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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.
Vivian says
This is the recipe I have honestly wished for. I have been so disappointed by quick bread recipes that I just usually just by the box mix and tweak it a little. I thought I would give it one more shot and I found this one. The first bite of this bread when it comes out of the oven is so unbelievably moist and flavorful. I ate so much that couldn’t fit one more bite.. Honestly, you have the Perfect Blueberry/Banana Bread recipe and I am so happy I found it.
Karly says
Wow, thanks so much Vivian! So glad you enjoyed the recipe!
Valerie says
Thank you for this amazing recipe. The only thing I added to it was walnuts and used bread flour instead of all purpose flour! So tasty ?
Leslie Joslin says
It was perfect! Tinfoiling the edges during the last ten minutes was a charm!
Karly says
So glad you enjoyed the recipe, Leslie!
Kat says
I loved this recipe — I did however use twice the bananas and cinnamon and it made the texture incredible.
Thank you, I will be using this as often as I have the ripe bananas! ?? Yum!
Jan Criscitiello says
So delicious!
Izzie says
Delicious! I’ve made it twice so far. Our own frozen blueberries work perfectly (don’t thaw). I added 1/2 tsp more cinnamon the second time; that’s a fine choice for those who can’t get enough cinnamon!
The hardest part is waiting for the bananas to be ready ?
Thank you! ?
Izzie says
Thanks very much for sharing this fab recipe, Karly! ?
Nancy says
Just wondering if I could make muffins instead of the bread, & would it be the same time to bake
Karly says
Hi Nancy! I’m sure you could make these into muffins, but I’m not sure how long they’d take. I’d probably bake at 425 for 5 minutes, reduce to 350 and finish them off – maybe another 15-20 minutes.
Viki says
I used gf oat flour and vegan butter, still taste inscredible! Thanks!??
Karly says
Oh, glad to hear it worked out for you! Thanks for sharing!
Alan says
Can I double the recipe and cook the same? In two loaf pans?
Karly says
Hi Alan! This should double just fine. 🙂
Harry says
Excellent recipe. For gluten-free fans, I used Bob’s red Mill one to one flour instead of wheat flour, everything else the same, and it turned out fantastic.
Karly says
So glad it worked out with the gluten free flour! Thanks for sharing! 🙂
K Dwyer says
It was delicious!
Karly says
So glad you gave it a try!
Lily says
Really enjoyed making this bread! Easy to do and fantastic taste. I accidentally put in way too many blueberries, but it’s delicious either way.
Karly says
Thanks, Lily! Can’t go wrong with extra blueberries!
Jan varga says
Excellent texture!
Kim Foster says
Making this recipe today. Looks awesome. Thanks!
Karly says
Hope you enjoy!
Alan Richel says
I used more butter and bananas than called for. I also didn’t mash the bananas beforehand. I used almond extract in addition to vanilla extract. Also, it wasn’t fully cooked for about an hour and 15 minutes. It was delicious and spreading butter on a slice would have been gilding the lily since it was already so moist. I loved it. It’s addicting. Thank you so much.
Karly says
So glad you enjoyed the recipe, Alan!
anndaggett says
Karly. I’m in the midst of doing this recipe, though I’m adding some chocolate chips as well.. I’m using the 5 3/4 x 3 1/4 x 2 little (gift) aluminum loaf pans. I plan on letting them cool, then double wrapped, and sending a couple to pals.. I think they should be okay …have any advice:re: mailing baked goods? Thanks Ann
Karly says
Hi Ann! So sweet of you to make these as gifts. What a fun surprise to receive!
Unfortunately, I have no experience with mailing baked goods. Definitely double wrap them and make sure they’re protected in the packaging, but otherwise there are no tips from me. I hope it works out well for you though!