Brown Sugar Blueberry Banana Bread with Blueberry Butter

Who doesn't love a warm, comforting banana bread? This Blueberry Banana Bread with Blueberry Butter takes things to the next level with its explosion of blueberries and indulgent blueberry butter.

The bread itself is moist, soft, and tender, with a perfect balance of sweetness from the banana and brown sugar. The blueberries add a burst of juicy flavor and color, making this bread a true delight to the senses. The blueberry butter takes things over the top, adding an extra layer of blueberry goodness that will make you swoon.

This bread is perfect for any occasion, from a cozy breakfast to an afternoon snack. It's also a great way to use up those ripe bananas that are about to go bad. So next time you're looking for a delicious and easy-to-make treat, give this Blueberry Banana Bread with Blueberry Butter a try. You won't be disappointed!

As a housewife, I'm always looking for ways to make my family's meals more delicious and nutritious. This bread is a hit with both my kids and my husband, and it's easy enough that even I can make it on a busy weeknight.

I love that this bread is made with whole-wheat flour, which gives it a boost of fiber and nutrients. I also like that it's not too sweet, so it's a great way to start the day or have as a snack without feeling guilty.

The blueberry butter is the perfect addition to this bread. It's sweet and tangy, and it adds a delicious burst of flavor to every bite. I also like to use it as a spread on my morning toast or oatmeal.

I hope you enjoy this recipe as much as my family does! It's a delicious and easy way to add some extra flavor and nutrition to your meals.

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.