Description
This delicious Blueberry Banana Bread is a moist and flavorful treat made with ripe bananas, fresh blueberries, and whole wheat flour. Sweetened naturally with pure maple syrup and enriched with sour cream for tenderness, this bread is perfect for breakfast or a wholesome snack. The addition of cinnamon and vanilla adds warmth and depth to every bite.
Ingredients
Wet Ingredients
- 2 Tablespoons coconut oil (or vegetable oil or melted butter)
- 1 1/2 cups overripe bananas (about 3 bananas), mashed
- 1 large egg, room temperature
- 1/2 cup pure maple syrup
- 1/4 cup sour cream or plain Greek yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1 1/2 cups (210 grams) whole wheat flour
Other
- 1 cup fresh blueberries
Instructions
- Prepare and preheat: Preheat your oven to 350°F (175°C) and spray an 8.5 x 4.5 inch loaf pan with nonstick cooking spray to prevent sticking.
- Whisk wet ingredients: In a large mixing bowl, combine the mashed bananas, egg, maple syrup, and sour cream. Microwave the coconut oil for about 10 seconds until melted, then add it along with the vanilla extract to the bowl. Mix all the ingredients thoroughly to combine. Optionally, you can add lemon zest for extra brightness.
- Add dry ingredients: Sprinkle the baking soda, ground cinnamon, salt, and whole wheat flour over the wet ingredients. Stir gently just until combined; avoid overmixing to keep the batter slightly lumpy and ensure a tender crumb.
- Add blueberries: Gently fold in the fresh blueberries to distribute them evenly without breaking them apart.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45 minutes, then check the bread. To ensure even baking and prevent over-browning, flip the loaf pan to the other side in the oven. If the edges look too brown, loosely cover the top with aluminum foil. Continue baking another 20 to 30 minutes, or until a toothpick inserted into the center comes out clean or the internal temperature reaches 200°F (93°C).
- Cool: Remove the bread from the oven and allow it to cool completely in the pan before slicing. This resting period lets the bread set properly so the center is not gummy.
Notes
- Use overripe bananas for the best natural sweetness and moist texture.
- Do not overmix the batter; a few lumps are okay and will result in a fluffier bread.
- If fresh blueberries are not available, frozen blueberries can be used—do not thaw before adding to prevent color bleeding.
- Adjust sweetness by varying the amount of maple syrup to taste.
- Ensure the bread has cooled completely before slicing to maintain structure and prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
