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–+ servings

Blueberry Banana Bread Recipe

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Easy Blueberry Banana Bread made with ripe bananas and fresh blueberries. Moist, flavorful, and perfect for breakfast or snacking.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 19
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Calories: 113
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups bananas 3-4 bananas, very ripe
  • 1 cup blueberries
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ cup butter melted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs room temperature

Method
 

  1. Add the flour, baking powder, baking soda, and salt to a mixing bowl.
  2. Whisk together to combine and set aside
  3. In a separate large mixing bowl, add the sugar and the melted butter.
  4. Whisk together until fully combined.
  5. Add the eggs one at a time.
  6. Whisk the eggs together after each one is added.
  7. Place the bananas in a bowl.
  8. Use a fork or potato masher to mash the potatoes until smooth.
  9. Add the cinnamon, vanilla, and mashed bananas to the batter mixture.
  10. Use a rubber spatula to combine.
  11. Add half of the flour mixture to the wet ingredients and fold them together. Don’t overmix; fold together just enough to combine.
  12. Add the remaining half of the flour and fold together again until just combined.
  13. Reserve a handful of blueberries for the top, add the remaining blueberries to the batter, and fold together. Do not overmix.
  14. Grease a loaf pan with butter or shortening and dust it with a pinch of flour, coating all sides of the pan.
  15. Pour the batter into the prepared loaf pan.
  16. Top with the reserved blueberries.
  17. Bake in a preheated 325-degree oven for 45-50 minutes on the center rack.
  18. Once done, place on a wire rack and allow to cool for 15 minutes. After cooling, remove from the pan and serve warm.

Nutrition

Calories: 113kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 30mgSodium: 180mgPotassium: 78mgFiber: 1gSugar: 8gVitamin A: 189IUVitamin C: 2mgCalcium: 32mgIron: 1mg

Notes

Chef Tips:
  • 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. 
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 on the size of the muffin
How to Store & 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. 

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