Moist Blueberry Banana Bread
This Moist Blueberry Banana Bread is warm, hearty, crunchy and a little doughy. And it's delicious right out of the oven or refrigerated overnight.
Servings: 8
Calories: 283kcal
Equipment
- Mixing Bowl
- 4x8 loaf pan
- Rubber scraper
- Measuring Cups
- Conventional oven
Ingredients
- 1 cup fresh-washed blueberries
- 2 ripe bananas mashed
- 2 eggs
- 1 ½ cup all-purpose flour
- ¾ cup cane sugar
- 1 stick butter softened
- ¼ tsp almond extract
- ½ tsp baking soda
- 1 tsp baking powder
- pinch salt
- 1 tsp ground cinnamon
- ¼ cup blueberries for topping
Instructions
- Preheat oven to 375°F and grease a 4×8 loaf pan.
- Combine mashed bananas, eggs, almond extract, sugar and butter in a mixing bowl.
- Fold in all remaining ingredients except the blueberries. Mix until no clumps remain.
- Carefully fold in blueberries. Be sure to save a few for the top.
- Pour batter into loaf pan. Top with additional blueberries and sprinkled cane sugar if desired for even more sweetness.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
You can use frozen but let them thaw (or heat for 20-30 seconds in the microwave) and drain the juice before folding into the bread batter. Failing to drain the extra juice will result in a soggy loaf.
Nutrition
Serving: 1 slice | Calories: 283kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 77mg | Sodium: 233mg | Potassium: 142mg | Fiber: 2g | Sugar: 24g