Blueberry Banana Bread
A tender and moist banana bread loaded with juicy blueberries and topped with a lemon icing.
Servings: 1 loaf
Ingredients
Dry ingredients:
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1-½ cups mashed bananas about 3 to 4 bananas
Add In:
- 1-¼ cups fresh or frozen blueberries
- 2 tablespoons flour
Lemon Icing
- ¼ cup lemon juice about 1 lemon
- ⅓ cup powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9x5 inch loaf pan (or line it with parchment paper).
- In a large bowl, whisk all the dry ingredients together then set aside.
- In another bowl, beat the oil and sugar then add the eggs and beat until well blended. Next, add the vanilla, and mashed bananas and beat until well combined.
- Gently fold the dry mixture into the wet mixture
- Set aside ¼ cup of blueberries for the top and toss the rest of the blueberries with a couple of tablespoons of flour then gently fold them into the batter.
- Pour the batter into the loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean.
- Let the bread cool for 20 minutes then remove it from the pan and place it on a wire rack to cool completely.
Make the lemon icing:
- Combine the lemon juice and powdered sugar in a small bowl. Whisk until smooth then drizzle over the top of the bread.
Notes
- If you use frozen blueberries, keep them in the freezer until it is time to add them to the batter. If you let them thaw then all their juices will seep out of them and turn your bread purple.
- Tossing the blueberries in some flour will help them stay suspended in the batter so they don’t sink to the bottom of the pan.
Nutrition
Serving: 1slice | Calories: 343kcal | Carbohydrates: 55g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 37mg | Sodium: 346mg | Fiber: 2g | Sugar: 30g
