Ultimate Blueberry Banana Nut Bread: A Moist & Flavorful Recipe with Browned Butter
Prepare to be enchanted by the irresistible combination of flavors in this **Blueberry Banana Nut Bread**. This isn’t just any banana bread; it’s a gourmet twist on a classic, elevating every bite with rich, nutty browned butter, sweet, ripe bananas, bursts of juicy blueberries, and the satisfying crunch of pecans. Whether you’re seeking a comforting breakfast, a delightful brunch addition, or a satisfying afternoon snack, this moist and tender quick bread promises to be a beloved favorite in your home.
The secret weapon in this recipe is undoubtedly the browned butter. Oh, that sweet, aromatic, golden elixir! Transforming regular butter into a nutty, toasty, deeply flavored ingredient is a simple step that yields monumental results. It infuses the entire loaf with an unparalleled richness and depth, making this banana bread truly exceptional.
And let’s talk about the addition of blueberries. While I admit a slight obsession with adding blueberries to nearly everything, their inclusion here is far more than a whim. They introduce a delightful tartness that perfectly balances the sweetness of the bananas and the richness of the butter. As they bake, they burst, creating beautiful pockets of purplish-pink-blue deliciousness that are as visually appealing as they are flavorful. If you’re not a fan of blueberries, that’s okay, we can still be friends! Chocolate chips make an excellent substitute, offering a different but equally delightful sweetness. However, I truly encourage you to try the blueberries; they add such a gorgeous pop of color and a fresh fruitiness that truly brightens the bread.
This recipe combines the best elements of classic comfort food with sophisticated flavors, ensuring a perfect balance of textures and tastes. From the crunchy top, the moist interior, to the subtle nutty undertones and vibrant fruit bursts, every bite is a culinary experience. Get ready to bake a loaf that will disappear in no time!
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Essential Ingredients for Perfect Blueberry Banana Nut Bread
Crafting this incredible blueberry banana nut bread begins with a selection of common pantry staples, enhanced by a few key ingredients that contribute to its unique flavor profile. Below, you’ll find everything you need, along with some helpful substitution tips to ensure your baking success.
- All-Purpose Flour: The foundation of our quick bread. Ensure you measure it correctly by spooning it into a measuring cup and leveling it off, rather than scooping directly from the bag, to avoid a dense loaf.
- Baking Soda: Our primary leavening agent, which reacts with the acidic buttermilk and bananas to create a light and airy texture.
- Cinnamon: Adds a warm, comforting spice that complements the banana and blueberry flavors beautifully. You can adjust the amount to your preference or even add a pinch of nutmeg or allspice.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors in the bread. Kosher or fine sea salt works best.
- Sugars: We use a combination of **white granulated sugar** for sweetness and tenderness, and **dark brown sugar** which contributes to the bread’s moistness and adds a subtle caramel note.
- Eggs: Act as a binder, provide structure, and add richness to the batter. Using room temperature eggs helps them incorporate more smoothly into the mixture.
- Vanilla Extract: A classic flavor enhancer that brings out the best in the other ingredients. Use pure vanilla extract for the best flavor.
- Unsalted Butter: Essential for making the browned butter. Unsalted butter gives you control over the overall saltiness of the bread. This step is a game-changer for the depth of flavor.
- Very Ripe Bananas: The star of the show! Overripe bananas (with plenty of brown spots) are crucial for the best, most intense banana flavor and a wonderfully moist crumb. If your bananas aren’t ripe enough, don’t worry! You can quickly ripen them by roasting them in the oven (skins on) at 350℉ (175°C) for 20-25 minutes until their skins turn black and soft. Let them cool completely before peeling and mashing.
- Buttermilk: Adds moisture, tang, and reacts with the baking soda to give the bread a soft, tender crumb. If you don’t have buttermilk, you can easily make a substitute: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill to ¼ cup with whole milk. Let it sit for 5-10 minutes until it slightly curdles. Greek yogurt thinned with a little milk also works in a pinch.
- Blueberries: Fresh blueberries are highly recommended for their vibrant color and fresh burst of flavor. If using frozen blueberries, do not thaw them first; toss them directly in a tablespoon of flour before adding to the batter. This trick helps prevent them from sinking to the bottom during baking.
- Nuts: Chopped pecans are my go-to for their buttery flavor and delightful crunch, but feel free to substitute with walnuts or almonds, or even a mix of your favorite nuts.
- Turbinado Sugar (Sugar in the Raw): An optional but highly recommended topping! Sprinkling this coarse sugar over the top before baking creates a beautiful, sparkling crust with an extra sweet, crunchy texture. It adds a professional touch to all quick breads.
