Blueberry Banana Bread
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Blueberry banana bread is a quick loaf made by folding whole blueberries into a batter of mashed ripe bananas, egg, sugar, and melted butter.
Read more
Bananas covered with dark speckles are soft enough to mash easily and give the loaf a pronounced banana aroma. Leave a few small pieces of fruit in the mash so the finished crumb is not completely uniform. Let the melted butter cool until it is warm before adding it to the egg. Mix the wet ingredients only until the sugar begins to dissolve and the surface looks glossy. After sifting in the all-purpose flour, baking soda, and salt, use a spatula to fold just until no dry streaks remain. Continuing until the batter looks smooth can make the baked crumb firm. Add the blueberries last and fold only two or three times, stopping as soon as the fruit is distributed so the berries remain mostly intact. Bake the batter in a lined loaf pan at 175°C for 45 to 50 minutes. A golden, cracked top and a skewer that comes out without wet batter indicate that the center is baked. Let the loaf stand in its pan for 15 minutes, then remove it and cool it completely before slicing. This cooling time helps the moist banana crumb hold together and gives a clean view of the blueberries scattered through each slice.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Preheat the oven fully to 175°C and line a loaf pan with parchment, leaving enough overhang to lift the bread out later.
Prepare the pan before mixing so the batter can go into the oven promptly.
- 2Season
Place 2 heavily speckled ripe bananas in a bowl and mash them with a fork until only small soft bits remain.
Add 1 egg, 80g sugar, and 70g melted butter, keeping the butter warm but not hot.
- 3Season
Mix the banana mixture just until the sugar starts to dissolve and the surface looks glossy.
If the butter is still hot, let it cool first so it does not cook the egg or make the batter greasy.
- 4Season
Sift in 190g all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Fold with a spatula only until the dry streaks disappear, stopping before the batter becomes smooth and elastic.
- 5Step
Add 100g blueberries to the batter and fold only two or three times.
Stop as soon as they are distributed, because crushing the berries can spread excess juice and make the crumb tougher.
- 6Heat
Transfer the batter to the pan, level the top gently, and bake at 175°C for 45 to 50 minutes.
When a skewer comes out clean and the top is golden with a crack, cool 15 minutes in the pan, then cool fully before slicing.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ripe bananas mashed with a few small pieces left for texture
- Finish cue
- When a skewer comes out clean and the top is golden with a crack, cool 15 minutes in the pan, then cool fully before slicing.
- Storage and reheating
- Flavor and moisture improve on the next day.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Earl Grey Banana Bread
ripe bananas, all-purpose flour
Fukuregashi Brown Sugar Steamed Cake
all-purpose flour, baking soda
Korean Peanut Bread (Mold-Baked Peanut-Studded Street Snack)
all-purpose flour, egg