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This blueberry banana bread turns out incredibly moist and flavorful every time! Perfect for using up overripe bananas and fresh or frozen blueberries, this recipe delivers thick, bakery-style slices with bits of juicy blueberries throughout – don’t skip a pat of salted butter over a warm slice of bread. Heaven!
Grab your mixing bowls, we’re baking bread.
The Best of Both Worlds
When my kiddos were younger, they always wanted to go to Bob Evans for dinner.
I used to joke that they were basically tiny senior citizens, requesting Bob Evans for dinner and wanting to eat it at 4pm. 😉
I didn’t complain about it too much, because Bob Evans often brings out a slice of banana bread with your meal and that made everything right in my world.
Our classic banana bread recipe is always a favorite, but when you’ve got a pile of overripe bananas AND a container of blueberries on the verge of death, it’s time to whip this one out.
Little pops of juicy bluebs are in every bite, adding the perfect touch of sweetness. You’re going to love this smeared with melty, salty butter.
♥ Why You’ll Love Our Blueberry Banana Bread Recipe:
- Moist: The bananas help to keep this bread moist and tender. No dry, overbaked bread here!
- Produce: If you weren’t making banana bread those over ripe bananas and soft blueberries would probably just get tossed. We’re saving them from a sad death.
- Freezable: Slice this up, pop it in the freezer, and grab it on busy mornings. Love having fresh banana bread with my coffee.
What Readers are Saying!
“Delicious! I just made this to use up blueberries and overly ripe bananas I had in my freezer. Frozen blueberries work just fine! I also added 1 cup of chopped walnuts because we love nuts in our banana bread. I forgot to try adding the lemon zest but, plan to do so next time I make it. Thanks for sharing.” – Joyce H.
Swaps & Tips
Blueberry options: We like fresh blueberries here, but frozen should work just fine. No need to thaw them.
Banana substitutes: You need 1 cup mashed banana total. If you’re short, add a bit of applesauce or Greek yogurt.
Flour alternatives: All-purpose works best, but you can substitute up to half with whole wheat flour. The bread will be a bit more dense.
Make it extra special: Add lemon zest to the batter for a bright pop of flavor.
Flour the berries: Adding a bit of flour to the blueberries helps to keep them from sinking as the bread bakes.
My Favorite Vanilla!
A good quality vanilla really does make a difference and this is my favorite brand.
Storage:
Store covered at room temperature for up to 3 days or refrigerate for up to a week.
For longer storage, wrap slices individually and freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.
Recipe FAQs:
Yes! Don’t thaw them first – use them straight from the freezer. Toss in flour just like fresh blueberries.
Your bananas should be very spotty and soft. If they’re not quite there, you can speed up ripening by baking them at 300°F for 15-20 minutes until the skins turn black.
A toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should spring back when lightly touched.
Blueberry Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 medium ripe bananas mashed
- 1 cup blueberries tossed in flour
Instructions
- Preheat oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray.
- Add the flour, baking powder, cinnamon, baking soda, and salt to a small bowl and whisk to combine.
- Add the butter and sugar to a large bowl and beat with an electric mixer until light and fluffy.
- Beat in the eggs and vanilla until combined.
- Add the mashed bananas to the mixture and mix by hand until combined, scraping down the bowl as you stir.
- Stir in the dry ingredients by hand, being sure not to overmix the batter.
- Fold in the blueberries.
- Transfer the batter to the prepared baking dish and bake for 1 hour or until a tester comes out clean. Tent the pan with aluminum foil if the bread is starting to get too brown towards the end of baking.
- Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling.
Ashley Murphy says
This is such a delicious recipe! I’ve made it 3X now. The first time I made it exactly as written and it turned out great but very sweet. The second time, I made it as muffins and reduced the amount of sugar to 2/3 cup. The 3rd time, I made mini muffins, kept the sugar at 2/3 cup and they came out wonderful! I like that this recipe can be adapted and still produce some great moist bread!
Pam Arbogast says
I cut the sweetener by 1/3 and used Lankato sugar sub. Texture and taste were great. (It would have been too sweet for my liking if I’d used the full amount of sugar). Will def make again. Thank you.
Gail says
Very Good!! I made this today with three old frozen bananas that kept getting in my way and blueberries (blueberries from last summer). Except for the cinnamon, vanilla and blueberries, it’s pretty much the same as my Ma’s recipe that I’ve made for years. I made it in my countertop oven and had to cover with foil for the last six minutes, total bake was 60 minutes, perfect. Oh, did top with more blueberries and sprinkled cinnamon and sugar on top. Sorry Ma, I’ll be making this again 🙂
Karly Campbell says
I’m so glad you enjoyed it! I bet it was delicious with extra blueberries and cinnamon sugar on top!
Lisa says
Going to make this weekend..could you do muffins instead?
Karly Campbell says
I’m sure you could! I haven’t tried these as muffins, so you’ll just want to keep an eye on the bake time.
Lisa says
Thank you! I will report back once they’re made….
Lisa says
Well I was concerned with making muffins….so I did make the bread….abd it was absolutely delicious…thank you!
Karly Campbell says
I’m so glad you enjoyed it! 🙂
Gail says
My question also 🙂 Today I am making a loaf.
Gail says
I made a loaf today also. VERY GOOD! I’ll try muffins next time I have old bananas.
Yvette Carpenter says
OMG!! I think this is the BEST banana bread I have had, since my Grandmother’s bread. I have a super picky dog and even she loved it
And believe me that isn’t easy to do. I will be making this again and again.
Karly Campbell says
I’m so glad you and the pup both enjoyed this one! Thanks for the review!
Misha says
Absolutely love this! My “ go to” recipe for banana bread
Karly Campbell says
I’m so glad to hear that! Thanks, Misha!
Heather Gray says
Do they have to be fresher, frozen bluegrass?
Kerri says
I personally don’t care for this recipe. I made a double batch and gave it all to my husband to take to work. It’s too sweet for my tastes and the banana doesn’t stand out even though mine was incredibly ripe.
WaahlgaalJaad says
I agree re: too sweet … I will make this recipe again, only next time I will cut the sugar at least in half … the bananas have enough sweetness and I will be aiming for a result that allows the berries to ‘stand out’ in flavor! I doubled the recipe and used organic Red Fife locally ground flour. I might consider adding either some chia seeds or ground flax seeds next time too, as is, couldn’t slice it until chilled as it wouldn’t hold together well enough warm to be sliced.