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.
Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
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.
April says
Wonderful recipe! The only yogurt I had was mixed berry and it worked perfectly. The only change I made was doubling the pure vanilla extract. Thank you for this fantabulous bread!
Brenda Hain says
It’s says a 1/4 cup softened bit not what it is. Noe does the recipe memtion anything. I’m assuming butter??
Help I want to make now
Sara says
It shows 1/4 cup butter softened in the recipe ingredients!
Laura F says
Love this bread! At 60 minutes it is crispy and a lot darker than your beautiful photo of the bread I am using a dark metal bread pan. Do you think less time or a lighter pan would help that?
Sara says
I use a dark metal bread pan too, my only thought is maybe your oven runs a little hot?
Kristin says
HUGE hit in our house! So glad I doubled the recipe! I made 1 loaf and 12 muffins. Definitely my new go to recipe.
Angela Lermond says
I wanna make muffins too! What temp and how long did you bake them for?
Sherry Butts says
I have made this twice. I double the recipe. I use sour cream, plus add a bit of cinnamon and zest of one lemon. Everyone loves this. Best loaf ever. Thank you for sharing.
Jody says
I made this so much in early pandemic my family wasn’t quite as interested. I’m making some now, cooler temperature and less gardening makes it easier. Is there a way to make this gluten-free?
Gluten Glenn says
Yes, don’t use flour
Marie says
I use King Arthur 1:1 gluten free flour. It works every time in place of AP, including this recipe.