Description
This Blueberry Banana Bread is a delicious blend of ripe bananas and fresh blueberries that creates a flavorful loaf perfect for breakfast or snack time. Its simple preparation and rich taste make it a must-try for any homemade bread lover.
Ingredients
Scale
- 2 1/4 cup all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon zest (1 lemon)
- 1 cup pecans (or walnuts, toasted then chopped)
- 3–4 bananas (4 med/3 large)
- 1/2 cup unsalted butter (1 stick, melted and cooled)
- 2 eggs (room temperature)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1 Tablespoon lemon juice (1 lemon)
- 1 1/2 cups blueberries (fresh small-sized)
- 2 teaspoons turbinado sugar
Instructions
- Preheat your oven to 350°F and lightly coat a loaf pan with nonstick spray.
- In a large bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, lemon zest, and chopped nuts until well combined. Set aside.
- Mash bananas in a bowl until smooth and measure out 1½ cups of mashed bananas into another mixing bowl.
- Add the cooled melted butter, eggs, brown sugar, vanilla, buttermilk, and lemon juice to the mashed bananas. Whisk until blended and then fold the banana mixture into the dry ingredients, stirring gently to combine. Carefully fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the turbinado sugar on top.
- Bake for 60–75 minutes, or until set. Check with a toothpick for doneness; it should come out with moist crumbs. Cover with foil if the top browns too quickly.
- Let the bread cool completely in the pan before slicing and serving.
Notes
For a nut-free option, you can skip the nuts or replace them with chocolate chips.
Substitute buttermilk with regular milk or a milk alternative if unavailable.
This bread freezes well; wrap it tightly and store it in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg