The Best Blueberry Banana Bread

This Blueberry Banana Bread is flavorful and full of blueberries! If you want a twist on classic banana bread, blueberries are my favorite addition! 

Blueberry Banana Bread

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Banana bread is probably my favorite “quick sweet breads” to make.  I really love creating various flavors of banana bread (try my pumpkin banana bread this fall, trust me).

This summer, I’ve had an abundance of blueberries so I decided to combine two of my favorite flavors to create a delicious bread – Blueberry Banana Bread – to be exact. YUM!

Blueberry Banana Bread Loaf

I’ve had blueberry breads in the past, but they’ve never had enough blueberries for me. Give me all the blueberries, y’all! You can absolutely tailor it to your tastes, but I wanted it full of blueberries! I still love that you can taste the banana flavor too though! It’s truly delicious, and so moist!

This is the perfect bread to make on a weekend morning with family! Double the batch and give one to a neighbor or friends. It also freezes very well!

blueberry banana bread recipe

I love enjoying a slice of this banana blueberry bread with coffee in the mornings, before the family is up and the chaos of life begins. Ah, the “quiet hour”. Do you get up before your family? It’s a habit that I’ve tried to adopt, and this bread certainly helps!

If you love Blueberry Banana Bread, you’ll also love…

I haven’t tried it yet, but I imagine strawberries would be a wonderful alternative as well. It might just be my new recipe to test. I also love to add pumpkin to banana bread. Do you have any other fruits you love in a banana bread? Lave me a comment below! 

So far though, this blueberry banana bread recipe is getting rave reviews with everyone who has tried it.

My daughter Blakely keeps asking me to make another batch of this bread! She’s not even the biggest fan of blueberries (she loved them as a toddler though) but she still adores this bread. It’s the perfect amount of sweetness with fruity flavors!

Banana Blueberry Bread

What You’ll Need To Make This Blueberry Banana Bread:

  • one regular sized loaf pan (<– this is the one I used, I love it) or you could use small loaf pans, just fill the batter up halfway. I love to make one big one, or double the recipe to make two loaf pans.
  • 2 Very Ripe Bananas (the darker, riper bananas are perfect)
  • 2 1/2 cups Blueberries
  • Electric Mixer
  • Sugar
  • Eggs
  • All-Purpose Flour
  • Baking Soda & Baking Powder
  • Salt
  • Butter
  • Vanilla Extract

You’re probably wondering why I’m showing you my blueberries all coated in flour, right? Read on! It’s one of my FAVORITE baking tips!

Blueberries in Flour


“This recipe is so great! I’ve made it 3 weekends in a row. My family cannot get enough of it!” – Tommie

“I’ve made Thousands of banana breads and blueberry breads but none have even come close to the DELICIOUSNESS of your bread!” – Peg

“The best most moist bread ever! And it freezes fabulously! Thank-you for sharing— this is my 3rd time making this!” – Debbie


  1. Toss your blueberries in a few tablespoons of flour and coat evenly. This helps prevent your blueberries from sinking to the bottom of your bread. Use this tip anytime you’re baking with blueberries! Nifty, huh?
  2. Use ripe bananas! When they’re turning brown, this is the perfect banana for baking.
  3. If you don’t have fresh blueberries, you CAN use frozen blueberries in this recipe! It just might turn some of the batter a blue color. But it’s no problem!
  4. Every oven is different, be sure to test your bread with a skewer or knife inserted in the center until it comes out clean. You might have to add a bit of baking time depending on your oven.
  5. You CAN freeze this banana bread! It freezes very well.
  6. Can you turn this blueberry banana bread into blueberry banana muffins? You absolutely can! It will shorten the baking time, so just watch carefully at the 25 minute mark, insert a toothpick in the center to test for doneness.

How to Freeze Blueberry Banana Bread

I really love to freeze this bread as well! If you wrap it tightly in aluminum foil, it will thaw and taste as delicious as when you made it fresh.

This is a perfect treat to take to friends who just had a baby, for example! It’s a quick and easy breakfast that everyone will love!

