Blueberry Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 20 minutes
- Difficulty: Easy
- Yield: 10 slices
- Cuisine: American
- Cooking Method: Baking
Ingredients
- 3 ripe bananas, mashed
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (115 g) unsalted butter, melted and cooled
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries (or frozen, unthawed)
- 1 tablespoon all-purpose flour (for coating the blueberries)
Optional Topping
- 2 tablespoons coarse sugar
- A handful of additional blueberries
- Sliced banana
Equipment Needed
- 9×5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon (if using)
Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine:
- Mashed bananas
- Melted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
Whisk until smooth and fully combined.
Step 4: Combine the Batter
Gradually add the dry ingredients to the wet ingredients.
Fold gently with a spatula until just combined.
Avoid overmixing, as this can make the bread dense.
Step 5: Add the Blueberries
Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking during baking.
Gently fold the blueberries into the batter.
Step 6: Fill the Pan
Pour the batter into the prepared loaf pan and smooth the top.
If desired, sprinkle with coarse sugar and top with a few extra blueberries or banana slices.
Step 7: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
If the top begins to brown too quickly, loosely cover it with aluminum foil during the final 15 minutes of baking.
Step 8: Cool
Allow the bread to cool in the pan for 10–15 minutes.
Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Tips for Perfect Blueberry Banana Bread
- Use very ripe bananas with brown spots for the best sweetness and flavor.
- Coat the blueberries in flour before adding them to the batter.
- Fold the batter gently to keep the bread light and tender.
- If using frozen blueberries, do not thaw them first.
- Avoid overbaking to maintain a moist crumb.
- Let the bread cool before slicing for cleaner pieces.
Flavor Variations
Lemon Blueberry Banana Bread
Add:
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
for a bright citrus flavor.
Chocolate Chip Version
Replace half the blueberries with semi-sweet chocolate chips.
Nutty Banana Bread
Add:
- ½ cup chopped walnuts
- ½ cup chopped pecans
for extra crunch.
Coconut Blueberry Bread
Mix in:
- ½ cup shredded coconut
for a tropical twist.
Streusel Topping
Top the batter with a mixture of:
- ¼ cup flour
- 2 tablespoons brown sugar
- 2 tablespoons butter
- ½ teaspoon cinnamon
before baking.
Serving Suggestions
Enjoy Blueberry Banana Bread with:
- Butter
- Cream cheese
- Honey
- Peanut butter
- Almond butter
- Greek yogurt
- Fresh fruit
- Maple syrup
- Coffee
- Tea
- Hot chocolate
It also makes an excellent addition to brunch spreads and breakfast buffets.
Storage
Store the bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freezing
Wrap the entire loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag.
Freeze for up to 3 months.
Thaw at room temperature or warm slices in the toaster.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Add them directly from the freezer without thawing to minimize color bleeding into the batter.
Why is my banana bread dense?
Overmixing the batter or adding too much flour can result in a dense loaf. Mix only until the ingredients are combined.
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour.
Can I reduce the sugar?
Yes. You can reduce the sugar slightly, especially if your bananas are very ripe, though the texture may be a bit less moist.
How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready.
Nutrition Information
Approximate values per slice (based on 10 slices):
- Calories: 245
- Protein: 4 g
- Fat: 9 g
- Carbohydrates: 38 g
- Dietary Fiber: 2 g
- Sugars: 20 g
- Sodium: 180 mg
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
- Potassium: 210 mg
