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Homemade Brown Sugar Blueberry Banana Bread with Blueberry Butter photo

Brown Sugar Blueberry Banana Bread with Blueberry Butter

This Brown Sugar Blueberry Banana Bread with Blueberry Butter is moist, flavorful, and packed with fruit. The homemade blueberry butter is the perfect fruity finish!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg
  • 6 ounces plain or vanilla Greek yogurt sour cream may be substituted
  • 1/3 cup coconut oil liquid-state, canola or vegetable oil may be substituted
  • 1/3 cup light brown sugar packed
  • 1/3 cup dark brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 to 2 teaspoons cinnamon or to taste
  • 1 teaspoon ground nutmeg or to taste
  • 1 to 1.5 cups mashed ripe bananas about 2 large or 3 small/medium
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt optional and to taste
  • 1.5 cups frozen blueberries keep them frozen and don’t thaw; fresh may be substituted
  • 1/2 cup unsalted butter very well softened, for blueberry butter
  • 1/2 cup blueberries fresh or frozen (if frozen, make sure they’re well-drained, for blueberry butter)

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Cooling rack
  • Small saucepan or microwave-safe bowl

Method
 

Brown Sugar Blueberry Banana Bread with Blueberry Butter in Steps
  1. Start by preheating your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with a bit of coconut oil or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the egg, Greek yogurt, and coconut oil until smooth. Stir in both the light and dark brown sugars, vanilla extract, cinnamon, and nutmeg until well combined and the sugars start to dissolve. Fold in the mashed ripe bananas.
  3. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt (if using).
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  5. Take your frozen blueberries straight from the freezer and fold them gently into the batter to prevent color bleeding.
  6. Pour the batter into your prepared loaf pan and spread evenly. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway if top browns too quickly.
  7. While the bread is baking, prepare the blueberry butter. Heat blueberries with a tablespoon or two of water until they release juices. Let cool, then mash gently and mix with softened butter until smooth. Chill if preferred.
  8. Allow the bread to cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely. Serve with blueberry butter spread.

Notes

  • Keep blueberries frozen until folding them into the batter to prevent color bleeding and watery texture.
  • Use ripe bananas with brown spots for maximum sweetness and flavor.
  • Tent the top of the bread with foil halfway through baking if it starts to brown too fast.
  • Wrap leftover bread tightly or freeze for up to 3 months to maintain freshness.
  • Blueberry butter can be chilled to firm it up or mashed less for more texture.