Blueberry Banana Bread

Have you ever wondered what happens when the sweetness of ripe bananas meets the juicy burst of fresh blueberries—inside one moist, delicious loaf?
If you’ve been searching for the perfect quick bread that’s not too sweet, super soft, and bursting with flavor, then you’re in the right place. Blueberry Banana Bread is the kind of treat that feels like comfort in every bite. It’s a breakfast favorite, a snack-time hero, and even works for dessert. Plus, it’s easy to make and full of wholesome ingredients.

What Makes Blueberry Banana Bread So Special?

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This recipe is a mashup of two beloved classics: banana bread and blueberry muffins. The result? A tender, moist loaf that’s naturally sweet from overripe bananas and loaded with fresh or frozen blueberries. It takes just 10 minutes to mix and about an hour to bake, making it ideal for busy mornings or last-minute baking cravings.

• Prep time: 10 minutes
• Bake time: 50–60 minutes
• Total time: 1 hour 10 minutes
• Difficulty: Easy
• Servings: 10–12 slices

Whether you’re a beginner in the kitchen or a seasoned home baker, this recipe is simple enough to master and flexible enough to tweak to your taste.

Essential Ingredients (and Easy Swaps)

Here’s everything you’ll need to make your loaf rise to the occasion:

• 3 ripe bananas (the browner, the better)
• 2 large eggs
• 1/2 cup melted butter (or substitute with coconut oil for a dairy-free option)
• 3/4 cup sugar (swap with honey or maple syrup for a natural sweetener)
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour (or use white whole wheat flour for added fiber)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries (fresh or frozen; if using frozen, do not thaw)
• 1 tablespoon flour (to toss with blueberries and prevent sinking)

Optional Add-ins:

• 1/2 teaspoon cinnamon for warmth
• 1/3 cup chopped walnuts or pecans for crunch
• 1/4 cup shredded coconut for a tropical twist

Step-by-Step Instructions

Step 1: Preheat and prep

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mash the bananas

• In a large mixing bowl, mash the bananas using a fork or potato masher until mostly smooth. A few small chunks are okay.

Step 3: Mix wet ingredients

• To the mashed bananas, add the eggs, melted butter, sugar, and vanilla. Whisk until well combined.

Step 4: Combine dry ingredients

• In a separate bowl, whisk together the flour, baking soda, and salt.
• If adding cinnamon, mix it in here.

Step 5: Fold together

• Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until no dry streaks remain—do not overmix.

Step 6: Add blueberries

• Toss the blueberries with 1 tablespoon of flour. This helps keep them from sinking.
• Carefully fold them into the batter.

Assembly and Presentation Tips

• Pour the batter into your prepared loaf pan and smooth the top.
• For a pretty finish, scatter a few extra blueberries on top or sprinkle with a little raw sugar for a crunchy crust.
• Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Presentation Tips:

• Slice thick for a hearty breakfast, or cut thinner slices for snacks.
• Serve with a pat of butter, a dollop of yogurt, or a drizzle of honey.

Storage and Make-Ahead Tips

• Room temperature: Store in an airtight container for up to 3 days.
• Fridge: Keeps well for up to 5 days when wrapped tightly.
• Freezer: Slice and freeze in a zip-top bag for up to 3 months. Just pop a slice in the toaster or microwave to reheat.

Creative Recipe Variations

Want to try something new? Here are a few ideas to switch things up:

• Lemon zest + blueberries: Add zest from 1 lemon for a brighter flavor.
• Chocolate chip banana blueberry bread: Swap half the blueberries for mini chocolate chips.
• Blueberry banana muffins: Scoop the batter into muffin tins and bake for 18–22 minutes.
• Gluten-free: Use a 1:1 gluten-free baking flour blend.
• Vegan: Replace eggs with flax eggs and butter with coconut oil or vegan butter.

Conclusion

Blueberry Banana Bread is one of those recipes that brings people together. It’s comforting, easy to bake, and endlessly versatile. Once you’ve tried it, you’ll want to keep it on repeat in your kitchen. Don’t be afraid to experiment with flavors or add-ins—you really can’t go wrong.

So next time you’ve got a couple of brown bananas hanging around, grab some blueberries and bake up something truly special.

FAQs

Can I use frozen blueberries?
Yes! Use them straight from the freezer—no need to thaw. Just toss them with a little flour before adding them to the batter.

Is this a healthy recipe?
It can be. You can reduce the sugar, use whole wheat flour, and add healthy fats like coconut oil. Bananas and blueberries offer fiber, vitamins, and antioxidants.

Why is my banana bread dry?
Overbaking is usually the cause. Start checking at the 50-minute mark and remove it once a toothpick comes out clean.

Can I make this into muffins?
Absolutely. Divide the batter into a muffin tin and bake for 18–22 minutes. They make great grab-and-go snacks.

How can I ripen bananas quickly?
Place them in a paper bag with an apple or put them in a 300°F (150°C) oven for 15 minutes until the skins blacken.

Can I double the recipe?
Yes, just use two loaf pans and rotate them halfway through baking for even results.