana bread with blueberries.
- If you use frozen blueberries, do not thaw them; toss them with one tablespoon of the flour mixture before folding them into the batter to prevent sinking.
- This is a great make ahead breakfast loaf; wrap it tightly once cooled and store it at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 65