Blueberry Banana Bread
Soft and tender blueberry banana bread packed with juicy wild blueberries and finished with a crisp sparkling sugar topping. This bakery-style loaf comes together in one bowl and bakes up moist, fluffy, and full of flavor.
Equipment
Ingredients
- 2 cups all-purpose flour *See notes below for measuring*
- 1 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1 1/4 cups mashed ripe banana ~3 bananas
- 2/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 5 tablespoons melted full-fat unsalted European butter
- 1/4 cup sour cream room temperature
- 2 tablespoons neutral oil
- 1 teaspoon vanilla bean paste or extract
- 1 cup fresh or frozen blueberries I like half fresh, half wild Maine blueberries
- 2 tablespoons sparkling sugar
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan, then line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the mashed bananas, brown sugar, and granulated sugar until combined.
- Whisk in the eggs, melted butter, sour cream, oil, and vanilla until smooth.
- Add the dry ingredients and fold until almost fully incorporated, with a few streaks of flour remaining. Gently fold in the blueberries. For the best texture and flavor, I use a mix of frozen wild blueberries and fresh blueberries.
- Pour the batter into the prepared pan. Use a butter knife or offset spatula to run a line down the center of the batter. This helps encourage a clean split as it bakes.
- Sprinkle the top with sparkling sugar and a few extra blueberries.
- Bake for 60–70 minutes, or until the center registers 200–205°F on an instant-read thermometer.
- Let the loaf cool in the pan on a wire rack for at least 30 minutes, then lift it out and let it cool completely on the rack before slicing.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftover slices in an airtight container with a dry paper towel or slice of white bread to absorb excess moisture, for up to 4 days.
