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This Blueberry Banana Bread has a crisp and crunchy crust, with a soft center and is loaded with blueberries for a pop of color and juicy flavor!
Step by step photos and instructions below!
Blueberries are an absolute favorite in my house, and we are lucky to find them year round. I regularly buy them on sale and keep them in the fridge for adding to cereal, yogurt, salads and baked goods.
Since I buy so many, I usually end up with more than I can use. I should learn from this, but I don’t! This is a great recipe to use up any extra bananas or blueberries you have around. If you do end up with extra, just pop them in a zip-lock bag and freeze them until you are ready to use them.
It’s a quick mix up for the blueberry bread batter, then a bake time of about an hour (your oven temp may vary from mine!)
I like to double the recipe if I have a lot of fruit to use up, and distribute baked goods to our neighbors and friends.
I also make this recipe in mini loaves. Perfect for freezing for a 1-2 person serving. Back when I worked in an office, these were awesome to bring in for a mid morning or afternoon snack! You do have to adjust the bake time down to allow for smaller loaves, but if you stick to the toothpick coming out clean rule, it’s all good.
Eat it plain, or with a swipe of butter. Yum!
If you love blueberries, you’ll also enjoy my Blueberry Pancakes, Blueberry Waffles and my No Bake Blueberry Cheesecake!
Why this recipe works
- Super easy to make.
- Uses common ingredients. Nothing fancy, and everything can be found at your local grocery store.
- Delicious. This goes without saying, right?
- Easy to double. Make one for you, one for a friend!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Kylee’s Notes & FAQs
Use fairly ripe bananas – riper ones are sweeter and lend themselves well to baking.
Room temperature eggs and butter will help this turn out well.
Ensure you only mix the batter until JUST combined – overmixing will make the finished product tough.
How to store
Wrap tightly in plastic wrap, and store at room temp for up to 5 days.
This recipe can also be frozen after baking.
Substitutions/Additions
- 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.
- Switch out the blueberries for blackberries or raspberries!
- Replace some of the white sugar for brown sugar. You’ll get a love caramel flavor.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Quinoa. I use a rainbow quinoa in this recipe, but plain will do just fine. Check out more info on how to cook quinoa. It will take about 15 minutes to cook.
- Black Beans. I use canned beans. Drain them and rinse well before using.
- Vegetable Stock. You can use chicken stock or vegetable stock, depending on your dietary needs!
- Bell Peppers. we use both yellow and red peppers. because they’re so pretty! Red peppers are sweeter and balance the flavor of the spicy jalapeno.
- Arugula, Cilantro, Red Onion, Jalapeno, Garlic
- Olive Oil. I use extra virgin olive oil. You can use a light olive oil if you prefer the flavor.
- Lime Juice. I use lime juice as the acid in the dressing, but red wine vinegar and apple cider vinegar are great substitutes
- Salt And Pepper, Cumin, Ground Coriander
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350 degrees F, and grease a 9×5 loaf pan with butter or oil.
Make the batter
In a small bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time.
Add the milk, vanilla and bananas and mix well.
Slowly blend in the dry ingredients about ¼ cup at a time, until the batter is JUST combined.
Gently fold in the blueberries. Don’t overmix, or your bread will be tough.
Bake
Pour the batter into the loaf pan and bake for 60 minutes, or until a toothpick comes out clean. Your bread may take longer than mine or less time, since oven temperatures vary greatly.
Cool the blueberry bread in the loaf pan for a few minutes, before transferring to a wire rack to cool completely.
Slice and devour.
Some of my favorite baking recipes:
- Coconut Banana Bread. Adding coconut to this all time classic is a way to change-up the flavor, in a very tasty way. Coconut Banana Bread is a yummy snack, and goes great with your morning (or afternoon) tea or coffee.
- Slutty Brownies – Make this decadent dessert from scratch! With cookie dough on the base, oreos in the middle and brownie batter poured over the top, these Slutty Brownies are the ultimate dessert!
- Coconut Cupcakes – Light, fluffy coconut cupcakes with a creamy and dreamy frosting, topped with more coconut. Perfect for birthdays, special occasions or .. Tuesdays.
- Blueberry Crumb Muffins. Not your average muffin, these Blueberry Muffins take it up a notch with a sweet streusel topping. Perfect for weekend breakfasts, or just having around to nosh on.
- Blueberry Buckle from Spend with Pennies.
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Blueberry Banana Bread
Suggested Equipment
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/3 cup milk
- 1 tsp vanilla extract
- 2-3 bananas mashed (about a cup)
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9×5 loaf pan with butter or oil.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
- Cream the butter and sugar together until pale and fluffy.
- Beat in the eggs, one at a time, and then add the milk, vanilla and bananas.
- Slowly blend in the flour mixture about ¼ cup at a time, until the batter is JUS T combined.
- Gently fold in the blueberries
- Pour batter into the loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
- Cool in the loaf pan for a few minutes, before transferring to a wire rack to cool completely.
- Devour.
Tips & 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!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in December of 2017. It was republished with updated photos in February of 2021.
lisa evans says
my family ready enjoyed the blue berry and banana bread but I bake it for one hour and half and it turned out ready good.
Ximena says
Delicioso
Ximena says
Pan de plátano delicioso,siempre preparo esta receta,no falla.
Danielle says
You had me at crispy crust Kylee. It sounds soooo delicious! I also like my bananas perfectly yellow. I’d prefer to have them even slightly green to having any kind of spot on them. Needless to say, I don’t eat a lot of bananas. But I adore banana bread, and I love the addition of the fruit. I’m wondering if strawberries would work in this because I sure do love strawberries and bananas!
Happy holidays!
Kate says
I have so many bananas in the freezer waiting for smoothies for the same reason.
Kathy says
This blueberry banana bread looks absolutely amazing! I’m all about that crusty top. Yum!!!