A deliciously moist bread that includes blueberries and bananas. It makes the perfect snack or breakfast pairing with your coffee or tea.
Should you refrigerate banana bread?
Generally, there is no need to refrigerate the Banana Bread, you can keep it in an airtight container in a cool place. If you live in a humid or warm climate then you may prefer to keep it in the fridge.
Can you freeze banana bread?
Yes! You can tightly wrap up the loaf of bread in plastic wrap and then in a resealable freezer bag for up to two months. Thaw your bread at room temperature when you’re ready to eat. The other option is to wrap up individual slices in plastic wrap and store them in a resealable bag. You can then thaw your slices at room temperature or microwave them for about 20-30 seconds.
Some great additions to this recipe are:
- lemon zest
- orange zest
- white 0r milk chocolate chips
- sliced almonds
Blueberry Banana Bread
- 2 c All-purpose flour 1 tbsp extra to coat the blueberries
- ¾ tsp Baking soda
- ½ tsp Salt
- 1 c Sugar
- ¼ c Butter room temperature
- 1 c Mashed ripe bananas 3 bananas
- 2 Eggs Large
- ⅓ c Vanilla yogurt
- 1 tsp Pure vanilla extract
- 1 ½ c Fresh blueberries If using frozen blueberries, you will have blue streaks throughout the bread.
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the flour, baking soda, and salt.
- Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until mixture is fluffy and well blended (about 1 minute).
- Add mashed banana, eggs, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
- Place the blueberries in a bowl with 1 tablespoon of flour and toss to coat.
- Gently fold blueberries into the batter.
- Spoon batter into an 8 ½ x 4 ½-inch loaf pan coated with cooking spray.
- Bake for 60-70 minutes or until a wooden pick inserted in center comes out clean.
- Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan and allow to completely cool.
- When you fill the loaf pan you should still have ½ inch of space at the top for the loaf to rise.
- Instead of yogurt, you can use sour cream