Blueberry Banana Bread
A tender, moist quick bread made with ripe bananas, blueberries, and all-purpose flour. Baked until golden brown with a slightly crackled top and dense, cake-like crumb.
Ingredients
Method
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
In another bowl, combine mashed banana, sugar, eggs, melted butter, vanilla extract, and lemon juice. Stir until just combined.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix. Fold in blueberries gently.
Pour batter into prepared loaf pan. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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