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This blueberry banana bread recipe is super moist, fluffy, and has a gorgeous tender crumb. It uses pantry staple ingredients, so no eggs or dairy.
You can NEVER go wrong with banana bread.
It’s like the baking staple every family has in their homes.
I know thousands of you have loved my recipe for vegan banana bread, but this might be better.
Adding blueberries into the mix took on a brand new flavor profile!
The banana and blueberry combination is such a fantastic one, and just like my original recipe, this WON’T last long in the house.
Bonus? It’s made using simple and affordable pantry staple ingredients.
Table of Contents
Why this recipe works
- No eggs. Unlike most banana bread recipes, this skips the eggs completely.
- Healthier. Like in our healthy banana bread, we swap out traditional white flour or white whole wheat flour which adds extra fiber and nutrients.
- Perfect texture. Like any good banana bread, this one is super moist in the middle and has a tender crumb.
- Made in one bowl. This is the kind of quick bread to make when you want to make the least mess in the kitchen.
What we love about this banana blueberry bread recipe is just how versatile it is! I love enjoying a slice for breakfast (with a protein shake or eggs on the side) or when I want a little snack for afternoon tea!
How to make blueberry banana bread
The Ingredients
- Bananas– Mashed, ripe bananas are best. They are sweeter and also yield an even more moist loaf.
- Butter or margarine– Always choose butter from a block, not a tub. It bakes so much better.
Dietary swap
Looking for a vegan bread? Swap out the butter for vegan butter or margarine.
- Sugar– I like to use white sugar as it bakes more evenly. Brown sugar tends to sink in the middle but you can use some of it instead of all white sugar.
- Vanilla extract– A must for any good banana bread recipe!
- Milk– I used almond milk but any milk works.
- Apple Cider Vinegar– You won’t taste it, but when combined with the baking soda, helps leaven the loaf, and also gives it rise.
- Salt– Brings out the natural sweetness!
- Baking soda– Acts as a rising agent, when paired with the apple cider vinegar.
- All-purpose flour– Also known as plain flour. As mentioned earlier, I used white whole wheat flour just to add some extra nutrients.
Dietary swap
For a gluten free bread, swap out the flour for a cup for cup gluten free flour.
- Cinnamon– Adds some warming spices to it.
- Blueberries– I prefer using fresh blueberries but frozen blueberries work too.
The Instructions
You only need one bowl to prepare this banana bread with blueberries.
Start by mixing together your dry ingredients in a large bowl. Then, add your wet ingredients to the flour mixture, except for your blueberries. Do not over-mix, just mix until the dry and wet are incorporated. Using a rubber spatula, fold through your blueberries.
Pour the batter into a loaf pan greased with cooking spray and bake for 45-50 minutes, checking around the 40-minute mark. Once a toothpick comes out clean, remove it from the oven and let it cool in the pan completely.
Tips to make the best recipe
- Use ripe bananas: The riper the bananas, the sweeter your bread will be.
- Use fresh blueberries: Fresh blueberries will always bake better than their frozen counterparts. If you do use frozen ones, don’t thaw them.
- Toss blueberries in flour: Toss the blueberries in a little flour before adding them to the batter to prevent them from sinking.
- Don’t overmix: Mix the ingredients until just combined. Overmixing can result in a denser bread.
- Add lemon zest: If you love our lemon blueberry cake, infuse those flavors in this loaf by adding some lemon zest.
- Add foil. If you notice the tops of your banana bread browning too fast, add some aluminum foil.
Storage instructions
To store: Leftovers can be kept at room temperature, covered, for at least three days. If you’d like the bread to keep longer, store it in the refrigerator.
To freeze: Place slices of the bread in a freezer safe bag and store it in the freezer for up to 6 months.
Recommended tools to make this recipe
- Mixing bowls. We include a medium and small bowl, so no one misses out!
- Spatula. To fold everything together (and prevent overmixing!).
- 5-inch loaf pan. The ideal size for the perfect loaf.
More Banana Bread Recipes
- Chocolate Chip Banana Bread
- Strawberry Banana Bread
- Cinnamon swirl banana bread
- Oatmeal banana bread
- Almond flour banana bread
- Coconut flour banana bread
- Banana pecan bread
Frequently asked questions
A foolproof method to avoid your blueberries from sinking (and being evenly distributed throughout the entire loaf!) is the toss them in a 1/4 cup of flour.
The reason why sweet breads, like banana bread or this blueberry version, can sometimes sink in the middle is due to over-mixing.
When you combine the wet and dry ingredients, you should only mix enough so that everything is fully incorporated. Over-mixing loosens the mixture, which in turn can sink once in the oven.
Yes! Make banana blueberry muffins by distributing the batter amongst a 12-count muffin tin. Bake for 18-20 minutes or until a toothpick comes out clean.
This batter is easy to mix by hand, so skip the clean-up using either of those gadgets will provide.
Blueberry Banana Bread
Ingredients
- 2 cups all-purpose flour gluten-free, if necessary
- 1 cup sugar * See notes
- 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 your dry ingredients and mix well. Add your wet ingredients, except for your blueberries and mix until just combined. Using a rubber spatula, fold through your blueberries.
- Transfer your batter into the loaf pan and top with extra blueberries, if desired. Bake for 45-50 minutes, or until a skewer comes out just clean.
- Remove from the oven and let cool in the pan completely, before removing and slicing.
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.