Bakery-Style Blueberry Banana Bread: Your New Favorite Loaf

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy lifting.
2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
3. 3

   In a large mixing bowl, combine the mashed bananas, granulated sugar, and light brown sugar. Whisk thoroughly for about 1 minute until well incorporated.
4. 4

   Add the egg, melted butter, sour cream (or Greek yogurt), and vanilla extract to the banana mixture. Whisk until just combined and smooth.
5. 5

   Pour the dry ingredients into the wet ingredients. Mix gently with a spatula or wooden spoon *just* until no streaks of flour remain. Be careful not to overmix; a few lumps are okay.
6. 6

   Gently fold in the wild blueberries. If using frozen blueberries, toss them with 1 tablespoon of the flour mixture before adding to the batter to prevent sinking.
7. 7

   Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the turbinado sugar generously over the top of the batter.
8. 8

   Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean (a few moist crumbs are fine, but no wet batter). If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes of baking.
9. 9

   Let the banana bread cool in the pan for 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely before slicing and serving.