Description
A delightful twist on classic banana bread with rich, moist interior and bursts of juicy blueberries, perfect for breakfast or dessert.
Ingredients
Scale
- 1¾ cups all-purpose flour (plus 1 tbsp for berries)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed very ripe bananas (about 3 bananas)
- ½ cup full-fat sour cream
- 1 tsp vanilla extract
- 1½ cups fresh or frozen blueberries
- 1 tbsp lemon zest (optional but recommended)
- 2 tbsp coarse sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Beat the softened butter and granulated sugar together in a large bowl until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, vanilla extract, and lemon zest if using.
- Gradually add the dry mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix!
- Toss the blueberries with the remaining tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and sprinkle the top with coarse sugar.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
This bread is best enjoyed warm with butter or honey. You can also freeze the loaf for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg