This recipe for blueberry banana bread is a moist loaf of the classic sweet bread that’s chock full of juicy blueberries. It’s the perfect snack or dessert option and can be frozen for later use!
Banana bread is a classic recipe, but when you add fresh blueberries to the mix, you end up with an amazingly delicious treat that your friends and family will love.
As I’ve mentioned before, my kids consume bananas at a rapid pace and it’s rare that we have any left over at the end of the week. If I want to actually cook or bake with bananas I have to hide them away so they don’t get immediately eaten! This blueberry banana bread is a favorite treat in our house – banana bread is such a classic treat as-is, but this version takes it over the top with plenty of blueberries in the mix.
How do you make blueberry banana bread?
This blueberry banana bread recipe is similar to most other recipes in the banana bread genre with a few changes that make a big difference. A generous amount of fresh blueberries is added to the mix, along with yogurt for added moisture. You can also make this recipe with frozen blueberries but they’re more likely to turn the batter purple as they melt into the mix.
Tossing the blueberries in a little flour before you add them to the batter will keep them from sinking to the bottom of your loaf.
While I love this bread as-is with just the blueberry and banana flavors, you can customize this loaf to add your own touch. Some great additions to this recipe are
- lemon zest
- orange zest
- white chocolate chips
- sliced almonds
- coconut
I add a few extra blueberries over the top of my batter before it goes into the oven, and the end result is the most beautiful loaf of banana bread you’ve ever seen!
How do you freeze banana bread?
If somehow you don’t happen to finish all of your banana bread, or you simply want to save some for another day, you can easily freeze your bread. You can tightly wrap the whole loaf in plastic wrap, then place in a resealable bag and freeze for up to 2 months. Thaw your bread at room temperature when you’re ready to eat. The other option is to wrap up individual slices in plastic wrap and store them in a resealable bag. You can them thaw your slices at room temperature or microwave them for about 20-30 seconds.
Once you try this blueberry banana bread, you’ll never want to go back to regular old banana bread. My kids love to take this bread in their lunch and you can even add a little glaze and call it a dessert.
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More blueberry recipes you’ll love
- Blueberry Smoothie
- Blueberry Shortcake
- Blueberry Upside Down Cake
- Blueberry Bread Pudding
- Healthy Blueberry Muffins
Blueberry Banana Bread
Ingredients
- 2 cups all purpose flour + 1 tablespoon to coat the blueberries
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup butter softened
- 1 cup mashed ripe bananas
- 2 eggs
- 1/3 cup vanilla or plain yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries plus more for the top of the bread (can substitute frozen although bread may be streaked blue)
- Cooking spray
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the 2cups of flour, baking soda, and salt.
- Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until mixture is fluffy and well blended (about 1 minute).
- Add mashed banana, eggs, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
- Place the blueberries in a bowl with 1 tablespoon of flour and toss to coat.
- Gently fold blueberries into the batter. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Press additional blueberries into the top of the batter for decoration.
- Bake for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan.
- Cool completely on wire rack.
Nutrition
This post was originally published on January 27, 2016 and was updated on January 15, 2019 with new content.
Gee says
Hello! Can I add a bit of cinnamon and walnuts in the batter?
Sara says
Yes that’s fine!
Jigna Mistry says
Ohh my gooodness!!! What a recipe .. perfectly moist and flavourfull… I also added some Almonds and dark choco chips. used half gluten free flour and half all purpose flour. Vegan butter and flex seed eggs. Baked for 60 mins and it came out extremely well. Made it on my Birthday and its making it special 🙂 Thank you so much for the Recipe 🙂
Alisha says
An absolute winner of a recipe. I followed it exactly and it turned out exactly as I’d hoped. Mine did take longer to cook, but all ovens are different. I’d say it took about an hour and 15 minutes. It is a very dense bread, but still light somehow. I tossed my blueberry toppers in sugar, which was a good thing since my blueberries ended up being very tart – I goofed and didn’t taste them before adding them to the recipe. A+!
Diane says
Can you use two smaller loaf pans?
Sara says
That should work you’d just need to adjust the baking time!
Diane says
Thank you – it just came out of the oven and they are perfect!
PS How do I subscribe or perhaps I have already. ❤️
Just saw the link now ,
Priya Vijayan says
I tried it today! Simply irresistible! Thank you for sharing.
Tammy Stuart says
This Is Amazing! Third time to make in 3 weeks! Staple in our house.
T A G says
I tried this recipe twice. Absolutely delightful.
Flo says
I used frozen blueberries as that was all I had and it was still yummy!
Mike says
Hi, do you think almond flour would work for this. I have a lot of it on hand and don’t want it to go to waste. I am also going to add a lemon glaze as that sounds delicious.
Sara says
I’ve never made this with almond flour before so I can’t say for sure if it would work or not. You might want to use part almond flour, part all purpose flour because that should give you good results.
Britney Richardson says
Has anyone tried using whole wheat flour?
Sara says
I’d use 1/2 whole wheat 1/2 white flour for the best texture.
Maya Koontz says
Delicious!! Thank you for the recipe. The yogurt really makes a yummy difference. My 16 month old loved every bite.
Emily says
Is this easy to double the recipe? Thanks!
Sara says
Yes, double the number of servings on the recipe card and the ingredients will automatically recalculate for you!
Maricel Concepcion says
Loved this recipe the texture is very delicate and the taste not overly sweet, thank you! Used banana cream yogurt because it was what I had.
Linda says
Can u put a lemon glaze on top?
Sara says
Yes that would be delicious!
Brynn says
Love this recipe- I’ve made it a couple times. But Can you Also use chocolate chips instead of berries ? Lol
Sara says
Yes that works!
Katherine says
Good recipe! I like brown sugar in banana bread so used 1/3. C brown and 1/3 C white . Then used a mini loaf pan to get 10 mini loaves baked in 25 min.
Kathleen Leeds says
Can I use regular salt?
Sara says
Yes that’s fine!
Vina says
Hi there! I really want to try this but hesitant because we don’t have blueberries in the Philippines…Just want to ask if I can use canned blueberries?! What will be the measurements for using canned blueberries?
Thank you!
Sara says
The measurements should be the same as fresh blueberries just make sure to drain them well.
Shouaa says
How many bananas does it take for one cup?
Sara says
2-3 bananas
Brittany says
Can I use Greek yogurt instead? I’m trying to improvise so I can use what I have on hand 🙂
Sara says
Yes you can!
Brittany says
This was delicious! I used coconut Greek yogurt and added some chopped walnuts. Soooo yummy and moist! It took a bit longer in my oven, about 1hr 10min but I think it was due to the extra fruit(3 bananas & 1 3/4 cup fresh Maine blueberries)I added 😉 I let it cool in the pan for 10min but then wrapped it tightly over night, still warm, and it was perfect in the morning. Thank you!
Amy says
If we are lactose intolerant, can we bake it without yogurt or would you recommend adding something else to compensate? Thanks!
Sara says
You’d need to use something to provide the added moisture, you could try applesauce although I haven’t tested it that way!
Sabrina says
I used lactose free sour cream. I’m not sure where you live but if you shop your local coop they do carry dairy yogurt and sour cream & just so you know I believe it was optional to use.