Blueberry Banana Bread

This Blueberry Banana Bread has a crisp and crunchy crust, with a soft center and added blueberries for a pop of extra color and juicy flavor!

Banana bread is something I grew up eating. While I LOVE bananas, I really don’t want to eat them at all when they have spots on them. They have to be yellow, and firm, and absolutely perfect. So… when they turn, my poor mother would be left with a pile of bananas that I would refuse to eat. She regularly made banana bread for my brother and me – and now I make it often for my children.

There’s NO way to guess how many bananas will get eaten before they turn inedible (according to me), so I do end up with plenty for baking. It’s kind of a nice problem to have, right?

I love putting spins on old favorite recipes, and since banana bread lends itself so well to mixing it up – I am so happy to share this one with you. This Blueberry Banana Bread is as delicious as it is pretty. Make a loaf to share with friends and family!

Notes on Blueberry Banana Bread

• Use fairly ripe bananas – riper ones are sweeter and lend themselves well to baking
• You can use frozen blueberries, but you will likely see a little “bleeding” of juice (which is soooo not a problem). You could try tossing them in a little flour, if you are worried.
• Ensure you only mix the batter until JUST combined – overmixing will make the finished product tough.
• Switch out the blueberries for blackberries or raspberries!

Want more home baked banana-y goodness? Of course you do!

5 from 3 votes

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Blueberry Banana Bread

This Blueberry Banana Bread has a crisp and crunchy crust, with a soft center and added blueberries for a pop of extra color and juicy flavor!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Servings 12 servings

Calories 239 kcal

Author Kylee

Ingredients

• 1 3/4 cups flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1/3 cup milk
• 1 tsp vanilla
• 2-3 bananas mashed (about a cup)
• 1 cup blueberries

Directions

1. Preheat the oven to 350 degrees.
2. Grease a 9x5 loaf pan with butter or oil.
3. In a small bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
4. Cream the butter and sugar together until pale and fluffy.
5. Beat in the eggs, one at a time, and then add the milk, vanilla and bananas.
6. Slowly blend in the flour mixture about ¼ cup at a time, until the batter is JUS T combined.
7. Gently fold in the blueberries
8. Pour batter into the loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
9. Cool in the loaf pan for a few minutes, before transferring to a wire rack to cool completely.
10. Devour.

Recipe Notes

• You can use frozen blueberries, but you will likely see a little “bleeding” of juice (which is soooo not a problem)
• Ensure you only mix the batter until JUST combined – overmixing will make the finished product tough.
• Switch out the blueberries for blackberries or raspberries!