Brown Sugar Blueberry Banana Bread with Blueberry Butter
If you’re looking for a delightful twist on classic banana bread, you’ll fall head over heels for this Brown Sugar Blueberry Banana Bread with Blueberry Butter. This moist and flavorful loaf is not only a treat for your taste buds, but it’s also a breeze to whip up. The combination of sweet brown sugar, ripe…
Servings: 2 servings
Ingredients
Ingredients
- 1 large egg
- 6 ouncesplain or vanilla Greek yogurt sour cream may be substituted)
- 1/2 cupliquid-state coconut oil canola or vegetable oil may be substituted
- 1/2 cuplight brown sugar packed
- 1/2 cupdark brown sugar packed
- 2 teaspoonsvanilla extract
- 1 to 2 teaspoonscinnamon or to taste
- 1 teaspoonground nutmeg or to taste
- 1 to 1 1/4 cupsmashed ripe bananas about 2 large or 3 small/medium
- 1 3/4 cupsall-purpose flour* See Notes
- 1 teaspoonbaking powder
- 1 teaspoonbaking soda
- pinchsalt optional and to taste
- about 1 1/2 cups frozen blueberries keep them frozen and don’t thaw; fresh may be substituted
- 1/2 cupunsalted butter 1 stick, very well softened
- about 1/2 cup blueberries fresh or frozen (if using frozen, make sure they’re well-drained)
Instructions
Instructions
- Preheat oven to 350°F (175°C). Prepare two 8×4-inch loaf pans by spraying with floured cooking spray or greasing and flouring them; set pans aside.
- In a large bowl, add the first eight ingredients: 1 large egg; 6 ounces plain (or vanilla) Greek yogurt; ½ cup liquid-state coconut oil (or canola/vegetable oil); ½ cup light brown sugar, packed; ½ cup dark brown sugar, packed; 2 teaspoons vanilla extract; 1 to 2 teaspoons cinnamon (to taste); and 1 teaspoon ground nutmeg. Whisk until smooth and combined.
- Add 1 to 1¼ cups mashed ripe bananas to the wet mixture and stir until incorporated.
- Add the dry ingredients directly to the bowl: 1¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and a pinch of salt (optional, to taste). Fold with a spatula or stir gently with a spoon until just combined. Do not overmix—the batter will be extremely thick.
- Gently fold in about 1½ cups frozen blueberries, keeping them frozen and avoiding crushing them. (If using fresh blueberries instead, fold them in gently; fresh berries may reduce bake time.)
- Divide the batter evenly between the two prepared loaf pans, smoothing the tops lightly with a spatula and pushing batter into the corners and sides as needed.
- Bake the loaves for about 40 to 45 minutes, or until the tops are domed and golden and a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. If you used fresh blueberries, begin checking a few minutes earlier.
- Remove the pans from the oven and let the breads cool in the pans for about 15 minutes.
- Turn the loaves out onto a wire rack and allow them to cool completely before slicing and serving.
- While the breads are cooling, make the Blueberry Butter: in a small bowl combine ½ cup very well–softened unsalted butter (1 stick) and about ½ cup blueberries (fresh or frozen). If using frozen blueberries for the butter, make sure they are well drained first.
- Whip the butter and blueberries vigorously with a spoon until the mixture is combined and spreadable. Use the blueberry butter on slices of the cooled bread.
Equipment
- 2 (8×4 inch) Loaf Pans
- 1 Large Bowl
- 1 Wire Rack
- 1 Small Bowl
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 fromBanana Yogurt Muffins and Little Banana Bread Loaf
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 fromBanana Yogurt Muffins and Little Banana Bread Loaf