If you want to make this recipe low-carb, you could try almond or coconut flour. I plan to test this out soon, but if you’ve tried it, let us know in the comments!

I hope you’ll love this Blueberry Banana Bread! For more of my favorite recipes, check out…

Banana Blueberry Bread

Blueberry Banana Bread

Full of blueberries, you’ll love this moist blueberry banana bread recipe!
SERVINGS 12 slices
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1/2 cup butter, room temperature - (1 stick)
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 ripe bananas
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries


  • Preheat oven to 350 degrees F. 
  • In the bowl of a stand mixer (or using a large bowl and hand-held mixer), cream together butter and sugar until light and fluffy. Add eggs, one at a time, and mix until combined. Beat in vanilla extract. Mash ripe bananas and add to mixture, mixing until combined. 
  • In a medium bowl, combine flour, baking soda, baking powder, and salt. Stir until combined. Slowly add dry ingredients to banana mixture until just combined. Don’t over-mix. 
  • Toss blueberries in a coating of flour and stir gently into the batter. 
  • Pour batter into prepared loaf pan (sprayed with nonstick cooking spray or lined with parchment paper). Bake for 55-60 minutes or until a toothpick inserted comes out clean. Ovens vary so watch carefully. You might have to add an additional 5-10 minutes of baking time if needed.
  • Allow to cool completely on a wire rack and enjoy! 


Use more or less blueberries to your taste. This Blueberry Banana Bread is a family favorite, it’s easy to make and so delicious! 


Calories: 239kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 47mgSodium: 267mgPotassium: 89mgFiber: 1gSugar: 19gVitamin A: 295IUVitamin C: 3mgCalcium: 26mgIron: 1.2mg
Tried this recipe?Let us know how it was!

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  1. Made this last week and it was amazing and oh so pretty!

    1. So glad you loved it, Lisa! Thanks for the review!

      1. Susan Cornell says:

        I made this today but added an extra banana and less blueberries. Although my toothpick was clear, when I took it out the middle sank and it was wet and soggy in the middle. Any insight as to what I did wrong?

        1. Hi Susan! The extra banana might have increased the moisture too much. You might have needed to add more flour to offset it, I would have to experiment with it. It also might have needed a bit longer in the oven. I think it is more likely the banana, however, causing the problem. I hope you’ll give it another try using the recipe, it definitely still has a lot of banana flavor!

        2. Maybe you added to much banana. I say try again and do exactly what the directions say and follow the ingredients down to a tea. Baking requires the exact amount of each ingredients to come out perfect so to say. Give it a try

      2. Made this 2 weeks ago and it was gone in 2 days. Just put it in the oven again it’s definitely a keeper! Thanks!

    2. Charlotte says:

      Does anyone know how long this will keep in the fridge?

  2. Thank you for the recipe! Do you think frozen blueberries would work for this?

    1. I just used frozen blueberries myself and it actually froze my batter a bit too. The only issue was getting the batter in the pan. It seems to cooking just fine though. Good luck!

    2. Martha Hamilton says:

      I’ve been making breads, and tried this Blueberry Banana bread yesterday. I did have to bake it a little longer. It turned out so moist and the banana with the blueberries were amazing. I will be making it more to share. I give it 5 stars! 💗

  3. We can’t have dairy. Would subbing the same amount of canola oil work? I adore butter but the bread for me alone wouldn’t be fair to those in my family who can’t have it ;-)

    Thanks for the recipe. It looks delicious!

    1. Hi Terry! Without trying it myself, I would hesitate to say “yes it works” or “no it doesn’t” but if I am able to give it a try, I will certainly come back and update the blog post! xoxo – Courtney

      1. Thanks Courtney,

        It is a gloomy day here on the central coast of California so I am always in a middle for baking on days like this. I have perfectly ripe bananas and my blueberries and raring to go! So I am baking this with the canola oil and will report back when I get the results.of course Butter iS a ALWAYS better but I make muffins with oil so I have high hopes for this gorgeous bread ????????

