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This staple blueberry banana bread recipe has the perfect combination of bananas and fresh blueberries. It is so moist, delicious, and super simple to make!
Banana bread is the best. I love that it works as both a breakfast and a dessert! If you need more warm, delicious banana bread in your life, try my strawberry, cinnamon cream cheese, and award-winning banana bread recipes! You won’t regret it!
Quick and Easy Blueberry Banana Bread Recipe
This post goes out to all of my sweet bread lovers out there! I’m always so happy when we have banana bread at the house. It’s so hard to refrain from eating the whole loaf in one sitting. I always like to put a little honey butter on top for a treat that is truly divine. Honestly, though, the flavor of this blueberry banana bread is so good, you don’t even need any butter on top! It’s so moist, sweet, and flavorful on its own. It starts with my all-time favorite banana bread recipe. Then, we add some juicy blueberries! Blueberries and bananas make the perfect combination.
And that combination tastes even better surrounded by warm, moist bread! This banana bread is so buttery, rich, and crumbles perfectly in each bite. And the addition of blueberries makes each bite flavorful and juicy! This is one of my favorite kinds of bread to make as a gift for friends and family. It gets compliments wherever it goes! (And speaking of gift-giving, banana bread muffins and bars are also quick and delicious!) It’s time to take advantage of the end of blueberry season and make some homemade bread. You’ll go crazy over the warm, mouthwatering result!
Ingredients for Blueberry Banana Bread
Bananas and blueberries are really all you need here! This recipe uses so many staple ingredients; no grocery trip necessary! It’s perfect for when I have overripe bananas on hand and my sweet tooth hits. All measurements can be found below!
- Butter: You can use salted or unsalted butter here. Just make sure it is softened so your batter mixes together smoothly!
- Granulated Sugar: Granulated sugar is going to give your banana bread its perfect sweetness. It also melts down to create a smooth texture when baked.
- Eggs: Necessary for moisture and to bind ingredients together.
- Bananas: This is the perfect opportunity to use ripe or even overripe bananas! The softer the better.
- Flour: Flour is used for tossing your blueberries in. It will keep them from sinking in your loaf.
- Baking Soda: Baking soda will keep your bread light and fluffy.
- Salt: To enhance overall flavor, salt is a must!
- Blueberries: Fresh blueberries work best here, but may be expensive or hard to find if they’re not in season. Feel free to substitute for frozen blueberries!
How to Make the Best Blueberry Banana Bread
Making this delicious bread is as straightforward as it gets. It’s the kind of recipe that both novice and advanced bakers can enjoy! With how insanely good it is, you’ll be coming back for more!
- Preheat Oven, Prep Pan: To begin, preheat oven to 375 degrees Fahrenheit. Spray two 9×5 loaf pans with nonstick spray. Set aside.
- Mix Butter and Sugar: In a large bowl, using an electric or stand mixer with paddle attachment, cream butter and sugar together until light and fluffy.
- Add Bananas to Sugar Mixture: In a small bowl, beat eggs using a fork. Then, add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
- Sift and Mix Dry Ingredients: 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 Into Pans: Pour batter into prepared loaf pans and bake at 375 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes. Your bread should be done when the edges are slightly brown or a toothpick comes out clean. Let cool completely before removing from loaf pans.
Tips for Making the Best Banana Bread Possible
Use these tips and tricks to make sure your blueberry banana bread is the talk of the town! They’re super easy and can help you get the best result every time. You will adore the flavors you create!
- Use Ripe Bananas: If the peel of your bananas has turned brown, don’t throw them out! Overripe bananas are perfect for bread-making. The longer bananas have to ripen, the sweeter they become. They also have a softer texture which is perfect for making a smooth dough.
- Bananas Not Ripe Enough: On the flipside, if your bananas are too green, there’s a method to make them softer. You can bake them for 15-20 minutes at 300 degrees Fahrenheit. Once cooled, the insides should be nice and soft!
- Flavors and Toppings: You can get creative with your flavor combinations in this recipe. Other berries like raspberries and blackberries are absolutely divine! Citrusy things like orange zest, lemon zest, or even lemon curd pair perfectly with the smooth, fruity flavor of blueberry. Adding a glaze or icing, drizzled homemade caramel, or chopped nuts can also enhance your banana bread’s flavor.
- Don’t Overmix: Overmixing your batter can cause gluten to develop. This makes your bread become too dense when baked.
- Measure Flour: This is one of the most common mistakes when making baked goods. If you add too much flour, your bread will become hard and dry.
- Let Cool Completely: Be sure to let your loaf cool down completely before cutting. The banana mixture needs time to set! I like to wait at least 15 minutes before slicing up.
Storing Leftover Blueberry Banana Bread
If you have any leftovers of this bread, I’m proud. It never lasts long at my house! Here are some tips for keeping it fresh for as long as possible.
- At Room Temperature: Keeping your bread in the fridge will dry it out, so storing it at room temperature is best! Make sure it is tightly wrapped in plastic wrap. It will stay good for 3-4 days.
- In the Freezer: This bread freezes really well! When wrapped tightly in plastic wrap, it will keep for up to 3 months. Thaw bread overnight in the fridge before serving. You can pop a slice in the microwave for 30 seconds for that freshly-baked effect.
