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Blueberry Banana Bread
This
Blueberry Banana Bread
is awesome! A moist bread with a crisp and crunchy crust loaded with the perfect combination of bananas and blueberries for a pop of color and juicy flavor!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Servings
12
servings
Calories
239
kcal
Author
Kylee Ayotte
Ingredients
1 3/4
cups
all purpose flour
1
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
salt
1/2
cup
butter
softened
1
cup
granulated white sugar
2
eggs
1/3
cup
milk
1
tsp
vanilla extract
2-3
bananas
mashed (about a cup)
1
cup
blueberries
US Customary
-
Metric
Instructions
Preheat the oven to 350 degrees.
Grease a 9x5 loaf pan with butter or oil.
In a small bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
Cream the butter and sugar together until pale and fluffy.
Beat in the eggs, one at a time, and then add the milk, vanilla and bananas.
Slowly blend in the flour mixture about ¼ cup at a time, until the batter is JUS T combined.
Gently fold in the blueberries
Pour batter into the loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
Cool in the loaf pan for a few minutes, before transferring to a wire rack to cool completely.
Devour.
Notes
You can use frozen blueberries, but you will likely see a little “bleeding” of juice (which is soooo not a problem)
Ensure you only mix the batter until JUST combined – overmixing will make the finished product tough.
Switch out the blueberries for blackberries or raspberries!
Nutrition
Calories:
239
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
48
mg
|
Sodium:
192
mg
|
Potassium:
160
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
305
IU
|
Vitamin C:
2.9
mg
|
Calcium:
36
mg
|
Iron:
1.1
mg