Blueberry Banana Bread
This blueberry banana bread recipe is super moist, fluffy, and has a gorgeous tender crumb. It uses pantry staple ingredients, so no eggs or dairy.
CourseBreakfast
CuisineAmerican
Prep Time5minutes minutes
Cook Time40minutes minutes
Total Time45minutes minutes
Servings12 Slices
Calories153kcal
AuthorArman
Ingredients
2 cups all-purpose flour gluten-free, if necessary
1 cup sugar * See notes
1/4 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups bananas mashed
1/2 cup butter
1 teaspoon vanilla extract
1/4 cup milk any works- I used oat milk
1 teaspoon apple cider vinegar
1/2 cup blueberries
Instructions
Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients, except for your blueberries and mix until just combined. Using a rubber spatula, fold through your blueberries.
Transfer your batter into the loaf pan and top with extra blueberries, if desired. Bake for 45-50 minutes, or until a skewer comes out just clean.
Remove from the oven and let cool in the pan completely, before removing and slicing.
Notes
TO STORE: You can keep it stored at room temperature for up to 3 days or in the refrigerator for up to 7 days. Either way, be sure to keep it covered in a sealed container.
TO FREEZE: Place individual slices of the bread in parchment paper, and keep it in a ziplock bag. It will freeze well for up to 6 months.
TO THAW: transfer from the freezer to the fridge and let it thaw overnight.
Nutrition
Serving: 1slice | Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Sodium: 195mg | Potassium: 94mg | Fiber: 1g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg | NET CARBS: 20g
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