by The Recipe Critic ContributorThis moist and delicious Blueberry Banana Bread has the perfect combination of bananas and fresh blueberries that is super simple to make!
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.
MY LATEST VIDEOSFREEZE 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.
- 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
- Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
- In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
- 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.
- 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.
- 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 insertedinto center comes out clean. Let cool completely before removing from loaf pans.
MORE FAVORITE BREAKFAST RECIPES FROM DELICIOUSLY SPRINKLED:
Hi! Can I use blueberry filling for this blueberry banana recipe? Thanks a lot!
I would think you could put half the batter into the pan, dump the blueberry filling onto it, then dollop the rest of the batter on top. I have a coffee cake that uses this method. I’d bet the result would be lovely.
I have made this several times now and every time it is great!
Hi there’s no mild in the ingredient list????
Sorry should say milk
I can’t believe a reviewer gave it a one star rating without making it.
NO, DUH, THERE IS NO MILK IN THE INGREDIENTS LIST.
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)
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!
Has anyone made these into muffins and if so what would be the temperature and baking time adjustment?
I’m trying the muffin way today. I will let you know!
how did the muffin way turn out? did you have to adjust temp/time at all?
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!
I am in England – what do you mean by ‘Flour’ is this what we call Plain Flour ?
This tasted great! It was moist and light. I used 2 bananas instead of 3. I also baked it for 25 minutes instead of the 30 mentioned.
That sounds great! Thanks for sharing your way of making it! xOXO
Dangerously delicious!!
Have made this recipe twice, first time baked it in two loaf pans came out very small for a bread, second time baked it in one pan and added 20 min. To cooking time came out great
That is great to hear! I am so glad you found what is best for your liking! I love this banana bread! Especially the smell of it baking! Thanks for sharing! XOXO
I just finished eating TWO pieces. It turned out AMAZING!!!!! Thank you for this delicious recipe. I did everything the same except added teaspoon of vanilla and cinnamon. Made it in one bread loaf. Cooked about twenty minutes more. Also added additional blackberries. I will forever use this recipe. Yum.
YAY!! That is FANTASTIC!! I LOVE hearing that! You are making me want to come over and share a slice or two with you! Thanks so much for your kind words! XOXO
I’ve made this a few times and we LOVE IT!
Loved this recipe! My little toddler loves blueberries so I was excited to try this recipe. It turned out great! Light, fluffy and tasty! I love putting butter on everything but these are great on their own! Instead of doing a loaf I made mini muffins. I cooked them for 9 minutes at 375. It made about 4 dozen. I will definitely make these again!
I made this recipe this morning in two 8×4 bread pans. Also made it with gluten free flour and it came out amaaaaaaazing! Crazy moist and delish. Really sweet for my taste though. might have just been my overly ripe bananas, but I’d probably cut back on the sugar just a touch. Thanks for this recipe- it’s a keeper!
Even though I used two smaller pans than recommended
8×4 rather than 9×5
My two loaves barely rose above 2 inches
Flavor was good and not under done so I would agree with those who went with one pan
I made these and they turned out great. They disappeared quickly too! ☺
Made this recipe tonight and it’s delicious! I only had one egg so i halved the recipe (used one 9×5 pan, 2 bananas, same cook time).
Do I use all-purpose or self rising flour?
ALl purpose flour works great! Thanks so much for following along with me! XOXO
This was really amazing. It’s simple banana bread, it basic but I’m going to adopt this recipe for blueberry and non-blueberry banana bread. I added Lemon zest (of one lemon) and it really added extra depth!
Very delicious and easy to make. I put half of the batter in a 9X5 loaf pan. It didn’t rise that much. Next time I will put all of the batter into one pan. All in all, great recipe and very tasty!
Good morning. I’m going to try this recipe for the first time.
my son told me about this recipe promised me it was the best bread I have ever eaten his father and I agree follow the recipe as written thank you
Hi Karen!!
I am so glad that your family likes the bread. It really is delicious. Thanks for following along!! xoxo