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.

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A loaf of sliced blueberry banana bread.

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.

A bowl of banana bread batter with fresh blueberries on top.

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

Blueberry banana bread batter in a loaf pan.

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!

A loaf of blueberry banana bread.

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.

Slices of blueberry banana bread.

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

4.99 from 196 votes

Blueberry Banana Bread

AuthorSara Welch
A loaf of sliced blueberry banana bread.
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!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Serves 10 servings


  • 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


  • 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.


Calories: 222kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 252mg | Potassium: 38mg | Sugar: 20g | Vitamin A: 190IU | Calcium: 10mg | Iron: 1.3mg

This post was originally published on January 27, 2016 and was updated on January 15, 2019 with new content.

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Recipe Rating


  1. 5 stars
    Made a double recipe and baked in a tube pan. It is by far the best banana bread and with the blueberries it sends it over the top. My husband said it was tasty.

  2. I love banana bread. The blueberries make a wonderful addition. I would like to try it with lemon zest. What amount do you suggest adding?

    1. I would use half whole wheat flour, half all purpose. If you use all whole wheat flour it will change the texture of the bread and make it dense.

  3. Made this today and it turned out great first time baking and now I will enjoy making it again very easy to make and I just love it. Thank you

  4. 5 stars
    I made this recipe, I did double it and replaced 1 cup flour for Nutricleanse. Absolutely delicious. Shared and will make again. I used plain Yougurt as well and frozen Blueberries.

  5. 5 stars
    I whipped this recipe up this morning to enjoy with our morning coffee. I was easy to make and delicious. I had to sub out sour cream for yogurt as i had none. I made 3 mini loaves instead of one large one. Thank you for sharing.

    1. I do that all the time, and no one has ever been able to tell the difference. I also use applesauce for oil. I get the single serving applesauce, which makes it nice, since it’s just my husband and I.

  6. 5 stars
    My family absolutely loves this bread. I would like to make muffins with this recipe but wanted your advise on the oven temp and timing. What would you recommend???

  7. Just made rhis. It’s delicious! I did change a couple of things since I’m type 2 diabetic. Used coconut sugar and gluten free flour. But it still turned out great. Thank you!