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Blueberry-Banana-Bread-Recipe

Blueberry Banana Bread

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  • Author: Peter
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Banana Bread features a perfect blend of sweet bananas, fresh blueberries, and crunchy pecans, making it an irresistible treat. It’s easy to prepare and ideal for breakfast or a snack anytime you crave something homemade and delicious.

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 (from 1 lemon)
  • 1 cup pecans (or walnuts, toasted then chopped)
  • 3–4 bananas (4 medium/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 (from 1 lemon)
  • 1 1/2 cups blueberries (fresh small-sized)
  • 2 teaspoons turbinado sugar

Instructions

  1. Preheat the oven to 350°F. Lightly grease a loaf pan with nonstick spray and set it aside.
  2. In a large bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, lemon zest, and chopped nuts. Combine until evenly mixed and set aside.
  3. Peel and mash the bananas in a bowl until smooth, measuring out 1½ cups of the mashed banana and transferring it to another mixing bowl.
  4. To the bananas, add melted butter, eggs, brown sugar, vanilla, buttermilk, and lemon juice, whisking until fully blended. Then mix this with the dry ingredients, stirring gently to combine. Finally, fold in the blueberries until evenly distributed.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle turbinado sugar over the surface.
  6. Bake for 60–75 minutes, or until the loaf is set; a toothpick should come out with moist crumbs, not liquid batter. If it browns too quickly, tent it with foil.
  7. Let the bread cool completely in the pan to maintain moisture. Remove from the pan just before serving.

Notes

For a change, try adding walnuts instead of pecans.
Make sure the bananas are very ripe for the best flavor and sweetness.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

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Find it online: https://cosyhomerecipes.com/blueberry-banana-bread/