      2. Of use that was supposed to read that I am always in the “mood” for baking. A bit of an internet glitch ????

      3. Hi Courtney,

        I made the Blueberry Banana cake today with 2/3 cup canola oil instead of the butter and it was a hit! Light, moist and tender with a slight crunch on the top. Just delicious!

        Thanks again for the recipe. It is a definite keeper!


    2. Is the nutritional value for the whole loaf of per slice?

    3. I don’t think the canola oil would work as a substitute for the butter, but shortening should work just fine.

    4. I can confirm that using vegitable oil as a substitute for butter does work.

    5. use almond, oat or other non-dairy *milk.* can also make your own in the blender – lots of recipes online. though it often says to soak almonds overnight, i don’t and i also use almonds with skin – won’t affect taste or texture – nor do i add anything else like sweetener [not necessary esp. in recipes]. if you want it richer, use less milk. don’t need a high-speed blender either.

  4. Julie Blanner says:

    Yum! This is a great recipe for an easy breakfast or snack!

  5. This recipe is perfect for all those bananas that are too ripe just sitting on my counter!

  6. Love that this is packed full of blueberries!

  7. How did I never put blueberries in my banana bread before??

  8. Could frozen berries work for this? Sounds amazing!!

    1. I’m not sure what I did wrong because I followed the recipe exactly. But my loaf was still almost completely raw after an hour, and all the blueberries sunk to the bottom. (I did coat them in flour before I added them to the batter). I cooked it for another half hour more and it still was mushy in the middle. The ends of the loaf tasted good, but the middle was completely mushy. Is there a different loaf pan that I was supposed to use? Because when I filled up my loaf pan, it filled it almost all the way to the top of my loaf pan. It is a standard loaf pan.

  9. This bread looks TO DIE FOR! Love how many fresh blueberries are included!

  10. I didn’t have ripe bananas….substituted with baby food ( pureed ripe bananas ) …..worked like a charm!

  11. Nancy Tyrrell says:

    This bread looks and tastes great, but I had to make a few changes for high altitude as I’m at 6800 ft. After 50 minutes the inside was gooey so I lowered the temp to 325 for 10 minutes then shut the oven off, leaving the bread in for an additional 15 min with the door closed. I’m not sure what I could have done earlier in the making.

  12. Thank you!!! I used 3 bananas & extra blueberries but was FANTASTIC!!! and they were frozen blueberries for those wondering :)).Did take lil while longer in oven as expected but oh so yummy n moist :)))).Thank you for a wonderful recipe :))

    1. Awesome! Thank you! I’ll try it this weekend.

  13. This is the best loaf! Hint of banana, loaded with blueberries. Light texture and oh so good! Made 3 mini loaves.

  14. On the nutrition facts- how much of the loaf is that for?

  15. Made this twice. Obsessed. First time baked for 48 minutes and middle sank when I removed.
    Today made again and cooked for 55 minutes.
    So far so good.
    Making for another get together next week.

  16. The best most moist bread ever! And it freezes fabulously! Thank-you for sharing— this is my 3rd time making this!

  17. Diane Novak says:

    Made this today. At 50 minutes it didn’t test done so I baked another 10 minutes, tested clean, removed from oven to cooling rack, after 10 minutes removed from pan. The entire center was still raw….very disappointed. Not one to give up easily..or waste ingredients…reset oven to 375 degrees, scooped everything back into the pan patted down and sprinkled with course raw sugar, baked for 25 minutes turned oven off and let it sit for another 25 minutes. It’s out of the pan and cooling now will follow up post once I taste.
    If I were to make it again I would divide the batter between 2 pans and possibly then the 45-50 minutes @350 will work. Also added heaping tsp. cinnamon and lemon rind to the party.

    1. Diane Novak says:

      Follow up post: the salvaged batter actually came out very good. It has a texture more like a firm bread pudding than a bread, but definitely mouth worthy!
      Of further note I would either use melted, cooled butter or a neutral oil as the fat, and combine the wet ingredients into the dry then fold in the berries. I feel that over mixing was the major cause of the original failure.

