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.
Tash says
Can I substitute sour cream for Yoghurt in this recipe?
Sara says
Yes that’s fine!
Rachel says
Very easy and delicious. I used frozen blueberries and the only changes I made were adding a handful of sliced almonds and cutting sugar to 3/4 cup. I’m sure the recipe is great with no changes, but we’re used to eating cakes that aren’t very sweet. Could probably even put a half cup if you’re not much of a sweet tooth. I don’t have measuring cups but used 3 medium bananas and that was perfect.
Will definitely make this very often. Thank you so much for sharing it.
Sherry says
I needed a way to use the old bananas and the blueberries I picked that I spent a few hours picking and no way was I going to let those go to waste. Had everything on hand. I noticed that there wasn’t enough sugar to butter ration only after I started to cream them. Had to add a little more butter. Oddly it all broke when I added the yogurt but came together with the dry ingredients. I love another commenters addition of frosting. I’m thinking of adding a lemon glaze on top. I had more batter than would fit into the loaf pan so made an individual in a large ramekin. Eagerly awaiting its completion to taste. From all accounts I think it’s going to be a moist, delicious hit.
Colleen says
This bread is moist and delicious! I had ripe bananas going to waste & fresh blueberries that I wanted to make something with. I saw this recipe & said I give it a try. I doubled the recipe to take one to my daughter. It took a little longer to bake, but they came out beautiful & probably the biggest loafs that I’ve ever baked! It was moist from end to end. Can’t wait to get more bananas to bake this again!🫐🍌
Lisa K says
This was by far the best banana bread I have made in a very long time–maybe forever. I added lemon zest and some roasted walnuts–otherwise followed exactly and it is perfect. I have been looking for a reliable banana bread recipe for so long and this is it ! Thanks for the outstanding recipe 🙂
Dee Warren says
Just a couple of changes, I used 1/2 c. Splenda & 1/2 c. Light brown sugar. I used light brown sugar because when baking with Splenda, nothing browns so using the light brown sugar gave it some color. In addition, I saved a handful of berries for the top & sprinkled with cinnamon sugar mix to add even more color. Also used decorators sugar on top for sparkle. I forgot the vanilla, didn’t notice a difference. I used the smaller throw away loaf pans so I was able to get 2 breads from one batch. Due to Splenda and smaller pans, I only baked 50 minutes & it was PERFECT. I must say this is the best recipe for banana blueberry bread….this is a keeper.
Deb says
The perfect recipe to use up my soft bananas! Made as directed, just reduced the sugar to 3/4 cup. Added sliced almonds to the top before baking and it came out beautiful! The almonds added a bit of crunch to the top, nice bonus.
Christina says
I also had cream cheese icing on hand and spread a thin layer on top after it rested for about 25 min. It was AMAZING!!
Judy says
Great recipe but I did make a couple changes. I cut down on the sugar by 1/3 and used both white and brown sugar (personal preference); I also used half white flour and half multigrain flour. I used frozen blueberries and added them frozen. Since the berries were frozen, I added a few more minutes to the baking time. I added a bit of a streusel topping (brown sugar, oatmeal, chopped walnuts and some butter) for a crunchy topping. Very tasty and will make again. Thanks.
Larmie says
on top of blueberries and bananas, i also added cashew nuts and chocolate chips. reduced the amount of sugar from 1 cup to ½ cup and taste perfectly fine for me. moist on the inside and a bit toast on the top. i love slightly toast banana bread.
Christine says
I was looking for another version of a banana bread & thought I would try yours because i liked the combo with blueberries and yogurt! It was very easy and also so moist and tasty. Thank you! I did however put 3/4 cup sugar to reduce the amount of sugar and it was fine. 😉 Any other suggestions on reducing the amount of sugar? 😉
Catherine Maxey says
I roasted the bananas for 15 minutes at 350 in their skins in a pie plate. They ooze. And they are very goey and sweet. I reduced sugar to only 1/3 cup and increased vanilla to 2tsp. Great taste and texture
Katia says
A huge applause to the author of this recipe! It’s by far the best one I’ve done by now using bananas and blueberries and I’ve baked hundreds of breads. Thanks so much! This recipe goes in my kitchen from this very minute. I added some chestnuts on the top of the loaf too!
Sara says
Amazing! I made one for my family (they LOVED it) then I made another one to give to friends. This bread stays moist, isn’t too sweet and is just super yummy.
Larine Kwolek says
Wow. This was excellent. Used regular vanilla yogurt. So moist. Didn’t miss the oil/butter that you find in a traditional banana or blueberry bread. Definitely a keeper.
Danica says
What a hit!
Everyone loved it! Thank you ❤️
Mrs. Greene says
I cleaned out freezer and out popped frozen bananas and I had blueberries that were starting to shrivel up so I googled and up popped your receipts. It was amazing!
Lori says
Moist , delicious banana bread..Best I’ve had in a long time!
Callen says
Perfect recipe. Delicious. Thank you..
Giyer says
I’ve tried this exact recipe twice and love it. Thank you for sharing!
George says
I forgot the eggs. Do you think it will come out? I added an extra banana.
Sara says
I hope it worked out for you!