There’s nothing quite like the comfort of a homemade treat. This Blueberry Banana Bread is a delightful twist on the classic banana bread—soft, flavorful, and bursting with juicy blueberries. Perfect for breakfast, brunch, or a sweet snack, it’s sure to be a hit with everyone.
Blueberry Banana Bread
Why This Blueberry Banana Bread Is the Best
- Moist and Flavorful Texture: The bread is perfectly moist and rich, with the natural sweetness of bananas and the burst of flavor from fresh blueberries. It’s a delightful twist on the classic banana bread.
- Juicy Blueberries: Adding blueberries adds a fresh, fruity element that pairs wonderfully with the banana flavor. As the bread bakes, the blueberries become juicy and add a lovely texture.
- Simple and Wholesome Ingredients: Made with simple, wholesome ingredients, this bread is easy to prepare and perfect for any occasion.
Ingredient Notes:
- Ripe bananas: Provide natural sweetness, and moisture, and help bind the ingredients together.
- Coconut oil: Adds moisture and richness to the bread, enhancing its texture.
- Apple cider vinegar: Reacts with baking soda to help the bread rise and adds a slight tang.
- Ground almonds (almond meal): Adds a nutty flavor and contributes to the texture, helping to keep the bread moist.
- Gluten-free flour blend: Provides the base structure for the bread while keeping it gluten-free.
- Baking powder & bicarbonate of soda (baking soda): Leavening agents that help the bread rise and achieve a light, fluffy texture.
- Unsweetened almond milk: Adds moisture and helps to combine the ingredients smoothly.
- Blueberries: Provide bursts of juicy flavor and a touch of sweetness, complementing the banana.
Serving Suggestions
- Warm from the Oven: Blueberry banana bread is best enjoyed warm, straight from the oven. The blueberries are juicy, and the bread is extra moist and flavorful.
- With a Hot Beverage: Pair this bread with a hot cup of coffee, tea, or cocoa for the ultimate comforting treat. The warmth of the drink complements the sweetness and fruitiness of the bread perfectly.
- For Breakfast or Dessert: This bread is versatile enough for a special breakfast or as a sweet dessert. For breakfast, it pairs well with fresh fruit or a smoothie.
Tips for Perfect Blueberry Banana Bread
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- Gently Fold in the Blueberries: To prevent the blueberries from sinking to the bottom, gently fold them into the batter just before baking.
- Let It Cool Before Slicing: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.
A Must Try
Nothing quite like the smell of blueberry banana bread baking in the oven. This Blueberry Banana Bread is the perfect way to treat yourself or your loved ones to something special. Soft, sweet, and irresistibly fruity, it’s sure to become a favorite in your home.
Love Bread? Be sure to check out these other delicious bread recipes!
Banana Bread
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Blueberry Banana Bread
his Blueberry Banana Bread is the perfect way to treat yourself or your loved ones to something special. Soft, sweet, and irresistibly fruity, it’s sure to become a favorite in your home.
Ingredients
- 3 medium-sized ripe bananas
- 60 g 1/4 cup OF coconut oil or sub olive or vegetable oil
- 1 teaspoon apple cider vinegar * ensure gluten-free if necessary
- Pinch salt
- 1/2 teaspoon ground cinnamon optional
- 150 g 1 1/4 cup ground almonds (almond meal) **
- 150 g 1 1/4 cup OF gluten-free flour blend or sub plain flour if not gluten-free
- 2 heaped teaspoons OF baking powder ensure gluten-free if necessary
- 1/4 teaspoon bicarbonate of soda baking soda
- 120 ml 1/2 cup unsweetened almond milk (or any other plant-based milk)
- 100 g 1 cup fresh blueberries
To decorate (optional):
- 3 tablespoons flaked almonds or coconut
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds. Sift in the flour, baking powder and bicarbonate of soda
- Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter.
- You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
- Add the blueberries and fold them in gently to make sure you don’t crush them
- Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin), Scatter over flaked almonds or coconut, if desired
- Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
- Once out the oven, leave to cool completely before cutting
- Keeps covered in the fridge for up to a few days - best reheated in the toaster!
Notes
- *The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with lemon juice.
- **You can alternatively use almond flour.
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Blueberry Banana Bread