  18. Amazing! So moist and tasty!

  19. When using frozen blueberry do you have to use the flour on them to stop them from sinking to the bottom?

  20. This recipe is so great! I’ve made it 3 weekends in a row. My family cannot get enough of it!

    1. Can I ask you how long you baked your bread? It seems a lot of people are having trouble with the middle sinking in and not baking long enough. Being that you have made it 3 times already, I thought I’d ask you. Thanks so much!

  21. Panama Y’all says:

    Absolutely the best banana bread I’ve ever made! I substituted 1/3 coconut flour and 1/4 almond flour to cut down on gluten content and it turned out perfect! Thanks for the great recipe and tips!!

  22. have”t made it. yet but will be sure to try it with all those blueberries that lookso scumptious, healthy and delicious. I’ll be sure to try.

  23. Looks absolutely delicious! I’m definitely trying this tonight. Just wondering if anyone’s tried this with whole wheat flour? I’m experimenting and using half AP and WW when making this later.

  24. This is myVery first review for Anything on Pinterest so this is a Great compliment. I’ve made Thousands of banana breads and blueberry breads but none have even come close to the DELICIOUSNESS of your bread! I thought I had made a mistake because it was Very thick before baking. The truth is I Cannot Stop from eating your bread. Now I will Stop looking for the “PERFECT “ 1! My stomach is Very Happy Many thanks

  25. Delicious
    I had picked lots of blueberries and saw your recipe …. I really didn’t want to make in loaf pan so I made in cupcake pan using paper liners …. got roughly 16 of them … sprinkled a little coarse sugar on top ( they crown better with a bit of topping) baked them about 30 minutes … started with a hot oven .. about 400 then dropped it down to 375 after about 15 mins … I watched them (new oven and not sure of it’s baking stuff yet) … I noticed they weren’t set up but were getting dark (I touched the top and my finger was leaving impression) so I lowered oven to 350 and kept a watch on them… they came out PERFECT and as muffins I can wrap and freeze them individually

    (sorry about the vagueness and the temp changing … something I learned working in a bakery years ago… muffins pop better in hot oven to start with)

  26. Jackie Szymanski says:

    I made this bread today. The only thing I did differently is that I used 1/3 c of regular sugar and 1/3 cup of brown sugar. I made mostly muffins out of this recipe and used two small pans for the remaining batter. The recipe was absolutely delicious and I have saved this recipe and saved it to my Pinterest account.

  27. Amanda L. Boyd says:

    This is a very good bread. VERY moist!!!
    Of course, I had 3 very ripe bananas, so I used all 3. Thank you for this recipe because I also have a lot of frozen blueberries because we have 4 blueberry bushes. So I love to find different recipes using blueberries.

  28. I made this. Used about 1 1/2 cups blueberries, but otherwise went by the recipe. It’s my new favorite.

  29. Lisa Pack says:

    Very good, moist bread! I had some strawberries that needed to be used, so I used half strawberries/half blueberries. I made mini loaves and baked for about 30 minutes. Otherwise, I followed the recipe. I would definitely make this again. My husband loved it.

  30. I had fresh cranberries leftover and so I made this using half blueberry and half cranberries and it turned out fantastic!!
    I have also done cranberry zucchini and banana bread… Another another favorite of mine!! my boyfriend absolutely is addicted to this combo! other than that I stuck with the recipe 100% and it was fantastic!

  31. Amazing! Followed it to a tee….I used frozen
    Blue berries but also added 1 Tablespoon of flour-the blue berries didn’t sink on the bottom !

    This loaf is almost gone I can’t wait to make it again!

    Thank you for sharing!

  32. How much pumpkin do you use? I do not have blueberry’s. I do have a can of pumpkin.

  33. Hi, please help.
    I’m trying this recipe and I’m at 80 mins cooking time at 350F
    I don’t know what I’m doing wrong.
    I only added the ingredients you listed. xo

  34. Please accept my update. I cooked my loaf longer around 90 or a bit more.
    The middle is cooked now :) And it’s not burned!

