blueberry banana bread recipe

Written ByJenny Smyth Posted on
blueberry banana bread recipe
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The Best blueberry banana bread recipe

I’m so excited to share this blueberry banana bread recipe with you. As a busy mom, I’m always on the lookout for delicious and healthy recipes that my family will love. This one is a game-changer.

It’s moist, flavorful, and packed with nutrients from the blueberries and bananas. My kids can’t get enough of it, and I love that I can feel good about what they’re eating. Plus, it’s perfect for any occasion – whether it’s a quick breakfast on-the-go or a special treat for a family gathering.

I’ve made this recipe countless times, and it never fails to impress. The key is in the technique – you have to use ripe bananas and fresh blueberries for the best flavor. And don’t even get me started on the aroma – it’s like a warm hug in a loaf pan!

I’ve even started making it for potlucks and parties because it’s such a crowd-pleaser. And the best part? It’s ridiculously easy to make, even on a busy day when I’m short on time.

Just toss all the ingredients together in one bowl and let the magic happen.

Blueberry Banana Bread

Blueberry Banana Bread

4.7 from 1476 votes

This moist and tender banana bread is studded with juicy blueberries for a delightful twist on a classic. Perfect for breakfast, brunch, or a sweet snack, it uses ripe bananas to add natural sweetness and a soft crumb.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup sour cream or plain yogurt
1 cup fresh or frozen blueberries (if frozen, do not thaw)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
4Set the dry mixture aside.
5In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Add the mashed bananas and sour cream to the butter mixture, stirring with a rubber spatula until just combined.
8The batter may look slightly curdled; this is normal.
9Gradually add the flour mixture to the wet ingredients, stirring gently with the spatula until no streaks of flour remain.
10Do not overmix.
11Fold in the blueberries with a few light strokes, being careful not to crush them.
12Pour the batter into the prepared loaf pan and spread it evenly.
13Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
14The top should be golden brown and spring back when lightly pressed.
15Let the bread cool in the pan on a wire rack for 10 minutes.
16Then turn it out onto the rack and allow it to cool completely before slicing, about 1 hour.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Electric mixer or whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For a slightly healthier version, substitute half the all-purpose flour with whole wheat pastry flour. If using frozen blueberries, toss them in 1 tablespoon of flour before folding into the batter to prevent them from sinking to the bottom.

Watch Video Of How Blueberry Banana Bread Works

This blueberry banana bread recipe is always a good idea for any occasion – whether it’s a quick breakfast or a special treat for family gatherings.

My family loves it when I serve it warm from the oven, sliced into generous portions with a pat of butter on top.

You can store leftovers at room temperature for up to 3 days or freeze for up to 2 months – just thaw at room temperature or reheat in the microwave when you’re ready.

❓ Frequently Asked Questions About Blueberry Banana Bread

1. What type of flour is best for this recipe?

I use all-purpose flour, but you can also use whole wheat or a combination of both if you prefer. Just keep in mind that whole wheat flour will give your bread a slightly nuttier flavor.

2. Can I use frozen blueberries?

Yes, you can use frozen blueberries, but make sure to thaw them first and pat dry with paper towels before adding them to the batter.

3. How do I ensure my bread doesn’t get too dense?

To avoid a dense bread, make sure to not overmix the batter and don’t overbake it – take it out of the oven when it’s still slightly tender in the center.

4. Can I substitute the sugar with honey?

Yes, you can use honey as a substitute for sugar, but keep in mind that it has a stronger flavor than sugar, so start with a smaller amount and adjust to taste.

5. Why do you recommend using ripe bananas?

Using ripe bananas gives your bread an extra boost of sweetness and creaminess – just be sure to mash them well before adding them to the batter.

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