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This Blueberry Banana Bread recipe is a delicious twist on classic banana bread that combines the natural sweetness of ripe bananas with a burst of fresh blueberries. This easy-to-make bread is perfect for breakfast, brunch, or as a snack any time of the day.

This recipe is a great way to use up overripe bananas that might otherwise go to waste. The riper the bananas, the sweeter and more flavorful the bread will be. Plus, the blueberries add a pop of color and a juicy freshness that takes this loaf to the next level.

You’ll love how easy this Blueberry Banana Bread is to make. With just a few simple ingredients, you can have a warm loaf of bread in the oven in no time. And the smell that fills the kitchen while it bakes is incredible!

This recipe is enough for a 9x5 inch loaf, which makes it perfect for meal prepping breakfast or for taking a loaf to share with neighbors or friends.

We love eating it as is, but if you really want to take it over the top, toast your slice and then spread it with some butter or cream cheese. Out of this world!

You can also experiment with different mix-ins like chopped nuts, chocolate chips, or shredded coconut to make it your own. Another favorite at our house is this Easy Chocolate Chip Banana Bread.

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Flour: All-purpose flour provides the structure for the bread.
• Baking Soda: This helps the bread rise and become light and fluffy.
• Salt: Balances out the sweetness of the other ingredients.
• Cinnamon: Adds a hint of warmth to the blueberry banana bread recipe.
• Oil: Keeps the bread moist and tender. You can use vegetable, canola, or coconut oil.
• Sugar: Granulated sugar sweetens the bread and helps it brown in the oven.
• Eggs: Provide structure and richness to the banana bread batter.
• Vanilla Extract: This goes perfectly with the flavor of ripe bananas. 
• Bananas: The riper the bananas, the sweeter and more flavorful the bread will be. You'll need about 1 ¼ cups of mashed banana, which is typically 2 medium bananas.
• Blueberries: Fresh or frozen blueberries work well in this recipe. If using frozen, there's no need to thaw them first.

Easy Additions

• Add nuts. Fold in 1/2 cup of chopped walnuts, pecans, or almonds along with the blueberries for added crunch.
• Add chocolate chips. Stir in 1/2 cup of semisweet chocolate chips or chunks for a decadent twist.

How To Make Blueberry Banana Bread

Start by preheating your oven to 325°F (165°C) and greasing a 9x5 inch loaf pan with butter or cooking spray.

In a small mixing bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined. Set this mixture aside while you prepare the wet ingredients.

In a larger mixing bowl, beat the eggs, sugar, oil, and vanilla extract together until smooth and creamy. You can use an electric mixer for this step, or just whisk vigorously by hand.

Next, add the mashed bananas to the egg mixture and beat until fully incorporated and smooth. If you don't have an electric mixer, you may find it easier to mash the bananas with a fork or potato masher before adding them to the bowl.

Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the batter, as this can lead to a tough, dense bread.

In a separate bowl, toss the blueberries with 1 tablespoon of flour until evenly coated. This step helps prevent the berries from sinking to the bottom of the loaf while baking.

Gently fold the flour-coated blueberries into the batter, being careful not to crush them.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake the bread in the center of the oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Remove the bread from the oven and let it cool in the pan for 8-10 minutes. Then, run a butter knife or offset spatula around the edges of the loaf to loosen it, and carefully turn it out onto a wire rack to cool completely.

Once cooled, slice the Blueberry Banana Bread and serve it plain, toasted, or with your favorite toppings like butter, honey, or cream cheese!

Storing and Freezing

Store: To store Blueberry Banana Bread, wrap the cooled loaf tightly in plastic wrap or aluminum foil or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freeze: To freeze the bread, wrap it tightly in plastic wrap and then aluminum foil, or place it in a heavy-duty freezer bag. It will keep in the freezer for up to 3 months. To thaw, remove the bread from the freezer and let it come to room temperature on the counter before slicing and serving.

Recipe Tips

• For the best flavor and texture, use very ripe bananas that are heavily spotted or even beginning to turn black.
• If using frozen blueberries, there's no need to thaw them first. Just toss them with the flour as directed and fold them into the batter.
• To prevent overbrowning, you may want to loosely cover the loaf with foil during the last 15-20 minutes of baking.
• Let the bread cool completely before slicing for the cleanest cuts and best texture.

Can I use a different type of berry?

Sure! Raspberries, blackberries, or chopped strawberries would all be delicious in this banana bread recipe. You can also use a mix of different berries for a colorful twist.

Can I use frozen bananas in this recipe?

Yes, you can use frozen bananas in this recipe. Just thaw them at room temperature or in the microwave before mashing and adding them to the batter.

Check out my other bread recipes!

This Blueberry Banana Bread recipe is a delicious and easy-to-make treat that's perfect for any occasion a cozy breakfast, a sweet snack, or a tasty gift for a friend. You’ll want to make this recipe again and again, any time you have super ripe bananas on hand!