Blueberry Banana Bread

Quick Summary

Blueberry Banana Bread-moist, sweet banana bread dotted with juicy blueberries! Enjoy a slice for breakfast, as a snack, or even dessert! This banana bread recipe is a summer favorite when blueberries are in season!

blueberry banana bread cut in slices on cooling rack.

You guys, I am obsessed with baking and eating banana bread. I blame it on the brown bananas. I feel obligated to turn ugly brown bananas into beautiful loaves of banana bread. Classic, chocolate, chocolate chip, banana nut, peanut butter…and many more. I have an obsession:)

My favorite banana bread to bake in the summertime is this Blueberry Banana Bread. When blueberries are in season I love adding them to almost everything and they are SO good in this banana bread.

The bread is sweet, moist, loaded with banana flavor, and bursting with juicy blueberries. A loaf never lasts long at our house because everyone loves it. We we eat it for breakfast, snacks, dessert, or anytime we walk by the loaf on the counter.

I love making banana bread because it is a quick bread. It doesn’t take much time or effort to make and the results are amazing.

You need to add baking blueberry banana bread to your summer bucket list ASAP!

Brown Bananas

Brown bananas may not be the prettiest bananas but they are the best bananas for making banana bread. Over ripe bananas make the sweetest banana bread. Once they are mashed up and mixed into the batter, magic happens in the oven.

Make sure you start with the ugliest, brown, mushy bananas you can find. If you don’t have any brown bananas, you can put your bananas in a brown paper bag and wait for them to turn brown…or you can call a neighbor or friend and ask if they have any.

Sometimes grocery stores will give away brown bananas. You can also keep brown bananas in the freezer. You can see more of my banana bread tips here.

blueberry banana bread ingredients.

Bread Ingredients

  • Flour– for the bread and coating the blueberries. Coating the blueberries in a little flour prevents them from sinking to the bottom of the loaf.
  • Baking powder & Baking soda– make sure they are fresh!
  • Salt– to enhance all of the flavors.
  • Cinnamon– I like to add a little bit of cinnamon. It’s a nice touch:)
  • Bananas– mash them up with a fork or potato masher.
  • Granulated sugar– to sweeten the loaf.
  • Eggs– make sure they are at room temperature.
  • Butter-melted and slightly cooled.
  • Buttermilk-at room temperature.
  • Vanilla extract– always!
  • Blueberries– I love using fresh blueberries during the summer when they are in season and affordable. You can use frozen blueberries if you have them on hand, both will work.
  • Turbinado sugar– for a nice sugary crunch. It’s the best!
banana bread batter in bowl with blueberries.

How to Make Blueberry Banana Bread

  • Preheat the oven and grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, combine the mashed bananas with the sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, buttermilk, and vanilla extract and mix until combined.
  • Add the dry ingredients and mix until just combined, don’t over mix.
  • In a small bowl, toss the blueberries in the remaining tablespoon of flour. Gently fold the blueberries into the batter.
  • Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Bake until golden brown and a toothpick or cake tester comes out clean, about 55 to 65 minutes. If the top is browning too quickly, you can cover the pan loosely with aluminum foil. I recommend checking early, just to be safe. Every oven is different.
  • Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan.
  • Cool completely on a cooling rack before slicing. I know, it’s hard to wait, but the wait will be worth it:)
blueberry banana bread on cooling rack.

How to Store

Here are a few of tips for storing banana bread.

  • When the banana bread is completely cool, wrap it in plastic wrap and store on the counter for up to 3 days. I find if it sits any longer than that the bread gets too moist. Luckily, we never have a problem eating a loaf in 3 days:)
  • If you live in a super humid climate, you can store your banana bread in the refrigerator, but it might dry it out a little.
  • You can freeze the banana bread. After it is completely cool, wrap it in plastic wrap and aluminum foil. I always like to label it with a sharpie. Freeze for up to 2 months. Thaw before serving.
  • You can also freeze individual slices of banana bread. Wrap the slices in plastic wrap and place them in a freezer bag. Pop in a toaster and slather with butter:)
slice of blueberry banana bread on plate with butter.

More Banana Bread Recipes

Blueberry Banana Bread

This banana bread is moist, sweet and dotted with juicy blueberries! Enjoy a slice for breakfast, as a snack, or even dessert!
5 from 2 votes

Ingredients
  

  • 1 3/4 cup all-purpose flour, plus 1 tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup mashed bananas, 3 medium ripe bananas
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups blueberries
  • 1 tablespoon turbinado sugar, for sprinkling on bread

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, combine the mashed bananas with the sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, buttermilk, and vanilla extract and mix until combined.
  • Add the dry ingredients and mix until just combined, don’t over mix.
  • In a small bowl, toss the blueberries in the remaining tablespoon of flour. Gently fold the blueberries into the batter.
  • Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Bake until golden brown and a toothpick or cake tester comes out clean, about 55 to 65 minutes. If the top is browning too quickly, you can cover the pan loosely with aluminum foil.
  • Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Nutrition

Calories: 243kcal, Carbohydrates: 39g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 48mg, Sodium: 160mg, Potassium: 153mg, Fiber: 1g, Sugar: 19g, Vitamin A: 305IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 1mg
Keywords banana bread

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Yummy!! I love the addition of summer fresh blueberries! I’ve had blueberries with lemon before, but I honestly don’t know if I’ve ever added them to banana bread. Great idea! 🙂

  2. Hi, what can I use as a substitute for buttermilk in this Blueberry Banana bread please.

    Also, do you use brown or white sugar?

    1. White sugar. You can try regular milk, I always use buttermilk. Or you can make buttermilk by adding lemon juice or vinegar to milk and let it sit for 5 minutes.

  3. Fabulously delicious, did not get a picture as it was half gone before I knew it!! Had to bake 10 minutes longer but maybe it was the type of glass pan I used, Corning Wear.

    1. No, it has a different texture, it is a rough sugar, not soft. You can just bake without it if you don’t have it.

  4. Oh man, just made this yesterday and it’s not even going to last two days! SO good! I will be sure to double the recipe next time 🙂

    1. Love it, I normally change some things if don’t have them and I do it more like cake than Bread, so I put no buttermilk but whipped cream and no corn starch I put baking powder and baking soda, Brown sugar too but is great! Local Blueberries too

  5. Hi, since we’re stuck in the house right now, I’m going to make this.
    Maybe be dumb question but I thaw the blueberries first, correct?

  6. So… I made this bread this morning and made a few changes to be more calorie and carb friendly.
    Comedy of errors: used almond extract instead of vanilla. Not what I wanted to do, but pulled out the wrong bottle. Substituted 3/4 cup of flour for wheat flour and tossed blueberries with wheat flour. Dang near pureed my bananas using my new hand mini chopper and put in 1 1/4 c bananas. Decreased the sugar to 3/4 cup and omitted the turbinado sugar all together. PERFECTION!!
    If I portion the loaf for 12 servings:
    Altered Recipe:
    Calories 161 Total Fat 5 g 8 % Dietary Fiber 1 g 4 % Carbohydrate 27 g 9 % Sugars 16 g
    Original Recipe:
    Calories 247 Total Fat 9 g 14 % Dietary Fiber 1 g 5 % Carbohydrate 38 g 13 % Sugars 23 g

  7. 5 stars
    I made the blueberry banana bread for the first time today. Took it out of the oven an hour ago. It’s already half gone. My husband thought it was dessert and had two big slices. Said it was the best cake I’ve ever made. Daughter also loved it. Blueberries were a nice touch.