Crafting Your Loaf: Step-by-Step Instructions
Follow these detailed steps to create your perfect Blueberry Banana Nut Bread, starting with the magical process of browning butter, which imparts an incredible depth of flavor to this quick bread.
Mastering browned butter is easier than you think, and it’s worth every second for the flavor it adds:
Step 1. Begin by melting the unsalted butter in a light-colored saucepan over medium heat. A light-colored pan allows you to easily monitor the color changes.
Step 2. The butter will start to melt, then bubble, and then begin to foam. Continue stirring gently with a wooden spoon or spatula.
Step 3. As it foams, you’ll notice the color deepening from yellow to a golden brown. Keep stirring to ensure even browning and prevent scorching.
Step 4. The foam will subside slightly, and the butter will continue to darken to a rich amber color. The aroma will become distinctly nutty and toasted.
Step 5. Once it reaches a deep golden-brown hue and emits a fragrant, nutty aroma, and you see tiny browned bits at the bottom, it’s ready.
Step 6. Immediately remove the pan from the heat to stop the cooking process. Do not discard those precious browned bits – they are concentrated flavor bombs that will infuse your bread with incredible taste! Allow the browned butter to cool slightly before incorporating it into the batter.
Once your browned butter is cooling, proceed with preparing the bread batter:
Step 1. In a large bowl, thoroughly whisk together all the dry ingredients: flour, baking soda, cinnamon, and salt. This ensures they are evenly distributed.
Step 2. In a separate, medium-sized bowl, whisk together the white and dark brown sugars, room temperature eggs, and vanilla extract until well combined and light in color. Gradually pour in the cooled browned butter, stirring constantly to incorporate it completely.
Step 3. Add the mashed ripe bananas and buttermilk to the wet ingredient mixture. Stir until just combined; a few lumps are fine and contribute to the bread’s texture.
Step 4. Gently fold the wet banana mixture into the dry ingredients. Mix until just combined and no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough loaf.
Step 5. In a small bowl, toss your blueberries with 1 tablespoon of flour. This coating helps prevent the blueberries from sinking to the bottom during baking. Gently fold the floured blueberries and chopped nuts into the batter until evenly distributed.
Step 6. Pour the prepared batter into your buttered and floured loaf pan, spreading it evenly. If desired, sprinkle with extra blueberries, nuts, and turbinado sugar for a beautiful presentation and a crunchy top.
Bake the bread in your preheated oven at 350℉ (175°C) for 55-60 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs, not wet batter. Keep in mind that if you are using a smaller 8×4 inch loaf pan, you may need to add an additional 5-10 minutes to the baking time, so always check for doneness.
👩🍳 Pro Tip: Ripening Bananas in a Flash!
Don’t have ripe bananas for your banana bread? No problem! Roast them in their skins in the oven at 350℉ (175°C) for 20-25 minutes, or until the skins turn completely black and shiny. This quick method caramelizes the sugars inside, giving you perfectly soft, sweet, and flavorful bananas for your bread. Just be sure to let them cool fully before peeling and mashing them for your recipe.
This trick is a lifesaver when an unexpected craving for banana bread strikes and your fruit bowl is filled with green bananas. The roasting process intensifies their sweetness and creates that distinct gooey texture ideal for baking, ensuring your bread is incredibly moist and flavorful.
Delicious Variations to Customize Your Loaf
This blueberry banana nut bread recipe is wonderfully versatile, offering plenty of room for creativity. Feel free to experiment with these combinations to make it uniquely your own and discover new favorite flavor profiles.
- **Fruity Swaps:** While blueberries are fantastic, you can easily swap them out or add other fruits. **Strawberries** and bananas are truly a match made in heaven, offering a bright, sweet-tart flavor. Alternatively, try diced fresh **mangoes** for a tropical twist, or even **raspberries** or chopped **peaches** for different seasonal variations.
- **Spice it Up:** Enhance the aromatic profile by playing around with different spices. In addition to cinnamon, a pinch of **nutmeg**, **cloves**, **ginger**, or **allspice** can add a wonderful warmth and complexity. A blend like pumpkin pie spice would also be delightful.
- **Chocolate Indulgence:** For a decadent treat, replace all or half of the pecans with **chocolate chips**. Dark, milk, or white chocolate chips all work beautifully, melting into gooey pockets of sweetness within the bread. Mini chocolate chips are great for an even distribution.
- **Muffin Conversion:** This recipe converts perfectly into muffins! For a convenient, individual-sized treat, follow this guide for banana pecan muffins, adjusting baking time accordingly (typically 20-25 minutes for standard muffins). Don’t forget to sprinkle the tops with turbinado sugar before baking for that signature crunch.
