Blueberry Banana Bread
This recipe for blueberry banana bread is a moist loaf of the classic sweet bread that's chock full of juicy blueberries. It's the perfect snack or dessert option and can be frozen for later use!
Ingredients
- 3 large ripe bananas: Essential for sweetness and moisture.
- 1 ½ cups of all-purpose flour: Provides the basic structure.
- ¾ cup Granulated sugar: Adds sweetness to the muffins.
- ⅓ cup vegetable oil: Keeps the muffins moist
- 1 large egg: Acts as a binding agent.
- 1 tbsp baking powder: Helps the muffins rise.
- ½ baking soda: Enhances leavening.
- ½ tbsp salt
- ½ tbsp cinnamon
- ¾ cup fresh blueberries: Adds a burst of flavor and antioxidants
- (Optional) 1/4 teaspoon nutmeg for an extra layer of flavor.
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Prepare Ingredients: In a small bowl, toss the blueberries with a tablespoon of flour to coat (this prevents them from sinking during baking). Set aside.
- Mix Wet Ingredients: In a large bowl, mash the bananas. Add sugar, oil, and the egg. Beat until well combined.
- Combine Dry Ingredients: In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined.
- Add Blueberries: Fold in the flour-coated blueberries gently to distribute evenly.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.