Learn how to make the BEST Blueberry Banana Bread with this easy recipe ... each bite is moist, buttery, and packed with berries!
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Raise your hand if you've been dreaming a sweet treat! I think we all are, right?
This delicious Blueberry Banana Bread is exactly what I've been craving lately. It's an easy twist on the classic that you can make with basic ingredients from well-stocked pantry.
Each bite of this scrumptious quick bread is buttery, moist, and filled with a wonderful burst of berries. Best of all, you can make it with fresh or frozen berries, or even substitute something else (more ideas below) depending on what you've got on hand.
Ready to treat yourself? Then, keeping reading for all the delicious details!
Ingredient Tips
This easy recipe uses all the same ingredients as your classic Banana Bread ... flour, butter, sugar, eggs, etc. You probably already have everything in your cupboard. To keep things extra delicious though, make sure to use unsalted butter, and I recommend using kosher salt, as well.
So what's the key to making delicious banana bread? It's the bananas, of course! Always allow yours to turn brown before getting started. The flavor just won't be the same if you use firm bananas, and the consistency will be off, too.
Apart from those bananas though, the addition of blueberries is what makes this particular loaf special! Blueberries pair surprisingly well with bananas. You're going to love how every bite of this bread is filled with a juicy burst of sweet berry flavor.
Feel free to use fresh or frozen berries for this recipe. You can even substitute other berries, such as raspberries or blackberries.
You'll Also Need
Using stand mixer or a hand mixer to cream together the butter and sugar will make your life easier than trying to do it by hand. You'll also need a separate bowl to mix the dry ingredients (use this same bowl for the blueberries and flour, too).
To fold the dry and wet ingredients together, use a spatula rather than a spoon. I LOVE these silicone spatulas ... I've had mine for like 15 years, and it still looks brand new!
Lastly, you'll need a 9 x 5-inch loaf pan. I have a classic glass pan which has also been in use for many years.
Optional Ingredients
I love this simple recipe as-is but it's super easy to add even more flavor with a few optional additions. Here are some ideas to try once you've mastered the basic Blueberry Bread recipe:
- ½ to 1 cup chopped nuts, such as pecan or walnuts
- ½ cup white chocolate chips
- Zest from a lemon, lime, or orange. (Do not add the juice, because it will change the consistency of the batter.)
If you decide to include any of these ingredients, make sure to fold them in at the same time as the blueberries.
How to Make Blueberry Banana Bread
Okay, let's get started! The first thing you're going to do is cream the butter and sugar together using your stand mixer (or hand mixer). Once it's light and fluffy looking, mix in the eggs and vanilla extract.
You don't want to overmix this quick bread, so put away your mixer at this point and finish the recipe by hand.
Mash your bananas, using a fork, right in the measuring cup (you'll have one less thing to clean up later). I prefer to leave them a bit chunky. Stir the bananas into the butter mixture, and don't worry if things look a little separated at this point.
Next, you're going to whisk together the dry ingredients (flour, salt, baking powder, and baking soda) in a separate bowl. Then, fold the flour into the banana-butter mixture.
Make sure to use a spatula to gently fold the wet and dry ingredients together. This is the key to moist, tender quick bread. You don't want to overmix the batter by stirring vigorously (it will make your bread tough) ... there should still be flour visible when you're done (see photos below for reference).
Tip: when measuring your flour, make sure to spoon the flour into the measuring cup, then level off the top with a flat knife. Avoid scooping the measuring cup into the flour. Scooping will compact the flour, and you'll end up adding too much.
Trick to Keep Blueberries from Sinking
Have you ever baked something with blueberries, and they all sunk to the bottom when cooking?
There are a few tricks to keep that from happening here. First of all, the batter is fairly thick, which makes it harder for the berries to sink.
Second, before you add the blueberries to the batter, you're going to toss them with a tablespoon of flour. The light coating of flour helps the berries stick in place, and it will also keep them from bleeding into the dough and turning the whole loaf blue.
Tip: before mixing the berries and flour, set aside a few berries for the top of your loaf.
After you've mixed the berries with the flour, spoon them onto the batter. Leave any excess flour that doesn't cling to them behind in the bowl.
Then, grab your trusty spatula, and carefully fold the berries into the batter. If you're using any of the optional ingredients (nuts, zest, etc.), add them now, too.
Again, you don't want overmix the batter. It should only take a few turns of the spatula to mix them in.
Transfer the dough to a 9 x 5-inch loaf pan and gently smooth the top with your spatula.
If you remembered to save a few berries, you can sprinkle them over the top now. This will make the finished bread look extra attractive when it's finished baking.
Bake your bread until it turns a deep golden brown and a toothpick inserted in the center comes out mostly clean.
The baking process should take about 50 to 55 minutes, but it can vary depending on how hot your oven runs. Just to be on the safe side, I like to check it at about 45 minutes, and then every 5 minutes or so thereafter.
When your bread is finished baking, remove it from the oven and allow it to cool before slicing ... if you can wait! Serve the slices topped with a little butter for an extra indulgent treat, if you wish.
Storing the Bread
Store your Blueberry Banana Bread in an airtight container—like a zip top bag or a storage container with a lid—to preserve its freshness.
It should keep for a couple days on the counter or up to a week in the refrigerator. Although this yummy bread has never lasted that long in my home!
You can also freeze the bread with excellent results. In fact, I sometimes make a double batch just to save a loaf for later!
I prefer to freeze the whole loaf in a zip top bag. However, you can freeze individual slices on parchment paper, then transfer them to an airtight container once they're frozen, too.
Related Recipes
Looking for similar recipes? Try these tasty quick breads next:
Are you a blueberry lover? Then, you'll want to try my Blueberry Mojitos, Yogurt Parfait, Baked Oatmeal with Blueberries and Bananas, Fruit Pizza Cookies, and Mixed Berry Mini Trifles, too!
Blueberry Banana Bread
Ingredients
- nonstick cooking spray
- 6 tablespoons unsalted butter, at room temperature
- ⅔ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed banana (about 2 medium bananas)
- 1 ½ cups flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ½ cups blueberries
- 1 tablespoon flour
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
- Mix butter and sugar until light and fluffy, using a stand mixer or hand mixer.
- Add eggs and vanilla; mix until fully incorporated.
- Stir in bananas by hand.
- Using a separate bowl, whisk together 1 ½ cups flour, salt, baking soda, and baking powder.
- Gently fold flour into butter mixture. Do not overmix; there should still be a little flour visible when you are done.
- In a separate bowl, stir together 1 tablespoon flour and blueberries.
- Add blueberries to batter, then gently fold in with a spatula.
- Transfer batter to loaf pan. Bake for about 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool bread before slicing. Enjoy!
Notes
- ½ to 1 cup chopped nuts, such as pecans or walnuts
- ½ cup white chocolate chips
- Zest from a lemon, lime, or orange. (Do not add the juice, because it will change the consistency of the batter.)