Imagine sinking your teeth into a slice of moist, fragrant bread bursting with sweet bananas and juicy blueberries - and the best part? It's completely eggless! This incredible recipe transforms simple ingredients into a bakery-worthy treat that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this blueberry banana bread is about to become your new go-to comfort food that's both delicious and surprisingly easy to make.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1 cup blueberries
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little vegetable oil or line it with parchment paper for easy removal of the bread after baking.
- In a large mixing bowl, mash the 2 ripe bananas with a fork or a potato masher until smooth. Ensure there are no large chunks remaining, as this will help create a uniform texture in the bread.
- Add 1/2 cup of sugar and 1/3 cup of vegetable oil to the mashed bananas. Mix well until the sugar is dissolved and the mixture is well combined.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt. Sifting helps to aerate the flour and ensures that the leavening agents are evenly distributed.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser bread.
- Gently fold in 1 cup of blueberries into the batter. If you are using frozen blueberries, do not thaw them before adding; this helps prevent the batter from turning blue.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil halfway through the baking time.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the blueberry banana bread once it has cooled, and enjoy it as a delicious breakfast or snack. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be.
- Prevent Blueberry Sinking: Toss your blueberries in a light dusting of flour before adding them to the batter to help them distribute evenly and prevent sinking.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the bread tender and light.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is ready.
- Cool Completely: Allow the bread to cool entirely before slicing to help it set and prevent crumbling.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 27g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
