Ingredients
Scale
- 2 medium ripe bananas, mashed to measure ¾ cup
- 1½ cups all-purpose flour, spooned and leveled
- 2 large eggs
- ½ cup fresh or frozen blueberries
- ⅓ cup granulated sugar or packed light brown sugar
- ¼ cup melted, slightly cooled unsalted butter or neutral oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ teaspoon cinnamon, optional
- Butter or cooking spray, for the pan
Instructions
- Heat the oven to 350°F. Grease an 8½ × 4½-inch loaf pan and line with a parchment sling.
- Mash and measure ¾ cup banana. Whisk with eggs, sugar, butter or oil, milk, and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and optional cinnamon.
- Fold dry ingredients into wet ingredients until nearly combined. Add blueberries and fold just until no dry flour remains.
- Transfer to the pan and smooth gently. Bake for 45–60 minutes, or until a tester inserted into several central spots comes out without wet batter. Tent with foil if needed.
- Rest in the pan for 10–15 minutes, then transfer to a rack. Cool fully before cutting into ten slices.
Notes
- This suggested formula has not been kitchen-tested.
- Dry fresh berries thoroughly; add frozen berries without thawing.
- Measure the banana puree and avoid overmixing.
- Baking time varies with fruit temperature, pan, and oven.
- Store plain bread wrapped for up to 2 days in a cool kitchen, refrigerate for about 4 days, or freeze slices for up to 2 months for best quality.
- Estimated nutrition: approximately 165–180 calories per tenth of the loaf before optional mix-ins and toppings. Calculate from your ingredients for greater precision.