The Ultimate Blueberry Banana Bread - Super Moist!

This crowd-pleasing, classic breakfast bread shows us how blueberry banana breads can be a busy cook's best friend.  All you have to do is whisk up an easy batter, bake and freeze!  A smart way to add something to your breakfast table while everyone is getting ready in the morning, especially when family and friends come to visit! And, in this house - when guests come to visit- it calms me knowing I have something on hand.

I make 2 or 3 loaves and keep them in my freezer. This way I can put out something on the counter ready for them to enjoy while breakfast is being made. Most of the time, it's enough to satisfy ones morning hunger and it goes perfectly with a cup of coffee or tea.
This banana bread is my daughters absolute favorite in the morning and as a late night snack! She describes it as the most delicious bread she has ever tasted because of its superior flavor and texture!  Fresh bananas is what makes this bread super moist, but when you add in some fresh blueberries inside and on top, it adds an extra decadent flavor that melts in your mouth, making this bread even addicting.
Even my other daughter, who may I say hates bananas, loves this bread as a sweet treat; now that's a winner!   
The Ultimate Blueberry Banana Bread - Super Moist!

  • 3/4 cup butter - at room temperature
  • 1 + 2/3 cups sugar
  • 3 large eggs
  • 4 large very ripe bananas- mashed
  • 8 ounce of sour cream
  • 2 tsp. vanilla extract
  • 2 tsp. ground cinnamon, plus extra for dusting
  • 1/2 tsp. salt
  • 3 tsp. baking soda
  • 3+1/2 cups of all-purpose flour
  • 1 cup blueberries - divided
  • powdered sugar, to garnish
Preheat oven to 300 degrees.
Grease THREE 8 x 3 loaf pans using 1 tablespoon of butter, or spray with cooking oil and dust with some sugar and cinnamon, about 1 teaspoon for each pan. 
Set baking pans aside.
Or, grease TWO 9 x 5 loaf pans, but you will need additional 10 minutes for baking.
In a large mixing bowl, cream sugar and butter together with a hand mixer or food processor.  Beat in the eggs until smooth.  Add bananas while beating, then sour cream, vanilla extract, 2-tsp. cinnamon, salt, baking soda, and flour.
Beating on high speed until well combined.

Pour and divide the batter equally into the prepared baking pans.
Sprinkle on top each pan with blueberries.  Take a knife and gently push each blueberry down into the batter.  Next, sprinkle the remaining blueberries on top, and lightly sprinkle with ground cinnamon on top.  Optional: lightly sprinkle with extra sugar on top.
Place the loafs on the middle rack in the oven.
BAKE for 1 hour for three (8 x 3 pans).  OR Bake for 1 hour and 10 minutes for two
(9 x 5 pans), or until toothpick comes out clean. 
Remove from oven, cool for 8 minutes, remove loaves from pans, while slightly warm, wrap breads tightly with clear-wrap and refrigerate.  They stay fresh all week long. You can freeze the breads up to 3 months.  Before serving, transfer bread onto a serving platter and sprinkle with powered sugar on top.
Makes 3 (8 x 3) breads, or 2 (9 x 5) breads
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