For an extra nutty flavor, toast the pecans lightly before adding them to the batter. If you don't have fresh blueberries, frozen blueberries can be used (do not thaw them before using). To prevent the blueberries from sinking to the bottom, you can toss them with a tablespoon of flour before adding them to the pan. This bread is best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Blueberry Upside-Down Banana Nut Bread
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME3 hrs 5 mins
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SERVING12 People
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VIEWS19
A delightful twist on classic banana bread, featuring a vibrant burst of blueberries caramelized to perfection on top. This moist and flavorful bread is sure to become a new family favorite, especially when served with a dollop of creamy Greek yogurt.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol47 mg
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Fiber3 g
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Protein5 g
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Saturated Fat1 g
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Sodium375 mg
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Sugar27 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan to prevent sticking. (5 minutes)
02
Step
5 mins
In a large bowl, whisk together the canola oil, cold water, eggs, and egg white until well combined. Stir in the mashed bananas, followed by 1 cup of granulated sugar. Mix until everything is nicely incorporated. (5 minutes)
03
Step
10 mins
In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and flax seeds. This ensures even distribution of the leavening and spices. (3 minutes)
04
Step
2 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. Gently fold in the chopped pecans. (5 minutes)
05
Step
3 mins
In a small bowl, combine the fresh blueberries and the remaining 1/4 cup of granulated sugar. This will create a delicious caramelized topping. Pour the sugared blueberries evenly into the prepared loaf pan. (2 minutes)
06
Step
50 mins
Carefully pour the banana bread batter over the blueberry layer in the pan. Spread the batter evenly to ensure a uniform loaf. (2 minutes)
07
Step
10 mins
Bake in the preheated oven for approximately 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil. (45-55 minutes)
08
Step
5 mins
Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the bread from sticking and allows the blueberry topping to settle. (10 minutes)
09
StepOnce the bread is completely cool, run a thin knife or spatula around the edges of the pan to loosen it. Place a serving plate over the loaf pan and carefully invert the bread onto the plate, blueberry-side up. Slice and serve with a dollop of Greek yogurt, if desired. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Landen Bauch
May 25, 2025I added a sprinkle of cinnamon to the batter, and it was delicious!
Anabelle Parisian
May 21, 2025My family loved this. It's so moist and flavorful, and the recipe was easy to follow.
Ashly Corwin
May 18, 2025The blueberries did sink a little, but it still tasted great. I'll try tossing them with flour next time.
Keeley Hoppe
Apr 30, 2025This bread is amazing! The blueberries on top are such a great touch.