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Irresistibly Moist and Easy Blueberry Banana Bread

Close-up of a moist slice of blueberry banana bread showing bright purple blueberries baked into the golden crumb.
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Make this comforting, bakery-style Blueberry Banana Bread. It is moist, easy to make, and perfect for breakfast, brunch, or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries
  • Optional: 1/2 cup streusel topping ingredients (1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter cubed, pinch of cinnamon)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla extract until just combined.
  5. Mix in the mashed bananas and sour cream (or yogurt) until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  7. Gently fold in the blueberries using a spatula. If using a crumb topping, prepare it now by mixing the topping ingredients until crumbly, then sprinkle it over the batter in the pan.
  8. Pour the batter into your prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the pan with aluminum foil for the last 15 minutes of baking.
  10. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • Use very ripe bananas for the best flavor and moisture in this banana bread recipe.
  • If you use frozen blueberries, do not thaw them; toss them lightly in 1 teaspoon of flour before folding them into the batter to help prevent sinking.
  • This loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://kingscook.com/blueberry-banana-bread-recipe/