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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.
Heike Yonker says
I will try this
Nina C says
I’ve made this recipe 5 times in the past 3 weeks because family keeps taking the loaves home with them. I used fresh blueberries the first time and frozen the rest of the times- frozen is much better! They burst in the oven keeping all the moisture and flavor in the bread.
Karly says
Oh, interesting! We always use fresh in baking, but good to know that frozen is a good choice. 🙂
So glad you’re enjoying the recipe!
Deborah Smith says
Followed recipe as is. Delicious,
Karly says
Glad you enjoyed it!
sandra nelson says
Loved this recipe. Had all the ingredients and only make 1 loaf. I think the blueberries
made the bread super moist.
Debbie Gregory says
Love this recipe, thank you! I have one I’ve made for years that uses shortening and I’m much happier with a butter version and the blueberries add a great flavor. I love to have a cup of tea in the evenings with a little something yummy so I made them as muffins and will freeze most to enjoy over the next few weeks. As a muffin I started checking at 20 min and they took about 40 to be done.
Karly says
Thanks for sharing, Debbie!
Karen says
Hi Karly! I haven’t tried this recipe yet (or a couple other banana recipes) becauase right now I only have 2 ripe bananas. Could I substitute applesauce, or something else for the third banana in the recipe? Thanks!
Karly says
I’ve never tried doing that, but I think it would work out just fine. 🙂 Let us know how it goes!
WandaB says
I followed the recipe exactly except I doubled it to make two loaves. They turned out amazing! I gave one loaf to my daughter and she loved it. I decided to bake a loaf for my sister and had extra bananas so I made two loaves again. My sister thought it was fabulous and wanted the recipe. It’s hard to believe that something so easy could be so yummy! Thanks for sharing!
Karly says
Love to hear that! And aren’t you sweet for sharing the goodness. 🙂
Mary says
I made this May 18th this was the best banana blueberry bread. Very moist and full of flavor. I will be making this again.
Karly says
So glad you enjoyed the recipe, Mary!
Judy Connor says
This is the best banana blueberry recipe I’ve ever tried. It’s so moist. You can’t eat just one slice!
Jacqueline E Koscheski says
Can GF flour be used?
Karly says
I’ve only made this with all purpose flour.
Melinda T. says
Great timing! I had both bananas and a cup of blueberries that were on their way out. The bread is delicious! This recipe is a keeper.
Karly says
So glad you gave it a try!
Rachael says
awesome recipe – exactly as written! I’m always careful with banana bread because I never think it tastes like anything- but the blueberries in this and the cinnamon (only use what the recipe says here) really brought out the banana flavor–loved it! :-))
Karly says
Yay! Love that this was a hit! 🙂
Tina says
I followed you recipe and everything worked well. My entire family loves it 🙂
xoxo
tina from wimpernverlängerung salzburg
Karly says
Love to hear that!
Connie Wright says
I followed the recipe exactly as written. At 50 minutes I checked the bread and it was raised in the middle and all over outside and on top (worse) very hard, not burnt just browned. It was so hard that when I tried to slice it fell apart (browned part) . The rest of the bread was perfect and I agree this bread tastes delicious. Just wish it was soft on top and corners. What could have caused this.
Karly says
Hi Connie! I’m sorry you had that issue. I would check to be sure that your oven temperature is accurate, because baking the bread at too high of a temp can cause that issue. Otherwise, tenting the bread with foil may help. I’ve never had this issue with this recipe myself and it’s a riff on the classic banana bread I make regularly.
Ann says
I would like to give this bread as a gift, how long would I bake it in those mini loaf pans, sorry, I don’t have the size! Thank you Ann
Karly says
Hi Ann! There are a couple of different mini loaf sizes and I haven’t tested it, so I can’t say for sure. I’d just start watching them around 20-25 minutes and keep an eye on them. Check with a tester for doneness when the tops are browned and they spring back when gently poked. 🙂