Loaded with ripe bananas and fresh blueberries, this easy Blueberry Banana Bread is moist, tender, and filled with naturally sweet flavors. It’s very easy to make and is the one bread recipe perfect for breakfast, brunch, or as an anytime snack.
If you love blueberries and bananas, you’ll also enjoy my Bananas Foster Bundt Cake, Bananas Foster French Toast Casserole, Mango Banana Healing Smoothie, Blueberry Superfood Smoothie, or my Blueberry Lemonade Belgian Waffles.
Of all the fruit-laced bread, banana bread is probably my favorite. It’s not overly sweet, as it gets a majority of its natural sweetness from ripe bananas, and those same bananas result in a moist bread you can enjoy any time of day.
And since blueberries are typically ripe and ready for picking between June and August, I am always looking for ways to incorporate them during the summer months. (And now is when the crowd cheers as I introduce you to this Blueberry Banana Bread.) 😉
Ingredients you’ll need to make this recipe:
- Let’s start with the dry ingredients. You’ll need bread flour, baking soda, and sea salt. I prefer to use flour that is “fit for purpose,” but all-purpose flour will work just as fine in this recipe.
- For your wet ingredients, you’ll combine ripe bananas, unsalted butter, light brown sugar, eggs, vanilla extract, and sour cream. I really like using sour cream in muffins and bread where moisture is key. You can also substitute Greek yogurt in place of the sour cream.
- Of course, you’ll need fresh blueberries.
- I serve my blueberry banana bread with a side of lemon glaze because the lemon flavors pair very well with this bread. This glaze is a quick combination of fresh lemon juice and powdered sugar.
Breading making FAQs:
Absolutely! You can use all-purpose flour in place of bread flour. The ratio for swapping out all-purpose flour for bread flour is one-to-one. Note: Because bread flour has a higher protein content, the bread may rise a little less, and be slightly less chewy.
It’s all about the ratio when it comes to getting the ideal texture and moisture in your bread. Too much flour and your banana bread may be dry and too little flour can cause your banana bread to be too wet and not set. Your looking for structure in your batter u002du002d- not too loose (think pancake batter) but not so thick (think waffle batter) it doesn’t pour into your bread pan easily. Find that middle ground.
The bread will be fresh for 3 days if stored in the fridge. Cover the bread with a paper towel and place it in an airtight storage container. The great thing about this bread is a few quick seconds in the microwave and this bread comes back to life. You can also let the bread come to room temperature naturally. It all depends on how you enjoy your bread.
If you do not have ripe bananas and you want to quickly ripen them: Place foil on top of a baking sheet and place bananas on top of the foil. Bake at 300 degrees for 15 minutes or until the bananas turn black. Remove from oven and allow to cool for 10-15 minutes.
When the bread has cooled, and you’re ready to serve, you have a few options. Add a hint of citrusy-sweetness by drizzling on a generous portion of homemade lemon glaze. Or, if you’re like me and you want to keep things simple, it’s amazing what a simple spread of salted butter will do!
I love the simplicity of this recipe, and because it’s so easy to pull together, it’s an option you can add to any breakfast or weekend brunch with little planning. As a matter of fact, many of the ingredients are probably in your pantry right now. And if you don’t have blueberries, this bread is tasty with the ripe bananas alone. So, so good!
The flavors you get from the ripe bananas and blueberries make this recipe a go-to.Print