Description
This Blueberry Banana Bread recipe combines ripe bananas and fresh or frozen blueberries to create a moist, flavorful loaf perfect for breakfast or a snack. The addition of sour cream adds extra tenderness, while cinnamon adds a warm spice note. Easy to make and irresistibly delicious, this bread bakes to a golden perfection with bursts of juicy berries in every slice.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 tablespoon all-purpose flour (for tossing blueberries)
Additional Ingredients
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to ensure the bread doesn’t stick during baking.
- Mix the wet ingredients: In a large bowl, mash the ripe bananas until smooth. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Stir thoroughly until all wet ingredients are well combined into a uniform mixture.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if using, ensuring even distribution of the leavening agents and spices throughout the flour.
- Add the dry ingredients to the wet ingredients: Gradually introduce the dry mixture into the wet mixture, stirring carefully just until combined to prevent overmixing, which can make the bread dense.
- Add sour cream or yogurt: Fold in the sour cream or yogurt to the batter, blending until the batter achieves a smooth, moist consistency that helps keep the bread tender.
- Toss the blueberries: In a small bowl, toss the fresh or frozen blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter without breaking them.
- Pour the batter into the pan: Transfer the batter evenly into the prepared 9×5-inch loaf pan, smoothing the top with a spatula for an even bake.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. If the top browns too quickly, loosely cover the bread with aluminum foil to prevent burning and continue baking.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes, then remove it and place on a wire rack to cool completely before slicing and serving, which helps maintain its structure and flavor.
Notes
- Do not thaw frozen blueberries before adding to the batter to prevent color bleeding and soggy bread.
- If you prefer a sweeter bread, increase the granulated sugar by 1/4 cup.
- Ensure not to overmix the batter once the dry ingredients are added to keep the bread light and tender.
- You can substitute sour cream with plain Greek yogurt for a healthier option.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
