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Blueberry Banana Bread

Maria G. Brooks
This Blueberry Banana Bread combines the classic sweetness of ripe bananas with the juicy tang of blueberries.
Perfect for breakfast, a midday snack, or dessert, this loaf is moist, tender, and bursting with flavor.
It’s easy to make and requires simple pantry staples, making it an ideal recipe for both beginners and experienced bakers.
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 210 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 9x5-inch Loaf Pan
  • Measuring Cups and Spoons
  • whisk
  • Spatula
  • Wire Rack

Ingredients
  

Wet Ingredients

  • 3 large ripe bananas mashed
  • ½ cup 120ml melted butter or neutral oil
  • ½ cup 100g granulated sugar or brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups 250g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Add-Ins

  • 1 cup 150g fresh or frozen blueberries
  • 1 tablespoon all-purpose flour for coating the blueberries

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • Prepare the Blueberries: If using fresh blueberries, rinse and dry them. Toss them with 1 tablespoon of flour to prevent sinking in the batter.
  • Mash the Bananas: In a large mixing bowl, mash the bananas until smooth.
    Leave small chunks if you prefer a bit of texture.
  • Combine Wet Ingredients: Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Mix until fully combined.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
  • Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined.
    Avoid overmixing to maintain a tender texture.
  • Add Blueberries: Gently fold the blueberries into the batter, ensuring even distribution.
  • Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use overripe bananas with brown spots for the best flavor and sweetness.
  • Frozen blueberries don’t need to be thawed; add them directly to the batter.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
  • Store the bread in an airtight container for up to 3 days or freeze individual slices for up to 3 months.
Keyword Blueberry Banana Bread