You’ve probably had banana bread, but have you ever tried blueberry banana bread? It’s a moist and flavorful upgrade to the classic quick bread recipe.
Ripe bananas provide natural sweetness. Fresh blueberries add pops of juicy, tart flavor. The combination is warm, comforting, and delightfully delicious!
Enjoy it for breakfast, brunch, or a quick on-the-go snack.
It’s the perfect healthy sweet treat for any time of day.
Why You’ll Love This Blueberry Banana Bread
Easy to Make: Like most quick bread recipes, blueberry banana bread is, well, quick. It uses easy-to-find ingredients and has simple-to-follow instructions.
Perfectly Balanced Flavor: Sweet bananas and tart and tangy blueberries pair perfectly together. It’s irresistibly delicious.
Visually Stunning: The vibrant blueberries scattered throughout create a lovely treat. They make for a gorgeous presentation.
Crowd-Pleaser: This recipe gives you the familiar comfort of banana bread with a burst of blueberries. It’s a hit with both kids and adults.
Ingredients
- Unsalted Butter: Cream it with the sugar for a light, fluffy texture.
- Granulated Sugar: For extra sweetness and a tender crumb.
- Large Eggs: The binding agent.
- Vanilla Extract: A flavor enhancer.
- Ripe Bananas: The secret to naturally sweet, ultra-moist bread. Use overripe bananas with plenty of black spots for the best results.
- All-Purpose Flour: The foundation of the bread’s structure. It also coats the blueberries.
- Baking Soda: The leavening agent.
- Salt: Another flavor enhancer to help balance the sweetness.
- Fresh Blueberries: These juicy, tartly sweet berries add a burst of flavor and color to every bite.
How to Make Blueberry Banana Bread
There are five primary steps to making this bread:
1. Prepare. Preheat the oven to 350 degrees Fahrenheit. Generously grease a 9×5-inch loaf pan. Coat the blueberries in flour to prevent them from sinking to the bottom.
2. Mix the wet ingredients. Cream together the butter and sugar in a large bowl for about 2 minutes. Then, add one egg at a time, mixing it in fully before adding the next. Lastly, add the vanilla extract and mashed bananas. Mix well.
3. Finish the batter. Whisk together the flour, baking soda, and salt in a separate bowl. Then, add the dry ingredient mixture into the banana mixture until just combined. Then, gently fold in the blueberries.
4. Bake. Pour the batter into the prepared pan and press a few more blueberries on top. Bake for 55 to 65 minutes or until done.
5. Cool and serve. Allow the bread to cool in the pan for 10 minutes. Then, finish cooling on a wire rack. Serve and enjoy!
Tips For the Best Blueberry Banana Bread
Here are my seven best tips for this recipe:
- The riper, the better. Seriously, the more black spots, the better. They may look unattractive, but black bananas are always the sweetest.
- Give ’em a good coating. Toss the blueberries in flour to prevent them from sinking to the bottom of the batter. Also, reserve a few for topping the batter after you pour it into the pan.
- No fresh blueberries? Frozen ones will also work, but don’t thaw them first. Just add them to the batter frozen.
- Don’t overmix! This is a pretty standard baking tip across the board. Always mix the batter until it’s JUST combined and not beyond. If you overmix it, the bread will come out tough and dense.
- Try a tent trick. If you notice the top of your bread is browning too quickly, tent it with foil. This will prevent burning.
- Be cool with cutting. Be sure the bread is completely cool before slicing it. Also, use a large, serrated knife for the cleanest cuts. Wiping it clean between slices also helps.
- Have fun and experiment. Try adding lemon or orange zest, chocolate chips, sliced almonds, shredded coconut, etc. It’s your bread, after all! Doctor it up however you like.
How to Store
Blueberry banana bread stores and freezes well. Just be sure to let it fully cool first before doing anything with it.
To Store: Wrap the bread tightly in aluminum foil. It should remain fresh for up to 4 days at room temperature. You can also refrigerate it for up to a week.
To Freeze: Wrap the bread tightly in a layer of plastic wrap. Then, wrap it again in aluminum foil. Freeze for up to 3 months.
To Reheat: Let frozen bread thaw in the fridge overnight. Then, reheat chilled bread in a toaster or under the broiler in the oven for a crispy finish. You can also microwave slices for 10 to 15 seconds.
Blueberry Banana Bread
10
servings15
minutes55
minutes308
kcalThis blueberry banana bread is a moist and flavorful treat bursting with fresh blueberries. Great for breakfast or a snack, this easy-to-make bread is sure to become a family favorite.
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan with butter or nonstick spray.
- In a large bowl, cream the butter and sugar together until light and fluffy. (About 2 minutes.) Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the banana mixture until just combined. Do not overmix.
- Gently stir in the flour-coated blueberries.
- Pour the batter into the prepared loaf pan. If desired, press a few extra blueberries into the top of the batter for decoration.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes. Then, remove to a wire rack to cool completely. Slice, serve, and enjoy!