    Question though: when you say cool completely on a wire rack do you
    ~remove it from the tin after cooled for 10 minutes and then keep cooling the loaf by itself on the rack or
    ~leave it sit on the rack in tin for the complete cooling period? xo

    1. Hi Karen! You can let it cool in the tin or on a rack or simply on the counter on a plate as well.

  35. Coco Burell says:

    This was delicious! I added a 3rd Banana and 1/4 cup Buttermilk- I also added a TBSP of sugar in with the tossed floured Blueberries!

  36. For those who struggle with a soggy middle (and dry outside) like me, I have learned to bake all banana breads in a bundt pan. Comes out perfect every time!

  37. Tammy Goldreyer says:

    I love this recipe and have found that it works better for me to make it in smaller pans to prevent it from staying soggy in the middle! I know you have included nutritional counts but it doesn’t say what a serving size is. I have to enter carbohydrates into my insulin pump so was wondering if 37 carbs is for one slice of the bread?


  38. Omg it was so delish we ate it so fast. I used half white half coconut sugar for a golden color and flavor and added some edible lavender from my garden plus I topped with some sugar on top so it came out crunchy and deliish

  39. This was delicious! I only had 1 cup of blueberries (but that was plenty for us), and I also added a cup of pecans. I believe I could have baked it a little longer than the 60 minutes, but it was delicious anyway! Will definitely be making it again.

  40. Susan Ragole says:

    What size is the loaf pan? I did not see it listed on the recipe?

    1. Courtney Whitmore says:

      Standard – 8 1/2 by 4 1/2

  41. My adult children said, “this was the best bread I’ve ever made”! It has fantastic flavor (I used 1 Tbsp of banana flavoring instead of the vanilla) and was moist but not wet or gooey in the middle. Thank you for a “keeper” recipe!

    1. Courtney Whitmore says:

      I’m SO glad they loved it, Lisa! If you have time, I’d love for you to leave a star-rating!

  42. This is a delicious recipe! I didn’t have butter so I used margarine and it was fine. I was a little worried because that’s a lot of blueberries, but I’m so glad I put them all in. Try this slightly warm because the warm blueberries taste like fresh jam inside the bread. DELICIOUS!

    1. Courtney Whitmore says:

      I’m so glad you loved it, Anita!

  43. Do you think dried blueberries would work in this recipe too?

  44. Sara Absher says:

    Just made this recipe today and I must say I am totally impressed! It was easy to make, and was so delicious! I actually used frozen bananas that I had thawed, and decided to double the recipe and make half with chocolate chips and walnuts instead of blueberries! From the double batch, I made seven mini loaves and delivered them as a special treat to friends! Thank you for this recipe! It will definitely be our favorite go-to banana bread recipe! 👌

    1. Courtney Whitmore says:

      SO glad to hear it! Love the idea of the chocolate chips and walnuts. Sounds delicious. AND such a cute idea to make the mini loaves!!

  45. Could one use Crisco butter instead of stick of butter?

  46. Turned out great! Used frozen blueberries. Subbed some sugar with Monkfruit sweetener and used some Almond flour with the all purpose flour. Also added cinnamon and nutmeg. Only need to bake 40 minutes.

  47. Maybe you added to much banana. I say try again and do exactly what the directions say and follow the ingredients down to a tea. Baking requires the exact amount of each ingredients to come out perfect so to say. Give it a try

  48. Laura gerhana says:

    My grandmother used to bake Blueberry Banana Bread, I think this is a must try at my house, thank you for this great recipe

  49. Hello,
    Planning to make the Blueberry Banana Bread SOON! :) I am assuming that if I double the recipe to make two loaves, I should increase baking time. If that is correct, how long do you recommend baking for two loaves?

    1. Courtney Whitmore says:

      Hi Mary! I haven’t baked two at the same time, so I can’t say with certainty. I’d suggest testing with a long skewer in the center for doneness at the original baking time and adjusting up from there depending on how done it is.

