Blueberry Banana Bread with Lemon Glaze Recipe

Introduction

Blueberry Banana Bread is a delightful twist on the classic banana bread, bursting with juicy blueberries and topped with a sweet vanilla glaze. It’s perfect for breakfast, snack time, or a cozy dessert. This moist and flavorful loaf is sure to become a family favorite.

Ingredients

• 1/2 cup unsalted butter (softened)
• 1 cup white granulated sugar
• 2 large eggs
• 1 1/2 cups mashed bananas (about 3 medium bananas)
• 1 lemon (juice and zest)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 1 cup powdered sugar
• 2 – 3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. Step 2: In a large bowl, cream together the softened butter and white sugar until light and fluffy, using an electric or hand mixer.
3. Step 3: Beat the eggs in a small bowl, then add them to the butter and sugar mixture. Mix until fully combined.
4. Step 4: Add the mashed bananas, lemon zest, and lemon juice to the wet ingredients. Whisk until completely combined, scraping the bowl if needed.
5. Step 5: In a separate bowl, sift together the flour, baking powder, and salt.
6. Step 6: Gradually add the sifted dry ingredients to the banana mixture, stirring just until combined. Avoid over-mixing to keep the bread tender.
7. Step 7: Gently fold in the fresh blueberries with a spatula, distributing them evenly throughout the batter.
8. Step 8: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Step 9: Bake for 45 to 55 minutes, checking at the 50-minute mark by inserting a toothpick into the center. It should come out mostly clean with no raw batter.
10. Step 10: Let the bread cool completely in the pan. Once cooled, run a knife around the edges and gently remove the loaf from the pan.
11. Step 11: For the glaze, mix powdered sugar, 2 tablespoons of milk, and vanilla extract in a bowl until smooth. Add a third tablespoon of milk if needed to reach a thick but pourable consistency.
12. Step 12: Drizzle the glaze over the cooled bread using a fork or spoon.
13. Step 13: Slice and serve your delicious blueberry banana bread.

Tips & Variations

• For added texture, sprinkle chopped walnuts or pecans into the batter before baking.
• If fresh blueberries are unavailable, frozen blueberries can be used; toss them in a little flour before folding to prevent sinking.
• Try swapping lemon zest for orange zest for a different citrus twist.
• Use Greek yogurt instead of butter for a lighter version with a slight tang.

Storage

Store the blueberry banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before slicing. Reheat slices in a toaster oven or microwave briefly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to choose a blend that includes xanthan gum for better texture.

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries with a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the bread as it bakes.

Blueberry Banana Bread with Lemon Glaze Recipe

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★★★★★

4.8 from 58 reviews

This Blueberry Banana Bread is a moist, flavorful loaf that combines the natural sweetness of ripe bananas with the fresh burst of blueberries. Enhanced with lemon zest and juice for a subtle citrus note, it is finished with a smooth vanilla glaze for an elegant touch. Perfect for breakfast, brunch, or a sweet snack, this easy-to-make bread is sure to delight your taste buds.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread:

• 1/2 cup unsalted butter (softened)
• 1 cup white granulated sugar
• 2 large eggs
• 1 1/2 cups mashed bananas (about 3 medium bananas)
• 1 lemon (juice and zest)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries

Glaze:

• 1 cup powdered sugar
• 2 – 3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the bread evenly.
2. Grease the Pan: Grease a 9-by-5-inch loaf pan thoroughly with nonstick cooking spray to prevent the bread from sticking.
3. Cream Butter and Sugar: Using an electric mixer or a hand mixer, cream the softened unsalted butter and white granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
4. Beat the Eggs: In a small bowl, beat the eggs lightly, then add them to the butter and sugar mixture. Continue to beat until fully combined.
5. Add Mashed Bananas and Lemon: Stir in the mashed bananas, lemon zest, and lemon juice. Whisk the mixture thoroughly, scraping down the sides and bottom of the bowl with a spatula as needed to ensure even mixing.
6. Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt to avoid lumps and ensure even distribution.
7. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the banana mixture. Mix gently and just until combined to prevent over-mixing, which can make the bread tough.
8. Fold in Blueberries: Carefully fold in the fresh blueberries with a spatula, distributing them evenly throughout the batter.
9. Pour and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-55 minutes, starting to check at 50 minutes by inserting a toothpick in the center. The bread is done when the toothpick comes out mostly clean without raw batter.
10. Cool the Bread: Remove the loaf from the oven and let it cool completely in the pan. Once cooled, run a knife around the edges and gently remove the bread from the pan.
11. Prepare the Glaze: In a medium bowl, mix the powdered sugar with 2 tablespoons of milk and the vanilla extract. Stir until smooth and free of lumps. Add an additional tablespoon of milk if the glaze is too thick; it should be thick yet pourable.
12. Glaze the Bread: Drizzle the prepared glaze evenly over the cooled bread using a fork or spoon, allowing it to set.
13. Serve: Slice the blueberry banana bread and serve it fresh, perfect for breakfast or as a delightful snack.

Notes

• Use ripe bananas for best flavor and sweetness.
• Fresh blueberries keep the bread tender; if using frozen, do not thaw to avoid bleeding color.
• Be cautious not to overmix the batter after adding dry ingredients to maintain a moist texture.
• The glaze can be customized by adjusting milk quantity for desired thickness.
• Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• This bread freezes well—wrap tightly and freeze for up to 2 months.

Keywords: blueberry banana bread, blueberry bread, banana bread recipe, fruit loaf, baked bread, breakfast bread, sweet bread