Blueberry Banana Bread
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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 (spoiler: blueberries).
When testing this recipe, I started with my go-to banana bread and reduced the liquid slightly to compensate for the extra moisture blueberries add- otherwise the loaf comes out too dense. 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 for a fiber boost, cut the sugar in half, and skipped the eggs.
- 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.
★★★★★ 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 contain water, which can alter the bread’s texture.
- 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 both without it sinking.
- Vanilla extract. Just a teaspoon to balance the blueberries and overall flavor of the loaf.
- 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. Regular flour is fine to use.
- 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, resulting in a denser 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. This ensures the middle of the bread bakes.
Storage instructions
To store: You can keep it stored at room temperature for up to 3 days or in the refrigerator for up to 7 days. Either way, be sure to keep it covered in a sealed container.
To freeze: Place individual slices of the bread in parchment paper, and keep them in a ziplock bag. It will freeze well for up to 6 months.
More banana bread recipes
- Strawberry banana bread– Moist, fluffy, and bursting with strawberries in every bite.
- Flourless banana bread– Just because I skip the flour doesn’t mean this bread lacks flavor- it’s so moist and tender.
- Banana pecan bread– I developed this recipe for a fun Thanksgiving dessert, and it’s become a year-round staple.
- Cinnamon crunch banana bread– My partner is obsessed with the cinnamon crunch topping.
Blueberry Banana Bread
Video
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
- Make blueberry banana muffins by distributing the batter among a 12-count muffin tin. Bake for 18-20 minutes or until a toothpick comes out clean.
- Gluten-free: Use gluten-free flour with xanthan gum added.
- Vegan: Use plant-based butter and dairy-free milk.
- Add mix-ins: In addition to blueberries, I find white chocolate chips, pecans, or coconut flakes all make wonderful mix-ins.
- Leftovers: You can keep it stored at room temperature for up to 3 days or in the refrigerator for up to 7 days. Either way, be sure to keep it covered in a sealed container.
The batter tasted delicious but was thick..too thick to make into the suggested muffins. I could just plop it into the loaf pan.. baked 59 mins & it looked delicious.. toothpick even came out clean… But when I cut into it, the middle was all goey thick batter type.. tried baking it again but…. I usually do not bake as things do not turn out… But usually when I use your recipes they do.. sad this one didn’t
Hi Phyllis- I’m sorry to hear that. Did you use a different flour than one I suggested? I’m wondering if that is the cause for the middle to be gooey amd undercooked. Another reason could be the oven, that it cooks heavy on top but not evenly enough to cook the center- for breads, it’s an easy fix by covering it with foil as it bakes until it’s done? I’d love to troubleshoot for you!