banana blueberry loaf recipe

Written ByJenny Smyth Posted on
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The Best banana blueberry loaf recipe

I’ve been making banana blueberry loaves for my family for years, and it’s always a hit. The recipe is simple, yet it’s full of flavor and texture. I love that it’s a great way to use up ripe bananas and fresh blueberries.

The loaf is moist and delicious, with a lovely sweetness from the bananas and a tanginess from the blueberries. My kids love helping me mix the batter, and they always get excited when they see the finished loaf come out of the oven. This recipe is perfect for a quick breakfast or brunch, or as a snack for a busy day.

It’s also great for potlucks or family gatherings, as it’s easy to transport and serve. Plus, it’s a healthier alternative to traditional sweet breads. I’ve made this recipe countless times, and it never fails to impress.

The best part is that it’s incredibly versatile – you can make it in a variety of sizes, from a small loaf to a large one. And, with the addition of some chopped nuts or chocolate chips, you can take it to a whole new level of flavor and texture. My family loves this recipe so much that we’ve even started making it for special occasions like birthdays and holidays.

It’s just one of those recipes that never gets old.

Banana Blueberry Loaf

4.6 from 1551 votes

A moist and tender banana bread studded with juicy blueberries. This easy loaf combines the sweetness of ripe bananas with the tart pop of fresh berries.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Loaf

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
3 ripe bananas, mashed (about 1 cup)
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5-inch loaf pan with butter or nonstick spray.
3In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the eggs one at a time, beating well after each addition.
6Mix in the mashed bananas, yogurt, and vanilla extract until smooth.
7The batter will be slightly lumpy from the bananas.
8Gradually add the flour mixture to the wet ingredients, stirring with a spatula just until combined.
9Do not overmix.
10Gently fold in the blueberries.
11If using frozen blueberries, toss them with 1 tablespoon of flour first to prevent sinking.
12Pour the batter into the prepared loaf pan and spread it evenly.
13Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
14Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
15Slice and serve.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Electric mixer
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 11g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For a healthier version, substitute half the all-purpose flour with whole wheat flour. If using frozen blueberries, do not thaw them before adding to the batter.

Watch Video Of How Banana Blueberry Loaf Works

This banana blueberry loaf is a staple in my kitchen because it is simple to make and always turns out well. I love that I can bake it for a weekend breakfast or bring it to a family gathering and everyone enjoys it.

The combination of banana and blueberry is a classic that never gets old. For storage I keep the loaf wrapped in foil at room temperature for up to two days.

If I want it to last longer I slice it and freeze the pieces in a zip top bag. To reheat I pop a slice in the toaster or microwave for about 15 seconds.

It is also delicious served warm with a pat of butter or a drizzle of honey. This recipe is a keeper and I hope you make it your own.

❓ Frequently Asked Questions About Banana Blueberry Loaf

1. What type of bananas are best for this recipe?

In this recipe, we recommend using ripe Cavendish bananas. They’re sweeter and creamier than other types of bananas, which makes them perfect for baking.

2. Can I substitute other types of fruit for the blueberries?

While blueberries are our top choice for this recipe, you can also try using raspberries or blackberries as substitutes. Just keep in mind that they’ll change the flavor profile slightly.

3. How do I ensure my loaf turns out evenly baked?

To ensure your loaf turns out evenly baked, make sure to check it frequently towards the end of the baking time. If you notice any areas that seem undercooked, simply cover those areas with foil to prevent overcooking.

4. Can I make this recipe in advance?

This recipe can be made ahead of time, but we recommend waiting until the day before serving to mix the batter and bake the loaf.

5. What’s the best way to store leftover banana blueberry loaf?

For best results, store leftover banana blueberry loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

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