  50. I baked it and my husband loves it.

  51. This blueberry banana bread was simple and delicious. I added walnuts and craisins. I wasn’t sure about the flour (I’m not a baker) so I measured 2 cups and then sifted it into the bowl. Will make this recipe again.

  52. Perfect way to use up two brown bananas and a cup of blueberries still in the fridge. We all gobbled it up. Thank you!!

  53. I made this recipe today except I used mini Bundt pans in lieu of a loaf pan. I was able to get 6 Bundt cakes from the recipe and cooked them for 30 minutes. Because my stove is a small apartment-sized stove the temperature is difficult to adjust so I had to reduce my setting to 300 and check for doneness after 25 min. It still needed another 7-10 minutes so I covered them with foil to keep from over cooking the top. They turned out great and are very moist.

  54. Shannon Ellie says:

    Has anyone tried this recipe with salted butter instead? It’s all I have on hand at the moment.

    1. I did, it was great flavor-wise. I didn’t even realize it called for unsalted. I didn’t decrease the salt or anything. I would suggest adding some oil or yogurt or sour cream for moisture, though.

  55. it was amazing gone first day! Question: do you have recipe with blue berry lemon bread. Using all the blueberries?

  56. This recipe was delicious (I added cinnamon to the batter and topped with glaze after baking), except for one thing: if I’m completely honest, it was kinda…dry. Granted, I only had just under 2 cups of berries rather than the called-for 2 1/2 cups, but I don’t think that was the problem. Obviously the berries were super moist, but I’m talking about the bread itself. It wasn’t horribly dry, but not really moist like you want a good banana bread to be. I was a little concerned about that when I saw that this recipe didn’t call for either yogurt/sour cream or oil like the banana bread recipe I usually use, but I thought it only fair to try the recipe as-is before forming an opinion. It was as I feared. If I make this again, I would add some oil or yogurt. Would not make again as-is.
    Other than the moisture factor, it was delicious.

  57. Sharon Storey says:

    It is great but will not be done in the middle at 55-60 minutes. I cooked it at least 30 more minutes, covered with foil to prevent overbrowning.

  58. Awesome recipe. I loved the tip about the blueberries coated in flour. Thank you🙏🤠🙏

  59. Is the vanilla measure correct? That’s a LOT of vanilla!

  60. I tweaked this recipe using a 1 1 1/4 cups of whole wheat flour and 3/4 cup of almond flour and it turned out so good! I also added an extra banana as the whole wheat seemed to need it.

  61. I wish the recipe included the amount of flour in metric weight. Baking is a science. Until I began weighing my ingredients, my attempts were hit or miss. The summer humidity and winter dryness produce different measures.

  62. I made this today labor Day, September 5,2022. It is delicious!
    Thank you for sharing.

  63. Gerard Thompson says:

    I baked this cake this morning at 06.30 and it turned out fantastic, follow the recipe to the letter and you will reap the reward. Baked in the Treaty City Limerick City Ireland.

  64. My favorite blueberry recipe bc so much blueberry is used! I love it. I doubled the recipe and made muffins. Don’t I didn’t change a thing. They were perfect!

  65. My bread came out soup in the middle but extra brown on the edges :( I did it exactly (I thought) from what I could try of the cooked parts it was AMAZING! I wish I knew what I did wrong…

    1. Hi Deanna, Looks like your oven might have been too hot to burn the edges but not cook the inside. I’d try covering the bread next time, reduce your temperature and cook longer. I haven’t had an issue and been making this bread for years, but I know ovens do vary quite a bit.

  66. Susan S Kresser says:

    What temperature for oven?

  67. I used this recipe when invited to a Sunday football get together. Everyone loved it and they’re waiting for me to make it again! Thanks for sharing. It was a big hit!

  68. Bob Short says:

    I was a little skeptical about all of the blueberries, but this came out great! I am trying to cut back on sugar, so I cut the sugar in half and it still tasted great because of all the bananas and blueberries which contain natural sugar. Definitely making this one again.

