Get ready to fall in love with the absolute best blueberry banana bread recipe you’ll ever bake. This isn’t just another quick bread; it’s a game-changer. Imagine a perfectly moist, tender crumb sweetened with ripe bananas and studded with juicy, bursting blueberries in every single bite. It’s the ultimate comfort food, perfect for a cozy breakfast, an afternoon snack, or a simple dessert. Best of all? It’s incredibly easy to make in just one bowl!
We’ve tested and tweaked this recipe to perfection, ensuring a foolproof loaf that’s tender, flavorful, and never dry. Plus, we’re sharing the one simple trick that prevents all those delicious blueberries from sinking to the bottom. Let’s get baking!
Why You’ll Love This Blueberry Banana Bread Recipe
Incredibly Moist & Tender: Using very ripe bananas and melted butter guarantees a soft, moist crumb that stays fresh for days.
Bursting with Flavor: The combination of sweet bananas and tart, juicy blueberries is simply irresistible. A hint of cinnamon and vanilla adds a wonderful warmth.
So Easy to Make: This is a true one-bowl wonder! The batter comes together in minutes with no special equipment needed.
The Perfect Use for Ripe Bananas: Don’t throw away those spotty bananas! They are the secret ingredient for the best flavor and sweetness.
Freezer-Friendly: This bread freezes beautifully, making it perfect for meal prep or saving for a busy day.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, pantry-staple ingredients. Here’s what you’ll need to gather.
Simple, fresh ingredients are the key to this amazing blueberry banana bread.
All-Purpose Flour: Provides the structure for our bread. Remember to spoon and level your flour for the most accurate measurement.
Baking Soda: This is our leavening agent, giving the bread a beautiful lift.
Cinnamon & Salt: Cinnamon adds warmth that complements the banana, while salt balances all the flavors.
Very Ripe Bananas: The spottier, the better! Overripe bananas are sweeter and provide more moisture. You’ll need about 1 ½ cups of mashed banana, which is typically 3-4 medium bananas.
Melted Butter: We use unsalted butter for rich flavor and a tender texture. You can also use a neutral oil if you prefer.
Sugar: A combination of granulated and brown sugar gives the best flavor and moisture.
Egg: One large egg helps bind everything together.
Vanilla Extract: Pure vanilla extract enhances all the other flavors.
Blueberries: You can use fresh or frozen! If using frozen, don’t thaw them first. We’ll cover the trick to using them below.
How to Make Blueberry Banana Bread (Step-by-Step)
Follow these simple steps for a perfect loaf every time. It’s as easy as mix, pour, and bake!
Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Mash and Mix Wet Ingredients: In a separate medium bowl, mash the ripe bananas well with a fork. Whisk in the melted butter, granulated sugar, brown sugar, egg, and vanilla extract until just combined.
Combine Wet and Dry: Pour the wet banana mixture into the bowl with the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough, dense bread.
The Blueberry Trick: In a small bowl, gently toss the blueberries with 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the loaf during baking.
Fold in Blueberries: Gently fold the flour-coated blueberries into the batter.
Bake: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Cool: Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing. This step is crucial for the perfect texture!
Every slice is packed with juicy blueberries and sweet banana flavor.
Pro Tips for Perfection
Don’t Overmix the Batter: This is the most important tip for a tender quick bread. Mix only until the flour is just incorporated. Lumps are perfectly fine!
Use VERY Ripe Bananas: Brown, spotty bananas are non-negotiable for the best flavor and moisture. If your bananas aren’t ripe enough, you can bake them on a baking sheet at 300°F for 15-20 minutes until the peels are blackened.
Fresh vs. Frozen Blueberries: Both work beautifully! If using frozen, do not thaw them. Add them to the batter straight from the freezer and be prepared to add a few extra minutes to the bake time. Tossing them in flour is especially important for frozen berries.
Properly Measure Flour: For a light, fluffy crumb, avoid packing your flour. Use the “spoon and level” method: spoon the flour into your measuring cup, then level it off with the back of a knife.
Variations & Add-Ins
While this recipe is perfect as is, it’s also a fantastic base for customization. Here are a few ideas:
Lemon Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle over the completely cooled bread for a bright, zesty finish.
Streusel Topping: Before baking, sprinkle the top with a simple streusel made from flour, brown sugar, cinnamon, and cold butter.
Add Nuts: For extra crunch and flavor, fold in ½ cup of chopped walnuts or pecans, just like in a classic banana nut bread.
Different Berries: Feel free to swap the blueberries for raspberries, chopped strawberries, or a mixed berry blend.
One of the best things about this quick bread is how well it keeps. Follow these tips to keep it tasting fresh.
To Store: Store the cooled blueberry banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. Storing it in the refrigerator can dry it out, so the counter is best.
To Freeze: This bread freezes exceptionally well. For best results, wrap the entire cooled loaf (or individual slices) tightly in plastic wrap, then a layer of aluminum foil. Place it in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before enjoying.
Blueberry Banana Bread Recipe
FL Recipes
Blueberry Banana Bread Recipe (The BEST Moist & Easy Loaf!)
The ultimate Blueberry Banana Bread Recipe for a perfectly moist, tender, and flavorful loaf every time! This easy, one-bowl recipe is packed with sweet bananas and juicy blueberries. Learn the simple trick to keep your blueberries from sinking!
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
In a large bowl, whisk together 2 cups of all-purpose flour, baking soda, cinnamon, and salt.
In a separate medium bowl, mash the ripe bananas well. Whisk in the melted butter, granulated sugar, brown sugar, egg, and vanilla extract until just combined.
Pour the wet banana mixture into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
In a small bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking.
Gently fold the flour-coated blueberries into the batter.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent it loosely with foil.
Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition
Calories: 245kcalProtein: 3gFat: 9gFiber: 2g
Notes
Do Not Overmix: Mix the batter only until the ingredients are just combined for the most tender crumb. Ripe Bananas are Key: Use bananas with lots of brown spots for the best flavor and moisture. Frozen Blueberries: If using frozen blueberries, do not thaw them. Add them directly to the batter and expect to add a few extra minutes to the baking time.
Yes, absolutely! Do not thaw the frozen blueberries before using them. Toss them in 1 tablespoon of flour as directed in the recipe to prevent them from sinking and to absorb extra moisture, then gently fold them into the batter. You may need to add 3-5 minutes to the total baking time.
The best trick is to toss your blueberries (fresh or frozen) in a tablespoon of flour before folding them into the batter. This light flour coating helps them grip the batter and remain suspended throughout the loaf as it bakes, instead of sinking to the bottom.
The most reliable way is the toothpick test. Insert a wooden skewer or toothpick into the center of the loaf. It’s done when it comes out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time.
To keep it moist, allow the bread to cool completely first. Then, store it in an airtight container or wrap it tightly in plastic wrap and keep it at room temperature. It will stay fresh for up to 4 days.
The most common culprit for dry or tough banana bread is overmixing the batter. Once you combine the wet and dry ingredients, mix only until they are just incorporated. A few lumps are okay! Overmixing develops the gluten in the flour, resulting in a dense, chewy texture instead of a tender one.
More Banana Bread Recipes to Try
If you’ve mastered this blueberry banana bread and are ready for your next baking adventure, we have plenty of other banana bread variations you’ll adore. For a truly classic and unbelievably moist loaf, try our ultimate moist banana bread recipe.
We hope you love this easy and delicious blueberry banana bread. If you try it, please leave a comment and a rating below—we’d love to hear from you! For more amazing recipes, be sure to follow us on Pinterest.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
