The Banana Blueberry Bread Recipe brings me back to quiet weekend mornings when the smell of something sweet baking would fill the house. It all started with a few overripe bananas and a handful of fresh blueberries that needed a home—what came out of the oven was pure magic.
With every bite, this bread offers the ideal balance of juicy blueberry bursts and moist banana flavor. It’s a satisfying treat that feels both healthy and decadent, making it perfect for breakfast, brunch, or a warm afternoon snack.
With touches of cinnamon and vanilla, the banana blueberry bread recipe elevates common ingredients into something extraordinary.
This easy Banana Blueberry Bread Recipe comes together quickly, and in just under an hour, you’ll have a delicious, moist banana bread ready to enjoy.
How To Make Banana Blueberry Bread Recipe?
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Cuisine: American
- Course: Dessert, Snack
- Difficulty Level: Easy
- Yield: 1 loaf (8-10 slices)
- Calories per serving: ~180 calories
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Hand Mixer or Whisk
- Loaf Pan
- Rubber Spatula
- Cooling Rack
- Toothpick or Cake Tester
Ingredients
Here’s what you’ll need to make this delicious Banana Blueberry Bread Recipe
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup white sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1 cup fresh blueberries (or frozen blueberries)
- Optional: ½ cup chopped walnuts (for an extra crunch!)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal later.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you mix the wet ingredients.
- Mix the Wet Ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy. This will take about 2-3 minutes with a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Banana Time: Now, it’s time to add the mashed bananas. Use ripe bananas for the best flavor—trust me, they make all the difference. Mix them into the wet ingredients until everything is combined.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the banana mixture, stirring just until incorporated. Be careful not to overmix; this will keep your bread light and tender.
- Add the Blueberries: Gently fold in the blueberries. If you’re using frozen blueberries, don’t thaw them beforehand. You can also sprinkle a bit of flour on the blueberries to prevent them from sinking to the bottom of the bread.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top and firm to the touch.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
How to Make Healthy Banana and Blueberry Bread?
To make a healthy version of this banana blueberry bread, I recommend using whole wheat flour or almond flour. Both options add fiber and nutrients, making the bread heartier without sacrificing flavor.
You can also swap out the white sugar for a natural sweetener like honey or maple syrup to keep it on the healthier side.
If you’re trying to cut back on sugar, consider leaving it out completely since the bananas provide enough sweetness!
Is Baking Soda or Powder Better for Banana Bread?
When it comes to banana bread, baking soda is your friend! Baking soda helps create the perfect rise and gives the bread a slightly fluffy, moist texture. It also enhances the banana flavor.
Just ensure you don’t confuse baking powder with baking soda—baking powder is a leavening agent for recipes that need more lift, like cakes or muffins. Banana bread doesn’t need that much lift, so baking soda is all you need.
Is Banana Bread Considered Healthy?
While banana bread isn’t a superfood, simple swaps can make it healthier. You can make a more nutritious loaf without sacrificing flavor by using whole grains and natural sweeteners and adding some extras like walnuts or seeds.
Plus, it’s packed with the goodness of ripe bananas, which offer fiber and potassium!
Storage Tips
- Room Temperature: Once baked, allow the banana blueberry bread to cool completely. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. To maintain moisture, place a paper towel over the top of the bread before wrapping.
- Refrigeration: For longer storage, you can refrigerate the bread. Wrap it tightly and store it in the refrigerator for up to 5 days. Note that refrigeration can sometimes alter the bread’s texture, making it slightly denser.
- Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and aluminum foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or warm slices in the microwave for 30-60 seconds.
My Secret Tips for Perfect Banana Blueberry Bread
- Bananas: Use very ripe bananas for the best flavor. The more spots, the sweeter the bread!
- Blueberries: If you want to keep the blueberries from sinking, dust them lightly with flour before folding them in.
- Moisture Boost: For an extra boost of moisture, you can replace some of the butter with Greek yogurt, which adds a tangy flavor and richness without the extra fat.
