This quick banana blueberry bread turns out so moist and loaded with flavor. Ripe bananas and fresh blueberries bring so much flavor to this quick bread recipe. We like to enjoy this bread warm with a pat of butter on top.
My classic banana bread recipe is always a hit in our home. Since my family loves this bread so much I decided that I needed to make blueberry banana bread.
There is nothing shorter than amazing about this banana and blueberry bread recipe. Each loaf is bursting with flavor thanks to the perfectly ripened bananas and fresh blueberries.
How To Make Blueberry And Banana Bread
This blueberry banana bread recipe is pretty similar to my other banana bread recipes except for the blueberries. The blueberries bring in a sweet yet slightly sour taste to this bread.
For the blueberries themselves, you have two choices, fresh or frozen for this recipe. Fresh blueberries were used for two reasons, I had some in the fridge that needed to be used up. And because I had no frozen blueberries in the freezer.
Frozen blueberries are great to use when blueberries aren't in season. Living in Michigan we have many blueberry farms. So I like to buy and freeze them for the winter months of baking. This recipe would be a great way to use up those frozen berries.
I recommend that the blueberries be thawed before baking with them. As frozen blueberries bake they will release moister. This could alter the final bake of this quick bread.
To keep those blueberries from sinking to the bottom of the bread, roll them in flour. What I do is wash the berries in a fine-mesh strainer then pat dry with a paper towel.
On to a plate with flour roll, the berries around to cover in flour. The flour will stick to the damped blueberries.
When the batter is ready gently fold in the blueberries. I do like to reserve half of a cup of uncoated blueberries to sprinkle on top.
Once the batter has been evenly distributed into two loaf pans. Sprinkle the reserved blueberries on top of the batter.
To bring more flavor to this bread you can mix into the batter your choice of nuts. Adding lemon or orange zest into the batter will bring in a fresh citrus flavor.
It's All About The Banana's
Did you know the best bananas to use in banana blueberry bread are almost black ones, not yellow ones? Slightly brown ones are great as well as the black ones. But completely yellow or even green bananas are not.
Green or yellow bananas won't bring in much sweetness to the bread. The darker the bananas are the more sweetness and flavor they will add to the blueberry banana bread.
I like to use bananas that have a good amount of darkness yet some yellow to them. Plus using ripped bananas makes it easier to mash them for this recipe.
Questions Answered
Blueberry banana bread can be frozen for up to two months. Wrap plastic wrap around cooled bread. Then wrap the bread loaf in foil and place it into a ziplock freezer bag. Thaw frozen bread at room temperature when ready to enjoy it.
The alkaline in baking soda causes the banana pulp to discolor when baking. Basically, it's a chemical reaction between the banana pulp and the baking soda.
If too lunch leaving agents are used in this quick bread. Then it can cause the bread to be dense~ fudgy like.
I don't recommend using green or all yellow bananas. But if the bananas have a bit of brown to them they can be used to make banana bread or blueberry banana bread.
Unfortunately, this blueberry banana bread has a lot of fat, carbs, and sugar in it. The only healthy part of the bread is the banana and blueberries before being added to the batter.
This quick blueberry banana bread recipe is great warm with a pat of butter. I like to enjoy this bread at breakfast time with a cup of coffee. Makes for a great start to a Saturday or Sunday morning in my books.
My Creative Manner is answering the question "what's there to eat" with simple homecooked recipes ~ Jen
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Quick Banana Blueberry Bread
This banana blueberry bread recipe is loaded with banana flavor from the perfectly ripped bananas. Fresh blueberries bring in even more flavor.
Ingredients
- ½ Cup Vegetable Oil
- 1 Cup Sugar
- 2 Large Eggs beaten
- 3 Tablespoons Milk 2% is what I used
- 1 Teaspoon Vanilla Extract
- 4 Medium Bananas ~ ripe mashed
- 2 Cups Flour sifted
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 2 Cups Blueberries fresh
- 2 Tablespoon Flour to roll blueberries in
Instructions
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Preheat oven to 350℉, spray two loaf pans with cooking spray, set aside.
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Into a mixing bowl, if using s stand mixer use that bowl. Combine the oil, sugar, eggs, milk, vanilla, and mashed bananas until all ingredients are mixed together.
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Into another bowl sift together the2 cups of flour, baking soda, baking powder, and salt.
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Slowly add the dry ingredients into the mixing bowl with the wet ingredients. Mix until all the ingredients are combined.
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Wash the blueberries, pat dry a bit with a paper towel. Then roll the clean blueberries into the 2 tablespoons of flour. I did this on a paper plate. Discard any flour that doesn't stick to the blueberries.
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Fold all but a 1½ cups of the blueberries into the batter. Reserve the last ½ cup for the top.
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With the blueberries folded into the batter pour equal amounts of the batter into the prepared loaf pans. Top the batter that's in the loaf pan with reserved blueberries.
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Place into a preheated 350℉, bake for 40 minutes or until done. Use a toothpick to check the center of the bread. If comes out clean it's done.
Recipe Video
Recipe Notes
Place the rack in the oven in the middle for best bake.
The nutritional value may vary depending on the ingredients used.
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