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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.
Vivian says
This is the recipe I have honestly wished for. I have been so disappointed by quick bread recipes that I just usually just by the box mix and tweak it a little. I thought I would give it one more shot and I found this one. The first bite of this bread when it comes out of the oven is so unbelievably moist and flavorful. I ate so much that couldn’t fit one more bite.. Honestly, you have the Perfect Blueberry/Banana Bread recipe and I am so happy I found it.
Karly says
Wow, thanks so much Vivian! So glad you enjoyed the recipe!
Valerie says
Thank you for this amazing recipe. The only thing I added to it was walnuts and used bread flour instead of all purpose flour! So tasty ?
Leslie Joslin says
It was perfect! Tinfoiling the edges during the last ten minutes was a charm!
Karly says
So glad you enjoyed the recipe, Leslie!
Kat says
I loved this recipe — I did however use twice the bananas and cinnamon and it made the texture incredible.
Thank you, I will be using this as often as I have the ripe bananas! ?? Yum!
Jan Criscitiello says
So delicious!
Izzie says
Delicious! I’ve made it twice so far. Our own frozen blueberries work perfectly (don’t thaw). I added 1/2 tsp more cinnamon the second time; that’s a fine choice for those who can’t get enough cinnamon!
The hardest part is waiting for the bananas to be ready ?
Thank you! ?
Izzie says
Thanks very much for sharing this fab recipe, Karly! ?
Nancy says
Just wondering if I could make muffins instead of the bread, & would it be the same time to bake
Karly says
Hi Nancy! I’m sure you could make these into muffins, but I’m not sure how long they’d take. I’d probably bake at 425 for 5 minutes, reduce to 350 and finish them off – maybe another 15-20 minutes.
Viki says
I used gf oat flour and vegan butter, still taste inscredible! Thanks!??
Karly says
Oh, glad to hear it worked out for you! Thanks for sharing!
Alan says
Can I double the recipe and cook the same? In two loaf pans?
Karly says
Hi Alan! This should double just fine. 🙂
Harry says
Excellent recipe. For gluten-free fans, I used Bob’s red Mill one to one flour instead of wheat flour, everything else the same, and it turned out fantastic.
Karly says
So glad it worked out with the gluten free flour! Thanks for sharing! 🙂
K Dwyer says
It was delicious!
Karly says
So glad you gave it a try!
Lily says
Really enjoyed making this bread! Easy to do and fantastic taste. I accidentally put in way too many blueberries, but it’s delicious either way.
Karly says
Thanks, Lily! Can’t go wrong with extra blueberries!
Jan varga says
Excellent texture!
Kim Foster says
Making this recipe today. Looks awesome. Thanks!
Karly says
Hope you enjoy!
Alan Richel says
I used more butter and bananas than called for. I also didn’t mash the bananas beforehand. I used almond extract in addition to vanilla extract. Also, it wasn’t fully cooked for about an hour and 15 minutes. It was delicious and spreading butter on a slice would have been gilding the lily since it was already so moist. I loved it. It’s addicting. Thank you so much.
Karly says
So glad you enjoyed the recipe, Alan!
anndaggett says
Karly. I’m in the midst of doing this recipe, though I’m adding some chocolate chips as well.. I’m using the 5 3/4 x 3 1/4 x 2 little (gift) aluminum loaf pans. I plan on letting them cool, then double wrapped, and sending a couple to pals.. I think they should be okay …have any advice:re: mailing baked goods? Thanks Ann
Karly says
Hi Ann! So sweet of you to make these as gifts. What a fun surprise to receive!
Unfortunately, I have no experience with mailing baked goods. Definitely double wrap them and make sure they’re protected in the packaging, but otherwise there are no tips from me. I hope it works out well for you though!