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!
Servings: 2 8x4-inch loaves
Calories: 172cal
Equipment
- 2 (8x4 inch) Loaf Pans
- 1 Wire Rack
- 1 Small Bowl
Ingredients
Blueberry Banana Bread
- 1 large egg
- 6 ounces plain or vanilla Greek yogurt sour cream may be substituted)
- ½ cup liquid-state coconut oil canola or vegetable oil may be substituted
- ½ cup light brown sugar packed
- ½ cup dark brown sugar packed
- 2 teaspoons vanilla extract
- 1 to 2 teaspoons cinnamon or to taste
- 1 teaspoon ground nutmeg or to taste
- 1 to 1 ¼ cups mashed ripe bananas about 2 large or 3 small/medium
- 1 ¾ cups all-purpose flour* (See Notes)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt optional and to taste
- about 1 1/2 cups frozen blueberries keep them frozen and don’t thaw; fresh may be substituted
Blueberry Butter
- ½ cup unsalted butter 1 stick, very well softened
- about 1/2 cup blueberries fresh 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.
Make the Blueberry Butter
- In a small bowl, combine the butter, blueberries, and whip vigorously with a spoon to combine. Optionally, instead of blueberry butter, try Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.
Notes
- * 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
- Adapted from Banana Yogurt Muffins and Little Banana Bread Loaf
Nutrition
Serving: 1serving | Calories: 172cal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 87mg | Fiber: 1g | Sugar: 11g
