blueberry and banana loaf recipe

Written ByJenny Smyth Posted on
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The Best blueberry and banana loaf recipe

I’ve always been a fan of blueberry and banana loaf recipe. It’s a classic dessert that never fails to impress. I first discovered this recipe when I was a young mother, and it quickly became a staple in my household.

My kids loved helping me in the kitchen, mashing the bananas and mixing in the blueberries. The aroma that fills the kitchen while it’s baking is just heavenly. It’s a comforting smell that immediately puts everyone in a good mood.

The best part about this recipe is how versatile it is. You can serve it as a snack, dessert, or even as a breakfast treat. I like to make it for special occasions like birthdays and holidays, but it’s also perfect for everyday eating.

One of the reasons I love this recipe is that it’s so easy to make. Just mix together some basic ingredients like flour, sugar, eggs, and milk, and you’re good to go! The end result is a moist and delicious loaf that’s packed with nutritious ingredients like blueberries and bananas.

My family and I just can’t get enough of it! The health benefits of this recipe are numerous too – the blueberries are rich in antioxidants, while the bananas provide essential potassium. Plus, using whole wheat flour instead of all-purpose flour gives us an extra boost of fiber and nutrients.

Overall, this blueberry and banana loaf recipe is a winner in my book.

Blueberry and Banana Loaf

4.5 from 1552 votes

A moist and tender loaf that combines sweet ripe bananas with juicy blueberries. Perfect for breakfast or an afternoon snack, this easy recipe uses simple ingredients for a delicious homemade treat.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Loaf

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 cup)
1/4 cup plain yogurt or sour cream
1 cup fresh or frozen blueberries (if frozen, do not thaw)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray, then line it with parchment paper leaving an overhang on the long sides for easy removal.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
4In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Stir in the mashed bananas and yogurt until the batter is smooth and well combined.
7Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until no streaks of flour remain.
8Do not overmix.
9Gently fold in the blueberries, being careful not to crush them.
10Pour the batter into the prepared loaf pan and spread it evenly.
11Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
12Let the loaf cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment overhang and transfer to the rack to cool completely before slicing.
13Serve at room temperature.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 11g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 280mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For best results, use very ripe bananas with brown spots for maximum sweetness and moisture. If using frozen blueberries, toss them in 1 tablespoon of flour before folding into the batter to prevent them from sinking to the bottom. Store the loaf wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.

Watch Video Of How Blueberry and Banana Loaf Works

One thing that makes this blueberry and banana loaf recipe so convenient is its storage life – you can keep it fresh for up to 3 days at room temperature or freeze it for up to 2 months.

When reheating, simply slice into individual portions and microwave for 10-15 seconds or until warm through.

This makes it perfect for meal prep or as a quick breakfast option on-the-go.

❓ Frequently Asked Questions About Blueberry and Banana Loaf

Q1: What type of flour should I use for this recipe?

For this recipe, I recommend using whole wheat flour instead of all-purpose flour. This will not only give your loaf a nuttier flavor but also provide more fiber and nutrients.

Q2: Can I substitute other fruits for the blueberries?

While you can use other fruits like raspberries or strawberries, keep in mind that they’ll change the flavor profile of your loaf. Blueberries are best paired with bananas because they complement each other perfectly.

Q3: How do I prevent the loaf from becoming too dense?

Mixing in some extra egg whites will help keep your loaf light and fluffy. Also, make sure not to overmix the batter – this can lead to a dense texture.

Q4: Can I make this recipe gluten-free?

To make this recipe gluten-free, simply substitute the whole wheat flour with a gluten-free alternative like almond flour or coconut flour.

Q5: What if I don’t have buttermilk? Can I substitute regular milk?

You can definitely use regular milk instead of buttermilk – just omit the vinegar or lemon juice from the recipe.

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