Blueberry Banana Bread

If there’s one quick bread you need to try this season, Blueberry Banana Bread is it! This loaf is irresistibly moist, loaded with juicy blueberries, and perfectly sweet thanks to ripe, spotty bananas. Every bite is soft, tender, and dotted with bursts of berry deliciousness.

What makes this recipe a total winner? You can whip it up in one bowl—zero fuss, maximum flavor! This easy, crowd-pleasing loaf is ideal for make-ahead breakfasts, casual brunches, or an after-school snack. Plus, it’s a genius way to use those overripe bananas on the counter.

This has been my go-to recipe for years. Inspired by my grandma’s famous banana bread, I jazzed it up with plump blueberries for a summery twist. It’s so simple, yet so special—trust me, you’ll be coming back for seconds!

Why You'll Love This Recipe

• Super Moist Texture: Ripe bananas and juicy blueberries guarantee an ultra-tender, soft crumb in every bite.
• Bursting with Fresh Flavors: Sweet bananas pair perfectly with tart, juicy berries for a delightful balance.
• Quick & Easy Prep: Minimal steps, simple ingredients, and one bowl—perfect for busy mornings!
• Great for Meal Prep: Stays moist for days and freezes beautifully, so you always have a treat on hand.

Key Ingredients for Blueberry Banana Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Ripe Bananas

Spotty, overripe bananas are what give this bread its irresistible sweetness and moist crumb. The riper the bananas, the more natural sugars they bring! If your bananas aren’t quite ready, you can quickly ripen them by baking at 300°F for about 15 minutes. Frozen and thawed bananas also work well here—just drain off any excess liquid.

Blueberries

Fresh blueberries add bursts of juicy flavor and a pop of color to every slice. If fresh berries aren’t available, frozen blueberries work great—just toss them in a bit of flour before adding to prevent sinking and bleeding. You can even try wild blueberries for a more intense flavor.

Greek Yogurt

A scoop of plain Greek yogurt takes the moisture to the next level without making the loaf heavy. It also adds a touch of richness and tang. Regular plain yogurt, sour cream, or even buttermilk are all good substitutes—each brings a subtly unique flavor twist.

All-Purpose Flour

This classic pantry staple creates the perfect structure for the bread. For a heartier loaf, you can swap in up to half whole wheat flour (expect a denser texture) or use a 1:1 gluten-free baking blend.

Brown Sugar

Brown sugar not only sweetens the bread, but also infuses it with a subtle caramel depth. Light or dark brown sugar works, or you can use all white sugar if that’s what you have on hand. Coconut sugar is a great less-refined alternative.

Instructions for Blueberry Banana Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper for easy removal. This step ensures your bread will slip out effortlessly every time!

Mash the Bananas

Peel and mash the bananas in a large mixing bowl until mostly smooth. Don’t worry about tiny lumps—they add great texture.

Mix the Wet Ingredients

Add the eggs, brown sugar, granulated sugar, melted butter, Greek yogurt, and vanilla to the mashed bananas. Whisk everything together until completely blended and creamy.

Add the Dry Ingredients

Sprinkle the flour, baking soda, cinnamon, and salt evenly over the wet ingredients. Gently fold everything together with a spatula until just combined—be careful not to overmix, or your bread could turn out dense.

Add the Blueberries

In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf. Gently fold the floured blueberries into the batter, reserving a handful to sprinkle on top if you like.

Bake the Bread

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle on those reserved blueberries for a pretty finish. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool and Enjoy

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Don’t rush this step—cooling helps the crumb set for perfect slicing. Slice, serve, and enjoy!

Recipe Variations

Make It Vegan

For a completely plant-based loaf, swap the eggs for two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use melted coconut oil or vegan butter. Substitute plant-based yogurt for Greek yogurt. The texture stays tender and moist!

Gluten-Free Option

Simply use your favorite cup-for-cup gluten-free all-purpose flour blend in place of regular flour. Make sure your baking soda is gluten-free, too.

Add More Mix-Ins

Love a crunch? Gently fold in 1/2 cup of chopped walnuts or pecans for added texture. For extra decadence, stir in a handful of dark chocolate chips along with the blueberries.

Citrus Twist

Add 1 teaspoon fresh lemon zest to the batter along with the vanilla extract. The bright citrus notes perfectly complement the sweet bananas and juicy berries.

Serving Suggestions

This Blueberry Banana Bread is sublime all on its own or lightly toasted with a swipe of butter. Pair it with creamy Greek yogurt and fresh berries for a breakfast that feels special yet effortless. For a cozy brunch, serve alongside scrambled eggs and hot coffee. A dusting of powdered sugar or a drizzle of honey takes it over the top for dessert!

Storage and Reheating

Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For long-term storage, slice and freeze individual pieces wrapped tightly in plastic wrap and foil for up to 2 months. To reheat, gently warm slices in a toaster or microwave for 15–30 seconds, just until heated through.

Frequently Asked Questions About Blueberry Banana Bread (FAQ)

Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! Frozen blueberries work great—just toss them in flour before adding to the batter, and don’t thaw them first to avoid bleeding and excess moisture.

Q: How can I tell if my banana bread is cooked through?
A: The top should be golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs, not wet batter. Slight cracking on top is normal!

Q: Can I make muffins instead of a loaf?
A: Yes! Divide the batter among lined muffin tins and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

Blueberry Banana Bread is the kind of crowd-pleasing treat that disappears fast and makes your kitchen smell amazing. Give this easy one-bowl recipe a try—you’ll love how simple and delicious homemade baking can be! Don’t forget to leave a comment or rating below if you bake it!