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a loaf of blueberry banana bread cut into slices

Blueberry Banana Bread

Yield: 8 servings
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
A delicious moist bread made with blueberries that requires less than 15 minutes of prep!
5 from 7 votes


  • 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 9x5-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.


Calories: 388kcal, Carbohydrates: 62g, Protein: 6g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 83mg, Sodium: 311mg, Potassium: 338mg, Fiber: 3g, Sugar: 30g, Vitamin A: 485IU, Vitamin C: 7.7mg, Calcium: 37mg, Iron: 2.1mg
Course: Bread
Cuisine: American, Breakfast
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