Print

The Ultimate Moist & Tender Blueberry Banana Bread (Beginner Friendly)

A close-up view of a thick, moist slice of blueberry banana bread on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy banana bread recipe guarantees a wonderfully moist texture and tender crumb every time you bake. It combines the sweetness of ripe bananas with juicy blueberries, making it the perfect make-ahead breakfast or sweet treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy, about 2 minutes. This step incorporates air for a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the mashed bananas and sour cream (or yogurt) to the wet ingredients. Mix on low speed until just combined. Do not overmix at this stage.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until the flour streaks almost disappear. Overmixing develops gluten and causes dry bread.
  7. Gently fold in the blueberries using a rubber spatula. If using frozen blueberries, lightly toss them with 1 teaspoon of flour before adding them to the batter to help prevent sinking.
  8. Pour the batter into your prepared loaf pan. Spread the top evenly.
  9. Bake for 55 to 65 minutes. Start checking at 55 minutes. The bread is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached, but no wet batter.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang or a knife around the edges to carefully remove the loaf from the pan.
  11. Allow the bread to cool completely on the wire rack before slicing for the best texture.

Notes

  • For the moistest banana bread, use bananas that are heavily spotted or almost black.
  • To keep the bread tender, stop mixing the batter as soon as the flour disappears. A few lumps are fine.
  • If the top begins to brown too quickly during baking, loosely tent the loaf with aluminum foil for the remainder of the cook time.
  • This bread freezes well. Wrap cooled slices tightly in plastic wrap and then foil.

Nutrition

Find it online: https://cookincorner.com/blueberry-banana-bread-moist-easy-recipe/