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You’ll LOVE this Easy Banana Blueberry Bread recipe that has the best of both worlds, bananas and blueberries!
Have you ever had VERY ripe bananas sitting around and you’re wondering, what should I do with them? Don’t throw them out just yet because there’s still hope for them!
Banana bread in of itself is delicious. But add blueberries and now you’ve got bread that’s packed with healthy antioxidants that’s good for your body.
When you bite into this yummy bread, you’ll enjoy the burst of flavor the blueberries bring to this traditional recipe.
The best thing about this recipe? It’s so easy to make! It takes about 15 minutes to prep and then you toss it in the oven for about hour. Seriously, easy peasy.
TIP: These make great housewarming gifts! I’ve also given them as a birthday gift. I’ll buy a nice coffee mug to go along with the gift and wrap the bread in parchment paper and a pretty bow. Banana Blueberry Bread compliments well with a hot cup of coffee or tea. 🙂
Easy Banana Blueberry Bread
Notes
In place of granulated sugar, I like to use raw sugar.
I try to use organic flour as much as possible.
Ingredients
- 1 1/4 cups sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 cups mashed ripe bananas (3-4 medium)
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup fresh or frozen (thawed and drained) blueberries
Instructions
- Preheat oven to 350 degrees. Grease bottom only of one 9x5-inch or two 8x4 inch loaf pans with coconut oil.
- In a large bowl, stir sugar, butter, eggs, bananas, and buttermilk until mixed. Stir in flour, baking soda, and salt until moistened. Stir in blueberries. Pour into loaf pans.
- Bake 9-inch loaf pan about 1 hour and 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
I truly hope you enjoy this recipe!
XO, Willy
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5 comments
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
Hi Rose! I haven’t tried the recipe with coconut or almond flour. But, I’ve worked with almond flour before. It’s more dense and it will probably hold its shape better than coconut flour. You can try it out and let me know how it turns out!
Yummy! I’ve been baking banana bread like crazy lately and I’ll have to try this recipe next time.
this looks so good, can’t wait to try it x
Yum. I want to make this right away. And I love an easy recipe.