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Moist Blueberry Banana Bread Recipe

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This moist blueberry banana bread combines ripe bananas and juicy blueberries for a tender, flavorful loaf perfect for breakfast, snacks or dessert. Ready in about 70 minutes with simple ingredients, it yields 12 slices that freeze beautifully.

Ingredients

Mashed ripe bananas – 1 1/2 cups (345g) – About 3 large; very ripe with spots.

Fresh or frozen blueberries – 1 1/2 cups (255g) – Toss in 1 Tbsp flour to coat.

Vegetable oil (neutral) – 1/2 cup (115ml) – Canola or corn; sub melted butter.

Large eggs – 2 (114g) – Room temperature.

Granulated sugar – 1 cup (200g) – White for classic taste.

All-purpose flour – 2 cups (240g) – Plus 1 Tbsp for blueberries.

Baking soda – 1 tsp (5g) – For rise.

Baking powder – 1 tsp (4g) – Extra lift.

Salt – 1/2 tsp (3g) – Balances sweetness.

Vanilla extract – 1 tsp (5ml) – Pure for best flavor.

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9×5-inch metal loaf pan or line with parchment paper for easy removal.

2. Mash bananas with a fork until smooth, measuring exactly 1 1/2 cups. In a large bowl, whisk mashed bananas, oil, eggs, sugar and vanilla until combined.

3. In a medium bowl, whisk flour, baking soda, baking powder and salt. Fold dry ingredients into wet just until no streaks remain – do not overmix.

4. Toss blueberries with 1 Tbsp flour. Gently fold into batter, ensuring even distribution without crushing berries.

5. Pour batter into prepared pan. Smooth top and press a few extra blueberries on surface for beauty.

6. Bake 65-70 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Internal temp should reach 200-205°F. Tent with foil after 50 minutes if browning too fast.

7. Cool in pan 10 minutes, then transfer to wire rack. Cool completely before slicing (1-2 hours).

Notes

Ripe Bananas Only: Spots mean peak sweetness and moisture. Green bananas make dry, bland bread.

Fresh vs Frozen Blueberries: Fresh hold shape best; thaw and pat dry frozen to avoid excess water. Expect 5 extra bake minutes for frozen.

Toothpick Test: Insert long skewer deep into center right after baking. Retry every 2-3 minutes if wet.

No Sinking Center: Exact measurements, preheated oven and middle rack placement prevent collapse.

Pan Prep: Parchment prevents sticking from juicy berries. Metal pans bake evenly; avoid glass.

Substitutions: Short on bananas? Add applesauce to reach 1 1/2 cups. Vegan: Use flax eggs (1 Tbsp flax + 3 Tbsp water each).

Scale Accuracy: Weigh flour for precision – spoon and level if no scale.

Nutrition

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