Blueberry Banana Bread
Soft banana bread studded with juicy blueberries under a crunchy oat and brown sugar top.
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 20 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Blueberries and banana are a natural pair: the sweet, soft banana crumb and bursts of tart berry. Greek yogurt keeps the loaf moist and helps it stay tender for days.
Stop the berries sinking
Toss the blueberries in 1 tablespoon of flour before folding them in. If you use frozen berries, add them straight from the freezer (do not thaw) and expect about 5 more minutes in the oven.
A quick bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the center reads about 200°F on an instant-read thermometer. If the top browns before the middle is done, tent it loosely with foil.
Blueberry Banana Bread
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 20 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Ingredients
Method
Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.
Whisk the bananas, oil, yogurt, brown sugar, eggs and vanilla in a large bowl.
In another bowl, whisk the flour, baking soda, salt and cinnamon. Fold into the wet ingredients until just combined.
Toss the blueberries with 1 tablespoon flour and fold them in gently.
Pour into the pan, sprinkle with the oats and brown sugar and bake for 60 to 70 minutes, until a toothpick in the center comes out clean of raw batter (a smear of blueberry is fine).
Cool in the pan for 15 minutes, then lift out and cool completely.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Storage
Wrap the cooled loaf and keep it at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap well and freeze for up to 3 months; slices thaw in about 30 minutes.
