Blueberry Banana Bread
A moist, tender banana loaf studded with fresh blueberries and a hint of lemon zest. Easy to make and adaptable with frozen berries, nuts, or chocolate chips.
Ingredients
Dry Ingredients
- 190 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp ground cinnamon optional
Wet Ingredients
- 150 g granulated sugar (or 1/2 cup granulated + 1/4 cup brown sugar)
- 2 large eggs room temperature
- 80 ml neutral oil or melted butter
- 80 ml plain yogurt or sour cream
- 1 tsp vanilla extract
- 3 very ripe bananas mashed (about 1 1/2 cups)
- 1 lemon zest optional
Add-ins
- 1 cup fresh blueberries or frozen, unthawed
- ½ cup chopped walnuts or 1/2 cup chocolate chips, Optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl whisk sugar and eggs until combined. Add oil (or melted butter), yogurt, vanilla, mashed bananas, and lemon zest; stir until smooth.
- Gently fold the dry ingredients into the wet until just combined. Fold in blueberries and any optional add-ins, being careful not to overmix.
- Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool in the pan 10–15 minutes, then remove using the parchment overhang and cool on a wire rack before slicing.
Notes
- If using frozen blueberries, fold them in straight from the freezer to minimize bleeding.
- Very ripe bananas work best—if needed, roast underripe bananas at 350°F for 10–12 minutes to speed ripening.
- Coating blueberries in a tablespoon of flour can help prevent them from sinking.
- Store airtight at room temperature for 2 days, refrigerate up to 1 week, or freeze slices for up to 3 months.
Nutrition
Calories: 260kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 3gSodium: 180mgSugar: 20g
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