Blueberry Banana Bread

This Blueberry Banana Bread Recipe, made with sour cream or Greek yogurt, is super moist and bursting with plump, juicy blueberries.

Prep Time 15

Cook Time 1 5

Total Time 1 20

Yields slices

1 cup (140 g) blueberries, rinsed and dried; To use frozen berries, see NOTES
2 tsp all-purpose flour

Preheat the oven to 325℉. Grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan. Set aside.
In a large bowl, mash the bananas thoroughly with a fork, until smooth. Add the melted butter, sugar, sour cream, egg, and vanilla. Mix well.
Add the flour, baking soda, baking powder, and salt. Stir the dry ingredients together slightly before mixing them into the wet ingredients. Mix until flour barely disappears.
Toss the blueberries with the flour. Add the flour-coated blueberries to the banana bread batter and fold gently. Spread batter evenly into the prepared loaf pan. Top with extra blueberries, if desired.
Bake at 325℉ for 60-70 minutes, or until a toothpick comes out clean from the center.
Allow bread to cool in pan for 10 minutes before inverting; then cool completely on a wire rack. Slice bread with a serrated knife and serve. Wrap leftovers in plastic wrap or place in a zip-top bag and store at room temperature for up to 3-4 days.

To use frozen blueberries: Rinse blueberries in cold water until the water is noticeably lighter when you drain them. Gently pat the berries dry with paper towels. Then use as directed.