Blueberry Banana Bread


5 from 114 votes
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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. 

banana bread with blueberry.

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
  1. Why this recipe works
  2. How to make blueberry banana bread 
  3. Tips to make the best recipe
  4. Storage instructions
  5. Recommended tools to make this recipe
  6. More Banana Bread Recipes
  7. Frequently asked questions
  8. Blueberry Banana Bread

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.

banana blueberry bread.

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. 

  • 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. 
blueberry banana bread.

More Banana Bread Recipes

Frequently asked questions

How to stop blueberries from sinking

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.

Why is my blueberry banana bread undercooked in the center?

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.

Can I make these as muffins?

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.

Can I use an electric mixer or stand mixer?

This batter is easy to mix by hand, so skip the clean-up using either of those gadgets will provide.

blueberry banana bread recipe.

Blueberry Banana Bread

5 from 114 votes
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. 
Servings: 12 Slices
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes



  • 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.


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 it in a ziplock bag. It will freeze well for up to 6 months.
TO THAW: transfer from the freezer to the fridge and let it thaw overnight. 


Serving: 1sliceCalories: 153kcalCarbohydrates: 21gProtein: 2gFat: 6gSodium: 195mgPotassium: 94mgFiber: 1gVitamin A: 372IUVitamin C: 2mgCalcium: 10mgIron: 1mgNET CARBS: 20g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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.