This Banana Blueberry Bread has the perfect combination of bananas and blueberries, all in a quick bread that’s simple to make, yet delicious and satisfying.
This past weekend I was craving some banana bread, but I wanted something more decadent than just plain old banana bread. So I decided on adding blueberries. Thanks to my husband, who drops everything whenever I ask him to go get me something, got me some fresh and gorgeous blueberries and some ripe bananas. So banana blueberry bread it was.
This banana blueberry bread, just like any other banana breads, is super easy to make. This bread, is so yummy, you get extra sweetness from the blueberries, and I just love biting into a piece of the bread that has blueberries in it, it’s just moist and sweet. Perfect combination of bananas and blueberries in a quick bread that’s simple to make, yet delicious and satisfying.
Ingredients
- Flour – good all-purpose flour is all you need.
- Baking powder – it acts as a leavening agent to create a fluffy and light bread.
- Salt – to bring all the flavors together.
- Sugar – I’ve made this banana bread before with just white granulated sugar or I’ve mixed with half brown sugar and half white sugar.
- Butter – this is only used to grease the pan.
- Eggs – eggs act as an emulsifier and make the batter smoother, plus adds volume and texture.
- Bananas – very ripe bananas, you know that point when they turn ugly and brown and nobody wants to eat them? Those are the bananas you want.
- Blueberries –Â Either fresh or frozen – feel free to use whichever works best for you.
- Milk –Â Use any kind of fat percentage you’d like!
- Vanilla –Â This is our flavor secret weapon enhancer.
- Salt –Â Every baked good needs seasoning to ensure our flavor comes through.
- Oil –Â We need some vegetable oil to add lots of moisture to our loaf.
How to make Blueberry Banana Bread
- Preheat oven to 350 F degrees. Prepare a 9×5 inch loaf pan by greasing it with the butter and a little flour.
- Prep the blueberries: Rinse a cup of blueberries and sprinkle them with a bit of flour. This will help so that the blueberries won’t sink to the bottom.
- Combine the wet ingredients: In a medium bowl mash the bananas with a fork. To this bowl at the oil, milk, vanilla extract, egg, sugar and whisk. Add sugar and whisk.
- Form the batter: In another bowl mix together the flour, baking powder and salt. Mix the flour mixture with the wet mixture using a wooden spoon or spatula. Add blueberries and mix so that the blueberries are evenly distributed in the batter.
- Finish the loaf: Pour batter in prepared baking loaf pan and bake for about an hour or until an inserted toothpick comes out clean. Remove loaf from pan and let cool before slicing into it.
Frozen blueberries vs fresh
You can most certainly swap the fresh berries out for frozen if that’s all you have on hand! Just follow these simple steps to ensure you have berries that don’t sink and don’t bleed too much color into your batter.
- Rinse your blueberries in cool water till defrosted and the water runs clears. Don’t leave the berries to defrost on the counter.
- Dry them thoroughly between 2 pieces of paper towel.
- Toss the berries in flour, just as we do with our fresh berries.
Other ingredients you can add
Now it’s your opportunity to customize this heavenly bread! I love to mix some chocolate chips and chopped pecans in my banana bread. You can add any nuts you like to this. I find the softer nuts, like pecans and walnuts, work best for this tender banana bread recipe. Dried fruits like raisins or cranberries are also fantastic additions!
You can also add a few dollops of melted chocolate or peanut butter in the middle of the loaf and swirl with a skewer to create a beautiful and delicious filling for your bread.
Leftovers
Wrap this bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week. I love to microwave my slices of banana bread for 20-30 seconds to let it soften up, especially if it’s been in the fridge.
Freezing
You can absolutely freeze banana bread. Freeze the whole loaf or individual slices. It will last in the freezer for 3 to 4 months! Wrap the loaf or the individual slices extremely well with plastic wrap, even if they’re being stored in an airtight container.
The bread will give off some moisture which can cause freezer-burn without the plastic wrap. Let it thaw completely at room temperature.
Craving More Banana Bread?
- Marbled Chocolate Banana Bread
- Easy Banana Nut Bread
- Banana Bread French Toast with Caramelized Bananas
- The Perfect Banana Muffin
- Healthy Whole Wheat Banana Nut Bread
- Banana Nut Bread
- Banana Nut Muffins
- Blueberry Coffee Cake
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Banana Blueberry Bread
Ingredients
- 1 cup blueberries
- 1 tablespoon all-purpose flour for blueberries and pan
- 3 bananas ripe
- 3 tablespoon vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup sugar
- 2 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon butter for greasing the pan
Instructions
- Preheat oven to 350 F degrees. Prepare a 8×5 inch loaf pan by greasing it with the butter and a little flour.
- Rinse a cup of blueberries and sprinkle them with a bit of flour. This will help so that the blueberries won’t sink to the bottom.
- In a medium bowl mash the bananas with a fork. To this bowl at the oil, milk, vanilla extract, egg, sugar and whisk. Add sugar and whisk.
- In another bowl mix together the flour, baking powder and salt. Mix the flour mixture with the wet mixture using a wooden spoon or spatula. Add blueberries and mix so that the blueberries are evenly distributed in the batter.
- Pour batter in prepared baking loaf pan and bake for about an hour or until an inserted toothpick comes out clean.
- Remove loaf from pan and let cool before slicing into it.
Recipe Notes
- Wrap this bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week. I love to microwave my slices of banana bread for 20-30 seconds to let it soften up, especially if it’s been in the fridge.
- Freeze the whole loaf or individual slices. It will last in the freezer for 3 to 4 months! Wrap the loaf or the individual slices extremely well with plastic wrap, even if they’re being stored in an airtight container. The bread will give off some moisture which can cause freezer-burn without the plastic wrap. Let it thaw completely at room temperature
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Hi. I see that you put both baking soda and baking powder? I made some muffins using both and they got biter. It wasnot your recipe but stil when i read now the same i get a little scared what if wil happen again. The biterness
I only used baking powder in this recipe.