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recipe image of Realistic top down mise en place shot fresh ingredients arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight ripe bananas fresh blueberries all purpose flour eggs baking soda brown sugar greek yogurt a pinch of cinnamon vanilla extract
katya bou

Blueberry Banana Bread Recipe

This slow-cooked Blueberry Banana Bread is a moist and flavorful twist on the classic, combining ripe bananas and juicy blueberries for a tender crumb that's perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups 1 1/2 cups all-purpose flour
  • 3/4 cup 3/4 cup granulated sugar
  • 1 teaspoon 1 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon cinnamon
  • 1/4 teaspoon 1/4 teaspoon salt
Wet Ingredients
  • 3 3 very ripe bananas, mashed
  • 1 1 large egg
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/2 cup 1/2 cup melted unsalted butter or vegetable oil
Moisture Boosters
  • 1/2 cup 1/2 cup Greek yogurt (plain or vanilla)
The Star
  • 1 cup 1 cup fresh or frozen blueberries
Optional Textures
  • 1/2 cup 1/2 cup chopped walnuts (optional)

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Whisk
  • - Spatula

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, cinnamon, and salt. Set aside.
  2. In another bowl, mash the ripe bananas until mostly smooth. Add the egg, vanilla extract, melted butter or oil, and Greek yogurt. Whisk until well combined.
  3. Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix. The batter will be thick.
  4. Add the blueberries and optional walnuts (if using). Toss blueberries with 1 teaspoon of flour to coat, then gently fold into the batter.
Cook in Crockpot
  1. Grease the insert of your slow cooker with butter or non-stick spray. Pour the batter into the slow cooker and spread evenly.
  2. Cover and cook on LOW for 3 hours, or until a toothpick inserted in the center comes out clean. The edges should be golden and set.
  3. Turn off the crockpot and let the bread cool in the insert for 30 minutes before removing. Use a spatula to gently lift it out and transfer to a wire rack to cool completely.

Nutrition

Calories: 250kcalCarbohydrates: 36gProtein: 5gFat: 10g

Notes

This recipe works best with a 4-6 quart slow cooker. For frozen blueberries, use them straight from the freezer and fold in quickly to avoid color bleeding. Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months. Reheat in the microwave for 20-30 seconds or toast slices.
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