Our Rustic Blueberry Banana Bread is a quick and delicious bread that’s ideal for a morning pick me up. Blueberries and bananas are a classic flavor combination, and here we top it off with a lush vanilla glaze, that’s ultra-decadent! If you prefer a thin glaze you can easily create it by adding a touch more milk to reduce the glaze.
Did you know coating your blueberries with flour before folding into your batter will keep them from sinking to the bottom of your bread? Here are a few more tips to baking with Blueberries, both fresh and frozen.
It’s important to realize: that you should not over blend ingredients during the first stage of mixing, which can create too much air in your batter. Causing it to become thin and allowing the berries to sink.
- Another method to keep blueberries afloat: Spread half your batter into the pan, then add half of the blueberries, top with remaining batter and top off with the rest of your blueberries. We coat our berries with flour and then fold into our batter as mentioned above. However, both methods work great!
- Adding blueberries: Be sure to gently fold the blueberries into your batter, it minimizes the amount of air being mixed into your batter. And also minimizes color transfer of the berries to your batter.
- What if I can’t find fresh blueberries? If you are unable to source fresh blueberries, you can use frozen. Don’t defrost, coat with flour, fold into dough and bake. Defrosted berries will be softer and bleed color into your bread.
Freezing Blueberry Banana Bread: Is It Possible?
- You can easily halve this recipe to make a single loaf, but it’s nice to have a back up on hand. If freezing do not ice until ready to serve.
- You can easily freeze a loaf up to 3 months, when your ready to serve the second loaf, pull from the freezer and allow to defrost in the refrigerator overnight.
- To reheat: Preheat oven to 350°F/175°C, wrap individual slices in foil and heat for 10-13 minutes, depending on size. To reheat in the microwave wrap in a napkin and heat between 15-30 seconds on high. But we like the slight crisp that the oven lends this blueberry banana bread, it’s a definite winner in our book.
Preserving Freshness: Storing Blueberry Banana Bread Safely for Extended Shelf Life
Blueberry banana bread can be stored safely to maintain its freshness and delicious flavor. Here’s how:
Cooling: Allow the blueberry banana bread to cool completely before storing it. This prevents condensation from forming inside the storage container, which can make the bread soggy.
Wrap Well: Wrap the cooled bread tightly in plastic wrap or aluminum foil. Make sure it’s sealed to keep out air, which can cause the bread to dry out faster.
Storage Container: If you prefer to avoid plastic wrap or foil, store the bread in an airtight container. Make sure the container is clean and dry before placing the bread inside.
Refrigeration: Blueberry banana bread can be stored in the refrigerator to prolong its shelf life. Place it in the refrigerator within 2 hours of baking or purchasing.
Freezing: For longer-term storage, you can freeze blueberry banana bread. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Frozen blueberry banana bread can last for several months.
Thawing: When you’re ready to enjoy the bread, thaw it in the refrigerator overnight. This helps prevent condensation from forming on the surface, which can make the bread soggy.
Shelf Life: When stored properly, blueberry banana bread can last for up to 3-4 days at room temperature. In the refrigerator, it can last for up to a week. Frozen blueberry banana bread can maintain its quality for several months.
By following these storage tips, you can enjoy freshly baked blueberry banana bread for longer periods, ensuring that every slice tastes just as delicious as the day it was made.
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How to Make Rustic Blueberry Banana Bread
Ingredients
Bread
- 4 cups (480 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Pink Himalayan sea salt or Kosher sea salt, finely ground
- 1 cup (227 grams) butter, softened
- 2 cups (400 grams) sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 lemon, zest & juice
- 3 cups bananas (about 5-6 medium), mashed
- 3 cups (300 grams) blueberries, fresh or frozen
- 1 Tablespoon flour (for dusting blueberries)
Lush Vanilla Glaze
- 1 cup (100 grams) confectioners' sugar (powdered sugar)
- 2-3 Tablespoons milk
- 1 teaspoon pure vanilla extract or vanilla paste
Instructions
- Preheat oven to 350°F/175°C, butter and flour (2) 9×5 inch loaf pans. Sift together the flour, baking powder, and sea salt. Set aside.
- Beat the butter and sugar together until creamed, then add the eggs one at a time blending well after each addition. Then add the vanilla extract. Add the sifted flour mixture into the creamed butter and sugar mixture, in two batches. Make sure that you don't overmix the batter.
- Add the lemon zest and juice, mix in gently by hand. Then gently mix in the mashed bananas. Dust the blueberries with the Tablespoon of flour (so they don't sink to the bottom of the bread) and fold into the batter gently.
- Immediately pour the batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven, place the loaf pans onto a wire rack and allow them to cool completely.
Icing
- Prepare the Lush Vanilla Glaze by whisking together the confectioners’ sugar with the milk and vanilla extract (or paste). Start by adding 2 Tablesppons of milk and if you want a thinner glaze then add more milk until the desired consistency is reached.
Notes
- Prep time is approximate.
- To store any quick bread, place in a plastic zip bag, seal and keep at room temperature for up to 3 days.
- Freezer storage: Wrap tightly in heavy-duty foil and place in a freezer bag, freeze up to 3 months.
Creative Recipe Inspiration
Irresistible Meyer Lemon White Chocolate Chip Cookies, a blend of sweet lemony goodness, complemented by creamy white chocolate and a sprinkle of sea salt.
Simple Orange Cranberry Icebox Cookies – a refreshing treat to usher in spring! These cookies are effortlessly crafted and bursting with the vibrant flavors of zesty orange and tart cranberry.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
I love anything with blueberries in it! And blueberry banana bread is a favorite. Your tips for working with blueberries are perfect!
Blueberries are a favorite here too, Cindy! So glad that our tips are helpful 🙂
This looks like a great, wholesome breakfast bread, and the combination of bananas and blueberries sounds perfect. Just the right amount of lemon, too, I’d say, to keep it all from being too sweet.
The lemon really does add a nice hit of acid to keep things from getting too sweet, Beth!
Blueberries in baked goods are amazing! I love that you paired them with banana bread.
Banana and Blueberry are a natural complement to each other, Erika, thanks so much for visiting! 🙂