This moist blueberry banana bread recipe combines very ripe bananas for bold banana flavor and sweetness with fresh and juicy blueberries. Serve individual slices of this classic banana bread recipe with Greek yogurt and extra banana for an easy breakfast or delicious snack!
If you are looking for more breakfast bread recipes, we have a delicious Pumpkin Bread, buttery and moist Cream Cheese Blueberry Bread and even Strawberry Bread to choose from.
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🛒Ingredients
- All-purpose flour - You’ll need a tablespoon of flour to coat the berries to prevent them from sinking to the bottom of this moist bread.
- Medium bananas - 4-5 overripe bananas should make about 2 cups of mashed bananas. Bananas with brown spots or ugly brown bananas are perfect for this bread as it provides a good amount of sweetness. You can use less ripe bananas but then the bread won’t be as sweet.
- Unsalted butter - Melted and cooled.
- Granulated sugar - I haven't used brown sugar as it may alter the color of this quick bread.
- Large eggs - At room temperature.
- Vanilla extract - Or vanilla paste.
- Baking powder and baking soda - Check the expiry date on these products to ensure a good rise in the bread.
- Salt - just a little to enhance and intensify the rest of flavors.
- Blueberries - Fresh juicy blueberries or frozen. Frozen blueberries may stain or change the color of the bread. You can set more blueberries aside to top your bread as decoration. Other berries like strawberries, blackberries, raspberries, or currents can be used in this bread.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥣Instructions
Preheat the oven to 350 F.
Mash the bananas until smooth (a few chunks here and there is fine) in a large bowl with a fork.
Add eggs, butter, and sugar to the large mixing bowl and beat until smooth on low with an electric mixer or hand mixer.
In a medium bowl toss the fresh berries with 1 tablespoon of flour.
In a separate bowl combine dry ingredients. Now add to wet ingredients in batches mixing on low at the same time. Stir in the berries.
Pour batter into a 9 x 5 inch loaf tin (greased with a little butter or vegetable oil or lined with parchment paper or foil).
The batter will be somewhat sticky. Make a small cut lengthwise about ½ inch deep in the center of the bread. Decorate with berries on top.
Bake for 1 hour and 35-40 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
Remove the bread from the oven and let it cool in the bread pan for 10 minutes. Later transfer the whole loaf to a wire rack to cool completely.
Cut into 10-12 thick pieces, top with extra blueberries if you like, and enjoy.
📋Tips
- Frozen blueberries may change the color of the bread batter to blue/purple. The flavor will still be just as good as using fresh blueberries.
- Since every oven differs, I recommend checking on your bread after 40 minutes of baking. If the loaf requires further baking, but the top is getting too brown, cover the entire loaf with aluminum foil for the rest of the time. You should also place the bread on the middle rack of the oven.
- I always prefer to eat this sweet bread within 2 days of baking for the best texture and taste, but it can be stored longer in the fridge.
- For decadent banana blueberry bread, add white chocolate chips to the batter for chocolate chip banana bread, or drizzle melted white chocolate over the loaf.
- Ensure the eggs are at room temperature, as this helps them mix much better into the batter.
- You can easily double the ingredients to make a second bread loaf if you have two bread loaf tins available and store the one loaf in the freezer to enjoy later.
- It’s important to fold the fresh blueberries into the bread batter gently. If you don’t, you could burst the blueberries and stain the batter.
- It’s normal for the batter to be very sticky, similar to the texture of bubblegum. With that in mind, it can take a little bit of time for the batter to settle evenly in the loaf tin.
- A simple sugar glaze made with powdered sugar and milk or juice can be drizzled over the bread for extra sweetness.
- Don’t allow the bread to cool in the tin for longer than 10 minutes otherwise the bread will become too moist with an overly soggy bottom.
- This recipe works with gluten free flour blends with xanthan gum. My favorites include Bobs Red Mill and Schar Mix C.
✅ Flavor. This bread is moist and has a strong banana and berries flavor. I find that using fresh berries for this particular bread gives the best results - the berries are distributed across the whole bread while baking and don’t stain the bread as much as frozen berries would.
Storage Instructions
Fresh banana blueberry bread can be kept at room temperature for up to 2 days. But as we are using fresh berries here, I recommend storing the bread in the fridge.
- 🍱To Store. Allow your blueberry bread to cool completely and wrap it tightly in plastic wrap. You can keep it longer, for about 5 days as well but the texture may not be the same and moist anymore.
- 🥶Freezing. Place the cooled bread into an airtight container, preferably with slices wrapped individually in plastic wrap or separated between cut out smaller parchment paper sheets and freeze for up to 3 months.
- 🔥To Reheat. To reheat, thaw it a bit first and then reheat in oven, air fryer or toaster.
👪Serving Suggestions
I like my blueberry bread simple as it is - just plain butter on a warm slice of bread.
But you can also serve this bread with:
- Homemade Pumpkin Caramel Sauce
- Nutella
- Honey, maple syrup or agave syrup
- Strawberry Butter
- Whipped Cream
- Yogurt
- Almond Butter
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple, or Cinnamon honey butter
- Homemade Berry Jam
🤷Frequently Asked Questions
Absolutely! Both bananas and blueberries pack various vitamins, minerals, antioxidants, and dietary fiber that will boost health. These two fruits are a great flavor combination as well. Bananas are sweet and creamy while the blueberries are tart and slightly sweet.
Homemade banana bread is much healthier compared to store-bought banana bread. Making your own banana bread means that you get to control the ingredients used. Banana bread typically provides a good amount of potassium and fiber. Like anything else, always enjoy this banana blueberry bread in moderation.
Overmixing bread batter will make it dense instead of light and fluffy. Only stir the batter until the wet and dry ingredients are combined, no more.
⏲️ Recommended Equipment
- Mixing Bowls
- 9x5 inch Bread Loaf Pan or 8x4 inch tins
- Measuring cups and spoons
- Airtight Food containers for storing
- Baking Sheets - optional, for lining the muffin tin
I hope you enjoy this banana blueberry bread! Happy Baking!
Rita
Easy Banana & Blueberry Recipes
- Dairy Free Banana Bread
- Blueberry Muffins
- Cinnamon Banana Bread With Raisins
- Chocolate Banana Bread With Cranberries
- Pumkin Banana Bread
- Refined Sugar Free Banana Bread
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Banana Blueberry Bread
Ingredients
- 2 cups all purpose flour + 1 tablespoon for berries
- 4-5 ripe medium bananas, should make about 2 cups mashed
- ½ cup unsalted butter, melted and cooled
- ½ cup white granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ cup fresh blueberries, or frozen (but may stain/change the color of the whole bread) + more on top for decoration
Instructions
- Preheat the oven to 350 F.
- Mash the bananas until smooth (a few chunks here and there is fine) in a large bowl with a fork.
- Add eggs, butter, and sugar to the large mixing bowl and beat until smooth on low with an electric mixer or hand mixer.
- In a medium bowl toss the fresh berries with 1 tablespoon of flour.
- In a separate bowl combine dry ingredients. Now add to wet ingredients in batches mixing on low at the same time. Stir in the berries.
- Pour batter into a 9 x 5 inch loaf tin (greased with a little butter or vegetable oil or lined with parchment paper or foil). The batter will be somewhat sticky. Make a small cut lengthwise about ½ inch deep in the center of the bread. Decorate with berries on top.
- Bake for 1 hour and 35-40 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Remove the bread from the oven and let it cool in the bread pan for 10 minutes. Later transfer the whole loaf to a wire rack to cool completely.
- Cut into 10-12 thick pieces, top with extra blueberries if you like, and enjoy.
Notes
- Flavor. This bread is moist and has a strong banana and berries flavor. I find that using fresh berries for this particular bread gives the best results - the berries are distributed across the whole bread while baking and don’t stain the bread that much as frozen berries would.
- Frozen blueberries may change the color of the bread batter to blue/purple. The flavor will still be just as good as using fresh blueberries.
- Store the bread in a sealed plastic bag or wrapped in linen kitchen towel/s at room temperature for up to 5 days. Refrigerate for up to 5 days in an airtight container or sealed bag. Optional: Reheat in the oven at about 400-425 degrees Fahrenheit until just warm.
Enjoy a slice of Ultra moist banana bread with blueberries.