Brown Sugar Blueberry Banana Bread with Blueberry Butter
Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!
Prep Time10 minutesmins
Cook Time40 minutesmins
Cooling Time15 minutesmins
Total Time1 hourhr5 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: banana bread with oil, blueberry banana bread, brown sugar banana bread, yogurt banana bread
Servings: 28x4-inch loaves
Calories: 172kcal
Author: Averie Sunshine
Ingredients
Blueberry Banana Bread
1large egg
6ouncesplain or vanilla Greek yogurtsour cream may be substituted)
½cupliquid-state coconut oilcanola or vegetable oil may be substituted
½cuplight brown sugarpacked
½cupdark brown sugarpacked
2teaspoonsvanilla extract
1 to 2teaspoonscinnamonor to taste
1teaspoonground nutmegor to taste
1 to 1 ¼cupsmashed ripe bananasabout 2 large or 3 small/medium
1 ¾cupsall-purpose flour* (See Notes)
1teaspoonbaking powder
1teaspoonbaking soda
pinchsaltoptional and to taste
about 1 1/2 cups frozen blueberrieskeep them frozen and don’t thaw; fresh may be substituted
Blueberry Butter
½cupunsalted butter1 stick, very well softened
about 1/2 cup blueberriesfresh or frozen (if using frozen, make sure they’re well-drained)
Instructions
Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
Make the Banana Bread
In a large bowl, add first 8 ingredients (through nutmeg), and whisk to combine.
Add the bananas and stir to incorporate.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. Batter is extremely thick.
Fold in blueberries with a spatula.
Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
Bake for about 40 to 45 minutes (if using fresh berries, baking time will likely be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. While bread cools, make the Blueberry Butter.
* I used frozen berries for this loaf, knowing they will release water during baking. Therefore, I used 2 cups flour rather than 1 3/4 cups. Start with 1 3/4 cups, see how your batter looks, if you're using fresh berries, that's probably enough. If you're using frozen berries AND the batter seems a bit thin, then add the additional 1/4 cup. Baking isn't always an exact science especially when baking with two fruits and no two are ever exactly equal. Use your best judgement. 1/4 cup either way of flour really isn't the biggest of deals.
I baked 42 minutes total, and during the last 5 minutes, tented the pans with a sheet of foil so tops wouldn’t get too browned before centers cooked through. Baking times will vary based on moisture content of bananas, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock.
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Blueberry butter will keep airtight in the fridge for up to 1 week