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Slices of Blueberry Banana Bread on a white platter garnished with fresh blueberries

Blueberry Banana Bread

Tammy Circeo
Blueberries do, in fact, belong in banana bread, especially when it is perfumed with cardamom. This recipe came originally from a neighbor, Les Robertson. Look in the notes to find changes I've made to make it gluten-free and have a lower glycemic index.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Breads
Cuisine American
Servings 2 loaves

Ingredients
  

  • ¼ cup butter softened
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 2 eggs lightly beaten
  • ½ cup buttermilk
  • 3 large ripe bananas mashed
  • 3 cups flour
  • teaspoons baking soda
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • 2 cups blueberries fresh or frozen

Instructions
 

  • Heat oven to 325°.
  • Prepare two loaf pans by lining them with parchment paper and greasing the part of the pan not covered by the paper.
  • Cream the butter with the sugars with a hand mixer or in the bowl of stand mixer.
  • Mix the eggs, buttermilk, and bananas and add to the creamed sugar mixture.
  • Combine flour, baking soda, salt and ground cardamom and mix with the wet ingredients.
  • Stir in the blueberries by hand being careful to not break them.
  • Divide the batter between the two loaf pans.
  • Sprinkle 3-4 tablespoons of brown sugar down the center of each loaf.
  • Bake 65-70 minutes.

Notes

To make it gluten-free, substitute a 1:1 gluten-free flour blend for the flour. 
To lower the glycemic index, use coconut sugar in place of the brown and granulated sugars. This will also change the flavor a bit because coconut sugar has more of a caramel flavor. Personally, I find it to be an improvement.
Keyword banana bread, blueberry banana, bread
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