Banana Blueberry Bread Recipe

If you don’t like bananas and are about to skip this post, let me just tell you, my husband is an avid banana hater! He can’t stand the smell, taste or texture and absolutely refuses to touch them. But, once I tricked him into having a slice of this banana blueberry bread recipe and he LOVED it! He swears he can’t taste the banana 🤷‍♀️.

These long days of quarantine have got everyone in their kitchens baking up a storm and banana bread is having a moment. If a trend sounds delicious enough, you can bet I’ll going along with it, and you should too.

This banana blueberry bread is so easy to make! The whole recipe prep will take you less than 15 minutes and just for the heavenly smell that will fill your house when it’s baking it’s worth it!

This recipe freezes beautifully and with just a few seconds in the microwave it will taste perfectly fresh out of the oven!

The best way to freeze this banana blueberry bread is to wrap it well in cling wrap and then seal it in a zip top freezer bag. These 2 steps ensure the bread keeps in all the moisture and stays fresh for a long time.

You can keep it in the freezer for up to 6 weeks.

• Ripe Bananas
• Softened butter
• Eggs
• Sugar
• Flour, I used white spelt, but all-purpose works well too
• Salt
• Baking soda
• Sour cream
• Frozen Blueberries

1. Start by pre-heating your oven to 350 degrees and lining a loaf pan with parchment paper.
2. Make sure your butter is soft – leave on the counter for a few hours in advance. And mash your bananas with a fork on a paper plate.
3. Whisk together the butter, sugar and eggs, the mixture should be light and creamy.
4. Add the mashed bananas, sour cream and vanilla extract and mix well.
5. Now we add the dry ingredients and be careful not to over mix. Flour, baking soda and salt.
6. Fold in the blueberries very gently so that the batter doesn’t turn purple.
7. Pour batter into lined loaf pan and bake for about an hour.
8. Test if the banana blueberry bread is ready by inserting a long toothpick into the center of the loaf. If it comes out clean it’s ready but if there is some batter on the toothpick return the pan to the oven for another 5 minutes and check again.
9. Let cool a little and serve warm with some butter.

I originally created this recipe as banana blueberry muffins. At the beginning of the month I’d double the recipe and fill up the freezer with muffins.

They are great for packed lunches (whenever we go back to school!) and so easy for the kids to just grab from the freezer whenever they wanted a snack.

To make this recipe into muffins just bake in a muffin tin with paper liners for 25-30 minutes.

If you don’t have blueberries you can replace them with a filling of your choice. Try chocolate chips, chopped nuts or even leave it plain.

I used white spelt flour in this recipe, but you can replace that with all purpose flour or a mix of half all purpose and half whole wheat flour.

This recipe works great in muffin form as well! See above for instructions.

This Healthy Banana Bread Recipe by Sam from Frosting and Fettuccine

And these super easy Banana Chocolate Chip Muffins by Anita from Cook On a Whim

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