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Blueberry Banana Bread

Updated on 2 min read
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Quick Description

This moist banana bread, filled with ripe bananas and bursting with juicy blueberries, is the perfect snack or breakfast treat. It’s naturally sweet and easy to make, with a golden-brown exterior and a soft, fruity interior.

Servings & Timing

  • Yield: 1 loaf (about 10–12 slices)
  • Prep Time: 10 minutes
  • Cook Time: 50–60 minutes
  • Total Time: ~1 hour 10 minutes

Ingredients

  • 2 large ripe bananas, mashed
  • 1 cup blueberries (fresh or frozen)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon (optional, for extra flavor)
  • ½ cup unsalted butter, melted (or coconut oil)
  • 2 large eggs
  • ¾ cup granulated sugar (or coconut sugar for a healthier option)
  • 1 tsp vanilla extract
  • ¼ cup buttermilk or milk
  • ½ cup chopped nuts (optional, walnuts or pecans)

Instructions

  1. Preheat the oven – Set the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Prepare the wet ingredients – In a large bowl, mix mashed bananas, melted butter, eggs, sugar, vanilla, and buttermilk until well combined.
  4. Combine wet and dry ingredients – Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to over-mix.
  5. Add blueberries and optional nuts – Gently fold in the blueberries (and nuts if using), being careful not to crush the berries.
  6. Pour into the pan – Transfer the batter to the prepared loaf pan and spread evenly.
  7. Bake – Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Additional Notes

  • For a lower-sugar version, reduce the sugar or use a sugar substitute.
  • For extra fluffiness, use a mixture of half all-purpose flour and half whole wheat flour.
  • This bread freezes well. Store in an airtight container for up to 2 months.

Dietary Info

  • Vegetarian
  • Gluten-free: Swap the flour for a gluten-free all-purpose blend.
  • Dairy-free: Use coconut oil and a dairy-free milk alternative.

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