Ever crave a blueberry banana bread recipe when you’ve got those sad, overripe bananas and a box of half-squished blueberries rattling around in your fridge? Yeah, me too. Happens more often than I’ll admit. Sometimes you just get tired of plain banana bread (not that I ever really do, but you get me), so adding sweet, juicy blueberries is a game-changer. I first peeked at this idea while reading some classic banana bread tips and ended up obsessed. By the way, if you’re a fan of Ultimate Moist Banana Bread, here’s something you’ll want to check out for later: the best, most tender loaf on this planet. Anyway, let’s talk about what you came here for: a no-fuss, real-deal blueberry banana bread recipe you (yes, YOU) can actually make. 
How to make blueberry banana bread?
Let’s get straight to the heart of the matter. My blueberry banana bread recipe basically doesn’t care if you’re some fancy baker or just hungry. We’ll keep it friendly for folks who hate washing dishes, too.
Start out by mashing up three extra-ripe bananas in a big mixing bowl. I use a fork because nobody has time for a potato masher (unless you love gadgets, then knock yourself out).
Add half a cup of melted butter right on top, plus three-quarters cup of sugar. I’ve used brown sugar and it’s lovely, but white sugar’s always hanging around my cabinet. Toss in two eggs, splash of vanilla, pinch of salt, and just a smidge of cinnamon if you’ve got it.
Give it a stir – just until things look happy together.
Now, dump in a teaspoon of baking soda and next, a cup and a half of flour. Fold everything gently. It might look lumpy. That’s totally fine.
Here’s the secret: dust your fresh blueberries with a tiny spoonful of flour before adding them in. It keeps them from sinking. Add a cup or a good handful, gently mix, and pour it all into your greased loaf pan. Bake at 350°F for about 55 minutes (sometimes 50, sometimes 62 – oven drama, I know).
Stick a toothpick in the middle, if it comes out almost clean but for a few crumbs, you’re golden.
“I never realized blueberry banana bread was so easy. My family ate the whole loaf in one day. Guess I’ll be making more!” – Maria K., verified carb enthusiast
How to freeze banana bread?
Look, I get it: sometimes you can’t finish the whole loaf. Or maybe you want to bake ahead (meal prep heroes everywhere, unite). Freezing this blueberry banana bread recipe is a snap.
Let the bread cool all the way. Patience, friend, it matters. I’m talking room temp – not that “oh it’s mostly cool” temptation.
Wrap the loaf or thick slices in plastic wrap, nice and snug. Then take some foil and do another layer all around it. Into a freezer bag it goes. Squeeze a little air out, zip it up. If you somehow forget it’s in there, you’ve got about three months before it gets weird.
To thaw, I just pull a slice and microwave it for 30 seconds, or let it hang out on the counter for half an hour (whichever wins the lazy lottery).
If you need more dessert bread ideas, let me tell you about these banana bread brownies. Trust me, you won’t regret it.
Nutrition Facts (per serving)
So, you want to know if this blueberry banana bread recipe is healthy, huh? Depends on your standards, to be honest. It’s bread. With fruit. And sugar. Sorry (not sorry).
Rough guess for one slice (assuming you get about 10 slices per loaf):
- Calories: around 225
- Fat: about 8g (if you don’t go wild with butter)
- Carbs: in the ballpark of 35g
- Sugars: roughly 15g
- Protein: somewhere close to 3g
Honestly, it’s dessert you can eat for breakfast and not feel guilty about until a few slices later. I call that balance.
You want fewer calories? Cut the sugar a bit or swap half the flour for whole wheat. Or, you know, just have a smaller slice (nobody does this).
Tips for Perfect Blueberry Banana Bread
Every time I make this, I discover some tiny trick that makes it easier (or tastier, let’s be honest). Here’s what I swear by:
Don’t overmix the batter. Your bread will go from fluffy to brick in a heartbeat.
Forgot to let the bananas ripen? Stick ’em in a paper bag for a day, or pop in the oven for 15 minutes at 300°F. Yes, it works.
Frozen blueberries? Use ’em. But toss them in flour or they’ll turn your bread purple all over.
Try adding chopped nuts or a handful of chocolate chips for a little extra “wow, you made this?” energy at the breakfast table.
If you ever want to experiment with other add-ins, look at these banana bread recipe upgrades – so many clever ideas.
Variations and Additions
Let’s be real, the base blueberry banana bread recipe is great, but some days you want to jazz things up.
Swap a half cup flour for oat flour if you want something nuttier. Or, sprinkle a little lemon zest in there for a zingy pop. Need extra sweetness? Stir in a tablespoon of honey (it makes your kitchen smell amazing). I’ve even tried white chocolate chips and, oh boy, they’re like dessert for breakfast.
What’s pretty awesome is you can toss in a handful of chopped walnuts or pecans and call it “hearty.” Kids like it with mini chocolate chips. Some folks even swirl in a spoonful of peanut butter – wild, but insanely good. Go with your gut, honestly.
You can also try making muffins instead of bread, just reduce the baking time to around 25 minutes (keep an eye out). Great for rushed mornings or school snacks.
If you’re intrigued by other easy banana bread twists, have a peek at this easy chocolate chip banana bread. It’s a winner for real.
Common Questions
Can I use frozen bananas?
Heck yes. Just thaw them and pour off any weird watery stuff before mashing.
How do I stop my blueberry banana bread from sinking in the center?
Make sure you don’t overmix your batter and check your baking soda is fresh. Sometimes, blueberries too heavy or bread a little underdone in the middle.
How long does blueberry banana bread last?
On the counter? Maybe three days—if it isn’t gobbled up. In the fridge, up to a week.
What’s the best way to store leftovers?
Wrap slices up tight in plastic wrap or tuck in an airtight container. Keeps it moist and dreamy.
Can I make this bread gluten-free?
Yes! Use cup-for-cup gluten-free flour blend. Done.
Ready for Warm Blueberry Banana Bread Smells?
Alright, that’s truly everything you need for my fave blueberry banana bread recipe—plus all my random secrets. If you want the gold standards, check out this Blueberry Banana Bread Recipe, or grab oven inspiration from Blueberry Banana Bread – Dinner at the Zoo, and another solid riff over at The Best Blueberry Banana Bread – Pizzazzerie. Let’s be honest, just try it once. Bet you’ll bake it again by the end of the week. Warm, fruity and never fancy—you’ll thank yourself (and maybe share, maybe not).
Blueberry Banana Bread
Ingredients
For the Batter
- 3 pieces extra-ripe bananas Mash before adding to the mix.
- 0.5 cups melted butter
- 0.75 cups sugar Brown sugar can be used for added flavor.
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon ground cinnamon Optional.
- 1 teaspoon baking soda
- 1.5 cups all-purpose flour
For the Topping
- 1 cup fresh blueberries Dust with a tiny spoonful of flour before adding to batter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the extra-ripe bananas using a fork.
- Add the melted butter and mix well.
- Stir in the sugar, eggs, vanilla extract, salt, and ground cinnamon.
- Mix until all ingredients are combined, but don’t overmix.
Baking
- Add the baking soda and flour to the wet mixture, folding gently.
- Prepare the blueberries by dusting them with a small amount of flour to prevent sinking.
- Gently fold the blueberries into the batter.
- Pour the batter into a greased loaf pan and bake for about 55 minutes.
- Check if done by inserting a toothpick; it should come out clean with a few crumbs.
