Print

Moist Blueberry Banana Bread: Easy Recipe for a Tender Loaf

Close-up of a slice of moist blueberry banana bread showing the golden crust and purple blueberries baked into the crumb.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic, moist blueberry banana bread using ripe bananas. This easy recipe creates a tender, flavorful loaf perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 2 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 bananas, mashed (about 1 1/2 cups)
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed ripe bananas to the butter mixture and mix until just combined. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. A few streaks of flour are acceptable.
  7. Gently fold in the blueberries using a spatula. Be careful not to crush the berries.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • 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 quick banana bread recipe is excellent for making ahead; wrap tightly once cooled and store at room temperature for up to three days.

Nutrition

Find it online: https://mistyplate.com/blueberry-banana-bread-recipe-moist-easy/