- Vegan Option: Want to make this banana blueberry bread vegan? Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use dairy-free butter or oil instead.
Video Tutorial
Exciting Variations and Serving Ideas
While this Banana Blueberry Bread Recipe is already delicious on its own, you can get creative with variations and serving ideas!
- Healthy Version: To make a healthier version of this blueberry banana bread, you can use almond flour instead of all-purpose flour for a gluten-free alternative, or swap in coconut sugar for the white sugar.
- Lemon Blueberry Twist: Add a teaspoon of lemon zest to the batter for a refreshing citrus twist. Lemon and blueberry are a classic combo!
- Nutty Delight: If you like nuts, fold in some chopped walnuts or pecans for a crunchy texture that complements the softness of the bread.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries work just as well in this recipe. To prevent them from sinking to the bottom of the loaf, toss them in a tablespoon of flour before folding them into the batter. This simple trick helps distribute the berries evenly throughout the bread.
How can I ripen bananas quickly for this recipe?
If you find yourself with unripe bananas, don’t worry! You can speed up the ripening process by placing them in a brown paper bag with an apple or avocado. The ethylene gas emitted by these fruits will help ripen the bananas faster.
Alternatively, for a quicker method, bake unpeeled bananas at 300°F (150°C) for about 15-20 minutes until the skins turn black. Let them cool before peeling and mashing.
Can I make this recipe healthier?
Certainly! To make a healthier version of this banana blueberry bread, consider using whole wheat flour or almond flour for added fiber and nutrients.
You can also reduce the sugar content by using natural sweeteners like honey or maple syrup.
Additionally, incorporating Greek yogurt can add moisture and protein without compromising taste.
How do I prevent my banana bread from being too dense?
Avoid overmixing the batter to ensure your banana bread is light and fluffy. Overmixing can lead to a dense texture. Mix the ingredients until combined, and be gentle when folding in the blueberries.
Using ripe bananas and the correct amount of baking soda also contributes to a lighter loaf.
Conclusion
Your go-to for a simple, feel-good bake as easy to make as it is to enjoy is banana blueberry bread recipe. This bread brings warmth, taste, and just the right amount of nostalgia whether you use ripe bananas or sprinkle some blueberry sweetness to your morning.
It’s ideal for drinking tea, presenting to a friend, or family gathering. I would want for you to try it and personalize it.
Banana Blueberry Bread Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand Mixer or Whisk
- Loaf Pan
- Rubber spatula
- Cooling Rack
- Toothpick or Cake Tester
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup white sugar
- ¼ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas mashed
- 1 cup fresh blueberries or frozen blueberries
- Optional: ½ cup chopped walnuts for an extra crunch!
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal later.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you mix the wet ingredients.
- Mix the Wet Ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy. This will take about 2-3 minutes with a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Banana Time: Now, it’s time to add the mashed bananas. Use ripe bananas for the best flavor—trust me, they make all the difference. Mix them into the wet ingredients until everything is combined.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the banana mixture, stirring just until incorporated. Be careful not to overmix; this will keep your bread light and tender.
- Add the Blueberries: Gently fold in the blueberries. If you’re using frozen blueberries, don’t thaw them beforehand. You can also sprinkle a bit of flour on the blueberries to prevent them from sinking to the bottom of the bread.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top and firm to the touch.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Prepare the Dry Ingredients: Mix the flour, baking soda, and salt in a bowl and store it in an airtight container. When you’re ready to bake, simply add the wet ingredients and proceed with the recipe.
- Mash the Bananas in Advance: Mash the bananas and store them in a sealed container in the refrigerator for up to 24 hours. This can save you time on the day you plan to bake.
- Freeze the Batter: If you’re short on time, you can prepare the batter up to the point of baking, then transfer it to a freezer-safe container. When ready to bake, thaw the batter in the refrigerator overnight and bake as directed.
