Description

This Blueberry Banana Bread is a delightful blend of ripe bananas and fresh blueberries, creating a flavor that’s both comforting and delicious. Ideal for breakfast or as a snack, this easy recipe is a great way to use up overripe bananas and offers a moist, tender crumb. With just a few simple ingredients, you can bake up a slice of homemade goodness perfect for sharing or enjoying with your morning coffee.

Ingredients

Scale

2 1/4 cups 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 (from 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 extract
1/4 cup buttermilk
1 tablespoon lemon juice (from 1 lemon)
1 1/2 cups fresh blueberries (small-sized)
2 teaspoons turbinado sugar

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Instructions

Preheat the oven to 350°F and lightly coat a loaf pan with nonstick spray.
In a large bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, lemon zest, and chopped nuts. Set aside.
In another bowl, mash the bananas until smooth, measure out 1½ cups, and transfer to a mixing bowl.
Add the melted butter, eggs, brown sugar, vanilla, buttermilk, and lemon juice to the mashed bananas. Whisk until blended.
Combine the banana mixture with dry ingredients and stir gently until just combined. Carefully fold in the blueberries.
Pour the batter into the loaf pan and smooth the surface, then sprinkle turbinado sugar on top.
Bake for 60-75 minutes or until set, testing with a toothpick. If the top browns too quickly, tent with aluminum foil.
Cool the bread completely in the pan before removing it and slicing.

Notes

Ensure bananas are very ripe for the best flavor and sweetness.
Feel free to substitute walnuts for pecans based on preference.
Store leftover banana bread in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 10g
Sodium: 160mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg