Blueberry Banana Bread

I love banana bread which is a good thing since I always have over-ripe bananas on hand. Oh Costco, why can’t I quit you? Here’s one of my favorite go-to recipes. It’s from Giadia with a few changes.

Giada's Blueberry Banana Bread

  • Servings: 1 loaf
  • Difficulty: easy
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Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar (I decreased it to 3/4 cup and it was plenty sweet)
1/2 cup vegetable oil (I substituted applesauce which also let me decrease the sugar)
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup fresh blueberries (toss them in a bowl with 2 tsp. flour, making sure they’re all coated before adding to the batter.  It keeps them evenly distributed instead of all sinking to the bottom).


1. Stir together the ingredients, flour through nutmeg, in one bowl.

2. Combine the sugar through vanilla in the second bowl.  Once mixed stir in the bananas and blueberries.

3. Add dry ingredients to the liquid ingredients, stir just until combined.

4. Pour the batter into a greased and floured loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.


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