Blueberry and banana bread
Blueberry and banana bread combines ripe bananas and tangy blueberries for a moist, flavorful loaf. It's an easy recipe perfect for breakfast or snacks.
Cook time 60 min
Prep time 10 min
Ingredients:
1/4 cup self-raising flour1 tsp baking soda
1 tsp cinnamon
1 tsp ground nutmeg
2/3 cup sugar
3/4 cup milk (1% fat)
1/2 cup olive oil
2 eggs
1 tsp vanilla extract
2 bananas
Blueberry and banana bread is a delightful, moist, and flavorful treat that's perfect for breakfast, dessert, or a snack. Combining the natural sweetness of ripe bananas with the tangy burst of blueberries, this bread is not only delicious but also packed with nutrients. Whether you're a seasoned baker or a beginner, this easy-to-follow recipe will help you create a loaf that everyone will love.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- In a medium-sized bowl, whisk together the self-raising flour, baking soda, cinnamon, and ground nutmeg until well combined. Set aside.
- In a large bowl, combine the sugar, milk, and olive oil. Beat in the eggs one at a time until the mixture is well combined and smooth.
- Add the vanilla extract and mashed bananas to the wet mixture and stir until everything is thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread light and fluffy.
- If you're using blueberries, gently fold them into the batter until evenly distributed. Be careful not to crush the blueberries.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once completely cooled, slice the blueberry and banana bread and serve. Enjoy it on its own or with a spread of butter or your favorite topping.
Once you’ve baked this blueberry and banana bread, the delicious aroma will fill your kitchen, enticing everyone. Serve it warm with a spread of butter or cream cheese, or enjoy it as-is. This recipe is perfect for using up overripe bananas and makes a wonderful homemade gift for friends and family. Happy baking!
Blueberry and banana bread FAQ:
Bake the blueberry and banana bread for 50-60 minutes at 350°F (175°C). It's done when a toothpick inserted into the center comes out clean and the top is golden brown.
Store leftover blueberry and banana bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 tsp of baking powder for every cup used. You could also replace olive oil with melted coconut oil or another neutral oil.
Use a 9x5 inch loaf pan for this recipe to ensure the bread bakes evenly and has the right shape.
Yes, you can use frozen blueberries. Just fold them in while they are still frozen to avoid crushing, and they may require a minute or two more in baking time.
Cooking Tips:
- Ensure that the bananas are ripe as they provide natural sweetness and better flavor.
- Gently fold in the blueberries to avoid them from bursting and creating a soggy bread.
- Let the bread cool completely before slicing to ensure it holds together well.
- If you prefer a less sweet bread, you can reduce the amount of sugar slightly.
- Use room temperature ingredients for a smoother batter and even baking.
Nutrition Facts
8 ServingsCalories 150kcal
Protein 3.15g
Carbohydrates 30g
Fiber 0.98g
Sugar 22g
Fat 16g
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