Description
A tender banana quick bread with juicy blueberries, semi-sweet chocolate chips, vanilla, and a little cinnamon.
Prep: 15 minutes | Bake: 50–65 minutes | Cool: 1–1½ hours
Yield: One 9 × 5-inch loaf | Servings: 10 slices
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 cup mashed ripe bananas
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup semi-sweet chocolate chips
- 1 teaspoon additional flour, for the berries
Instructions
- Heat the oven to 350°F. Grease or parchment-line a 9 × 5-inch loaf pan.
- Whisk the mashed banana, eggs, sugar, butter, and vanilla together.
- Separately whisk the flour, baking powder, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture until nearly combined.
- Toss the berries with the additional teaspoon of flour. Gently fold in the berries and chocolate chips, reserving a few chips for the top if desired.
- Spread the batter in the pan and add any reserved chips.
- Bake for about 50–65 minutes, checking from 50 minutes. Tent with foil if needed. Test the center in more than one spot if chocolate or berry juice obscures the result.
- Cool in the pan for 10–15 minutes, then transfer to a rack and cool through before slicing.
- Serve at room temperature or briefly warm individual cooled slices for softer chocolate.
Storage: Keep covered for up to 2 days in a cool kitchen, refrigerate for up to 5 days, or freeze for up to 3 months for best quality.
Estimated calories: Approximately 240–270 per slice, based on 10 slices and no additional nuts or toppings.