This blueberry banana bread is moist and full of flavor! Look for blueberries at your local Farmers Market or pick your own if you are lucky enough to have wild blueberry bushes in your neighborhood.
We had a bumper blueberry crop in the Northeast and I’m baking a lot of things with blueberries! This blueberry banana bread is a variation of my favorite Flour Bakery’s Banana Bread. It has just a hint of banana and lots of fresh blueberries.
If you can’t find local blueberries, look for the smallest blueberries you can find. The bread will hold together better if the berries are small.
This recipe makes one loaf of bread.
Ingredients
- 1 1/2 cups flour
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons sugar
- 2 eggs
- 1/2 cup canola oil
- 1 large ripe banana, well mashed
- 2 tablespoons sour cream or creme fraîche
- 1 teaspoon vanilla
- 1 1/2 cups blueberries
- 1 cup walnuts
Directions
Butter a 9 x 5 inch loaf pan.
Preheat the oven to 325 degrees.
Sift the flour, cinnamon, baking soda and salt together and set aside for later.
Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs mixture, blending it until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the mashed banana, sour cream and vanilla to the sugar, eggs and oil and blend on a low speed until just incorporated.
Fold in the dry ingredients. When blended, fold in the blueberries and then the nuts.
Pour the batter into the loaf pan. Bake for approximately 1 hour. The bread is done when a toothpick stuck into the center comes out clean.
Cool the bread in the pan for about 30 minutes. Transfer it from the pan to a cooling rack and cool a little longer.
Tightly wrap the bread to store it. You can keep it at room temperature for several days or you can freeze it.
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