  69. It was really good. I got worried by all of the comments about being undercooked in the middle so I divided between two loaf pans. I baked it for 35 minutes on 375⁰. I really think I could have followed the recipe as it was and it would have been fine. In fact, that’s what I plan on doing next time

  70. Made this today, 2/28/23! Doubled the recipe, made in 2 large loaf pans! Came out really good and tastes incredibly awesome… I love it! Thank you
    I bet strawberry’s would be real good as well

  71. Made it following all directions, except I only had pastry flour, so I used that instead! I baked for 60 minutes and it was still soupy in the middle. Had to bake for 25 more minutes until it was done. Tasted good! Anyone think the fact that I used pastry flour made it take longer to cook??? That’s my only theory!

  72. The flavor is excellent. Definitely a lot of sugar though, more like a Starbucks sweet & sugary banana bread. I attempted to make with almond flour as the bag I have says it’s a 1:1 ratio for flour and it’s absolutely not. If I remade this I’d use regular flour, less sugar for sure.

  73. I love banana bread but never thought about adding blueberries! I am going to try this next time!

  74. Dustin Patrick says:

    Excellent recipe have made it multiple times….have experimented with a cup of coconut also which added a great bit of depth….

  75. Made this today and it was absolutely delicious I used 3 bananas 🍌 and the whole container of blueberries 🫐. Definitely will be making it again and again !! Thanks for this yummy recipe

  76. I made small muffins using same recipe! Sprinkled vanilla bean sugar on top of muffins & baked for 14 minutes. Very good!

  77. Absolutely the best banana blueberry bread!! So pretty and moist, too!!
    Will definitely be making more of these!!

  78. So good. This makes a HUGE loaf. My pan was small, so I put some in 6 muffin cups. Baked them 35 minutes and the loaf about 55 minutes. Also added some walnuts. DELISH.

  79. David Wagner says:

    It’s a winner… delish!

  80. Lori Moore says:

    I am curious, if the vanilla that is listed in tablespoons should actually be in teaspoon measurements?

    1. Hi Lori, I use a 1 full tablespoon of vanilla extract. You can definitely use less, such as 1-2 teaspoons if you prefer. :)

  81. Gil’s kitchen says:

    I made this banana blueberry loaf today to offset the moisture I added cup cranberries works well

  82. Karen Sawyer says:

    When you say cool on wire rack—is that IN the pan or OUT of the pan?

  83. Désirée Hill says:

    I made it exactly to the recipe, wouldn’t get some except the top/sides got overdone. I even covered with tinfoil. Finally turned up the oven to 385 and let cook for about 10-14 min. I have no idea how it will taste. I’m letting it cool now. So disappointed. First time trying this recipe. All the others I’ve made came out perfect.

  84. So easy and it’s delicious!
    I will definitely make again.

  85. My family loved this recipe .they said it was the best over all the other blue berry banana breads

  86. So I’ve been making banana bread for quite some time and I have to just say: WOW. It’s never turned out this good before – already have an idea to do the next one with a small lemon twist, I usually like how it combines with blueberries so curious to see if it could work here too. Thank you for the recipe Courtney!

  87. Best banana bread we made to date. It was delicious :)

  88. It was such a a easy recipe and they were so delicious!! My mom even went for seconds which she hardly ever does! Thank you so much!🥰

  89. Great recipe. I used Chickpea flour, and 3 bananas. A heaping teaspoon of both baking soda and baking power. Covered with aluminum foil after top was browned. 60 minutes baking. Wonderful.

  90. The loaf looked perfect when I removed it from the oven. It tested done with a toothpick at 55 minutes. I removed it from the pan after cooling 10 minutes. When completely cool, the middle had sunk. I cut a slice from the end. Texture and flavor were good. I haven’t cut into the middle yet. Maybe I will try toasting slices if the middle is mushy. In my opinion the toothpick is not a good a testing mechanism. Next time I plan to use my electronic thermometer and not remove it from the oven until the middle of the loaf reaches 200F degrees.

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