blueberry banana bread
Craving a cozy and fruity twist on a classic loaf? Step into the comforting world of blueberry banana bread—a moist, tender quick bread that combines the natural sweetness of ripe bananas with the burst of juicy blueberries.
Ingredients
- 2 cups all-purpose flour (plus 1 tablespoon for coating the blueberries)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup butter (softened)
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 2 large eggs
- 1/3 cup plain or vanilla yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (plus extra for topping; frozen can be used, but may streak the batter)
- Cooking spray (for greasing the loaf pan)
Instructions
- Preheat oven to 350°F and grease an 8.5 x 4.5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together 2 cups flour, 3/4 tsp baking soda, and 1/2 tsp salt.
- In a large bowl, beat 1 cup sugar and 1/4 cup softened butter until light and fluffy (about 1 min).
- Add 1 cup mashed bananas, 2 eggs, 1/3 cup yogurt, and 1 tsp vanilla extract; beat until well combined.
- Gradually add the dry ingredients; mix on low speed just until combined—do not overmix.
- Toss 1 1/2 cups blueberries with 1 tbsp flour, then gently fold them into the batter.
- Pour batter into the prepared pan and smooth the top; press a few extra blueberries on top if desired.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then remove and let cool completely on a wire rack.