Blueberry Banana Bread

My blueberry banana bread recipe guarantees moist, fluffy banana bread with blueberries bursting in every bite. Made with simple ingredients and NO eggs! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 153kcal

Author Arman Liew

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.

Video

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.

Nutrition