Blueberry Banana Bread

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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 sliced with fresh blueberries on the side.

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.

Overhead shot of Blueberry Banana Bread with fresh blueberries on the side.

Blueberry Banana Bread

4.89 from 9 votes
This moist and delicious Blueberry Banana Bread has the perfect combination of bananas and fresh blueberries that is super simple to make!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Alyssa Rivers
Servings: 20 slices


  • 1/2 cup 1 stick butter, softened
  • 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


  • 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 comes out clean. Let cool completely before removing from loaf pans.


Serves: 20

Calories153kcal (8%)Carbohydrates25g (8%)Protein2g (4%)Fat5g (8%)Saturated Fat3g (15%)Cholesterol29mg (10%)Sodium160mg (7%)Potassium91mg (3%)Fiber1g (4%)Sugar13g (14%)Vitamin A183IU (4%)Vitamin C3mg (4%)Calcium7mg (1%)Iron1mg (6%)

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.

Course Breakfast, Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. 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.

    1. 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)

      1. 5 stars
        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

  1. 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.

    1. 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!

    2. 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!

  2. 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!

  3. 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.

  4. 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

  5. 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.

  6. 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!

  7. 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!

  8. 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

  9. 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).

  10. 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!

  11. 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!

  12. 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

  13. 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.

    1. 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!

  14. 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 🙂

  15. Love this recipe! I’ve made it a couple of times… my husband couldn’t wait for it to cool to get a piece!

  16. 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!

    1. 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 for nutritional facts.

  17. 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!!

  18. 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

  19. 5 stars
    Absolutely delicious, made one loaf, instead of two and my husband devoured it. Just the right amount of sweet with blueberries a bit tart.

  20. Unbelievably delicious and moist. I made large muffins and one loaf. Will definitely make again and again.

  21. 5 stars
    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.

  22. 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.

  23. 5 stars
    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!

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