Description
This Blueberry Banana Bread delivers an irresistible flavor with its blend of ripe bananas, juicy blueberries, and warm spices, making it a perfect treat for breakfast or snack time.
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)
- 4 bananas (medium)
- 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 well combined. Set aside.
- Mash the bananas in a bowl until smooth, measuring out 1½ cups of mashed banana into a medium mixing bowl.
- Add melted butter, eggs, brown sugar, vanilla, buttermilk, and lemon juice to the bananas, whisking until blended. Combine this mixture with the dry ingredients and mix gently.
- Fold in the blueberries until evenly distributed, then spread the batter into the prepared loaf pan and smooth the top. Sprinkle turbinado sugar on top.
- Bake for 60–75 minutes at 350°F until a toothpick inserted comes out with moist crumbs. If it browns too quickly, cover loosely with foil.
- Let the bread cool in the pan completely before removing it to slice and serve.
Notes
Make sure the bananas are ripe for better sweetness and flavor.
You can substitute pecans with walnuts if desired.
For best results, allow the bread to cool before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg