Blueberry Banana Nut Bread
Servings: 8 -10 servings
Yields: 1 loaf
Calories: 361kcal
This blueberry banana bread recipe is soft, moist, and studded with bright blueberries and crunchy nuts in every bite. Easy to prepare, it's the perfect breakfast or snack for any season!
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Ingredients
- 4 medium-to-large frozen bananas thawed, with juices
- ¾ cup (150 g) granulated sugar
- ¼ cup + 2 tablespoons (80 g) unsalted butter melted
- 1 large egg lightly beaten, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon coarse kosher salt
- ½ cup (75 g) fresh blueberries
- ½ cup (60 g) chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9×5‑inch loaf pan.
- Mash the thawed bananas with their juices until mostly smooth. Stir in the sugar, melted butter, egg, and vanilla until well combined.
- Add the flour, baking soda, baking powder, and salt, folding gently until just incorporated.
- Carefully fold in the blueberries and chopped nuts.
- Pour the batter into the prepared pan and smooth the top. Optionally, scatter a few extra blueberries and nuts on top for a decorative finish.
- Bake for 60–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Note 1: Using frozen bananas with their juices keeps the bread moist and flavorful.
Note 2: Handle blueberries gently to avoid breaking them and causing color bleeding.
Note 3: Tossing berries lightly in flour can prevent sinking.
Note 4: Toasting nuts enhances their flavor and adds crunch.
Storing Tips:
- Store leftover blueberry banana bread in an airtight container or wrapped tightly with aluminum foil at room temperature or in the fridge for up to 1-2 days.
- Freeze individual slices or the entire loaf for up to 3 months. Thaw in the fridge overnight.
- Serve leftovers cold, or warm them in 30-second intervals in the microwave.
- Store leftover blueberry banana bread in an airtight container or wrapped tightly with aluminum foil at room temperature or in the fridge for up to 1-2 days.
- Freeze individual slices or the entire loaf for up to 3 months. Thaw in the fridge overnight.
- Serve leftovers cold, or warm them in 30-second intervals in the microwave.
Nutrition
Servings: 1 slice
Calories: 361kcal
Carbohydrates: 55g
Protein: 5g
Fat: 15g
Sugar: 28g
Sodium: 213mg
