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Blueberry Banana Bread with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 26 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Banana Bread is a moist and flavorful loaf perfectly combining ripe bananas and fresh blueberries, topped with a sweet vanilla glaze. It's an easy-to-make, classic quick bread that's perfect for breakfast, snack, or dessert, delighting the taste buds with a balance of fruity sweetness and citrus zest.

Ingredients

Bread 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

Glaze Ingredients

  • 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 get it ready for baking the bread.
  2. Grease the pan: Lightly grease a 9-by-5-inch loaf pan using nonstick cooking spray to prevent sticking.
  3. Cream butter and sugar: Using an electric mixer or hand mixer, beat the softened butter and white sugar together until the mixture is light and fluffy, which helps create a tender texture.
  4. Beat the eggs: In a small bowl, beat the eggs slightly and then add them to the butter-sugar mixture, continuing to beat until fully incorporated.
  5. Add mashed bananas and lemon: Stir in the mashed bananas, lemon zest, and lemon juice thoroughly, scraping the bowl as needed to combine evenly.
  6. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure a lump-free, even mixture.
  7. Add dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, gently mixing until just combined. Avoid over-mixing to keep the bread tender.
  8. Fold in blueberries: Carefully fold the fresh blueberries into the batter with a spatula, distributing them evenly without breaking them up.
  9. Bake: Pour the batter into the prepared loaf pan and bake for 45-55 minutes. Check at 50 minutes by inserting a toothpick in the center; it should come out mostly clean with no raw batter.
  10. Cool: Allow the bread to cool completely in the pan. Once cool, run a knife around the edges and gently remove the bread from the pan.
  11. Make the glaze: In a medium bowl, whisk together powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add an additional tablespoon of milk if needed to achieve a thick but pourable consistency.
  12. Add the glaze: Drizzle the glaze over the cooled bread using a spoon or fork, ensuring even coverage.
  13. Serve: Slice the bread and serve, enjoying the moist texture and sweet glaze topping.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • Fold blueberries gently to prevent them from bursting and turning the batter blue.
  • If fresh blueberries are not available, frozen can be used but do not thaw them before adding.
  • Make sure the bread is completely cool before glazing to prevent the glaze from melting.
  • Store the bread in an airtight container for up to 3 days, or freeze for longer storage.

Find it online: https://ivysrecipes.com/blueberry-banana-bread-with-lemon-glaze-recipe/