Blueberry-Banana Bread – Have you ever had a recipe that just sticks with you, the kind that becomes a cozy little tradition in your kitchen? That’s exactly what this Blueberry-Banana Bread has become for me. The first time I made it, I was in one of those “use what you’ve got” situations. A couple of bananas on the counter were looking sad and brown (way past their prime for anything but baking!), and I had a handful of blueberries I needed to use up before they turned into mush. I wasn’t even sure it would work, but I figured, hey, baking’s all about experimenting, right?
So, I threw it all together, popped it in the oven, and the smell that filled my kitchen—wow. That’s when I knew I’d stumbled onto something special. Now, whenever I make this bread, it’s like this little slice of comfort and familiarity. It’s not just banana bread, it’s like banana bread that got invited to the party and decided to bring its fun friend, blueberry. Have you ever had a recipe just come together in a totally unexpected but perfect way?
Why You’ll Love This Blueberry-Banana Bread Recipe?
This isn’t just your standard banana bread—it’s got a twist. The blueberries add these juicy, sweet pops in every bite that take the whole thing up a notch. And because it’s not too sweet, it works for pretty much any time of day: breakfast, brunch, afternoon snack, or even a sneaky little midnight treat (no judgment). Plus, it’s super easy to make and doesn’t require any fancy ingredients or equipment. Just grab a bowl, mix, bake, and enjoy. I mean, what’s not to love?
Ingredient Notes:
Here’s a quick look at what makes each ingredient so essential in this Blueberry-Banana Bread:
- All-Purpose Flour – Keeps the bread soft and sturdy, so you get slices that hold up but aren’t too heavy.
- Baking Soda – Helps the bread rise, giving it that nice, fluffy texture.
- Salt – Balances out the sweetness. A tiny pinch, but it does the trick!
- White Sugar – Adds just the right amount of sweetness without taking over the natural flavors.
- Butter – Brings in richness and helps keep the bread moist. Use it softened so it blends in smoothly.
- Eggs – These help hold everything together and keep the bread tender.
- Vanilla Extract – Just a splash adds warmth and makes the flavors pop. It’s subtle, but it’s one of those things you’d miss if it weren’t there.
- Bananas – The riper, the better. They add natural sweetness and make the bread super moist.
- Fresh Blueberries – These little bursts of flavor make the bread extra special. They’re like hidden gems in every slice!
How To Make Blueberry-Banana Bread?
This bread is simple to throw together. Perfect for when you’re craving something cozy and homemade without a lot of fuss.
- Preheat the Oven and Prep the Pans: Set your oven to 350°F (175°C) and grease three mini loaf pans. A little prep now saves you the trouble of prying the loaves out later—trust me, I’ve been there!
- Mix the Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. It might seem small, but mixing the dry ingredients first helps everything distribute evenly, so your bread rises well and isn’t salty in random spots.
- Cream the Butter and Sugar: In a larger bowl, beat the sugar and softened butter until it’s light and fluffy. This step makes the bread tender and gives it that airy texture we all love.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla. You know it’s starting to smell amazing at this point—almost too good to resist a taste!
- Mash and Add the Bananas: Now, mix in the mashed bananas. Bananas are where the moisture and natural sweetness come from, making this bread soft and flavorful.
- Combine Wet and Dry Ingredients: Slowly add the flour mixture to the banana mixture, blending just until combined. Overmixing here can make the bread a bit dense, so just mix until you don’t see streaks of flour.
- Fold in the Blueberries: Gently fold in the fresh blueberries so they’re evenly distributed. These little guys are the stars, so you want them spread out for bursts of flavor in every bite.
- Pour and Bake: Divide the batter between the three mini loaf pans, then bake for 30–35 minutes. When a toothpick comes out clean, you’re good to go!
- Cool and Enjoy: Let the loaves cool for about 10 minutes in the pans, then transfer them to a wire rack. You can totally slice a piece while it’s warm—I usually do!
Want To Save This Recipe?
Storage Options:
To keep your Blueberry-Banana Bread fresh, store it in an airtight container at room temp for up to 3 days. If you want to save some for later, it freezes like a dream. Just wrap each loaf in plastic wrap, then foil, and freeze for up to a month. When you’re ready to enjoy, thaw it at room temp or warm it up in the oven to get that freshly baked taste.
Variations and Substitutions:
If you’re in the mood to change things up, here are some ideas to make this recipe your own:
- Frozen Blueberries – Fresh is best, but frozen will work. Just toss them in a bit of flour first so they don’t sink to the bottom.
- Add Nuts – A handful of walnuts or pecans adds a nice crunch and pairs well with the banana flavor.
- Brown Sugar or Honey – Swap out white sugar for brown sugar or honey if you’re after a richer sweetness.
- Cinnamon or Nutmeg – A dash of cinnamon or nutmeg can give the bread a warm, cozy spice.
What to Serve with Blueberry-Banana Bread?
This bread is amazing on its own, but if you want to take it up a notch, here are some tasty pairings:
- Butter or Cream Cheese – A thin spread of butter or cream cheese adds a little extra indulgence.
- Greek Yogurt and Honey – A slice with a dollop of Greek yogurt and a drizzle of honey turns it into a more filling snack or breakfast.
- Fresh Berries – Serve with a handful of raspberries or strawberries on the side for a pop of color.
- Coffee or Tea – The flavors of this bread pair so well with a hot cup of coffee or tea. Perfect for a cozy morning or afternoon treat.
Frequently Asked Questions:
Can I use frozen blueberries instead of fresh?
Yes, you can! Just toss them in a little flour before adding to the batter to help keep them from sinking to the bottom.
How ripe should the bananas be?
The riper, the better! Spotty or even mostly brown bananas are perfect—they’re sweeter and mash easily.
I hope this Blueberry-Banana Bread brings some cozy vibes to your kitchen! It’s such a simple recipe, but every bite feels special. Give it a try, and let me know how it turns out—I’d love to hear if it becomes a new favorite for you too!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Blueberry-Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/2 cup butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ripe bananas mashed
- 1 cup fresh blueberries
Instructions
Preheat the Oven and Prepare Pans:
- Preheat the oven to 350°F (175°C). Grease three mini loaf pans to ensure easy removal after baking.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. This mixture will provide the structure for the bread and aid in even rising.
Cream Butter and Sugar:
- In a large bowl, use an electric mixer to beat the sugar and softened butter until light and fluffy. This step, which should take about 2–3 minutes, helps achieve a tender crumb in the bread.
Incorporate Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the overall flavor profile.
Add Mashed Bananas:
- Blend the mashed bananas into the butter mixture, mixing until well incorporated. The bananas add moisture and natural sweetness to the bread.
Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the banana mixture, beating just until combined. Take care not to overmix to avoid a dense texture.
Fold in Blueberries:
- Gently fold in the fresh blueberries, distributing them evenly throughout the batter.
Transfer and Bake:
- Divide the batter evenly among the prepared mini loaf pans. Place the pans in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Cool and Serve:
- Allow the loaves to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Serve at room temperature or slightly warmed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
