Blueberry Banana Bread

This moist and delicious Blueberry Banana Bread has the perfect combination of bananas and fresh blueberries that is super simple to make!

Blueberry Banana Bread

Hi everyone! It’s Jenn from Deliciously Sprinkled back with a delicious Blueberry Banana Bread recipe perfect for Spring/Summer!

This moist and easy to make banana bread starts out by using my all-time favorite Banana Bread recipe. I then added a special ingredient; blueberries. Blueberries and bananas, in my opinion, make the perfect combination.

And with summer just around the corner, I always make sure that I make a couple extra Blueberry Banana Breads to place in the freezer when it’s too hot to turn on the oven but I want to enjoy this delicious bread.

FREEZE TIP: This bread freezes very well for up to 3 months. When ready to enjoy, place bread in refrigerator overnight to thaw. Then place the bread on your kitchen counter top for about 30-60 minutes to allow it to come to room temperature before slicing and enjoying.

Blueberry Banana Bread

3.4 from 5 reviews
Blueberry Banana Bread
This moist and delicious Blueberry Banana Bread has the perfect combination of bananas and fresh blueberries that is super simple to make!
Serves: 2 loafs
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour
  1. Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.


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Jenn D

Jenn is the blogger behind Deliciously Sprinkled.When she is not baking, you can find her practicing her photography any chance that she can get and cheering on her favorite Wisconsin sports teams with her family and friends, GO GREEN BAY PACKERS!Most importantly, she loves spending time with her family and adorable yellow lab.

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  1. Hi! Can I use blueberry filling for this blueberry banana recipe? Thanks a lot!

  2. Les Mcfalls says:

    I have made this several times now and every time it is great!

  3. Hi there’s no mild in the ingredient list????

  4. Sorry should say milk

    • I can’t believe a reviewer gave it a one star rating without making it.
      I almost didn’t make these due to the low rating, then realized there were TWO erroneous ratings based on someone’s ignorance.
      I made it as directed, and it came out perfect. Without MILK Rosalyn (who should remove her erroneous comments)

  5. I’m curious if anyone has halved the recipe to make just one loaf and if it turned out ok?
    BTW, I totally agree with Wendi … I hate when someone “reviews” a recipe when they either didn’t make it at all or they made so many modifications that it isn’t even the recipe at all.

    • I will be cutting the recipe in half today! I will post how it comes out 🙂

    • I am getting ready to make the whole recipe, but week before last I didn’t have enough banana for the whole recipe, so I just halved it (except I did put two bananas) and it was wonderful!

  6. Has anyone made these into muffins and if so what would be the temperature and baking time adjustment?

  7. I made these into lactation muffins by adding 3 Tbs. brewers yeast to the flour mixture, and added 2 Tbs. ground flaxseed soaked in 4 Tbs. water to the wet ingredients. I then scrapped the blueberry flour. It made 21 large muffins. And they turned out great!
    *I should note that I am dairy free so I used vegan butter, not sure if there would be a difference when using regular butter. Regardless, this recipe is excellent!

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