Blueberry Banana Bread
Tender, impossibly moist banana bread studded with jammy pockets of blueberry — no soggy bottom, no berries sunk to the bottom. Just one perfect loaf after another.
Equipment
- 9x5-inch loaf pan
- Parchment Paper
- Mixing bowls (medium and large)
- Wooden spoon or silicone spatula
- Whisk
Ingredients
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
- 1 3/4 cups all-purpose flour
- 1/3 cup melted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line your 9x5-inch loaf pan with parchment paper, leaving an overhang on the two long sides.
- Mash the bananas: In a large bowl, mash the overripe bananas with a fork until mostly smooth. A few lumps are fine.
- Mix the wet ingredients: Add melted butter, sugar, eggs, and vanilla to the mashed bananas. Whisk until smooth and glossy.
- Toss the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour until just coated.
- Combine the dry ingredients: In a separate bowl, whisk together the remaining 1 3/4 cups flour, baking soda, and salt.
- Fold it together: Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined — a few streaks of flour are okay.
- Add the blueberries: Gently fold the floured blueberries into the batter until evenly distributed.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). Start checking at 50 minutes.
- Cool: Let bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack. Cool completely before slicing.
Notes
The flour toss is essential to keep blueberries from sinking. Use frozen berries straight from the bag (do not thaw). If using frozen, add 5-10 extra minutes to bake time. For dairy-free, substitute melted coconut oil or neutral oil. For gluten-free, use a 1:1 gluten-free flour blend and toss berries in it too. Store wrapped at room temp up to 3 days, fridge up to 5 days. Freezes well for up to 3 months; slice first for easy grab-and-go.