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.
April says
Made your bread today and it came out wonderful! As soon as it cooled off a bit I just had to have a nice slice! I never tried a blueberry/banana combination before……so glad I came upon your recipe! I had plain. greek yogurt instead. and sprinkled the top of the batter with sugar before baking. Next time I will add some lemon zest.
Meirav says
Just baked this cake and followed the exact recipe, came out excellent – the whole family loved it!
Thank you 🙂
Lori says
Can I add blueberry honey into this recipe?
Sara says
I think that could work but I haven’t tested it myself!
Cindia says
Wow! I made this with my very ripe Bananas
I used 4 Bananas and a bunch of blueberries, I skipped the yogurt since I had none, I used zest of one lemon and squeezed juice from 1/2 of the lemon, used 2 tsp of vanilla, and 1 cup of brown sugar and the rest of ingredients
This was amazing!
Carolyn G Duncan says
This is an exceptional recipe. I didn’t have yogurt so substituted sour cream and added cinnamon , everything else exactly as written. I had really ripe banana and a bunch of blueberries that I needed to use when I found your recipe. So moist and flavorful! I’ll definitely be making this again and sharing with friends and family.
Ann Fujii-Lindwall says
I have a question.
I don’t have yogurt, would sour cream be okay instead?
I’m excited to try this recipe.
Ann
Sara says
Yes that will work!
Kirsten says
I see expiration details for freezing but what about just left out on the counter?
Sara says
It should be good for about 3 days!
Veronica says
Can I sub apple sauce instead of butter?
Sara says
Unfortunately I haven’t tested the recipe this way so I’m not sure if it would work or not!
Allana says
Really yummy recipe! I reduced the sugar to 3/4 cup (raw sugar), and used plain yoghurt. The sweetness was perfect, I think using the extra sugar & yoghurt would have made it too sweet. I also whipped up a cream cheese & lemon curd spread to go on top which took it to the next level. Definitely making this blueberry banana bread again!
Deborah says
Very easy to make and VERY moist! I’d either lightly flour the pan as mine stuck a bit, but I would highly recommend this recipe for others.
Angela Conner says
YUMMY,YUMMY, TO MY TUMMY.
THANK YOU FOR THE RECIPE, HONEY!
LOL…
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.