Blueberry Banana Bread

5 from 14 votes

Blueberry Banana Bread

Blueberry Banana Bread is an easy twist on our classic banana bread recipe that you will fall in love with. Use fresh or frozen blueberries in this simple delicious recipe!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Bread

Cuisine: American

Keyword: no yeast bread, quick bread, strawberry banana bread

Servings: slices

Calories: 278kcal

Author: Lisa Longley

Ingredients

2 1/2 cups all purpose flour (300 grams)
3/4 teaspoon baking soda (4.5 grams)
1/2 teaspoon table salt (9 grams)
4 tablespoons unsalted butter (56.7 grams) melted and cooled
3/4 cup sugar (148.5 grams)
3/4 cup yogurt or sour cream (170.25 grams)
2 eggs beaten
3 very ripe bananas mashed well
2 teaspoon vanilla extract (9.3 grams)
1 cup blueberries fresh or frozen but unthawed (155 grams)

Instructions

Preheat your oven to 350 degrees and spray a 9 by 5 inch bread pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
2 1/2 cups all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon table salt
In a large bowl whisk together the butter and sugar. Then whisk in the yogurt, eggs, bananas, and vanilla.
4 tablespoons unsalted butter, 3/4 cup sugar, 3/4 cup yogurt, 2 eggs, 3 very ripe bananas, 2 teaspoon vanilla extract
Gently add the flour mixture to the liquid ingredients, folding them together until just combined. Be careful not to over mix.
Gently stir in the blueberries. The batter will be very thick.
1 cup blueberries
Pour the batter into the bread pan and bake for 65 to 70 minutes or until a toothpick inserted in the middle of the bread comes out clean or with a few crumbs.
Let the bread cool for 10 minutes in the pan. Remove and transfer to a cooling rack for an hour before slicing.
Because of the fresh blueberries, this recipe won't last as long as a traditional banana bread. You want to store this in an air tight clear container and eat within two to three days.

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Nutrition