Blueberry Banana Bread is an easy twist on our classic banana bread recipe that you will fall in love with. Use fresh or frozen blueberries in this simple delicious recipe!
Whenever my kids see bananas on the counter that start to go south, they get excited. They know that banana bread is in their future.
This Blueberry Banana Bread is an easy twist on our Banana Bread recipe. It is quick to make, and perfect to use fresh blueberries this summer. But, it also works perfectly with frozen blueberries, making it a great recipe all year long.
I just made this and you weren’t kidding! This is a most delightful and delicious treat! In fact it is so addictive I had to share it immediately – as in, get it out of the house, because I kept going back and snacking again and again. Rest of the family agrees: a winner and they want it at least once a week. That’s quite a compliment in our house! Thank you for this wonderful recipe!
How to Make Blueberry Banana Bread
This is just a brief overview so you can see how easy to is to make banana bread with blueberries. For the full recipe and all of the measurements, please see the recipe card at the bottom of the post.
- Mix together the dry ingredients. In a large bowl combine the flour, baking soda, and salt.
- Mix together the wet ingredients. In a smaller bowl, mix together the melted (and cooled) butter sugar, yogurt, eggs, mashed bananas, and vanilla.
- Fold the wet ingredients into the dry ingredients. You want to mix them until they just combine, being careful not to over mix.
- Fold in the blueberries. See my tips below.
- Bake. The bread is done when a toothpick inserted into the middle of the bread comes out with just a few crumbs. (Please see my tips below about what pan to use). After the bread comes out of the oven allow it to cool in the pan for ten minutes before removing it and letting it cool completely on a wire rack.
Blueberries for Banana Bread
One of the best things about this bread recipe is that you can use fresh or frozen blueberries in it. Either will work and result in a great loaf of banana bread. If you choose to use frozen blueberries, do not thaw them before adding them to the batter.
The Perfect Bread Pan
Whenever someone tells me that my banana bread recipe didn’t work for them, the first thing I want to know is what their pan is like. A bread pan – which for many people is only used for banana bread – is the key to banana bread success. I’ve made this recipe in many different pans, and I can tell you that this pan from USA Baking is by far the best. The metal conducts heat perfectly, and I can’t recommend it enough.
The Best Bread Pan
Best Banana Bread
This recipe is a quick riff on my Banana Bread recipe. That recipe has tons of great reviews. Just like this one, it comes together easily and will be one that you can come back to over and over again.
Banana Bread
Tips and Tricks for Blueberry Banana Bread
There are a few things that will help to ensure that this banana blueberry bread turns out perfectly. We already talked about the pan above, so let’s move on to the actual bread ingredients.
- Measure the flour correctly. To do this, whisk your flour in the container (or bag) it is stored in. Then, using a large spoon, scoop it into a dry measuring cup. Finally, level it off with the flat edge of a spatula. Measuring this way will prevent the flour from packing, causing you to use more flour than the recipe calls for.
- Double check you are using baking soda, not baking powder. While both are used in recipes, they work very differently. You need baking soda for this recipe.
- Ensure that the baking soda is fresh. Baking soda needs to be replaced every six months. To test yours, drop a little in some vinegar. It should bubble right away.
- Ensure your melted butter in cooled. If you take steaming hot butter out of the microwave and pour it into your batter, you could actually start the eggs cooking before the recipe hits the oven. We want to avoid that.
Bananas for Banana Bread
Everyone knows that you need brown bananas to make banana bread. I’m not sure everyone knows why.
The reason for the brown bananas is twofold. First, you want them to be the right texture, nice and mushy so they blend perfectly into the batter. Second, as the banana sits on your counter and ripens, it releases more sugar and actually tastes sweeter, meaning you need less sugar in your recipe.
So, while it is possible to bake your bananas to achieve the first goal – a mushy banana – you will be missing out on that sweetness. It doesn’t mean that you can’t bake your bananas brown, just know the reasons not to.
Storing Blueberry Banana Bread
This banana bread with blueberries can be stored in an airtight container for up to four days on the kitchen counter. It does not need to be refrigerated.
Freezing Banana Bread
If you would like to lengthen the life of your banana bread, you can slice and freeze it.
- Cut the banana bread into slices.
- Lay the slices on a parchment lined baking sheet.
- Freeze the slices for 4 to 6 hours.
