Our blueberry banana bread recipe combines everything we love about traditional banana bread with fresh, ripe blueberries for a burst of flavor in every bite. The bread comes out soft, moist, and goes perfectly with your morning coffee or as a snack.
Whether you are looking for a use for ripe bananas or a breakfast option, everyone will enjoy this recipe, which will deliver every time and is easily adaptable.
Banana bread is one of those recipes that many of us grew up with, often made to rescue overripe bananas. The best part is the base of this recipe gives you a multitude of options, whether you want to make our blueberry banana bread or turn it into a blueberry banana nut bread, you have options.
Adding fresh blueberries takes a classic comfort food and gives it a seasonal twist. Living a short distance from the blueberry capital of the world, there is no shortage of blueberries nearby. If you enjoy making things with fresh blueberries, try out the homemade blueberry jam that I made for Ask Chef Dennis.
Ingredients
Get set before you start! One of my favorite sayings is that an ounce of preparation equals a pound of cure. A few minutes spent prepping and measuring your ingredients makes cooking smoother, faster, and way more fun.
How to make Blueberry Banana Bread
Follow my easy step-by-step instructions for how to make a (recipe name) in your home kitchen.
Preheat the oven to 325 degrees.
- Add the flour, baking powder, baking soda, and salt to a mixing bowl.
- Whisk together to combine and set aside
- In a separate large mixing bowl, add the sugar and the melted butter.
- Whisk together until fully combined.
- Add the eggs one at a time.
- Whisk the eggs together after each one is added.
- Place the bananas in a bowl.
- Use a fork or potato masher to mash the potatoes until smooth.
- Add the cinnamon, vanilla, and mashed bananas to the batter mixture.
- Use a rubber spatula to combine.
- Add half of the flour mixture to the wet ingredients and fold them together. Don’t overmix; fold together just enough to combine.
- Add the remaining half of the flour and fold together again until just combined.
- Reserve a handful of blueberries for the top, add the remaining blueberries to the batter, and fold together. Do not overmix.
- Grease a loaf pan with butter or shortening and dust it with a pinch of flour, coating all sides of the pan.
- Pour the batter into the prepared loaf pan.
- Top with the reserved blueberries.
- Bake in a preheated 325-degree oven for 45-50 minutes on the center rack.
- Once done, place on a wire rack and allow to cool for 15 minutes. After cooling, remove from the pan and serve warm.
Chef Tips
- Use very ripe bananas, they offer a sweeter flavor and combine much easier with the batter.
- Add an extra step and toss the blueberries in flour before adding to the flour to keep them from bursting.
- Do not overmix the batter. This helps to keep it moist and crunbly.
- Allow the loaf to cool slightly before slicing.
Recipe Variations & Adjustments
- Blueberry Walnut Banana Bread: Add chopped walnuts when you add the blueberries for added texture and nutty flavor.
- Chocolate Chip Blueberry Banana Bread: Mix mini chocolate chips with the blueberries for a rich, indulgent chocolate-flavor boost.
- Lemon Blueberry Banana Bread: Add fresh lemon zest to the batter, then make a simple lemon glaze with milk, powdered sugar, and more lemon zest for a bright citrus finish.
- Blueberry Banana Muffins: Bake in a muffin pan with liners to reduce cooking time and make more individual-sized portions. Cooking time will be reduced and vary depending upon the size of the muffins.
Our Blueberry Banana Bread is moist, flavorful, and packed with fresh blueberries. Perfect for breakfast, brunch, snacks, or enjoying with a cup of coffee. The sweetness of ripe bananas pairs perfectly with fresh blueberries to create a delicious loaf. It is simple enough for beginners and delicious enough to become a regular addition to your baking rotation.
How to Store and Reheat
Wrap in cling wrap and aluminum foil at room temperature for 2-3 days to keep it moist and fresh. Refrigerate for up to 5 days. You can also freeze for up to 3 months, either as a whole loaf or as individual slices, for easy defrosting and meal prep.
Warm slices for 10-15 seconds before serving. Add a small pat of butter for an extra indulgent treat.
Why You Will Love This Recipe
- You will love this recipe because it is easy to make and is a great use for ripe bananas.
- It offers the perfect balance of banana and blueberry flavor with a moist and tender texture.
- Great for breakfast or snacking, freezer-friendly and family-approved!
Serving Suggestions & Pairings
- Serve warm with a pat of butter alongside your favorite cup of coffee.
- Pairs wonderfully with yogurt and frresh fruit.
- Top with whipped cream or honey butter.
Flavors and Texture
- Flavor: Sweet bananas balanced by juicy semi-tart blueberries with subtle vanilla and cinnamon undertones.
- Texture: Soft, moist, tender crumbs with a burst of fresh blueberry throughout.
Recipe FAQs
It is likely that you either overmixed it, developing too much gluten in the batter. Alternatively, also check your baking powder expiration date.
Your baking powder is likely bad if it did not hold its shape after cooling. Which can also make it dense.
You can use frozen blueberries; make sure they are drained well prior to adding them to the batter so it does not create too much moisture in the batter.
More Recipes You'll Love!
Blueberry Banana Bread Recipe
Ingredients
Method
- Add the flour, baking powder, baking soda, and salt to a mixing bowl.
- Whisk together to combine and set aside
- In a separate large mixing bowl, add the sugar and the melted butter.
- Whisk together until fully combined.
- Add the eggs one at a time.
- Whisk the eggs together after each one is added.
- Place the bananas in a bowl.
- Use a fork or potato masher to mash the potatoes until smooth.
- Add the cinnamon, vanilla, and mashed bananas to the batter mixture.
- Use a rubber spatula to combine.
- Add half of the flour mixture to the wet ingredients and fold them together. Don’t overmix; fold together just enough to combine.
- Add the remaining half of the flour and fold together again until just combined.
- Reserve a handful of blueberries for the top, add the remaining blueberries to the batter, and fold together. Do not overmix.
- Grease a loaf pan with butter or shortening and dust it with a pinch of flour, coating all sides of the pan.
- Pour the batter into the prepared loaf pan.
- Top with the reserved blueberries.
- Bake in a preheated 325-degree oven for 45-50 minutes on the center rack.
- Once done, place on a wire rack and allow to cool for 15 minutes. After cooling, remove from the pan and serve warm.
Nutrition
Notes
- Use very ripe bananas; they offer a sweeter flavor and combine much more easily with the batter.
- Add an extra step and toss the blueberries in flour before adding to the flour to keep them from bursting.
- Do not overmix the batter. This helps to keep it moist and crunbly.
- Allow the loaf to cool slightly before slicing.
- Blueberry Walnut Banana Bread: Add chopped walnuts when you add the blueberries for added texture and nutty flavor.
- Chocolate Chip Blueberry Banana Bread: Mix mini chocolate chips with the blueberries for a rich, indulgent chocolate-flavor boost.
- Lemon Blueberry Banana Bread: Add fresh lemon zest to the batter, then make a simple lemon glaze with milk, powdered sugar, and more lemon zest for a bright citrus finish.
- Blueberry Banana Muffins: Bake in a muffin pan with liners to reduce cooking time and make more individual-sized portions. Cooking time will be reduced and vary depending on the size of the muffin
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