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–+ servings
Slices of blueberry banana bread on a wooden board with a green cloth in the background.

Blueberry Banana Bread

Jennifer Ryan
Sweet bananas and juicy blueberries come together in this moist blueberry banana bread, it's your new favorite bake!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread, Dessert, Snack
Cuisine American
Servings 10
Calories 235 kcal

Equipment

  • 8x4-inch loaf pan
  • Large mixing bowl
  • Fork or potato masher
  • Mixing spoon or spatula
  • Measuring cups/spoons
  • Wire cooling rack

Ingredients
 
 

Instructions
 

  • Preheat the oven to 175°C (350°F). Grease or line an 8x4-inch loaf pan with parchment paper.
    Text displaying the temperature 175°C and 347°F for preheating the oven.
  • In a large mixing bowl, mash the bananas with a fork until smooth.
    350 g very ripe bananas
    Mashed bananas in a glass bowl with a fork.
  • Stir in the melted butter until well combined.
    76 g unsalted
    Melted butter being poured into a bowl with banana bread mixture.
  • Add the baking soda and a pinch of salt, mixing gently.
    ½ teaspoon baking soda, 1 pinch Salt
    Measuring salt over a bowl of banana bread batter with a spatula.
  • Stir in the sugar, beaten egg, and vanilla extract until smooth.
    150 g granulated sugar, 1 Large egg, 1 teaspoon vanilla extract
    Sugar is being poured into a bowl of banana bread batter.
  • Fold the flour into the mixture until just combined - avoid overmixing, or the bread may turn dense.
    205 g All-purpose flour
    Flour being added to a bowl of banana bread batter with a spatula.
  • Gently stir in the blueberries, keeping a few aside to sprinkle on top if you like.
    150 g blueberries
    A bowl of banana bread batter with frozen blueberries mixed in.
  • Pour the batter into the prepared loaf pan and smooth the surface.
    A loaf pan filled with blueberry banana bread batter topped with fresh blueberries.
  • Bake for 55–60 minutes. Test with a toothpick or skewer, it should come out clean or with just a few dry crumbs. If the top browns too quickly, cover loosely with foil and continue baking until the center is set.
    A loaf of blueberry banana bread cooling on a wire rack.
  • Allow the loaf to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before slicing.
    Slices of moist blueberry banana bread on a wooden surface.

Notes

Tips and Tricks
  • If using frozen blueberries, don’t thaw them before adding to the batter, this helps prevent streaky purple bread.
  • Toss the blueberries in a teaspoon of flour before folding them in. This helps stop them from sinking to the bottom.
  • Use extra-ripe bananas for the best natural sweetness and moist texture.
  • Store at room temperature for 2-3 days or refrigerate for up to a week. Freeze slices individually for up to 2 months.
  • For a sweeter loaf, add a sprinkle of coarse sugar or a few extra blueberries on top before baking.

Nutrition

Calories: 235kcalCarbohydrates: 41gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 68mgPotassium: 168mgFiber: 2gSugar: 21gVitamin A: 247IUVitamin C: 5mgCalcium: 11mgIron: 1mg
Keywords banana, banana bread, banana recipe, blueberries, blueberry, blueberry banana bread, budget friendly, cozy, easy to make
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