This delicious Blueberry Banana Bread recipe is quick, easy, and uses simple ingredients you may already have on hand. The combination of sweet ripe bananas and juicy blueberries makes for a perfect breakfast or snack!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Banana Bread is one of those classic quick bread recipes everyone loves. Not only is it a great way to use up any ripe bananas you have on hand, but it’s quick to the oven and requires no mixer! We love changing up the flavor and making Strawberry Banana Bread, Pumpkin Banana Bread, Snickerdoodle Banana Bread, and especially this Banana Blueberry Bread! Freezer friendly and perfect to enjoy any time of the day!
Jump to:
Ingredient Notes
Below is a brief overview of each ingredient needed to make this easy Blueberry Banana Bread! To see printable recipe card with step by step directions, scroll to the bottom of this post or click the “jump to recipe” button at the top.
- Butter– I use unsalted butter due to the fact that salt is an added ingredient. Make sure to soften your butter to room temperature so it creams together easily. If using salted butter, you can omit the salt added later.
- Sugar– white granulated sugar adds the perfect amount of sweetness throughout each bite.
- Eggs– you’ll need two large eggs at room temperature.
- Vanilla Extract– use pure vanilla extract versus imitation for best flavor.
- Bananas– you’ll need two medium bananas, mashed. The more ripe, the better!
- Flour– all purpose flour is what I use, however, you can use whole wheat flour at a 50% ratio. It will change the texture and density a bit, but is delicious.
- Baking Soda/ Baking Powder/ Salt– ensure freshness by changing out your baking soda/ powder every 6 months. This gives the quick bread is fluffy texture and rise.
- Blueberries– fresh blueberries are best, however, frozen blueberries work too if slightly thawed. It just might turn some of the batter a blue color. PRO TIP: Be sure to toss in 1 tablespoon flour to avoid them sinking into the banana bread batter.
Add In’s
Although I think this Banana Blueberry Bread recipe is delicious just the way it is, I know how fun it can be to add additional ingredients in and make it your own. If you’re looking for some yummy options, try these great ideas out:
- Lemon Zest
- Orange Zest
- Shredded Coconut
- Chopped Nuts for a Blueberry Banana Nut Bread
- Raisins
- Chocolate Chips
How to freeze banana bread
If you have leftover banana bread you would like to save for later, or made an extra loaf to use at a later date, freezing this bread is the way to go to ensure freshness. Once bread is fully cooled, you can wrap in plastic wrap and place in a freezer safe storage bag. You can also place in a freezer safe container. Freeze up to 3 months and thaw before slicing and serving.
Tips for Success
After having made this bread for years, I have learned some tricks to ensure perfection each and every time!
- Use ripe bananas! They’re sweeter as more of the starch has broken down into sugar, making them perfect for baked goods. To ripen bananas, simply bake unpeeled bananas at 300 degrees F for 15 to 20 minutes or until the bananas are brown and slightly juicy. Let cool completely, then remove peels and proceed with recipe.
- To make the loaves prettier for gifting, set some berries to the side to push into the top of the batter just before going into the oven.
- You can make this Banana and Blueberry Bread into muffins, one large loaf, or about 4-5 mini loaves depending on preference.
- To add sweetness to the top, you can sprinkle brown sugar on top of the batter just before baking.
- Don’t over bake this bread, once top is golden brown and toothpick comes out clean when inserted in center of bread, it is ready to remove from oven and cool on wire rack.
Frequently Asked Questions
How do I make this bread low-carb?
You can use almond flour or coconut flour, however, it will change the texture and density a bit, so keep that in mind when testing.
What is the easiest way to get mashed banana for this recipe?
I have found that using two forks and mashing them in a small glass bowl works best. Some prefer to use an electric mixer, however, that is one more utensil to clean, so I tend to avoid that.
What size loaf pan do I use if making a large loaf?
Standard Loaf Pan: 8.5″ x 4.5″ x 2.5″ and a Larger Loaf Pan: 9″ x 5. Either size works, just depends on what you have and how tall the loaf will be once baked.
More Banana Bread Recipes to try
Copycat Starbucks Banana Bread– incredibly moist, loaded with the perfect taste of banana throughout, and tastes even better than the Starbucks favorite bread! Using simple ingredients, this quick bread comes together in no time and makes a delicious breakfast, snack, or anytime treat!
Cinnamon Crumble Banana Bread– classic banana bread made extraordinary with an incredible cinnamon crumble topping that is mouthwatering!
Mayonnaise Banana Bread– moist, flavor packed, and incredibly easy to make! Using only a few simple ingredients, this banana quick bread comes together in no time and is a family favorite!
Cast Iron Skillet Banana Bread– this flavorful, moist, and delicious banana bread bakes right in a cast iron skillet making this a great breakfast, snack, or evening treat!
Old-Fashioned Banana Bread– made using simple ingredients and sure to be a family favorite.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Blueberry Banana Bread Recipe
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 bananas, mashed
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups blueberries (tossed in 1 tablespoon flour)
Instructions
- Preheat oven to 350 degrees and grease 4 mini loaf pans, 1 large loaf pan, or a muffin tray.
- In a large bowl, cream together the butter and sugar until fluffy.
- Add in the eggs, vanilla, and bananas.
- Once combined, fold in the flour, baking soda, baking powder, and salt.
- Stir until just combined, don't over-mix batter.
- Fold in the blueberries carefully as to not cause them to stain batter purple/blue. *Batter is thick
- Spread batter into prepared pan(s).
- Place pan(s) into preheated oven and bake for 25-30 minutes if mini loaves, 20-25 minutes if muffins, or 50-60 minutes if large loaf.
- Remove from oven and allow to cool 2-3 minutes before removing and serving!
Lee says
Could I use an oil to substitute the butter??
Kristin says
You can substitute vegetable oil, the ratio is 3/4 cup oil for every 1 cup of butter needed.
Margaret says
Can you use frozen blueberries.
Kristin says
Absolutely! Cover in about 1 tbsp. of flour prior to adding so that they don’t sink to the bottom of the batter though!
Jill says
All purpose flour?
Kristin says
Yep, all purpose! Enjoy!
Cathy says
Does the banana have to be brown ?
Kristin says
Nope, just mashed! Brown tend to mash easier, but you can always put them through a food processor or use a fork!
Fran S says
Is 1 tbsp of vanilla correct or should it be 1 tsp? I’ve never seen a recipe with more than 1 tspl
Kristin says
Hi! 1 tbsp. is correct, it really enhances the flavor! You can cut down to 1/2 tbsp. if desired! Enjoy!