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This BLUEBERRY BANANA BREAD turns out so moist and flavorful every time! We love the juicy bits of blueberry scattered throughout the bread. This bread is best served warm with a big pat of salted butter.
When my kiddos were younger, they always wanted to go to Bob Evans for dinner.
I used to joke that they were basically tiny senior citizens, requesting Bob Evans for dinner and wanting to eat it at 4pm. 😉
I wasn’t too mad about it, because Bob Evans food is pretty okay all around, but the banana bread they bring out with many of their dinners is down right delicious.
I love a good banana bread, especially when it’s sliced thick with plenty of melty butter smeared across the top.
The classic banana bread recipe is always welcome, but I really like to experiment with new things.
Enter this Blueberry Banana Bread! It fits in well with my chocolate banana bread, banana bread cookies, and banana bread donuts!
How to:
You’ll need either a stand mixer or hand mixer for this recipe as you’ll start out by creaming together the butter and sugar until it’s light fluffy.
Beat in the eggs, vanilla, and mashed bananas.
Be sure to use extra ripe bananas. The ugly brown bananas are perfect for this recipe, since they’re soft and sweet.
Whisk the dry ingredients together and stir that into your banana mixture until just combined.
Don’t overmix your banana bread or it will become tough instead of tender.
Toss some blueberries in a bit of flour to coat. This will help keep the blueberries from sinking to the bottom of the batter.
Gently fold the blueberries into the batter and spread into a greased 9×5 loaf pan.
We always top the batter with extra blueberries. They’re so pretty!
This blueberry banana bread bakes in about an hour. A tester should come out clean.
Let the bread cool in the pan for 15 minutes before transferring to a cutting board to slice and serve.
We like this bread served warm with a thick smear of salted butter. It’s heaven!
More banana recipes:
- Banana Coffee Cake
- Peanut Butter Banana Dog Treats
- Double Chocolate Banana Bread Muffins
- Banana Oatmeal Cookies
- Chocolate Banana Bread
Blueberry Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 medium ripe bananas mashed
- 1 cup blueberries tossed in flour
Instructions
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray.
- Add the flour, baking powder, cinnamon, baking soda, and salt to a small bowl and whisk to combine.
- Add the butter and sugar to a large bowl and beat with an electric mixer until light and fluffy.
- Beat in the eggs and vanilla until combined.
- Add the mashed bananas to the mixture and mix by hand until combined, scraping down the bowl as you stir.
- Stir in the dry ingredients by hand, being sure not to overmix the batter.
- Fold in the blueberries.
- Transfer the batter to the prepared baking dish and bake for 1 hour or until a tester comes out clean. Tent the pan with aluminum foil if the bread is starting to get too brown towards the end of baking.
- Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling.
Pam Arbogast says
I cut the sweetener by 1/3 and used Lankato sugar sub. Texture and taste were great. (It would have been too sweet for my liking if I’d used the full amount of sugar). Will def make again. Thank you.
Gail says
Very Good!! I made this today with three old frozen bananas that kept getting in my way and blueberries (blueberries from last summer). Except for the cinnamon, vanilla and blueberries, it’s pretty much the same as my Ma’s recipe that I’ve made for years. I made it in my countertop oven and had to cover with foil for the last six minutes, total bake was 60 minutes, perfect. Oh, did top with more blueberries and sprinkled cinnamon and sugar on top. Sorry Ma, I’ll be making this again 🙂
Karly Campbell says
I’m so glad you enjoyed it! I bet it was delicious with extra blueberries and cinnamon sugar on top!
Lisa says
Going to make this weekend..could you do muffins instead?
Karly Campbell says
I’m sure you could! I haven’t tried these as muffins, so you’ll just want to keep an eye on the bake time.
Lisa says
Thank you! I will report back once they’re made….
Lisa says
Well I was concerned with making muffins….so I did make the bread….abd it was absolutely delicious…thank you!
Karly Campbell says
I’m so glad you enjoyed it! 🙂
Gail says
My question also 🙂 Today I am making a loaf.
Gail says
I made a loaf today also. VERY GOOD! I’ll try muffins next time I have old bananas.
Yvette Carpenter says
OMG!! I think this is the BEST banana bread I have had, since my Grandmother’s bread. I have a super picky dog and even she loved it
And believe me that isn’t easy to do. I will be making this again and again.
Karly Campbell says
I’m so glad you and the pup both enjoyed this one! Thanks for the review!
Misha says
Absolutely love this! My “ go to” recipe for banana bread
Karly Campbell says
I’m so glad to hear that! Thanks, Misha!
Heather Gray says
Do they have to be fresher, frozen bluegrass?
Kerri says
I personally don’t care for this recipe. I made a double batch and gave it all to my husband to take to work. It’s too sweet for my tastes and the banana doesn’t stand out even though mine was incredibly ripe.
WaahlgaalJaad says
I agree re: too sweet … I will make this recipe again, only next time I will cut the sugar at least in half … the bananas have enough sweetness and I will be aiming for a result that allows the berries to ‘stand out’ in flavor! I doubled the recipe and used organic Red Fife locally ground flour. I might consider adding either some chia seeds or ground flax seeds next time too, as is, couldn’t slice it until chilled as it wouldn’t hold together well enough warm to be sliced.