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, it’s 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!

It’s a really delicious version of my classic Lower Sugar Banana Bread that is a perfect use for very ripe bananas. And fresh blueberries or frozen blueberries. It is, for sure, one of our very favorite banana bread recipes.

Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand.

• Very ripe bananas: Very ripe bananas with some brown spots are the key to success with this recipe. The brown spots indicate natural sweetness and flavor, so be sure to use this type of banana.
• Unsalted butter: I like to use unsalted butter in my baking so I can control the level of salt. Butter, in conjunction with the yogurt below, ensures that the bread is super moist.
• Whole-milk plain Greek yogurt: You can use all butter or half butter and half yogurt as you prefer.
• Eggs: Eggs help the bread have a tender crumb and the classic texture of banana bread. If you need to make this egg-free, try a store-bought subsitute like the one from Bob’s Red Mill.
• Vanilla extract and cinnamon: Vanilla and cinnamon add a nice undertone of flavor so I like to add it here.
• Whole wheat flour: I like to make this bread with whole wheat flour for extra nutrients and also because this hearty flour can hold up to the high moisture content of the other ingredients. (To bake with all-purpose flour, add an extra 2 tablespoons.)
• Sugar: I use regular sugar in this recipe, in an amount that is half of what’s usually added to banana bread, for sweetness. I find that using granulated sugar ensures a moist and tender bread a little better than something like honey or maple syrup. (You can use either of them if you prefer, just know that I do prefer sugar.)
• Baking soda: Fresh, active baking soda is the key to ensuring this bread rises and bakes through. Check yours before you start baking.
• Blueberries: You can use fresh or frozen blueberries in this recipe, regular or wild, so use the ones you have access to.

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 loaf pan.
4. Bake until golden brown and a cake tester or toothpick inserted into the center comes out clean.

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

Frequently Asked Questions

How to Store

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.

Best Tips for Success

• You can use fresh or frozen blueberries in this recipe.
• Add a handful of chocolate chips if desired.
• I like to add a piece of aluminum foil to cover the loaf toward the end of baking to ensure 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.

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

• Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)

• Add the banana, butter, yogurt, eggs, and vanilla to a large bowl. Stir to combine.

• Stir in the flour, sugar, baking soda, cinnamon, and salt. Gently stir in the blueberries.

• Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 60 minutes. (If around the 40-minute mark the bread is starting to brown a lot, place a piece of foil loosely over the top and continue baking.) The bread is done when it’s golden brown and a cake tester inserted into the center comes out clean.

• Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.

• Slice and serve.

• You can use fresh or frozen blueberries in this recipe.
• You can lower the sugar to ⅓ cup if you prefer. You can also swap in ¼ cup honey or maple syrup. It won’t be as sweet and the texture may vary a little.
• I like to add a piece of foil to cover the loaf toward the end of baking to ensure 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.

Calories: 269kcal, Carbohydrates: 46g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 302mg, Potassium: 266mg, Fiber: 5g, Sugar: 20g, Vitamin A: 278IU, Vitamin C: 6mg, Calcium: 31mg, Iron: 1mg

This post was first published April 2021.