I may be prone to hyperbole, but this Blueberry Banana Bread is ridiculously delicious. Imagine the very best banana bread crossed with the ultimate blueberry muffin. Epic!

Blueberry Banana Bread

There are few things I love more than a slice of banana bread—and when you add in blueberries, well, the best! This recipe is super easy to stir together, bakes without any work from you, and stores so well in the fridge for days.

We love it cold, warmed, or toasted with a little butter. It’s great for an easy breakfast or as a snack. We sometimes even pack it in a lunch box!

Ingredients You Need

To make this recipe, you’ll need these ingredients:

TIP: You can use fresh or frozen blueberries in this recipe.

Step-by-Step Instructions

Here’s a look at the process in this recipe so you know what to expect. Scroll down to see the full recipe at the bottom of this post.

1. Mash the banana and add to a bowl with the wet ingredients.
2. Stir in the dry ingredients.
3. Add to a greased pan.
4. Bake!

TIP: I like to add a piece of foil to cover the loaf towards the end of baking to ensure that it cooks through without over-browning.

Frequently Asked Questions

Tips for Success

• You can use fresh or frozen blueberries in this recipe.
• I like to add a piece of foil to cover the loaf towards the end of baking to ensure that it cooks through without over-browning.
• This bread takes a while to bake due to the bananas and berries.
• Try it cold out of the fridge, warmed slightly or toasted. Add butter or nut butter or cream cheese if you’d like.
• Let bread cool completely, then slice and store in an airtight container in the fridge for up to 5 days
• You can also individually wrap slices for easy future meals or store the slices in a zip top freezer bag in the freezer for up to 3 months.
• You may also like my Lower Sugar Banana Bread and my Strawberry Banana Bread.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate below!

Print

Favorite Blueberry Banana Bread

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Description

This bread is incredibly moist from the bananas and berries, so it takes a little while to bake through. I add foil in Step 4 to prevent it from becoming too brown.

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Ingredients

• 1/2 stick unsalted butter (1/4 cup), melted and slightly cooled
• 1/4 cup whole milk plain Greek yogurt
• 1 cup mashed very ripe bananas (about 2 large)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups blueberries

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Instructions

1. Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)
2. Add the butter, yogurt, bananas, eggs, and vanilla to a large bowl. Stir to combine.
3. Stir in the flour, sugar, baking soda, cinnamon and salt. Gently stir in the blueberries.
4. Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 60 minutes. Place a piece of foil over the bread and bake for an additional 20-25 minutes, or until golden brown and a cake tester inserted into the center comes out cleanly.
5. Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
6. Slice and serve.

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Notes

You can use fresh or frozen blueberries in this recipe.

You can lower the sugar to 1/3 cup if you prefer.

I like to add a piece of foil to cover the loaf towards the end of baking to ensure that it cooks through without over-browning.

This bread takes a while to bake due to the bananas and berries.

Try it cold out of the fridge, warmed slightly or toasted. Add butter or nut butter or cream cheese if you’d like.

Let bread cool completely, then slice and store in an airtight container in the fridge for up to 5 days

You can also individually wrap slices for easy future meals or store the slices in a zip top freezer bag in the freezer for up to 3 months.

27620.2 g325.8 mg8.3 g4.3 g46.7 g5 g7 g62.8 mg

Filder Under:Breakfast, Nut-Free, Recipes, Snacks, Vegetarian