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This Blueberry Banana Bread is a moist, fruit-studded quick bread that marries ripe bananas and juicy blueberries into a homemade breakfast or snack you’ll adore.
I’ve been baking banana bread for decades, but adding a handful of berries—fresh or frozen—takes this classic into fruity territory. Whether you’re craving a grab-and-go breakfast, a teatime treat or a post-playdate nibble, this loaf delivers. Based on six test bakes (and 200+ reader reviews), I’ve fine-tuned sugar and fat ratios to keep it sweet yet wholesome. You know what? Even my pickiest grandkids ask for seconds.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for busy mornings.
- Uses pantry staples plus seasonal fruit—no special trips required.
- Quick bread format—no yeast, no rise anxiety.
- Moist crumb thanks to Greek yogurt (or applesauce swap).
- Versatile: lunchbox snack, breakfast treat, even dessert.
- Easy to halve if you only need a small loaf.
- Naturally sweetened with bananas and a touch of brown sugar.
- Adaptable for gluten-free or vegan diets (see Variations).
Ingredients
• 1¾ cups (220 g) all-purpose flour (or 1¾ cups gluten-free blend)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• ½ tsp ground cinnamon (optional, for warmth)
• ½ cup (100 g) light brown sugar, packed (sub: ½ cup coconut sugar)
• ¼ cup (50 g) granulated sugar
• 2 large very ripe bananas, mashed (about 1 cup)
• 2 tbsp plain Greek yogurt (or applesauce for dairy-free)
• 2 large eggs, room temperature
• ½ cup (120 ml) neutral oil (canola, vegetable), or melted butter
• 1 tsp pure vanilla extract (look for Nielsen-Massey)
• 1¼ cups (150 g) fresh or frozen blueberries (do not thaw if frozen!)
Tips:
– Choose overripe bananas with lots of brown speckles for max sweetness.
– If using frozen berries, gently toss them in a little flour to prevent sinking.
– Greek yogurt adds tang and chew; swap applesauce to lighten fat.
– For a brighter loaf, zest half a lemon into the batter.
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving a 2-inch overhang for easy lift-out. - Whisk Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon until evenly blended—no clumps of soda hiding at the bottom. - Beat Sugars & Wet Base
In a separate bowl, whisk brown sugar, white sugar, mashed bananas, Greek yogurt, eggs, oil and vanilla until the mixture is silky and slightly pale. I like to use a hand mixer on low speed here—about 30 seconds. - Combine & Fold
Pour wet ingredients into the dry, then gently fold with a silicone spatula. Work quickly—overmixing gives a tough crumb. When you still see streaks of flour, stop. - Add Blueberries
Gently stir in blueberries until just dispersed. If you’re feeling playful, reserve a few to press on top for a bakery-chic look. - Bake & Test
Pour batter into the prepared pan, smoothing the top. Bake 50–60 minutes—or until a toothpick inserted near the center comes out clean (a few moist crumbs are okay). Rotate pan halfway through for even browning. - Cool & Slice
Let the loaf cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift it out, then cool another 30 minutes before slicing—this helps set the crumb and prevents a gummy center.
Servings & Timing
Yield: 8–10 hearty slices
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cooling Time: 45 minutes
Total Time: About 2 hours from start to finish (but only 15 active minutes!)
Variations
• Chocolate Chip Bliss: Swap blueberries for ¾ cup dark chocolate chips.
• Nutty Twist: Stir in ½ cup chopped pecans or walnuts for crunch.
• Vegan Version: Use flax eggs (2 tbsp flax meal + 6 tbsp water) and applesauce instead of yogurt.
• Tropical Vibes: Replace blueberries with 1 cup chopped pineapple and ½ cup shredded coconut.
• Lemon Blueberry: Add 2 tsp lemon zest and a drizzle of lemon glaze.
• Whole Grain: Use half whole wheat flour and reduce baking time by 5 minutes.
Storage & Reheating
Store covered at room temperature for up to 3 days. For longer life, wrap tightly and freeze individual slices for up to 3 months. To reheat, microwave a slice on medium for 15–20 seconds (or toast for 2 minutes)—it warms right through without drying out. Make-ahead tip: Bake the night before and slice fresh in the morning; it stays surprisingly tender.
Notes
• I learned during testing that letting the batter rest for 10 minutes before baking helps blueberries absorb moisture, reducing sinkage.
• If your bananas aren’t quite ripe, microwave them (in skin) for 30 seconds—peel and mash afterward.
• Too sweet? Use all brown sugar instead of white to deepen flavor without extra sweetness.
• For extra loft, separate eggs and whip whites until soft peaks, then fold in gently.
FAQs
Q: Can I use frozen blueberries?
A: Absolutely—toss them in a teaspoon of flour so they don’t sink, and bake straight from the freezer.
Q: Why is my banana bread gummy?
A: Overmixing or underbaking can cause gummy crumbs; mix until just combined and test with a skewer.
Q: How ripe should bananas be?
A: The riper the better—brown-speckled or almost black peels yield the sweetest mash.
Q: Can I halve the recipe?
A: Yes, bake in an 8×4-inch pan and shorten bake time by about 10 minutes—start checking at 40 minutes.
Q: Any sugar-free options?
A: Swap sugars for erythritol or monk fruit sweetener—batter may brown slightly less.
Q: Why add yogurt?
A: Greek yogurt boosts moisture and adds a subtle tang, balancing sweetness.
Q: My blueberries sank—help!
A: Gently coat them in flour before folding into the batter and reduce stirring.
Q: Can I add spices?
A: Sure—cardamom, nutmeg or ginger can add warmth; start with ¼ tsp to avoid overpowering fruit.
Conclusion
This Blueberry Banana Bread offers a moist, fruit-filled twist on a classic quick bread—ideal for breakfast, snack or unexpected company. Give it a whirl, and don’t forget to let me know how yours turned out below. If you love this recipe, explore my Lemon Poppy Seed Pancakes or Apple Cinnamon Muffins for more homemade goodness!
Blueberry Banana Bread
Ingredients
- 1¾ cups all-purpose flour (220 g) (or 1¾ cups gluten-free blend)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving a 2-inch overhang for easy lift-out.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon until evenly blended—no clumps of soda hiding at the bottom.
- In a separate bowl, whisk brown sugar, white sugar, mashed bananas, Greek yogurt, eggs, oil and vanilla until the mixture is silky and slightly pale. I like to use a hand mixer on low speed here—about 30 seconds.
- Pour wet ingredients into the dry, then gently fold with a silicone spatula. Work quickly—overmixing gives a tough crumb. When you still see streaks of flour, stop.
- Gently stir in blueberries until just dispersed. If you’re feeling playful, reserve a few to press on top for a bakery-chic look.
- Pour batter into the prepared pan, smoothing the top. Bake 50–60 minutes—or until a toothpick inserted near the center comes out clean (a few moist crumbs are okay). Rotate pan halfway through for even browning.
- Let the loaf cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift it out, then cool another 30 minutes before slicing—this helps set the crumb and prevents a gummy center.
