Blueberry Banana Bread
A moist and fluffy loaf that combines the sweetness of ripe bananas with the tartness of blueberries, perfect for breakfast or a delightful snack.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed The riper, the better for sweetness.
- 1/2 cup unsalted butter, softened Creates a rich and buttery base.
- 3/4 cup granulated sugar Provides just the right amount of sweetness.
- 2 large eggs Adds structure and richness.
- 1 tsp vanilla extract Infuses a warm flavor.
- 1/2 cup sour cream Ensures a moist and tangy finish.
Dry Ingredients
- 2 cups all-purpose flour Contributes to a tender crumb.
- 1 tsp baking soda Acts as a leavening agent.
- 1/4 tsp salt Balances the flavors.
- 1/2 tsp ground cinnamon Adds warm, comforting spice.
Fruits
- 1 1/2 cups fresh or frozen blueberries Bursts of flavor in every bite.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl, cream softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract and mashed bananas.
- Gradually add dry ingredients to the banana mixture, alternating with spoonfuls of sour cream. Mix until just combined.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use ripe bananas for best results and avoid overmixing the batter to maintain a tender texture. Experiment with adding nuts or spices for a personal touch.