Learn how to make blueberry banana bread with this easy recipe made with fresh blueberries. This moist bread is perfect for sharing and takes less than 10 minutes of prep work!
Haley here from If You Give a Blonde a Kitchen. Today I’m sharing the recipe for one of my favorite quick breads. It’s moist, flavorful and bursting with blueberries!
Banana bread is a staple in my household. I bake a loaf often and I love to add in new ingredients, such as blueberries or chocolate chips. You also can’t go wrong with a classic Banana Bread recipe.
Ingredients You’ll Need
All of the ingredients for this blueberry and banana loaf are staples in your kitchen. You can also use gluten free 1 to 1 bread to make it gluten free, if desired.
The recipe comes together easily. Follow the instructions for the bread, being careful not to over mix the batter.
Tips for making
- Use very ripe bananas for the best flavor. They also mash more easily for even distribution in the batter.
- Ripen bananas faster: Store a bunch of bananas in a loosely closed brown paper bag to help them ripen quickly. You can also bake bananas in the oven and let them cool before mixing them into the batter.
- Use melted butter. It keeps the bread from becoming too cakey or doughy. You can even brown the butter for a little nutty flavor if you’re feeling adventurous!
- Use fresh blueberries whenever possible for the freshest flavor. Fresh blueberries are larger and sometimes burst during the baking process to add more flavor. They also retain that rich purple, blue hue where they sit in the batter.
- Frozen blueberries will work if you don’t have fresh available. Keep in mind that frozen blueberries can make the entire loaf blue once mixed into the batter since the color sometimes transfers to the batter.
- Toss the berries in flour before stirring them into the batter to keep the berries from spreading the color and to keep them from sinking to the bottom of the bread.
To keep the bread moist, cover with foil and place in an airtight container or sealed bag. This helps to prevent the bread from drying out. Store for up to a week.
Remove the pan from the oven and let it cool in the pan for 20 minutes. Then, remove the bread from the pan and move to a wire rack. Let cool completely or serve slightly warm. It usually takes about 30 minutes to cool completely once removed from the pan.
Use the brownest bananas you can find — even if the whole peel is black! The riper the banana, the sweeter the flavor and the more apparent it becomes in the bread.
Give this blueberry banana bread recipe a try and use fresh blueberries if possible! For a nice finish, sprinkle a few berries on top once you transfer the batter to the loaf pan.
Other Banana Bread Recipes
- Chocolate Chip Banana Bread
- Chocolate Zucchini Banana Bread
- Banana Cinnamon Muffins
- Banana Chocolate Chip Muffins
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Blueberry Banana Bread
- 2 cups all-purpose flour, (250g) plus extra for coating berries
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled (113g)
- 3/4 cup packed light brown sugar, (115g)
- 4 large very ripe brown bananas, mashed (about 1 1/2 cups)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup fresh blueberries, (148g)
- Preheat your oven to 350º F. Line a 9×5-inch loaf pan with parchment paper, lightly grease with nonstick spray.
- In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
- In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 90 seconds until combined. Add the eggs and vanilla, and mix until combined, about 30 seconds.
- Pour the mashed bananas into the butter mixture and beat until well combined, about 90 seconds.
- Add flour mixture to the batter and mix just until the flour is incorporated, taking care not to overwork the batter.
- Toss fresh blueberries in a tablespoon of flour. Stir into the batter using a rubber spatula.
- Transfer the batter to the prepared pan and bake for 55 to 60 minutes or until a toothpick inserted into the center comes out with a few dry crumbs (try to find a spot without blueberries).
- Cool the bread in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on a wire rack.
- Store bread at room temperature for up to a week.
- Use the ripest bananas you can find for the best flavor.
- Use fresh blueberries for the freshest flavor. Frozen blueberries can be used, if needed.
- To make this recipe gluten free, use 1:1 gluten free flour like Bob’s Red Mill Gluten Free 1:1 Flour.
This recipe was originally published by Haley from If You Give a Blonde a Kitchen in April 2019. It was updated with process photos, tips and additional information in September 2020.