Easy-Peasy Blueberry Banana Bread: A Smile in Every Slice!
This heavenly Moist Blueberry Banana Bread (Egg-Free) ticks all the boxes: it’s super easy to whip up, uses simple ingredients, and delivers a burst of flavor with every bite. It’s a delightful treat that’s as easy to make as it is to enjoy. This recipe is completely egg-free! That’s right—whether you’re avoiding eggs due to allergies or simply looking to switch things up in the kitchen, this recipe has got you covered. With a few simple adjustments, you can also make this recipe dairy and/or gluten-free (details below). So, let’s roll up our sleeves and get baking!
Variations & Additions
Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch and flavor. For a warm, cozy twist, stir in a teaspoon of ground cinnamon or nutmeg. Feel free to swap out the blueberries for other fruits, such as raspberries or diced strawberries.
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Bananas: Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor. Butter: Unsalted butter adds richness and flavor to the bread. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Buttermilk: Don’t have buttermilk? No problem! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]. Pure Vanilla Extract: A hint of vanilla extract elevates the overall flavor profile of the bread. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Brown Sugar: Provides sweetness and a hint of caramel flavor. I use and recommend light brown sugar. All-Purpose Flour: The base of our bread, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend. Baking Powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Balances the sweetness and enhances the other flavors in the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Blueberries: Fresh blueberries are this recipe’s crowning glory, adding juicy sweetness to every slice bursts. While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
Step 1 – Mix The Dry Ingredient
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Step 2 – Combine The Wet Ingredients
Mash the ripe bananas in a medium bowl with a fork until completely smooth. Stir the melted butter into the mashed bananas and mix until combined. Add in buttermilk, vanilla, and sugar, and mix until well combined.
Step 3 – Add Dry Ingredients
Add the dry ingredients and mix to incorporate. Then, add in the blueberries and mix until just distributed. Extra Tip: To prevent the blueberries from sinking to the bottom of the bread, make sure to toss them with one tablespoon of flour before adding them to the batter.
Step 5 – Bake
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let it sit in the pan for 10 minutes. Loosen with a knife or spatula around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Storing and Freezing Instructions
Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying. Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.
Recipe Card 📖
