Description

This Blueberry Banana Bread is a delightful blend of ripe bananas and juicy blueberries, creating a moist and flavorful loaf. Perfect for breakfast or a sweet snack, it requires simple ingredients and minimal preparation. Enjoy a slice of homemade goodness that everyone will love!

Ingredients

Scale

2 1/4 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon zest (1 lemon)
1 cup pecans (or walnuts, toasted then chopped)
3–4 bananas (4 medium/3 large)
1/2 cup unsalted butter (1 stick, melted and cooled)
2 eggs (room temperature)
1 cup brown sugar
1 teaspoon vanilla
1/4 cup buttermilk
1 Tablespoon lemon juice (1 lemon)
1 1/2 cups blueberries (fresh small-sized)
2 teaspoons turbinado sugar

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Instructions

Preheat the oven to 350°F and lightly coat a loaf pan with nonstick spray.
In a large bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, lemon zest, and chopped nuts. Set aside.
Mash the bananas in a bowl until smooth and measure out 1½ cups of mashed banana into another mixing bowl.
Add melted butter, eggs, brown sugar, vanilla, buttermilk, and lemon juice to the bananas. Whisk until smooth, then combine with the dry ingredients, mixing gently.
Fold in the blueberries until evenly incorporated.
Pour the batter into the loaf pan and smooth the top. Sprinkle turbinado sugar over it.
Bake for 60–75 minutes until a toothpick inserted comes out with moist crumbs. Tent with foil if browning too quickly.
Let the bread cool in the pan completely before slicing.

Notes

For best results, use ripe bananas to enhance sweetness and moisture.
Feel free to substitute walnuts for pecans, depending on your preference.
This bread stays moist for several days when stored properly.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg