Must-Try Blueberry Banana Bread
This Must-Try Blueberry Banana Bread is a delightful twist on a classic, combining the natural sweetness of ripe bananas with bursts of juicy blueberries. The moist, tender crumb is perfectly balanced with a golden, slightly crisp crust, making every bite irresistible.
Ingredients
- 1 ⅔ cups all-purpose flour (8oz/225g)
- ½ cup granulated sugar (4oz/115g)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ½ cups bananas (around 3 medium bananas) (12oz/360g)
- 1 large egg
- ⅓ cup flavorless oil (Sunflower, vegetable, canola) (2 ½ fl oz/71ml)
- 2 teaspoons vanilla extract
- ¾ cup blueberries (fresh or frozen) (3¾oz/106g)
Instructions
- Preheat the oven to 350°F (180°C). Butter a 9x5 (23 x 12.5cm) inch loaf pan and line with parchment.
- In a large bowl stir the flour, sugar, baking powder, salt, and cinnamon together.
- In a separate bowl, mix the mashed bananas, egg, oil, and vanilla extract.
- Combine the dry ingredients with the mashed banana mixture until just combined. Do not over-mix.
- Fold in the cup of blueberries and spoon into the prepared loaf pan.
- Bake for 45-50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the pan for 10 minutes, then turn out onto a wire rack.
- Enjoy warm! Store leftovers at room temperature for 3 days or freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for a few hours.
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