Flavorful and full of blueberries, your search for the perfect Blueberry Banana Bread is over!
Blueberry Banana Bread
Banana bread is probably my favorite “quick bread” 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!
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!
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!
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. 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!
This recipe makes 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.
As for the blueberries, I used 2 ½ cups. You can adjust this to your tastes. Love more of the banana flavor? Cut back on the blueberries.
You’re probably wondering why I’m showing you my blueberries all coated in flour, right? Read on!
BLUEBERRY BANANA BREAD BAKING TIPS
- 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?
- Use ripe bananas! When they’re turning brown, this is the perfect banana for baking.
- If you don’t have fresh blueberries, you CAN use frozen blueberries in this recipe!
- Every oven is different, be sure to test your bread with a skewer or knife inserted in the center until it comes out clean.
Blueberry Banana Bread
Full of blueberries, you'll love this moist blueberry banana bread recipe!
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F.
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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.
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In a large bowl, combine flour, baking soda, baking powder, and salt. Stir until combined. Slowly add flour mixture to banana mixture until just combined. Don’t over-mix.
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Toss blueberries in a coating of flour and stir gently into the batter.
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Pour batter into prepared loaf pan (greased or lined with parchment paper). Bake for 50-60 minutes or until a toothpick inserted comes out clean. Ovens vary so watch carefully.
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Allow to cool completely and enjoy!
Recipe Video
Recipe Notes
Use more or less blueberries to your taste.
I hope you’ll love this Blueberry Banana Bread! For more of my favorite recipes, check out…
Made this last week and it was amazing and oh so pretty!
So glad you loved it, Lisa! Thanks for the review!
Hi
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?
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!
Thank you for the recipe! Do you think frozen blueberries would work for this?
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!
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!
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
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 👍👍
Of use that was supposed to read that I am always in the “mood” for baking. A bit of an internet glitch 😄
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!
Terry
Yum! This is a great recipe for an easy breakfast or snack!
This recipe is perfect for all those bananas that are too ripe just sitting on my counter!
Love that this is packed full of blueberries!
How did I never put blueberries in my banana bread before??
Could frozen berries work for this? Sounds amazing!!
This bread looks TO DIE FOR! Love how many fresh blueberries are included!
I didn’t have ripe bananas….substituted with baby food ( pureed ripe bananas ) …..worked like a charm!
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.
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 :))
Thank you so much!
Awesome! Thank you! I’ll try it this weekend.
This is the best loaf! Hint of banana, loaded with blueberries. Light texture and oh so good! Made 3 mini loaves.
On the nutrition facts- how much of the loaf is that for?
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.
The best most moist bread ever! And it freezes fabulously! Thank-you for sharing— this is my 3rd time making this!
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.
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.
looks yummy gonna try this tonight
Amazing! So moist and tasty!
When using frozen blueberry do you have to use the flour on them to stop them from sinking to the bottom?
This recipe is so great! I’ve made it 3 weekends in a row. My family cannot get enough of it!
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!!
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.
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.
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
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)
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.