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This Blueberry Banana Bread is awesome! A moist bread with a crisp and crunchy crust loaded with the perfect combination of bananas and blueberries for a pop of color and juicy flavor!
Step by step photos and instructions below!
This is a riff on the classic banana bread recipe. It’s a quick bread, in that it doesn’t need yeast, and instead uses both baking powder and baking soda to help it rise.
Blueberries are an absolute favorite thing 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 berries, 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 ugly brown bananas or juicy blueberries you have around.
Super fast to make, easy to double
This blueberry banana bread recipe is super quick to mix up, then bakes in about an hour (your oven temp may vary from mine!)
I like to double the recipe if I have a lot of overripe bananas to use up, and distribute baked goods to our neighbors and friends.
This makes an easy breakfast, or after school snack. Eat it plain, or with a swipe of butter. Yum!
Blueberry Banana Muffins
You can make this recipe in mini loaves, or use this as a muffin recipe. Just scoop the batter into a muffin pan or mini loaf pan. 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.
Why you’ll love this recipe
- 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 full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Flour. Regular, all purpose flour.
- Baking Powder and Baking Soda. These help the banana blueberry bread rise.
- Salt. I use kosher salt.
- Butter. I use salted butter.
- Sugar. Plain white or natural sugar
- Eggs. I use large eggs, at room temperature.
- Milk. You could use Greek yogurt, sour cream, or buttermilk here.
- Vanilla Extract. Switch it out for almond extract if you prefer.
- Bananas. You’ll need 1 cup of mashed bananas, which is about 2-3 bananas, depending on size.
- Blueberries. Grab fresh blueberries from grocery store, or use frozen ones. If you do end up with extra fresh blueberries, just pop them in a zip-lock bag and freeze them until you are ready to use them.
How to make Blueberry Banana Bread
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350 degrees F, and grease a 9×5 bread 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 using a hand mixer, or using a stand mixer, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time.
Add the milk, vanilla and mashed bananas and mix well.
Slowly blend the dry ingredients into the wet ingredients about ¼ cup at a time, until the batter is JUST combined.
Gently fold in the blueberries into the batter. Don’t overmix, or your bread will be tough.
Pour batter into the loaf pan and bake in the hot oven 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.
Kylee’s Notes & FAQs
Use ripe bananas – extra ripe bananas are sweeter and lend themselves well to baking.
To prevent the fresh berries from sinking to the bottom, you can toss them in a little flour, as this may help.
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.
Sprinkle a little extra sugar (I like raw sugar) over the top of the batter before baking, for a pop of extra sweetness and crunch.
How to store
Wrap tightly in plastic wrap, and store in an airtight container at room temp for up to 5 days.
You can use frozen blueberries instead of fresh 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 lovely caramel flavor.
Add lemon zest to make the flavors pop.
Add 1 tsp cinnamon to the batter.
This recipe can also be frozen after baking. Wrap the whole loaf in plastic wrap, then in aluminum foil. You can also freeze individiual slices in between sheets of parchment. Freeze up to 3 months
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.
Blueberry Banana Bread
- 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.
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!
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.