Banana Blueberry Lemon Bread
There’s nothing quite like the comforting aroma of freshly baked bread, and this banana blueberry lemon bread is a perfect way to brighten up your kitchen. The sweetness of ripe bananas and juicy blueberries combines beautifully with the zesty freshness of lemon, creating a loaf that’s both moist and flavorful. Whether you're looking for a quick breakfast, an afternoon snack, or a treat to share with friends, this bread is sure to satisfy your cravings with every bite. Plus, it’s simple to make!
Equipment
- 9X5in Loaf Pan
Ingredients
- 1/2 cup White Granulated Sugar
- 1/4 cup Brown Sugar
- 6 tbsp. Butter melted
- 1 medim Lemon fully zested and juiced
- 2 large Eggs
- 2 large Ripe Bananas
- 1 & 1/2 cup AP Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 3/4 cup Frozen Blueberries
Instructions
- Preheat your oven to 350F
- Start by combining the white sugar and brown sugar in a large mixing bowl. Add the melted butter and stir until the mixture is smooth and well combined.1/2 cup White Granulated Sugar, 1/4 cup Brown Sugar, 6 tbsp. Butter
- Crack in the eggs, whisking them into the sugar-butter mixture until fully incorporated. Add in the freshly squeezed lemon juice and lemon zest of your whole lemon, and mix well.2 large Eggs, 1 medim Lemon
- Next, mash the bananas in a separate bowl until smooth. Stir the mashed bananas into the wet ingredients.2 large Ripe Bananas
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.1 & 1/2 cup AP Flour, 1 tsp. Baking Powder, 1/2 tsp. Baking Soda, 1/4 tsp. Salt
- Gently toss the frozen blueberries in the dry mixture until they’re lightly coated with flour.3/4 cup Frozen Blueberries
- Gradually fold the dry mixture into the wet ingredients. Use a spatula or wooden spoon to gently mix until just combined—be careful not to overmix, as this can result in a dense texture. The goal is to incorporate the flour without overworking the batter, keeping it light and airy.
- Pour the batter into a greased & parchment lined 9x5-inch loaf pan, smoothing the top with a spatula. Bake in a preheated 350°F (175°C) oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The bread should have a golden-brown crust with a slightly cracked top, signaling that it’s perfectly baked.
- Once done, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step helps the bread set and prevents it from falling apart when you slice it. Once cooled, slice, serve, and enjoy!
Notes
Storage Tips for Banana Blueberry Lemon Bread
- Room Temperature
If you plan to enjoy the bread within a few days, you can store it at room temperature. Simply wrap the bread in plastic wrap or place it in an airtight container to prevent it from drying out. It should stay fresh for up to 3-4 days. - Refrigeration
For longer storage, you can refrigerate the bread. Wrap it tightly in plastic wrap or foil, then place it in an airtight container or resealable bag. Refrigerating the bread will help it last up to 1 week. - Freezing
This bread freezes exceptionally well! To freeze, slice the bread into individual portions, then wrap each slice in plastic wrap or aluminum foil. Place the wrapped slices in a freezer-safe bag or container. The bread will stay fresh in the freezer for up to 3 months. To thaw, simply let the slices sit at room temperature for about 1 hour, or microwave for a few seconds for a warm, fresh bite. - Preventing Moisture Loss
To keep the bread from drying out, ensure that it’s completely cooled before storing it. Wrapping it while still warm can trap condensation, which could affect its texture. Let the bread cool completely before wrapping it tightly for the best results.
Common FAQ's for this Recipe
Common FAQs for Banana Blueberry Lemon Bread
- Can I use frozen blueberries?
Yes, I use frozen blueberries! Just toss them directly into the dry ingredients without thawing them first to prevent the batter from turning blue & the blueberries becoming smooshy. - How do I know when the bread is fully baked?
Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If it comes out wet, bake for a few more minutes and check again. - Can I make this recipe in mini loaf pans?
Yes! If using mini loaf pans, reduce the baking time to 25-35 minutes, but always check with a toothpick to make sure it's fully baked. - Can I use a different citrus fruit instead of lemon?
Yes, you can substitute the lemon with orange, lime, or even grapefruit for a slightly different flavor profile.