Huckleberry Banana Bread
This Huckleberry Banana Bread takes classic banana bread to the next level with bursts of tangy wild huckleberries. Moist, tender, and full of flavor, it’s a cozy quick bread perfect for breakfast, snacking, or sharing with friends.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Fork or potato masher
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 3 overripe bananas, mashed
- 0.33 cup unsalted butter, melted
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups fresh or frozen huckleberries tossed with 1 tbsp flour
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Mash bananas in a large bowl. Add melted butter, sugars, eggs, and vanilla; whisk until combined. In another bowl, whisk flour, baking soda, and salt. Stir dry ingredients into wet until just combined.
- Toss huckleberries with flour, then gently fold into the batter to prevent sinking.
- Pour batter into prepared pan. Bake 55–65 minutes, or until a toothpick comes out clean. Cool 15 minutes in pan, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for best flavor and moisture. Frozen huckleberries work just as well as fresh — just don’t thaw before mixing. Toss berries with flour to prevent sinking. Try adding nuts, spices, or a lemon glaze for variations. Allow loaf to cool fully before slicing for best texture.
Nutrition
Calories: 230kcalCarbohydrates: 38gProtein: 4gFat: 8gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 180mgPotassium: 210mgFiber: 2gSugar: 20gVitamin A: 220IUVitamin C: 5mgCalcium: 20mgIron: 1.1mg
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