- **Citrus Zest:** Add a tablespoon of fresh **lemon or orange zest** to the batter for a bright, zesty aroma that complements the fruit and nutty flavors.
- **Coconut Dream:** Fold in about ½ cup of **shredded coconut** (sweetened or unsweetened) for an added texture and tropical note.
How to Serve This Delightful Quick Bread
This blueberry banana nut bread is incredibly versatile and delicious in many forms. Its comforting flavors make it a perfect sweet treat for any occasion.
Enjoy a slice warm, straight from the oven, allowing the browned butter notes and juicy blueberries to truly shine. If it’s cooled, a quick 10-15 seconds in the microwave will bring back that comforting warmth and moist texture. It pairs wonderfully with your morning coffee, a soothing cup of chai tea, or a refreshing cold glass of milk for a simple yet satisfying experience.
For an extra layer of indulgence, toast slices in a buttered pan or a toaster until lightly golden and crispy on the edges. This creates a delightful contrast of textures. If you’re serving it as a dessert, a scoop of creamy vanilla ice cream melting over a warm slice is absolutely divine, transforming it into an elegant and comforting pudding-like treat. A dollop of whipped cream or a dusting of powdered sugar would also be lovely.
Don’t forget the toppings! Elevate your slice with a slather of rich chocolate spread, a generous dollop of homemade strawberry jam, or even a simple cream cheese frosting. The possibilities are endless for customizing your perfect banana bread experience!
Storage & Freezing Tips for Freshness
Properly storing your blueberry banana nut bread ensures it stays fresh and delicious for as long as possible. For short-term storage, wrap the cooled bread tightly in plastic wrap, then place a paper towel over the top inside the wrap. This helps absorb excess moisture and prevents the bread from becoming too soggy. It will keep beautifully on the counter at room temperature for up to 3 days.
This bread also freezes exceptionally well, making it perfect for meal prepping or enjoying a homemade treat months down the line. To freeze, ensure the loaf is completely cooled. Wrap it tightly first in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. This double layer helps prevent freezer burn. It can be stored in the freezer for up to 3 months. To thaw, simply unwrap and let it sit at room temperature for a few hours, or warm slices gently in the microwave or oven.
Frequently Asked Questions
Here are answers to some common questions you might have about making this delicious banana bread:
The best and quickest way to get perfectly soft, sweet, and caramelized bananas for your bread is to roast them in the oven. You don’t even need to peel them! Simply place the unpeeled bananas on a baking sheet and bake at 350°F (175°C) for 25-30 minutes. Their skins will turn completely black and look quite “ugly,” but don’t worry – this means the natural sugars inside have intensified and the fruit has softened beautifully. Allow them to cool completely before peeling and mashing them for your recipe. This method produces results just as good, if not better, than naturally ripe bananas.
Browning butter requires a little attention, but it’s quite straightforward. Toss the unsalted butter into a light-bottomed pan over medium-high heat. The light color of the pan will help you clearly see the butter’s color transformation. Continuously stir the butter with a wooden spoon or spatula. It will melt, then foam, and eventually start to deepen to a golden brown color while emitting a fragrant, nutty aroma. The key is to remove it from the heat as soon as you see those golden-brown bits forming at the bottom and smell that distinctive nutty fragrance. This usually takes about 5-8 minutes. Keep a close eye on it, as it can go from perfectly browned to burnt very quickly. Don’t discard the browned bits at the bottom; they are full of flavor!
Absolutely! If you don’t have fresh blueberries, frozen ones work perfectly. The trick is to not thaw them before adding them to the batter. Toss the frozen blueberries directly with 1 tablespoon of flour (from the measured amount, or an extra tablespoon if needed) just before folding them into the batter. This light coating helps prevent them from sinking to the bottom of the loaf during baking and also helps absorb some of their moisture, preventing the bread from becoming too wet.
A dry banana bread can usually be attributed to a few factors. The most common culprit is overmixing the batter. Once you combine the wet and dry ingredients, mix only until just incorporated, with no dry streaks of flour remaining. Overmixing develops the gluten, leading to a tough, dry texture. Another reason could be using under-ripe bananas, which lack the moisture and sweetness of very ripe ones. Lastly, ensure you’re not overbaking the bread. Always check for doneness with a skewer; if it comes out clean or with moist crumbs, it’s ready.
More Delicious Brunch & Batter Recipes
If you loved this Blueberry Banana Nut Bread, be sure to explore some of our other delightful recipes that celebrate comforting flavors and easy baking!
