Blueberry and banana bread
Indulge in a deliciously moist Blueberry and Banana Bread, infused with cinnamon and nutmeg. Made with wholesome ingredients like ripe bananas, fresh blueberries, and a touch of vanilla, this bread is perfect for breakfast or as a sweet treat. Easy to make and absolutely scrumptious!
- 02 Jun 2024
- Cook time 60 min
- Prep time 10 min
- 8 Servings
- 10 Ingredients
Blueberry and banana bread is a delightful, moist, and flavorful treat that's perfect for breakfast, dessert, or a snack. Combining the natural sweetness of ripe bananas with the tangy burst of blueberries, this bread is not only delicious but also packed with nutrients. Whether you're a seasoned baker or a beginner, this easy-to-follow recipe will help you create a loaf that everyone will love.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- In a medium-sized bowl, whisk together the self-raising flour, baking soda, cinnamon, and ground nutmeg until well combined. Set aside.
- In a large bowl, combine the sugar, milk, and olive oil. Beat in the eggs one at a time until the mixture is well combined and smooth.
- Add the vanilla extract and mashed bananas to the wet mixture and stir until everything is thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread light and fluffy.
- If you're using blueberries, gently fold them into the batter until evenly distributed. Be careful not to crush the blueberries.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once completely cooled, slice the blueberry and banana bread and serve. Enjoy it on its own or with a spread of butter or your favorite topping.
Tips:
- Ensure that the bananas are ripe as they provide natural sweetness and better flavor.
- Gently fold in the blueberries to avoid them from bursting and creating a soggy bread.
- Let the bread cool completely before slicing to ensure it holds together well.
- If you prefer a less sweet bread, you can reduce the amount of sugar slightly.
- Use room temperature ingredients for a smoother batter and even baking.
Once you’ve baked this blueberry and banana bread, the delicious aroma will fill your kitchen, enticing everyone. Serve it warm with a spread of butter or cream cheese, or enjoy it as-is. This recipe is perfect for using up overripe bananas and makes a wonderful homemade gift for friends and family. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 3.15g | 2% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 0.98g | 3% |
| Sugar 22g | 23% |
| Fat | |
| Fat 16g | 20% |
| Saturated 2.83g | 9% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 50mg | 9% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.31mg | 2% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 3.72mg | 4% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 0.22ug | 0% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.32mg | 3% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 160mg | 5% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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