Make a moist, flavorful loaf combining ripe bananas and fresh blueberries. This easy recipe is perfect for breakfast or a simple snack.
Author:Clara Baker
Prep Time:15 min
Cook Time:55 min
Total Time:70 min
Yield:1 loaf (about 10 slices)
Category:Quick Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 medium)
1/2 cup fresh or frozen blueberries
Optional Crumb Topping: 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon cold butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the egg and vanilla extract until just combined.
Mix in the mashed bananas until incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the blueberries.
If using the crumb topping, mix the topping ingredients together with your fingers until coarse crumbs form. Sprinkle evenly over the batter in the pan.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
Use very ripe, spotty bananas for the best flavor and moisture.
If using frozen blueberries, do not thaw them; toss them lightly in one teaspoon of flour before folding them into the batter to prevent sinking.
For a tangier flavor, add 1 teaspoon of lemon zest to the batter.