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

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.
Banana Blueberry Bread

Blueberry Banana Bread

Full of blueberries, you’ll love this moist blueberry banana bread recipe!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Breakfast
Cuisine American
Servings 12 slices
Calories 239 kcal


  • 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
Keyword banana bread
Tried this recipe?Let us know how it was!

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…

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  1. Amazing! So moist and tasty!

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

  3. 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!

  4. 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!!

  5. 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.

  6. 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.

  7. 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

  8. 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)

  9. 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.

  10. 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.

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

  12. 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.

  13. 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!

  14. 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!

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

  16. 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

  17. 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.

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