Ingredients
Scale
- 2 1/4 cup all-purpose flour
- 1 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 1 cup pecans or walnuts, toasted then chopped
- 3–4 bananas
- 1/2 cup unsalted butter, melted and cooled
- 2 eggs, room temperature
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1 tablespoon lemon juice
- 1 1/2 cups blueberries, fresh small-sized
- 2 teaspoons turbinado sugar
Instructions
- Preheat the oven to 350°F and lightly coat a loaf pan with nonstick spray.
- In a large bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, lemon zest, and chopped nuts, then set aside.
- Mash the bananas in a medium bowl until smooth and measure out 1½ cups of mashed banana.
- Add melted, cooled butter, eggs, brown sugar, vanilla, buttermilk, and lemon juice to the banana and whisk until fully combined.
- Gently combine the banana mixture with the dry ingredients and fold in the blueberries, being careful not to overmix.
- Spread the batter into the loaf pan, smoothing the top, and sprinkle turbinado sugar over it.
- Bake for 60–75 minutes at 350°F, testing for doneness with a toothpick; it should come out with moist crumbs.
- Let the bread cool completely in the pan before removing it for slicing and serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the bananas are ripe for the best flavor and sweetness.
For added flavor, include extra spices like allspice or ginger.
The bread can be stored in an airtight container for several days.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg