Blueberry Banana Bread Recipe

Introduction

Blueberry Banana Bread is a delightful twist on the classic banana bread, bursting with juicy blueberries for added flavor and moisture. This easy-to-make loaf is perfect for breakfast, snacks, or dessert.

Ingredients

• 3 ripe bananas
• 1 cup fresh or frozen blueberries
• 2 cups all-purpose flour
• 1 cup granulated sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, mash the ripe bananas until smooth. Gently fold in the blueberries.
2. Step 2: Add the flour and sugar to the banana mixture. Stir until just combined, being careful not to overmix.
3. Step 3: Pour the batter into a greased or lined loaf pan and spread evenly.
4. Step 4: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra moisture, substitute half the sugar with brown sugar or add a splash of vanilla extract.
• Use frozen blueberries if fresh are not available; no need to thaw before mixing.
• Replace a portion of the flour with whole wheat flour for a heartier loaf.

Storage

Store blueberry banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, freeze the bread for up to three months and thaw at room temperature before serving. Reheat slices in the microwave for 15-20 seconds for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used straight from the freezer. Just fold them gently into the batter to prevent staining the mixture blue.

How do I know when the bread is done baking?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with a few dry crumbs, the bread is done. If wet batter sticks to it, bake for a few more minutes and check again.

Blueberry Banana Bread Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

This moist and flavorful Blueberry Banana Bread combines ripe bananas and fresh blueberries in a tender, sweet bread perfect for breakfast or a snack. The natural sweetness of bananas and juicy bursts of blueberries create a deliciously moist texture that bakes up to golden perfection.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3 ripe bananas, mashed
• 1 cup fresh blueberries
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Combine wet ingredients: In a large bowl, mash the ripe bananas with a fork. Add sugar, eggs, vegetable oil (or butter), and vanilla extract, then stir until well combined.
4. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined—do not overmix to avoid a dense bread.
5. Fold in blueberries: Carefully fold in the fresh blueberries to the batter to distribute them evenly without breaking them up too much.
6. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

• Use ripe bananas with brown spots for the best banana flavor and natural sweetness.
• Fresh blueberries work best, but frozen blueberries can be used—do not thaw them before folding to prevent the batter from turning purple and watery.
• Do not overmix the batter to keep the bread light and tender.
• Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
• Optional: Add a tablespoon of lemon zest for a bright twist or a handful of chopped nuts for added texture.

Keywords: banana bread, blueberry banana bread, quick bread, breakfast bread, fruit bread, homemade bread