Description
A simple recipe for a moist, tender loaf combining ripe bananas and fresh blueberries, perfect for breakfast or snacks.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 very ripe medium bananas, mashed
- 1/2 cup milk or plain yogurt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until just combined.
- Alternate adding the dry ingredients and the milk/yogurt to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them; toss them with one tablespoon of the flour mixture before folding them into the batter to prevent sinking.
- For an extra moist loaf, substitute the milk with plain yogurt.
- You can add a crumb topping by mixing 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons melted butter, then sprinkling it over the batter before baking.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 45