There’s something magical about the combination of ripe bananas and juicy blueberries. If you’re searching for a way to elevate classic banana bread, this Blueberry Banana Bread recipe is your new go-to! Perfectly moist, bursting with berries, and easy enough for a weekday bake, this loaf will become a family favorite in no time.
Why You’ll Love This Blueberry Banana Bread
- Extra Moist Texture: Thanks to the bananas and blueberries.
- Naturally Sweet: No need for loads of sugar.
- Versatile: Perfect for breakfast, dessert, or a snack.
- One-Bowl Wonder: Minimal cleanup required!
- Freezer-Friendly: Save slices for a future treat.
Tip: Love fruity desserts? You might also enjoy our Mint Oreo Pie!
Ingredients for Blueberry Banana Bread (Plus Substitutions)
- 2 cups all-purpose flour (can sub half with whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional but recommended)
- 1/2 cup unsalted butter, melted (swap with coconut oil for dairy-free)
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup fresh blueberries (frozen works too – just don’t thaw!)
- 1 tablespoon flour (for tossing blueberries to prevent sinking)
How to Make Blueberry Banana Bread
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, beat melted butter and brown sugar until smooth.
- Add eggs, vanilla, and mashed bananas. Mix well.
- Combine wet and dry ingredients. Stir gently until just mixed.
- Toss blueberries with 1 tablespoon of flour, then fold them into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Tips to Perfect It
- Use ripe bananas: The browner, the better for maximum sweetness.
- Don’t overmix: Stir gently to avoid tough bread.
- Flour your blueberries: Keeps them evenly distributed.
- Check early: Oven times vary; start checking at 55 minutes.
Serving Suggestions
- Warm with a pat of butter
- Topped with a dollop of Greek yogurt and honey
- Served alongside a coffee or tea for brunch
- As a quick grab-and-go snack
Storage Tips
- Room Temp: Store tightly wrapped for up to 3 days.
- Fridge: Keep in an airtight container for up to 1 week.
- Freeze: Slice and wrap individually for up to 3 months.
Bonus: Try freezing a few slices to have a ready-to-go breakfast with our Brookie Recipe for a weekend treat!
FAQs
Do blueberries taste good in banana bread?
Yes! They add a fresh, juicy burst of flavor that complements the sweet banana base beautifully.
Do banana and blueberry go together?
Absolutely. Their flavors balance each other perfectly, creating a moist and fruity loaf.
What’s the secret to good banana bread?
Using overripe bananas, not overmixing the batter, and baking until just done are key.
Can I add blueberries to banana cake?
Definitely! Just toss them in flour first to keep them from sinking.
Final Thoughts
Blueberry Banana Bread is everything you love about classic banana bread, with a juicy, fruity upgrade. It’s the perfect bake for cozy mornings, special brunches, or afternoon cravings.
If you loved this recipe, you’ll definitely want to check out our latest creations like Cranberry Orange Banana Bread for more sweet baking ideas!
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Print
Blueberry Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
Moist, fluffy, and packed with sweet blueberries and ripe bananas, this Blueberry Banana Bread is the ultimate fruity twist on a classic favorite. Perfect for breakfast, brunch, or a snack!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup fresh blueberries (or frozen, unthawed)
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl, beat together the melted butter and brown sugar until smooth.
- Add eggs, vanilla, and mashed bananas to the butter mixture. Mix well.
- Combine wet and dry ingredients gently until just mixed.
- Toss blueberries in 1 tablespoon of flour to prevent sinking, then fold into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for best flavor.
Do not overmix the batter to keep the bread tender.
Frozen blueberries can be used; no need to thaw.
For a dairy-free option, substitute melted coconut oil for butter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per Slice
- Calories: 245 kcal
- Sugar: 17g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1.5g
- Cholesterol: 45mg
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