More Amazing Blueberry Desserts
Breakfast
Blueberry Scones
Desserts
Blueberry Crumb Cake
American
How to Make a Fruit Galette
Desserts
Lemon Blueberry Poke Cake
A Reader’s Review
Blueberry Banana Bread
Ingredients
- 1/2 cup softened (1 stick butter)
- 1 cup granulated sugar
- 2 large eggs beaten
- 3 ripe bananas mashed
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries tossed in 1 Tablespoon of flour
Instructions
- Preheat oven to 375F degrees. Spray two 9×5 loaf pans 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 the 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 the 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 come out clean. Let cool completely before removing from loaf pans.
Notes
Nutrition
Serves: 12
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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)
That’s a stupid reason to give one star .
I have not made this yet but I do make one that is almost exactly the same. The only difference is the flour, baking soda and salt. And so with this being said any Baker will guess that it is the same. So I would give to this a 5 star. Just imagine, that bright blue blueberries and ripe bananas in this moist delicious bread…. DEFINITELY 5 STAR
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!
I don’t know why but this recipe only made one loaf for me. It’s in the oven so I can’t say anymore about it. Looks good!
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
Can I use cake flour? Thanks.
You can but the texture will be a little different. You may need to adjust the mouth of flour to cake flour for best baking. Hope you enjoy!
Thank you so much for sharing this recipe! I’ve made this recipe numerous times with much success! The basic recipe is the best! Because I’ve made it quite a few times, I had the courage to modify it (depending on what’s in my pantry) by adding just 2 bananas, blackberries, chocolate chips and/or walnuts; adding a dollop of mayo, yogurt or sour cream (to make it more moist); and no sugar (forgot to put it in and it was still delicious). I’ve baked it in loaf, brownie, muffin, mini-muffin, bundt and mini-bundt pans. They always turn out perfect. The mini-bundt/muffin pans are our favorite because its bite size. Of course, you will need to adjust your baking time depends on your baking container/oven.
That is great to hear! Thank you so much for sharing! I am so glad that you have had such great success. Thank you so much for following along with me and making one of my recipes!
I want to make these in my mini bundt pan for the holidays. What temp adjustments did you find works best?
Thx
Sue
Made it for a birthday party ? everyone loved it !
Came out great! Everyone loved it ?
I had a few bananas left over so I went ahead and made this recipe. Very simple to make and my husband loved it. He texted me today telling me it was so good and he is buying me a double oven lol. Thanks for the great recipe. I’m glad I don’t have to waste bananas anymore 🙂
That sounds great! I am so glad that you used your leftover bananas on this. Thank you for sharing!
Love this recipe! I’ve made it a couple of times… my husband couldn’t wait for it to cool to get a piece!
Can this be baked in a bundt pan? I’m thinking of doing that just wondering about cook time and temp. I was thinking 375 or 350 for 50 minutes?
I can wait to give this a try. I make a lemon blueberry cake that is my absolute fav!
Yes, that sounds great! Let me know how it turns out.
How many servings are in a loaf/ calories per serving please?
Hi Monica!
Thanks for following along with me! I am currently in the process of adding the nutritional facts to each of my recipes and should have it on there soon. Please refer to myfitnesspal.com for nutritional facts.
This is amazing!! Couldn’t find my loaf pans so made it in my bunt pan & it still came out yummy!! My second time making this & even my boys love it & they don’t like blueberries lol. Thank you this is my fave recipe with blueberries!!
Oh boy, I am doubling recipe and nothing I have here is “a pourable batter! Help b4 I put in oven!
I’ve used this recipe many times and it always comes out great. My question: can I use frozen blueberries instead of fresh. I have some I picked over the summer and froze
Hi Jody,
Yes, you can use frozen blueberries but they do tend to bleed and change colors in the banana bread.
Absolutely delicious, made one loaf, instead of two and my husband devoured it. Just the right amount of sweet with blueberries a bit tart.
Love love love! Baked today… delicious! Will totally make again .. thank you!
Absolutely delicious! Will try again today, but with walnuts. Thanks for the awesome recipe.
I have made this several times the last couple weeks and my family can’t get enough of it!
Unbelievably delicious and moist. I made large muffins and one loaf. Will definitely make again and again.
I’m just wondering if this recipe can be done in a square pan instead of 2 loaf pans. LOVE the blueberries!
Funny that one person says “milk” & another said she put in “yogurt”? I like to read reviews BEFORE trying ANYTHING new. Thanks for all the posted remarks ladies.
I just made this with one stick of butter (which is a 1/2 cup) Also I didn’t put flour on the blueberries, didn’t need to. I used vegan butter, because of milk allergy. Also, this only made ONE loaf. If someone wants 2 9 inch loaves, I would double the recipe. I had an old recipe from the family that I always made, but being away from my full time kitchen, and recipes, I looked this recipe up on the internet. So I will post how it tastes after it cools. Thanks.
Amazing flavor. My family absolutely loved it.
I be making this many times! Recipe is So easy to follow too! Thanks for this and so many of your others recipes! My family and I love everything that I’ve made from your site!