There’s something deeply comforting about the smell of a loaf baking—warm banana, a hint of vanilla, and the sweet pop of blueberries. If you’ve ever stood in your kitchen with overripe bananas and a container of berries wondering what to do, this recipe is your answer. It’s moist, forgiving, and perfect for turning those groceries into a small, proud moment.
If you enjoy swapping fruits in quick breads, Sourdough Pumpkin Apple Bread offers great inspiration.
Why you’ll love this blueberry banana bread
This loaf strikes the balance between sweet and fresh: ripe banana gives it tender moisture and body, while blueberries add light, juicy pockets that brighten every bite. You don’t need fancy equipment—just a bowl, a whisk, and a loaf pan—and the technique is very forgiving, so it’s a great recipe to make when you want something homey without fuss.
If you love blueberries in baked goods, try Lemon Blueberry Sourdough Bread for a tangy twist.
Ingredients
Below are the ingredients you’ll need. I’ve included a few pantry-friendly swaps in the notes if you’re missing something.
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup (150g) granulated sugar — or 1/2 cup sugar + 1/4 cup brown sugar for depth
- 2 large eggs, room temperature
- 1/3 cup (80ml) neutral oil or melted butter
- 1/3 cup (80ml) plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1 cup fresh blueberries (see notes for frozen)
- Zest of 1 lemon (optional, but lovely with blueberries)
How to Make Blueberry Banana Bread
Time needed: 1 hour and 10 minutes
Read through the steps before you begin; the method is quick and most of the work happens in one bowl.
- Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving an overhang for easy removal.
- Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine wet ingredients
In a large bowl, whisk the sugar and eggs until just combined. Add the oil (or melted butter), yogurt, vanilla, mashed bananas, and lemon zest. Stir until smooth.
- Fold to combine
Sprinkle the dry mix into the wet bowl and fold gently until just combined—avoid overmixing to keep the loaf tender. Fold in the blueberries last; if using frozen, do this straight from the freezer so they don’t bleed too much.
- Bake
Pour batter into your prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns quickly, tent with foil for the last 10–15 minutes.
- Cool
Let the loaf cool in the pan for 10–15 minutes, then lift it out by the parchment and finish cooling on a rack before slicing.
Quick tips while baking
- Use very ripe bananas—the riper, the sweeter and more flavorful the loaf.
- Coat fresh blueberries in a tablespoon of flour before folding them into the batter to prevent sinking.
- If you like a sweeter crust, sprinkle a teaspoon of raw sugar on top before baking.
Serving and storage
This bread is lovely warm with butter, as a breakfast with coffee, or as a snack. Store airtight at room temperature for 2 days, in the fridge for up to a week, or slice and freeze for up to 3 months—toast slices straight from the freezer.
When you’re ready to branch out, the Apple Crisp Sourdough Loaf is a delicious next bake.
FAQs
Yes. Do not thaw them—fold frozen berries straight into the batter so they don’t turn the whole loaf blue. You may need an extra minute or two of baking time.
Very ripe is best—dark brown speckled or fully brown peels mean the bananas are sweeter and easier to mash. If yours aren’t there yet, pop them in a 350°F oven for 10–12 minutes to ripen quickly.
Swap in a 1:1 gluten-free baking flour blend and bake as directed. The texture may be slightly different, but the flavors hold up well.
Absolutely. Stir in 1/2 cup chopped walnuts, pecans, or chocolate chips along with the blueberries for extra texture and flavor.
Conclusion
Blueberry banana bread is one of those recipes that feels like a small, reliable pleasure. It’s easy to adapt—add nuts, swap in yogurt for sour cream, or use a touch less sugar if your bananas are very sweet. The bright blueberry pockets keep each bite interesting, and you’ll find this loaf disappears fast in my house. Give it a try next time you’ve got ripe bananas; I bet it becomes one of your go-to quick bakes.
Happy baking—and enjoy that first warm slice. For an alternative method using a sourdough starter, check Sourdough Zucchini Bread.
Blueberry Banana Bread
Ingredients
Dry Ingredients
- 190 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp ground cinnamon optional
Wet Ingredients
- 150 g granulated sugar (or 1/2 cup granulated + 1/4 cup brown sugar)
- 2 large eggs room temperature
- 80 ml neutral oil or melted butter
- 80 ml plain yogurt or sour cream
- 1 tsp vanilla extract
- 3 very ripe bananas mashed (about 1 1/2 cups)
- 1 lemon zest optional
Add-ins
- 1 cup fresh blueberries or frozen, unthawed
- ½ cup chopped walnuts or 1/2 cup chocolate chips, Optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving an overhang.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl whisk sugar and eggs until combined. Add oil (or melted butter), yogurt, vanilla, mashed bananas, and lemon zest; stir until smooth.
- Gently fold the dry ingredients into the wet until just combined. Fold in blueberries and any optional add-ins, being careful not to overmix.
- Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool in the pan 10–15 minutes, then remove using the parchment overhang and cool on a wire rack before slicing.
Notes
- If using frozen blueberries, fold them in straight from the freezer to minimize bleeding.
- Very ripe bananas work best—if needed, roast underripe bananas at 350°F for 10–12 minutes to speed ripening.
- Coating blueberries in a tablespoon of flour can help prevent them from sinking.
- Store airtight at room temperature for 2 days, refrigerate up to 1 week, or freeze slices for up to 3 months.
