Easy moist blueberry banana bread recipe
My recipe should not be copied and paste elsewhere!!!!
1 ⅔ cups (8oz/225g) all-purpose flour
1/3 cup brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 medium size ripe bananas
1 large egg
⅓ cup flavourless oil (Sunflower, vegetable, canola)
2 teaspoons vanilla flavouring or extract
¾ cup blueberries (fresh or frozen)
1/3 cup sour cream (optional)
Preheat the oven to 350°F (180°C). Butter a loaf pan and line with parchment.
In a large bowl, stir the flour, sugar, baking powder, salt, and cinnamon together.
In another bowl, mix mashed bananas, egg, oil, and vanilla.
Combine the dry ingredients with the mashed banana mixture until it is just combined — so no dry ingredients can be seen, but be sure not to over mix!
Fold in the blueberries, and then spoon the batter into your prepared loaf pan.
Bake for 45-50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the pan for 10 minutes, then turn out onto a wire rack
How to store blueberry banana bread
Enjoy warm! Store leftovers at room temperature for 3 days or freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for a few hours.