Giada blueberry banana bread from Giada De Laurentiis on Food Network folds fresh blueberries and mashed banana into a cinnamon-nutmeg batter baked in a loaf pan. And the bread serves 6 to 8 at approximately 340 calories per slice in about 3 hours and 15 minutes, since most of that is cooling time after a 1-hour bake.
Most banana breads rely on butter for richness, but Giada uses vegetable oil instead, which keeps the crumb moist for days after baking. So the loaf stays tender even at room temperature, because oil does not solidify the way butter does once the bread cools.
Stirring the dry ingredients into the wet mixture until just blended is the technique that keeps the loaf light. And if you overmix, the gluten develops too much and the bread bakes dense and tough instead of soft, because the blueberries already add extra moisture that weighs the batter down.
Source: Giada De Laurentiis (Food Network)
Giada Blueberry Banana Bread
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour340
kcalWhisked flour, baking soda, salt, baking powder, cinnamon, and nutmeg fold into a beaten mixture of sugar, oil, eggs, vanilla, mashed banana, and blueberries. Then the batter pours into a buttered and floured loaf pan and bakes at 350°F for about 1 hour until a tester comes out clean.
Ingredients
Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed (about 3/4 cup)
1 cup (about 4 ounces) fresh blueberries
Directions
- Preheat and prep the pan: Place a rack in the center of the oven, heat to 350°F, and butter and flour a 9x5x3 inch loaf pan.
- Whisk the dry ingredients: Then combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl.
- Mix the wet ingredients: In a large bowl, beat the sugar, oil, eggs, and vanilla until blended.
- Add the fruit: Then stir in the mashed bananas and blueberries until combined.
- Combine the batter: Once the fruit is in, add the dry ingredients and stir just until blended.
- Pour into the pan: Then pour the batter into the prepared loaf pan.
- Bake the bread: Once filled, bake for about 1 hour until a cake tester inserted in the center comes out clean.
- Cool in the pan: After baking, let the loaf cool in the pan for 15 minutes.
- Cool completely: Then remove from the pan and cool on a wire rack for about 2 hours before slicing.
FAQs
Can I use frozen blueberries instead of fresh?
Frozen blueberries work but they release more juice into the batter, which can create blue streaks throughout the loaf. And do not thaw them before folding in, because frozen berries hold their shape better and bleed less during mixing.
But toss the frozen berries in a tablespoon of flour before adding, since the coating absorbs surface moisture and prevents them from sinking to the bottom. And the bake time stays the same at about 1 hour, because the small amount of frozen fruit does not change the oven temperature significantly.
How ripe should the bananas be?
The bananas need to be ripe enough that the flesh mashes easily with a fork, which usually means brown-spotted skins. And riper bananas carry more sugar and moisture, so the bread tastes sweeter and stays softer without adding extra ingredients.
But avoid bananas that have turned completely black and mushy, because overripe fruit makes the batter too wet and the center takes longer to bake through. Since the recipe calls for about 3/4 cup of mashed banana from 2 fruits, medium-sized ripe bananas hit that target perfectly.
Why does the recipe use oil instead of butter?
Vegetable oil stays liquid at room temperature, so the crumb stays moist for days after baking without drying out. And butter solidifies as it cools, which means butter-based banana bread feels denser the longer it sits.
But the trade-off is that oil does not add the same rich, buttery flavor. Since Giada compensates with cinnamon, nutmeg, and vanilla, the spices carry the flavor while the oil handles the texture.
How should I store this bread?
Wrap the cooled loaf tightly in plastic wrap and keep it at room temperature for up to 3 days. And the oil-based crumb actually improves on day two, because the banana flavor deepens as it sits.
For longer storage, slice the loaf, wrap each piece in plastic, and freeze in a bag for up to 2 months. Then toast frozen slices directly in a toaster for a warm breakfast, the same quick reheat approach that works for storing the giada holiday biscotti individually wrapped for grab-and-go snacking.
What can I serve alongside this banana bread?
A cup of coffee or tea is the natural pairing, and a thin spread of cream cheese on each warm slice adds richness without competing with the blueberries. And the giada chia seed pudding alongside makes a complete breakfast, since the tangy yogurt base contrasts the sweet, spiced bread.
But avoid topping with heavy spreads like Nutella or peanut butter, because the loaf already has a full cup of sugar in the batter. And a light dusting of powdered sugar on top adds a visual finish without extra sweetness.
