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What makes my classic Banana Bread better? Adding in juicy, fresh blueberries to make this wonderfully moist Blueberry Banana Bread! So flavorful and sweet from all the fruit makes this the best breakfast bread.
I’ve been making banana bread a lot lately. This Blueberry Banana Bread came as an idea from my kids.
Do you have the same issue at my house? Sometimes the kids eat up all the bananas and sometimes they don’t. Well, they saw me making banana bread and asked to add some blueberries to it. So why not! It came out amazing!
How to make Blueberry Banana Bread:
This is a fruity twist on my classic banana bread recipe. Make this like you do any other banana bread, and just add in some blueberries before pouring into the pan.
Top with some more blueberries on top of the batter before baking. Bake and enjoy!
Ingredient Notes:
- Ripe Bananas: 4 medium sized bananas make about 2 cups.
- Eggs
- Unsalted Butter: melted and cooled.
- Granulated Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Powder and Baking Soda
- Salt
- Fresh Blueberries
Directions:
Step One – Preheat the oven to 350 F and prepare a 9 x 5 loaf pan with nonstick cooking spray and set aside.
Step Two – Use a fork to mash bananas until smooth (a few chunks here and there is fine) in a large mixing bowl.
Recipe Tip
The riper the bananas the better. If they have some black spots that is totally ok!
Step Three – To that same mixing bowl add in your eggs, butter, sugar, and vanilla. Use an electric mixer to beat on low until smooth.
Step Four – In a medium bowl toss blueberries with 1 tablespoon of flour.
Step Five – In a separate bowl combine flour, baking powder, baking soda, and salt.
Recipe Tip
Make sure the Baking Powder and Baking Soda are not expired before using them.
Step Six – Next add your dry ingredients into your wet ingredients in batches mixing on low at the same time. Next fold in the blueberries.
Step Seven – Pour the batter into your prepared loaf pan. The batter will be somewhat sticky.
Make a small cut lengthwise about ½ inch deep in the center of the bread. Decorate with berries on top.
Step Eight – Bake for 1 hour and 35-40 minutes or until the toothpick inserted into the center comes out clean.
Step Nine – Remove the bread from the oven and let it cool in the tin for 10 minutes. Later transfer to a wire rack to cool completely. Cut into slices and serve.
Tips and FAQs for a good Blueberry Banana Bread:
- Flavor: The Flavor is amazing. The bananas and blueberries give this a really great fruit flavor. Using fresh berries for this particular bread gives the best results. Using the fresh blueberries and distributing them throughout the bread packs it with flavor. If you use frozen blueberries, they will spread blue color throughout when they bake and melt.
- Tip: Once the bread is baked, allow to cool in the pan for about 10 minutes, and remove to a wire rack to cool the rest of the way. Keeping it in the pan can cause moisture that makes the bread soggy.
- Cooking Tip: Halfway through baking, check the bread. If the top looks like it is getting too dark, cover the bread loosely with aluminum foil. Keep it loose so the bread can still rise.
Can I use frozen blueberries?
You can use frozen blueberries, but when they thaw out and melt the juices will stain the dough and bread. So if you are ok with a blue bread then you can definitely use frozen blueberries.
How to store this bread:
The best way to store this is sealed in an Ziplock bag or wrapped in plastic wrap. You can store this on the counter or in the refrigerator. It should last about five days.
Try some of my other Banana Recipes:
Have any leftover bananas after making this recipe? Here are a few more of my favorite recipes with banana.
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Blueberry Banana Bread
Ingredients
- 4 ripe medium bananas, (should make about 2 cups mashed)
- 2 large eggs, (room temperature)
- ½ cup unsalted butter, (melted and cooled)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour, (+ 1 tablespoon for berries)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 350 F and prepare a 9 x 5 loaf pan with nonstick cooking spray and set aside.
- Use a fork to mash bananas until smooth (a few chunks here and there is fine) in a large mixing bowl.
- To that same mixing bowl add in your eggs, butter, sugar, and vanilla. Use an electric mixer to beat on low until smooth.
- In a medium bowl toss blueberries with 1 tablespoon of flour.
- In a separate bowl combine flour, baking powder, baking soda, and salt.
- Next add your dry ingredients into your wet ingredients in batches mixing on low at the same time. Next fold in the blueberries.
- Pour the batter into your prepared loaf pan. The batter will be somewhat sticky. Make a small cut lengthwise about ½ inch deep in the center of the bread. Decorate with berries on top.
- Bake for 1 hour and 35-40 minutes or until the toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the tin for 10 minutes. Later transfer to a wire rack to cool completely. Cut into slices and serve.
Notes
- The Flavor is amazing. The bananas and blueberries give this a really great fruit flavor. Using fresh berries for this particular bread gives the best results. Using the fresh blueberries and distributing them throughout the bread packs it with flavor. If you use frozen blueberries, they will spread blue color throughout when they bake and melt.
- One the bread is baked, allow to cool in the pan for about 10 minutes, and remove to a wire rack to cool the rest of the way. Keeping it in the pan can cause moisture that makes the bread soggy.
- Halfway through baking, check the bread. If the top looks like it is getting too dark, cover the bread loosely with aluminum foil. Keep it loose so the bread can still rise.
