blueberry and banana loaf recipe

4.8 from 1460 votes

A moist and delicious banana loaf studded with juicy blueberries. Perfect for breakfast or as a snack.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time1 hr 10 mins

Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Loaf

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 ripe bananas, mashed

1 tsp vanilla extract

1 cup fresh blueberries

For the Crumble Topping

1/2 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup old-fashioned oats

2 tbsp cold unsalted butter, cubed

1/4 tsp ground cinnamon

👨‍🍳Directions

1Preheat the oven to 350°F.

2Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides to easily lift the loaf out of the pan.

3In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.

4In a large bowl, using an electric mixer, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.

5Add the eggs, one at a time, mixing well after each addition.

6Stir in the mashed bananas and vanilla extract until well combined.

7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

8Gently fold in the blueberries.

9Pour the batter into the prepared loaf pan and smooth the top with a spatula.

10In a separate bowl, combine the flour, brown sugar, oats, and cinnamon for the crumble topping.

11Add the cold cubed butter and mix with your fingers until the mixture resembles coarse crumbs.

12Sprinkle the crumble topping evenly over the batter in the loaf pan.

13Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

14If the top starts to brown too quickly, tent the pan with aluminum foil.

15Allow the loaf to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.

🔧Equipment

Mixing bowl

Electric mixer

Loaf pan

Parchment paper

Baking sheet

Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 43g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a fun twist, try adding a handful of chopped walnuts to the batter. You can also substitute the fresh blueberries with frozen ones, but do not thaw them before adding to the batter.

Watch Video Of How Blueberry and Banana Loaf Recipe Works

This blueberry and banana loaf recipe is always a good idea. It’s easy to make and always a hit with family and friends.

The loaf can be served as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great for gift-giving, as it can be easily wrapped and transported.

The loaf can be made ahead of time and stored in the refrigerator or freezer until ready to serve. For family gatherings, you can bake a few loaves ahead of time and freeze them.

When ready to serve, just thaw and slice. This recipe is a great way to use up overripe bananas and fresh blueberries, and it’s a delicious and healthy treat for any occasion.

❓ Frequently Asked Questions About Blueberry and Banana Loaf

Q: What type of flour should I use for this recipe?

The best type of flour to use is all-purpose flour with a high protein content (such as bread flour) – this will help create a tender crumb and structure for your loaf.

blueberry and banana loaf recipe

The Best blueberry and banana loaf recipe