- Banana Pecan Muffins
- Banana Bread Pancakes with Banana Compote
- Refrigerator Blueberry Earl Grey Jam
- Chocolate Chip Loaf Cake
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖Recipe
Blueberry Banana Nut Bread
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Pin Recipe
15 minutes
1 hour
1 hour
15 minutes
Breakfast, Dessert, Snack
American
8
375
kcal
Equipment
-
9 by 5 inch or 8 by 4 inch loaf pan
Ingredients
- 8 tablespoon unsalted butter
- 2 cups (250 grams) all-purpose flour, plus 1 tbsp, divided
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon Kosher or fine sea salt
- ½ cup dark brown sugar
- ½ cup white granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup buttermilk, room temperature
- 1 cup mashed bananas, very ripe (from about 3 medium bananas)
- 1 cup fresh blueberries, plus more for the top
- ⅓ cup chopped pecans, plus more for the top
- 1 tablespoon turbinado sugar for sprinkling on top, optional
Instructions
-
Preheat your oven to 350℉ (175°C). Prepare a 9×5 inch or 8×4 inch loaf pan by greasing it with butter or baking spray, then lightly flouring it to prevent sticking.
-
Make the Browned Butter: In a medium-sized, light-colored saucepan, melt the 8 tablespoons of unsalted butter over medium heat. Stir continuously with a wooden spoon or spatula. The butter will begin to foam, then deepen in color to a golden brown, and release a nutty aroma. Once it reaches this stage (approximately 8-11 minutes, depending on heat and pan), immediately remove it from the heat to prevent burning. Do not discard the flavorful browned bits at the bottom. Set aside to cool slightly.8 tablespoon unsalted butter
-
In a medium bowl, whisk together the 2 cups of all-purpose flour (remember to reserve 1 tablespoon for the blueberries), baking soda, ground cinnamon, and kosher or fine sea salt until thoroughly combined.2 cups (250 grams) all-purpose flour, plus 1 tbsp, divided,
1 teaspoon baking soda,
½ teaspoon ground cinnamon,
½ teaspoon Kosher or fine sea salt -
In a separate, larger bowl, whisk together the dark brown sugar, white granulated sugar, room temperature eggs, and vanilla extract until light and creamy. Gradually add the cooled browned butter, stirring well to combine. Then, stir in the room temperature buttermilk and the mashed, very ripe bananas until just incorporated.½ cup dark brown sugar,
½ cup white granulated sugar,
2 large eggs, room temperature,
1 teaspoon vanilla extract,
¼ cup buttermilk, room temperature,
1 cup mashed bananas, very ripe (from about 3 medium bananas) -
Gently combine the wet banana mixture with the dry flour mixture. Mix until just incorporated and no dry streaks of flour are visible. Be careful not to overmix the batter. In a separate small bowl, toss the 1 cup of fresh blueberries with the reserved 1 tablespoon of flour to coat them evenly; this helps prevent them from sinking. Gently fold the floured blueberries and chopped pecans into the batter.1 cup fresh blueberries, plus more for the top,
⅓ cup chopped pecans, plus more for the top -
Pour the batter into your prepared loaf pan. If you reserved extra blueberries and/or nuts, arrange them attractively on top of the batter. Sprinkle the top evenly with turbinado sugar, if using, for a crunchy, sweet crust. Bake for 55-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If baking in an 8×4 inch pan, you might need an extra 5-10 minutes. Allow the bread to cool in the pan for 15 minutes before carefully removing it and transferring it to a wire rack to cool completely. Slice and enjoy!1 tablespoon turbinado sugar for sprinkling on top, optional
Notes
- If you choose to bake this bread in a smaller 8×4 inch loaf pan, you will likely need to adjust the baking time by adding an extra 5-10 minutes. Always test for doneness with a skewer.
- To store the bread and keep it fresh, wrap the cooled loaf tightly in plastic wrap, placing a paper towel inside to absorb any excess moisture. It will stay fresh on the counter for up to 3 days.
- This recipe freezes exceptionally well. For longer storage, wrap the completely cooled bread tightly in plastic wrap, then again in aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw at room temperature or warm gently before serving.
Nutrition*
Serving:
1
slice
Calories:
375
kcal
Carbohydrates:
60.5
g
Protein:
5.7
g
Fat:
12.8
g
Saturated Fat:
8.5
g
Cholesterol:
77
mg
Sodium:
61
mg
Potassium:
248
mg
Fiber:
2.5
g
Sugar:
31
g
Calcium:
32
mg
Iron:
2
mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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