- Transfer the slices to an airtight container and store in the freezer for up to three months.
When you are ready to eat a slice, just let it thaw on the counter for about 30 minutes.
FAQ
Yes! The yogurt in this recipe can be replaced with sour cream.
Yes! You sure can. Just be sure not to thaw them before adding them to the batter.
Other Banana Bread Recipes
If you make this blueberry banana bread recipe, or any of my other recipes, leave me a comment and let me know what you think!
Blueberry Banana Bread
Ingredients
- 2 1/2 cups all purpose flour (300 grams)
- 3/4 teaspoon baking soda (4.5 grams)
- 1/2 teaspoon table salt (9 grams)
- 4 tablespoons unsalted butter (56.7 grams) melted and cooled
- 3/4 cup sugar (148.5 grams)
- 3/4 cup yogurt or sour cream (170.25 grams)
- 2 eggs beaten
- 3 very ripe bananas mashed well
- 2 teaspoon vanilla extract (9.3 grams)
- 1 cup blueberries fresh or frozen but unthawed (155 grams)
Instructions
- Preheat your oven to 350 degrees and spray a 9 by 5 inch bread pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.2 1/2 cups all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon table salt
- In a large bowl whisk together the butter and sugar. Then whisk in the yogurt, eggs, bananas, and vanilla.4 tablespoons unsalted butter, 3/4 cup sugar, 3/4 cup yogurt, 2 eggs, 3 very ripe bananas, 2 teaspoon vanilla extract
- Gently add the flour mixture to the liquid ingredients, folding them together until just combined. Be careful not to over mix.
- Gently stir in the blueberries. The batter will be very thick.1 cup blueberries
- Pour the batter into the bread pan and bake for 65 to 70 minutes or until a toothpick inserted in the middle of the bread comes out clean or with a few crumbs.
- Let the bread cool for 10 minutes in the pan. Remove and transfer to a cooling rack for an hour before slicing.
- Because of the fresh blueberries, this recipe won't last as long as a traditional banana bread. You want to store this in an air tight clear container and eat within two to three days.
Inge says
Hi!
Is there something I can sub for yogurt in this one?
Thanks!
Yes! Sour cream!
Sandra S says
love blueberries and bananas so I tried this recipe and was NOT disappointed very good
I’m so happy to hear you enjoyed it!
Betty says
Please explain HOW to bake and get the middle cooked without burning sides. I have tried over and over.
I would suggest using a different bread pan. I have one linked in the post that works perfectly, but it is my best guess that you are using a loaf pan that isn’t conducting heat in a way that is going to cook it through in the middle.
Lesa Gray says
I’m looking forward to making this bread for my grandsons. But about the butter I’m guessing it is melted. I may have overlooked it. Also can this bread be frozen?
Thank you
Correct, it is melted. There are great instructions in the post on how to freeze it too. I hope everyone loves it!
LYNN says
These make great muffins also..I found them bland so added nutmeg and cinnamon and substituted coc oil for butter to make dairy free
I’m so glad you enjoy this recipe!
Kathy Stockman says
I don’t usually comment on recipes, but we are really loving this bread. But the best thing about the recipe is your writing it. I so appreciate your putting the ingredient amounts in each step. That I don’t have to scroll up to see the amounts is really a game changer and think all recipes should be written this way.
Thank you!! <3
I’m so glad to hear you like this one as much as me!
Pat says
Made this today and it was delicious. I baked it for 60 minutes and it was perfect. Used frozen blueberries and sour cream. Will make again. Made a big loaf!
I’m so glad you enjoyed it, Pat!
Hilda Keener says
My family loved this bread. I had so many bananas that I doubled the recipe with no problems. The only change I made was to use 1cup Splenda and 1/2 cup sugar (for the doubled recipe) because my husband is diabetic. Everything else was the same. The bread browned and looked and tasted great. It is easy to make.
I’m so glad you enjoyed it!
Kim D says
This recipe turned out amazing, I did add the zest and juice from an orange and it really just enhanced all the flavors. Hubby says “it’s a keeper” recipe. Also loved how you listed the ingredients throughout the instructions-fantastic idea.
I’m so glad you enjoyed it!
Derek Tennant says
The family love this banana bread with blue berries not one negative comment 😋
I’m so happy to hear that!