Brown Sugar Blueberry Banana Bread with Blueberry Butter

The bread is moist, soft, tender, and bursting with blueberries. It's like blueberry coffee cake with the comforting, homey qualities of banana bread.

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Brown Sugar Blueberry Banana Bread with Blueberry Butter Save
Brown Sugar Blueberry Banana Bread with Blueberry Butter
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The bread is moist, soft, tender, and bursting with blueberries. It's like blueberry coffee cake with the comforting, homey qualities of banana bread.

  • Preparing Time: 10 minutes
  • Total Time: 50 minutes
  • Served Person: 10
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
bread

Step-by-step

  • Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
  • Bread - In a large bowl, add first 8 ingredients (through nutmeg), and whisk to combine.
  • Add the bananas and stir to incorporate.
  • Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix. Batter is extremely thick.
  • Fold in blueberries with a spatula.
  • Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
  • Bake for about 40 to 45 minutes (if using fresh berries, baking time will likely be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. I baked 42 minutes total, and during the last 5 minutes, tented the pans with a sheet of foil so tops wouldn't get too browned before centers cooked through. Baking times will vary based on moisture content of bananas, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock.
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. While bread cools, make the Blueberry Butter.
  • Blueberry Butter - In a small bowl, combine the butter, blueberries, and whip vigorously with a spoon to combine. Optionally, instead of blueberry butter, try Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Blueberry butter will keep airtight in the fridge for up to 1 week.

Overmixing the batter is the single most common error when combining dense fruit purees with standard wheat flour, resulting in a tough crumb instead of a tender loaf. Fold the dry ingredients into the wet mixture using a spatula just until hydration occurs, accepting a few remaining lumps. Keep frozen blueberries frozen right until folding them into the thick batter to prevent excessive bleeding of pigment and moisture into the surrounding crumb. Tent the loaf pans with aluminum foil during the final five minutes of the 40 to 45 minute baking window if the exterior browns prematurely while the interior remains underbaked. Cool the bread inside the pans for 15 minutes to allow internal starches to set before transferring it to a wire rack. Softened butter whipped with drained fresh or frozen fruit creates a complementary spread that lasts for up to one week in the refrigerator, matching the one-week room-temperature shelf life of the baked goods.

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