Blueberry Banana Bread
Adding blueberries to Banana bread is just a good idea. One slice of this Blueberry Banana Bread and you’ll totally understand. I enjoyed my slice of bread with a hot cup of coffee!
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Being sick is no fun. Especially when you procrastinate.
I’ve put off packing for several weeks now. And now I’m about 2 weeks away from our big move, and I haven’t packed anything since putting the house on the market.
In the beginning, I was packing like crazy. I was doing the 40 bags in 40 days challenge, giving things to Goodwill every day of the week! We exceeded our quota, and even got some boxes packed along the way. But then the house went on the market and we stopped packing.
I thought I would do some this week, but then I got sick. I’m not even sure what was wrong with me….some sort of chest cold, fever, cough, sore throat thing. (sounds delightful, right?)
Fortunately I’m starting to feel better, but instead of packing, I now have to play catch up on work too!
I sound pretty whiny I know.
Because “catch up on work” pretty much means “make and eat food.” It’s rough.
This Blueberry Banana Bread was no work at all. I used my favorite banana bread recipe and tweaked it just a little. It’s so moist and flavorful! You can totally add a glaze (like I did on these muffins).
I used fresh blueberries, but frozen would be just fine. The only thing with using frozen, is I find they tend to color the bread with blue more! Still tastes delicious though.
This bread freezes well too, if you want to make it in advance, or double the recipe!
Now, who’s coming over to help me pack? I’ll make you a loaf of bread!?!
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Blueberry Banana Bread
Yield: 1 loaf
Prep Time: 5 minutes
Cook Time: 60 minutes
- 2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2 large, ripe bananas, mashed
- 6 Tbsp unsalted butter, softened
- 2 Tbsp milk
- 2 large eggs
- 1 cup fresh blueberries
- Grease a 9"x 5" loaf pan with baking spray. I like to line the bottom with parchment paper as an extra precaution.
- In a large bowl, combine everything except the blueberries. Beat until well blended, about 2-3 minutes. Fold in blueberries.
- Pour into prepared pan and bake in a 350 degree oven for one hour. Remove and cool on wire rack 15 minutes, then remove from pan and cool completely.
- Store in airtight container at room temperature for up to 5 days, or freeze. ENJOY.
MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!
Love Banana Bread? I’ve got a few other delicious versions…
Coconut Banana Bread…filled with shredded coconut and macadamia nuts! YUM.
Oatmeal Banana Chocolate Chip Bread…a delicious recipe that makes TWO loaves!
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