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My one-bowl blueberry banana bread recipe guarantees moist, fluffy banana bread with blueberries bursting in every bite. It’s made with simple ingredients and no eggs!
You can never go wrong with banana bread, especially when fresh blueberries are thrown into the mix. My banana blueberry bread uses the same tried-and-true pantry staples as regular banana bread, with one extra special ingredient. The result is a moist, tender loaf of bread with baked blueberries in every slice.
It’s my family’s favorite quick bread whenever blueberries are in season. They are great with a cup of coffee or even as a sweet breakfast.
Table of Contents
Why I love this recipe
- Healthier. I used white whole wheat flour to add a fiber boost, and it’s naturally egg-free.
- Perfect texture. Golden brown on the outside, moist in the center, and studded with warm, tender blueberries.
- Made in one bowl. So, clean-up and prep time is a breeze.
Love all things banana bread? Try my strawberry banana bread, flourless banana bread, or banana pecan bread next.
★★★★★ REVIEW
“I make banana bread often, and I seem to use a different recipe every time, but this is the only recipe I’ll ever use again. It was so easy and hands down the most delicious banana bread ever! Luckily, I had a lot of over-ripe bananas, so I already have a second loaf in the oven. The house smells amazing, and everyone is happy!” – Sara
Key Ingredients
- Mashed bananas. As always, use the brownest, ripest bananas you’ve got, as those will make for the sweetest loaf.
- Butter. I used unsalted butter from a block, NOT a tub. Tubs of butter almost always have water added, which will throw off the texture of the bread.
- Sugar. I like to use white sugar since it bakes more evenly, while brown sugar tends to sink in the middle. That said, you could use a mix of half and half.
- Vanilla extract. A must for any good banana bread recipe!
- Milk. I used unsweetened almond milk, but any milk works.
- Apple cider vinegar. You won’t taste it, but when combined with the baking soda, it helps leaven the loaf and give it some rise. White vinegar also works.
- Salt. Brings out the natural sweetness.
- Baking soda. Acts as a rising agent when paired with apple cider vinegar. Don’t use baking powder since it won’t have the same effect.
- All-purpose flour. As mentioned earlier, I used white whole wheat flour just to add some extra nutrients.
- Cinnamon. Adds some warming spices to it.
- Blueberries. I prefer using fresh blueberries, but frozen blueberries work too. If you use frozen, don’t worry about thawing them beforehand.
How to make blueberry banana bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix the dry ingredients in a large bowl. Add the wet ingredients, stir until combined, then fold in the blueberries.
Step 2- Pour the batter into the loaf pan, top with extra blueberries, and bake until a toothpick comes out clean. Cool briefly in the pan, then on a wire rack.
Arman’s recipe tips
- Use a stand mixer. I usually make banana bread by hand, but I find a stand or electric hand mixer to be a bit quicker when I’m feeling especially lazy.
- Toss the blueberries in flour. This will keep them from sinking to the bottom.
- Don’t overmix the batter. More mixing means more gluten develops, making for a dense loaf.
- Cover in foil. If you notice the tops of your banana bread browning too fast, add some aluminum foil for the final 10-15 minutes of baking.
If you tried this Blueberry Banana Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Blueberry Banana Bread
Ingredients
- 2 cups all-purpose flour gluten-free, if necessary
- 1 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 cups bananas mashed
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1/4 cup milk any works- I used oat milk
- 1 teaspoon apple cider vinegar
- 1/2 cup blueberries
Instructions
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, and set aside.
- In a large mixing bowl, add the flour, sugar, salt, and baking soda and mix well. Add the bananas, butter, vanilla extract, milk, and apple cider vinegar and mix until just combined. Using a rubber spatula, fold through your blueberries.
- Transfer your batter to the loaf pan and top with extra blueberries, if desired. Bake for 40-50 minutes, or until a skewer comes out just clean.
- Remove from the oven and let cool in the pan completely, before removing and slicing.
Notes
- Gluten-free. Use gluten-free flour with xanthan gum added.
- Vegan. Use plant-based butter and dairy-free milk.
- Add lemon zest. If you love the lemon blueberry duo as much as I do, add the zest of one lemon for a flavor boost.
- Add mix-ins. In addition to blueberries, I find white chocolate chips, pecans, or coconut flakes all make wonderful mix-ins.
Can I put more bananas so that is had more flavour?
I make banana bread often and I seem to use a different recipe every time but this is the only recipe I’ll ever use again. It was so easy and hands down the most delicious banana bread ever! Luckily I had a lot of over ripe bananas so I already have a second loaf on the oven. The house smells amazing and everyone is happy!
Thanks, Sara!
This bread is delicious. I made is and will make again. I added pecans and walnuts on top. Yummy!!
Substituted butter with a mixture of walnut oil + coconut oil; and used frozen mixed berries (strawberries, raspberries and blueberries). Still turned out great!
Moist and delicious bread! I only had a cup of mashed banana so increased the blueberries to about 3/4 cup. I used white vinegar instead of apple cider vinegar, reduced the butter to 1/3 cup and reduced the sugar to 3/4 cup. Baking time was significantly longer. Even with these adjustments the flavor and texture of the bread exceeded my expectations. Shared some with my daughter and her husband, he even mentioned how delicious it was. Will definitely make again.
Delicious recipe. Very moist and full of flavour. The texture was also really enjoyable.
I made the recipe exactly as described except for using about 1/4 t butter extract and 3/4t vanilla. I’d took quite a bit longer to bake through but in the end my husband absolutely loves it. He brought some to work and just texted me to say it’s delicious.
Delicious recipe!
I used coconut sugar and almond milk, this came out fantastic! Thank you!
Absolutely wonderful. I made two batches and varied the recipe to have slightly less sugar (as it was for the kids mainly) and one with mango pear as we didn’t have enough blueberries left.
Scrumptious and soooo good.
I’ve frozen some portions for school morning teas. Thank you so much for providing such easy and wonderfully nourishing recipes!
Is gluten free all purpose flour or 1:1 flour best as a substitute for this recipe?
Either works provided they have xanthan gum added to it- that’s the most vital ingredient 🙂