Yield: 20 slices

Blueberry Banana Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Blueberry banana bread slices on a wire rack.
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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!

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 ripe bananas (about 2 cups mashed)
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 cup sour cream
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
  2. In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
  3. Add in bananas. Mix until creamy. Add in flour, baking soda, salt, and cinnamon. Stir just until combined. Fold in the sour cream until blended. Finally fold in the fresh blueberries.
  4. Pour into prepared loaf pans evenly.
  5. Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely.

Notes

  • Freezing: To freeze banana bread, wrap the cooled loaf tightly in foil or plastic wrap. Then slide it into a ziploc freezer bag, seal and freeze for up to 3 months. Let frozen bread thaw on the counter in the bag overnight.
  • Storing: I think this bread actually tastes even better the second day. Wrap cooled fresh bread in foil or store it in an airtight container at room temperature for up to one week.
  • Mashing bananas: Use a potato masher, an electric mixer or even a strong fork to mash your bananas before adding to the batter. If they're ripe enough they should mash easily with few (if any) lumps.
  • Make Muffins:
    1. Preheat oven to 350℉. Line regular sized muffin tin with paper liners or spray with cooking spray.  Set aside.
    2. Using a medium sized cookie scoop, fill each well about ⅔rds full.  Top each muffin with 2-3 blueberries.
    3. Bake for 18-20 minutes or until the tops have browned.
    4. Remove from the oven and cool in the pan.

    Nutrition Information:

    Yield:

    20

    Serving Size:

    1
    Amount Per Serving: Calories: 291Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 209mgCarbohydrates: 42gFiber: 1gSugar: 24gProtein: 4g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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