Blueberry Banana Bread

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

Summer Banana Bread

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. I think I am brown bananas fairy godmother. Every time I see brown bananas hanging out on my counter, I get my magic wand and VOILA, banana bread appears! It is kind of a fun job, Cinderella should hire me:)

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

Blueberry Banana Bread slices

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.

Blueberries are the Star

This banana bread recipe is extra special because I gently fold blueberries into the batter. The blueberries are sweet, juicy, and add a burst of deliciousness in every slice. 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. Pro tip, make sure you coat the blueberries, fresh or frozen, in a little bit of flour so they don’t sink to the bottom of the bread.

Enjoy a Slice Anytime of the Day

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. When the beautiful loaf comes out of the oven, it is hard to wait for a slice, but I promise the wait is worth it. You want to make sure the bread is cool to room temperature before slicing. Once cooled, slice away and enjoy for breakfast, a snack, or even dessert.

Let me tell you a little secret, this bread actually tastes more like cake instead of bread and that is a VERY good thing:) I sometimes serve a thick slice with whipped cream and extra blueberries for dessert and it is always a hit. You are going to love this banana bread recipe no matter how you eat it!

More Banana Bread Recipes

Banana Blueberry Bread Recipe

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!
4 from 2 votes


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup mashed brown bananas (3 medium sized bananas)
  • 1/4 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 tablespoon flour, for coating blueberries
  • 3 tablespoons turbinado sugar


  • Preheat the 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 the flour, baking powder, salt, and baking soda. Set aside.
  • In the bowl of a stand mixer or by using a hand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla and mix until combined.
  • Add the dry ingredients and mix until just combined. Don’t over mix the batter.
  • In a small bowl, combine the blueberries and 1 tablespoon flour. Toss until blueberries are well coated. Gently fold in the blueberries.
  • Pour batter into prepared pan and sprinkle with turbinado sugar. Bake for 50-60 minutes or until a toothpick comes out clean in the center.
  • Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Let the bread cool completely on the cooling rack. Slice and enjoy!


Calories: 246kcal, Carbohydrates: 39g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 126mg, Potassium: 124mg, Fiber: 1g, Sugar: 23g, Vitamin A: 299IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg

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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. 3 stars
    The bake was great with nice and crispy sides and it was nicely moist. I used fresh, plump blueberries and well ripened bananas, but the flavor was a bit bland. I though I’d left something out but checked twice and had not. I even added some cinnamon. I doubled the recipe and did two cups of bananas which came out to four rather large one all together. Maybe brown sugar rather than white or a mix of the two would give a more intensive flavor or the measure of bananas given in grams or ounces.

  7. 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