Blueberry Banana Bread
This Blueberry Banana Bread is a delicious homemade quick bread boasting tender banana goodness and juicy blueberry pops—perfect for breakfast or a midday snack.
Ingredients
- 1½ cups all-purpose flour (or 1 cup whole wheat + ½ cup AP)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon (optional, for a warm spice note)
- 2 large ripe bananas mashed (about 1 cup)
- 2 large eggs room temperature
- 1/3 cup plain Greek yogurt (use whole milk for extra creaminess)
- 1/3 cup vegetable oil or melted butter
- ¾ cup granulated sugar (or ½ cup honey for a lighter touch)
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen blueberries (toss frozen in flour to prevent sinking)
- 1 zest of 1 lemon (optional, brightens fruit notes)
- 2 tbsp chopped walnuts or pecans (optional, for crunch)
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center. Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a second bowl, mash bananas, then stir in sugar, eggs, Greek yogurt, oil, and vanilla until just combined.
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula until you still see a few streaks of flour.
- Toss blueberries in a teaspoon of flour and lemon zest. Fold them into the batter.
- Scrape the batter into the prepared pan, smooth the top, and sprinkle nuts if desired. Bake for 50-60 minutes.
- Let the loaf rest in the pan before transferring to a wire rack. Cool before slicing.
Notes
Use fresh berries in summer, frozen ones throughout the year. A scoop of Greek yogurt keeps the crumb moist and tender. Adjust sugar based on banana ripeness. Experiment with additions like nuts or lemon zest.
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