Blueberry Banana Bread
This Blueberry Banana Bread is super flavorful thanks to the combo of bananas and blueberries. if you like banana bread you must try this one!
My love for banana bread continues. And this time, it’s a delicious Blueberry Banana Bread. Blueberry is one of my favorite berries. period. Not the first time I post a delicious recipe that uses blueberries.
This is not the first time I add berries to my banana bread. I previously posted my delicious Strawberry Banana Bread recipe. While that recipe is superb, this blueberry banana bread is one of the best banana breads you will ever have!
As you would expect, this blueberry tastes just like… blueberries and banana bread! My wife said she would like a little more blueberries next time but I think this is just the right amount. After all, you need to taste the bananas too.
How To Pick Bananas
The best bananas for banana bread are when they are overripe, not yellow but black. Or they’re at least streaked with black/brown. The darker the better.
If you can’t find overripe bananas, you can speed up the process by putting the bananas in a paper bag along with an apple and loosely folding down the top. The bananas should ripen in just a day or two using this method.
While you are here, make sure you check out all my other delicious banana bread recipes in my collection of Bread Recipes. Not only will you find my banana bread recipes, but you will also find all my other awesome bread recipes.
If you don’t bake much and find this recipe intimidating, then you should check out my Easy Banana Bread Recipe. Yummy!
Gather your Ingredients
You will need the following ingredients to make this Blueberry Banana Bread recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Baking Soda, Salt, Unsalted Butter, Splenda, Eggs, Milk, Vanilla Extract, Bananas and Fresh Blueberries.
How to Make Blueberry Banana Bread
- Preheat the oven to 350°F. Grease a 9 x 5 loaf pan. Set aside.
- In a bowl, combine the all purpose flour, baking powder, baking soda and salt. Set aside.
- In another mixing bowl, beat the butter and sugar until light and fluffy using an electric mixer. Add eggs, milk and vanilla extract. Mix until well combined.
- Beat in the bananas. At low speed, gradually add in the flour mixture until just combined.
- Toss the blueberries in flour to prevent them from sinking to the bottom of the loaf. Fold in the blueberries.
- Pour batter into the loaf pan.
- Bake for approximately 60 minutes or until a toothpick comes out clean.
- Let cool for 15 minutes before removing from the pan.
Blueberry Banana Bread
Equipment
- Loaf Pan
- Bowl for Mixing
Ingredients
- 1 ¾ Cup All Purpose Flour
- 1 Tsp Baking Powder
- ⅛ Tsp Baking Soda
- ¼ Tsp Salt
- ½ Cup Unsalted Butter, softened
- 1 Cup Splenda Granulated Sweetener
- 2 Eggs
- ¼ Cup Milk
- 1 Tsp Vanilla Extract
- 3 Ripe Bananas, mashed
- 1 ¼ Cup Fresh Blueberries
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5 loaf pan. Set aside.
- In a bowl, combine the all purpose flour, baking powder, baking soda and salt. Set aside.
- In another mixing bowl, beat the butter and sugar until light and fluffy using an electric mixer. Add eggs, milk and vanilla. Mix until well combined.
- Beat in the bananas. At low speed, gradually add in the flour mixture until just combined.
- Toss the blueberries in flour to prevent them from sinking to the bottom of the loaf. Fold in the blueberries. Pour batter into the loaf pan.
- Bake for approximately 60 minutes or until a toothpick comes out clean.
- Let cool 15 minutes before removing from the pan.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Receipe looks delicious can you use sugar instead of the Splenda? All I have in the house are the packets of Splenda just curious thank you.
You absolutely can!
I just love this banana, blueberry bread. It is so easy to make and so delicious. The longest part of this is the baking and then the cooling. But it is well worth it. It is very moist on the inside and nice and crunchy on the outside. Will make it again. A five star for sure.