blueberry banana bread recipe

Written BySheba G Updated On
blueberry banana bread recipe
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The Best blueberry banana bread recipe

I’ve been making blueberry banana bread for years—not just because it’s delicious, but because it’s the kind of dish that feels like a hug in a loaf. There’s something comforting about the way the ripe bananas soften into a moist crumb, the tart sweetness of the blueberries clinging to the edges, and the buttery, slightly tangy flavor of the dough that makes it feel like a little slice of home. My kids—who are picky eaters at best—will eat the whole loaf in one sitting, and honestly, I don’t blame them. It’s that good. This recipe isn’t just for special occasions, though. It’s perfect for breakfast on a lazy morning, a snack when you’re craving something sweet but want to keep it simple, or even a dessert when you’re feeling a little indulgent. Plus, it’s surprisingly light on sugar and packed with natural sweetness from the fruit, so it’s a healthier option than you’d think—just don’t let anyone tell you it’s too good to be true.
Classic Blueberry Banana Bread

Classic Blueberry Banana Bread

4.6 from 1797 votes

A moist, tender loaf packed with sweet blueberries and ripe bananas. Perfect for breakfast or a snack.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time70 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup ripe mashed bananas
  • ½ cup melted butter or vegetable oil
For the Blueberries
  • 1 ½ cups fresh or frozen blueberries
  • 1 tablespoon lemon juice

👨‍🍳Directions

  1. 1
    Preheat oven to 350°F. Grease a loaf pan and line the bottom with parchment paper.
  2. 2
    In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. 3
    Add eggs, mashed bananas, and melted butter. Mix until just combined.
  4. 4
    Fold in blueberries and lemon juice. Pour batter into the prepared loaf pan.
  5. 5
    Bake for 50–60 minutes, or until a toothpick inserted comes out clean.

🔧Equipment

  • Mixing bowls
  • Whisk
  • Loaf pan (9×5 inches)
  • Baking sheet (for transferring)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10💛Saturated Fat: 2❤️Cholesterol: 20🧂Sodium: 550🌾Total Carbs: 65🥦Dietary Fiber: 4🍬Sugars: 45🥩Protein: 6

📝Notes

Tips: For extra moisture, brush the top with melted butter after baking. Let cool before slicing.

Watch Video Of How Classic Blueberry Banana Bread Works

This blueberry banana bread is a go-to for any occasion because it’s naturally sweet, moist, and packed with flavor—no one will guess it’s made with just a handful of simple ingredients. Whether you’re feeding a family or hosting a small get-together, it’s the kind of bread that feels special but never takes over the meal, leaving room for conversation and good times.

❓ Frequently Asked Questions About Blueberry Banana Bread

How do I know when the blueberry banana bread is done?

When the loaf reaches about 350°F (175°C) in the oven, check for doneness by inserting a toothpick into the center. It should come out clean, or with just a few moist crumbs. If the bread pulls away from the pan edges and sounds hollow when tapped, it’s ready—typically 50 to 60 minutes for a standard 9×5-inch pan.

Can I substitute fresh bananas for frozen ones?

Yes, you can use fresh bananas, but they’ll release more liquid, so adjust the wet ingredients slightly. If using frozen, thaw them first and drain any excess juice before mixing. For consistency, frozen works best if you add 1 to 2 tablespoons less oil to balance moisture.

What if I don’t have a 9×5-inch loaf pan?

A 9×13-inch pan works well—reduce the oil by ¼ cup and bake at 375°F (190°C) for 50 to 60 minutes, checking halfway. For smaller portions, use two 8×4-inch pans (adjust oil by 2 tablespoons less per pan).

Why do the blueberries sink to the bottom?

Blueberries float because they’re less dense than the batter. To keep them distributed, gently fold them in after mixing the wet and dry ingredients (before adding the oil). Alternatively, press them into the batter lightly before baking—just don’t overmix.

How should I store or reheat this bread?

Store in an airtight container at room temperature for 2 to 3 days or refrigerate for up to 5 days. To reheat, wrap slices in foil and warm in a 350°F (175°C) oven for 5 to 10 minutes. For extra freshness, freeze slices between parchment paper for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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