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Banana Blueberry English Muffin Bread

Your favorite English muffin turned into a loaf of bread, bursting with banana and blueberry flavor!
Prep Time1 hr 35 mins
Cook Time30 mins
Total Time2 hrs 5 mins
Course: Bread, Breakfast
Cuisine: American
Servings: 8


  • 1 C milk
  • 2 1/4 tsp rapid rise yeast instant yeast
  • 1/3 C banana roughly 1 medium
  • 1 1/2 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 2 1/2 C bread flour
  • 3/4 C fresh blueberries
  • Cornmeal


  • Lightly grease an 8x4-inch loaf pan, sprinkle well with cornmeal, discarding excess cornmeal.
  • To the bowl of a stand mixer, fit with a dough hook attachment, add banana and remaining dry ingredients, reserving blueberries. Heat milk to 115°F. With mixer running on low, slowly pour in milk. Increase speed to medium, continue mixing until dough pulls away from the sides of the bowl.
  • Using a rubber spatula, carefully stir blueberries into dough. Grease spatula well, scraping dough into prepared loaf pan. Spread dough into all corners. Lightly sprinkle with cornmeal. Cover and allow to rise in a warm location for 90 minutes.
  • Preheat oven to 375°F. Bake for 30 minutes or until internal temperature reaches 190-200°F. Allow bread to cool in pan before turning out onto a wire rack or cutting board.
  • Slice and toast, serving with optional butter or jam. Store remaining bread in an airtight container.


Recipe serves roughly 8, yields 1: 8-inch loaf.
An original recipe from Baked by Rachel