Blueberry Banana Bread
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Slice it and the blueberries are still whole, dotted through a crumb that stays banana-bread colored instead of turning purple.
Read more
It is really just banana bread with one more fruit, so the ingredient list is short, and baking soda does the rising with no proving time.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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