This blueberry banana bread tucks fresh blueberries into a soft, cinnamon spiced loaf made with ripe bananas and melted butter.
The batter mixes in one bowl, the berries get a light dusting of flour, and the loaf bakes in about 55 minutes into 10 generous slices.
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Why This Blueberry Banana Bread Recipe Works
Ripe bananas and melted butter keep the crumb moist, while a hint of cinnamon adds warmth that suits the berries.
Dusting the blueberries with a little flour helps them stay suspended in the batter instead of sinking to the bottom.
Folding gently keeps the berries whole, so each slice has juicy pockets rather than a purple, streaky crumb.
Ingredients for Blueberry Banana Bread
- 3 extra ripe bananas, mashed
- 1/2 cup melted butter
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 180 grams all purpose flour, about one and a half cups
- 1 cup fresh blueberries
Bananas. Choose extra ripe fruit and mash it with a fork until mostly smooth. Leave a few small lumps if you like pockets of banana in each bite.
Sugar. Granulated sugar works well, and brown sugar adds a deeper flavor if you prefer. Either way, measure it level so the loaf does not turn overly sweet.
Cinnamon. A teaspoon adds gentle spice. Leave it out if you want a plain banana and berry flavor. Fresh ground cinnamon smells stronger, so use a little less if yours is new.
Blueberries. Fresh berries are ideal. Dust them with a spoonful of the flour before folding them in.
Butter. Melted butter gives a soft, rich crumb. Let it cool for a few minutes first. Hot butter would start cooking the eggs and make the batter greasy.
How to Make Blueberry Banana Bread
1. Heat the oven Heat the oven to 350 degrees F and grease a 9 by 5 loaf pan.
2. Mash the bananas Mash the extra ripe bananas in a large bowl until mostly smooth. A fork is all you need for this step.
3. Add the butter Stir in the melted butter until it is evenly mixed. The mixture should look glossy and smooth before the next ingredients go in.
4. Add the sugar and eggs Stir in the sugar, eggs, vanilla, salt, and cinnamon, mixing until combined without overmixing.
5. Add the flour and berries Fold in the baking soda and flour, then toss the blueberries with a little flour and fold them in gently.
6. Bake and cool Pour the batter into the pan and bake for about 55 minutes, until a toothpick comes out clean with a few crumbs. Cool completely before slicing.
How to Serve Blueberry Banana Bread
Serve slices plain or with butter. The loaf suits a brunch table with a glass of banana blueberry smoothie, a plate of homemade strawberry cake, or a dish of sheet pan apple crisp for dessert. For a creamy finish, add a slice of peanut butter cream pie.
How to Store and Reheat Blueberry Banana Bread
Let the loaf cool completely before slicing. Keep it at room temperature for about 3 days, and freeze wrapped slices for up to 3 months. To thaw, microwave a slice for 30 seconds or leave it at room temperature for 30 minutes.
Tips and Variations for Blueberry Banana Bread
Flag the allergens. This loaf contains eggs, milk from the butter, and wheat.
Skip the raw batter. Do not taste the batter, because it contains raw eggs.
Wrap for the freezer. Wrap slices in plastic wrap and foil, then place them in a freezer bag.
Keep the berries dry. Pat rinsed blueberries completely dry so they do not bleed into the batter. Excess water on the berries thins the batter around them and stains it.
Do not overmix. Fold just until combined to protect the berries and keep the loaf tender. Crushed berries streak the batter and can turn the crumb a dull gray purple.
Check the loaf. Insert a toothpick into the center, and it should come out clean or with a few crumbs. Wet batter on the pick means the loaf needs a few more minutes in the oven.
Use a different sugar. Brown sugar can replace the white sugar for a deeper flavor.
Check trusted guidance. For general advice on storing leftovers safely, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Blueberry Banana Bread
Can I use frozen berries in blueberry banana bread?
Yes, but do not thaw them first. Toss them in flour and fold them in quickly, and expect a slightly longer bake.
Why did the berries sink in blueberry banana bread?
Wet berries and a thin batter let them sink. Dry them well and dust them with flour before folding.
How do I freeze blueberry banana bread?
Wrap slices in plastic wrap and foil, then place them in a freezer bag. They keep for up to 3 months.
Is the cinnamon required?
No. It is optional, so leave it out for a simpler flavor. The loaf still tastes warm and sweet thanks to the ripe bananas.
Can I use brown sugar?
Yes. Swap it in at the same amount for a deeper, more caramel flavor.
Blueberry Banana Bread
Equipment
- 9 by 5 loaf pan
- Large mixing bowl
- Fork
- Wire rack
Ingredients
Main Ingredients
- 3 extra ripe bananas mashed until smooth
- ½ cup unsalted butter melted
- ¾ cup granulated sugar or brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 180 g all purpose flour about one and a half cups, spooned and leveled
- 1 cup fresh blueberries dusted with a spoonful of the flour
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a loaf pan.
- Mix. Combine the mashed bananas, butter, sugar, eggs, vanilla, salt, and cinnamon, then fold in the baking soda and flour.
- Add the berries. Toss the blueberries with a little flour and fold them in gently.
- Bake. Pour into the pan and bake for 55 minutes, until a toothpick comes out clean or with a few crumbs.
- Cool. Cool completely before slicing.
