Blueberry Banana Bread is a delicious quick bread that's perfect for breakfast or afternoon snacking.
This recipe uses 1½ cups of mashed bananas (about 3-4 bananas) giving it maximum banana flavor.
Banana bread with blueberries
Why do I always seem to have a bunch of overripe bananas on my counter? I am always trying to use them up and make batches of banana oat muffins, add them to smoothies, and make quinoa banana bread.
I like the combination of blueberries and bananas and I already have a blueberry banana muffin recipe and a blueberry banana coffee cake recipe. I thought it was time to make it into a loaf of quick bread.
This recipe uses less sugar than most banana bread recipes. As long as you use ripe bananas, they'll add natural sweetness to the bread.
Ingredients for blueberry banana bread
- Bananas - Choose very ripe bananas. You'll need 1 ½ cups of mashed bananas, about 3-4 bananas.
- Blueberries - Fresh or frozen. If frozen, do not thaw before adding.
- Butter - I use regular salted butter at room temperature.
- Eggs - You'll need two eggs. The eggs help add structure to the bread.
- Flour - Use regular all-purpose flour.
- Leavening - Both baking powder and baking soda are used.
- Spices - Ground cinnamon adds just the right amount of flavor.
Making banana blueberry bread
- Whip butter until smooth and creamy. Add sugar and whip for 1-2 minutes until light and fluffy.
- Mix in eggs.
- Add flour, baking powder, baking soda, cinnamon and salt. Use a silicone spatula to fold flour into butter mixture. The mixture will be very thick. The flour will not be fully mixed in at this time.
- Fold in mashed bananas and stir until the rest of the flour is incorporated into the batter.
- Fold in blueberries.
- Pour batter into a greased 9x5 inch loaf pan.
- Bake in a preheated 350°F oven for 65-75 minutes until the loaf is fully baked.
- Remove from oven and cool for 10 minutes and then remove loaf from the pan. Continue cooling on a baking rack.
Banana bread tips
- Use really ripe bananas. They should have lots of brown spots on the peel.
- When adding the dry ingredients, add the flour, then sprinkle the baking powder, baking soda, cinnamon, and salt across the top of the flour. Then take your spoon and just lightly combine the dry ingredients. This saves from using a separate bowl.
- Frozen berries may be used. Add them while still frozen. You will need to increase baking time by 10-15 minutes.
- Baking time will vary depending on your oven. Test the loaf with a toothpick inserted into the center of the loaf. If there is wet batter on the toothpick, the loaf needs to bake longer.
To make mini loaves
Mini loaves are great for gift-giving or for smaller slices of bread. Divide batter into three mini loaf pans. Bake for 40-50 minutes until a toothpick comes out clean.
Frequently asked questions
This quick bread will last for 3-4 days when wrapped in plastic wrap or placed in a zip-top bag. Store at room temperature.
Yes, this bread can be frozen. Allow bread to fully cool then place in freezer zip-top bag. Freeze for up to 3 months for best results.
More delicious quick breads
- Blueberry Lemon Bread
- Raspberry Bread
- Cranberry Bread
- Rhubarb Bread
- Chocolate Chip Zucchini Bread
- Zucchini Banana Bread
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious breakfast breads!
Blueberry Banana Bread Recipe
Equipment
- 1 Loaf Pan
Ingredients
- ½ cup butter (salted butter, softened)
- ¾ cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1½ cups mashed bananas (about 3-4 bananas)
- 1½ cups blueberries
Instructions
- Preheat oven to 350°F.
- Whip butter until smooth and creamy. Add sugar and whip for 1-2 minutes until light and fluffy.½ cup butter, ¾ cup sugar
- Mix in eggs.2 eggs
- Add flour, baking powder, baking soda, cinnamon and salt. Use a silicone spatula or a heavy wooden spoon to fold flour into butter mixture. The mixture will be very thick. The flour will not be fully mixed in at this time.2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
- Fold in mashed bananas and stir until the rest of the flour is incorporated into the batter.1½ cups mashed bananas
- Fold in blueberries.1½ cups blueberries
- Pour batter into a greased 9x5 inch loaf pan.
- Bake in a preheated 350°F oven for 65-75 minutes until the loaf is fully baked.
- Remove from oven and cool for 10 minutes and then remove loaf from the pan. Continue cooling on a baking rack.
Notes
- Use really ripe bananas. They should have lots of brown spots on the peel.
- When adding the dry ingredients, add the flour, then sprinkle the baking powder, baking soda, cinnamon, and salt across the top of the flour. Then take your spoon and just lightly combine the dry ingredients. This saves from using a separate bowl.
- Frozen berries may be used. Add them while still frozen. You will need to increase baking time by 10-15 minutes.
- Baking time will vary depending on your oven. Test the loaf with a toothpick inserted into the center of the loaf. If there is wet batter on the toothpick, the loaf needs to bake longer.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Valerie says
This bread was a bit hard to mix up, but came out lovely! If using frozen berries though, I recommend lining the loaf pan with parchment as the cooking time is very long. It's delicious btw!
Kathy says
Thank you so much and thank you for your tips!