Blueberry Banana Bread

I’m still here! I haven’t abandoned this blog, even though I’ve been absent for a few months (you can always find me on Instagram). If you’re still here, too, thanks for sticking around. And if you’re new, welcome! I’m Bianca and I love food and travel (well, pre-pandemic travel). I think about dessert constantly.

Banana bread is one of my favorite things to make (top of the list is brownies) and while I won’t ever say no to a slice of the classic, this Blueberry Banana Bread might just be my newest baked good go-to. The fresh and juicy blueberries and the crunchy sugar-sprinkled top makes it seem like a cross between a blueberry muffin and banana bread. It’s the lovechild of two breakfast pastries.

I also love this super simple recipe, made with ingredients I usually already have in our kitchen and pantry. And there are a couple of things that make this pretty special: coconut oil to make it bouncier and more fragrant, sour cream for just the tiniest bit of tang, and a generous sprinkling of turbinado sugar to give it a crunchy muffin-like top (you can also use regular white sugar, it just has smaller granules and won’t be as crunchy.)

Hope you are all well and healthy. xo

Yield: 1 loaf

Blueberry Banana Bread

The lovechild of a classic banana bread and a blueberry muffin.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes


1 teaspoon melted butter to grease loaf pan
1 2/3 cup all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup sugar
2 eggs
1/2 cup coconut oil
3 very ripe bananas, mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup fresh blueberries
2 tablespoons turbinado sugar


1.Preheat oven to 350 F.
2. Butter a 9" x 5" loaf pan, then dust with flour.
3. In a medium bowl, sift together flour, baking soda, cinnamon, and salt.
4. In a separate mixing bowl, whisk together sugars and eggs. Add coconut oil, mashed bananas, sour cream, and vanilla. Mix to combine.
5. Fold in flour mixture. Add blueberries
6. Pour into prepared loaf pan and sprinkle turbinado sugar on top. Bake for an hour, or until a toothpick inserted into the bread comes out clean.

I received some products from Misen, including the santoku knife pictured here. Thank you for supporting Confessions of a Chocoholic and the brands that support this blog.


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