Description
This Blueberry Banana Bread is a tasty treat that combines ripe bananas and fresh blueberries for a flavorful loaf. Perfect for breakfast or a snack!
Ingredients
Scale
- 2 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon zest (1 lemon)
- 1 cup pecans (or walnuts, toasted then chopped)
- 3–4 bananas (4 medium/3 large)
- 1/2 cup unsalted butter (1 stick, melted and cooled)
- 2 eggs (room temperature)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1 tablespoon lemon juice (1 lemon)
- 1 1/2 cups blueberries (fresh small-sized)
- 2 teaspoons turbinado sugar
Instructions
- Preheat the oven to 350°F and lightly coat a loaf pan with nonstick spray.
- In a large bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, lemon zest, and chopped nuts until combined. Set aside.
- Mash the bananas in a bowl until smooth, measure 1½ cups of mashed banana, and transfer to a medium mixing bowl.
- Whisk in the melted butter, eggs, brown sugar, vanilla, buttermilk, and lemon juice until fully blended. Combine this mixture with the dry ingredients, being cautious not to overmix, then fold in the blueberries.
- Spread the batter into the prepared loaf pan and smooth the top. Sprinkle turbinado sugar over the batter.
- Bake for 60–75 minutes, checking doneness with a toothpick. If necessary, cover with foil if browning too much.
- Let the bread cool completely in the pan before removing it for slicing.
Notes
Ensure bananas are ripe for the best flavor and moisture.
You can substitute pecans with walnuts if preferred.
Store any leftovers wrapped in plastic wrap to keep them fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg