For an amazingly fresh twist on classic banana bread, try this scrumptious melt-in-your-mouth Blueberry Banana Bread Recipe. It is full of that moist banana flavor you love and adds loads of plump blueberries and a secret ingredient for extra creaminess!
No matter your favorite banana bread, there are so many to choose from- it is fun to change it up. My go-to homemade banana bread is this recipe for the Best Banana Bread. Then, there is the chocolatey good Chocolate Chip Banana Bread, too. The kids love that one!
Why you’ll love this recipe!
- Super Moist: The blueberries and butter add so much softness to the texture of the banana bread with blueberries!
- Fresh Fruits: Using fresh fruits always lends the best flavor to your recipes! For a patriotic look, add some sliced strawberries!
- Make-Ahead: Make this recipe ahead of time and keep it in the fridge or freezer. See my notes on storage.
- Shareable: Baked goods are perfect to share with family and friends during the holidays, at a time of need, or just because!
In my humble opinion, a classic banana bread recipe is delicious anytime and any day of the year. It means family, home, and comfort. Then when you kick it up a notch with juicy berries- you are walking right into spring and summer blueberry goodness!
You may not have ever thought of this, but the creation of delicious banana bread began with the Great Depression. You see, there was an overproduction of baking powder. And with no one wanting to toss out anything, much less ugly brown bananas, the invention of banana bread was birthed!
And still, to this day, good banana bread is the most searched type of bread on the internet! And why not? It is delicious with the perfect combination of bananas and any other ingredient you may want to add in - like fresh blueberries!
Now, let's get started making your homemade banana blueberry bread. I can almost taste it now, y'all- YUM!
How to Make Blueberry Banana Bread
✱ Be sure to see the recipe card below for exact ingredients and instructions!
As with all baking, a preheated oven is where you begin.
Step 1 | Mix the Dry Ingredients
In a medium bowl, measure and add all your dry ingredients. Then whisk them to combine all the ingredients with the flour and ensure there are no clumps.
Step 2 | Cream Together
Cream the butter and sugar together until light and fluffy. That is the base of the batter and needs to be well blended.
Then add your bananas into the butter-sugar mixture. You can pre-mash the bananas if you want a creamy smooth texture.
Now add in the eggs one at a time, the sour cream, and the vanilla. Beat until combined, but don't over mix, or the batter will become dense.
Step 3 | Prepare the Blueberries
First, you will want to rinse and dry your blueberries. I like to take any of those stems I find off so they do not end up in my bread batter.
I find many people do not know this trick for baking with fresh blueberries. So the fresh berries do not sink to the bottom of the bread pan, dust them in a large bowl with a tablespoon of flour.
Step 4 | Add the Flour Mixture
It is time to add the flour mixture to the wet ingredients in the mixer bowl. Use one cup at a time and mix well- but again, do not over mix.
Step 4 | Fold in the Blueberries
Gently fold the blueberries into the batter - but save one-half cup of blueberries to add to the top of the batter before you pop it into the preheated oven.
Now you will need to get your loaf pan greased and ready to receive that creamy fruity quicky bread batter. Then pour the batter into the loaf pan- shake a bit to settle the batter, and top with the reserved blueberries! -Gorgeous!
Now your homemade blueberry banana bread is ready for the oven.
Step 5 | Bake the Banana Bread Recipe
When the oven is up to temperature, gently place the pan into the hot oven and bake as directed or until a toothpick comes out with just a few crumbs (no wet batter).
Then remove the pan from the oven when golden brown and place the entire pan on a wire rack to cool for 15 minutes.
You are ready to cut a slice of banana bread and sit down for a delightfully fruity treat.
When the loaf of bread is still warm, I like to spread a little butter on a slice of this delicious bread. Here are some additional suggestions:
- Top individual slices with homemade whipped cream and a sprig of mint (just to be fancy.)
- Make a small batch of lemon glaze and drizzle it over the whole loaf.
- Save some extra blueberries and banana slices to garnish the plate.
- The riper the bananas, the better- brown and spotty is the key. Follow my tips on this link for How to Quickly Ripen Bananas!
- Move your rack to the middle of the oven before you preheat. That will encourage even baking.
- Mash the bananas in a large bowl with a fork or a potato masher for no-lump creamy and easy banana bread.
- Remember not to overbeat the batter. This keeps it from getting tough and you sure don't want that.
Frequently Asked Questions
If the bread is underbaked, this can happen. Make sure your toothpick comes out with only crumbs and no batter.
Another reason can be is you have a sneaky family member that takes a peak while baking and slams the oven door. Then it can fall a bit!- Ask around!
Of course, you can. In fact, I recommend it. This banana bread recipe sits well in the freezer until you are ready to share the additional loaves.
Sure. You can change the sugar out for honey, use whole wheat flour, and reduce the amount of sugar if your bananas are really ripe. And you can trade the sour cream for Greek yogurt.
For out-of-season perfect blueberry banana bread, you can use frozen blueberries. You can add the blueberries in frozen. However, I like to thaw them, pat them dry, and then dust them in flour first. But either way will work. Just realize the frozen berries won't be as plump as fresh ones, but the bread will still be just as delicious.
It really is not the best option for your pup, as it is full of sugar. Bananas and blueberries in moderation are actually good for your pup!
Substitutions and Variations:
This best banana bread recipe will store nicely on the counter wrapped in plastic wrap or aluminum foil for 4 days. After that, it will begin to dry out.
Or you can cover it with foil or plastic wrap or place it in an airtight container and store it in the refrigerator for 3 days. But the fridge will dry it out quicker.
Blueberry banana bread keeps in the freezer for a long time. To avoid freezer burn, wrap the quick bread in plastic wrap and then place it in a zipper freezer bag. It will stay nicely in the freezer for about 4 months.
If you would like to warm up your blueberry banana bread just pop it in the microwave.
To reheat individual servings, place the desired amount on a microwave-safe dish and reheat at 15-second intervals until the desired temperature.
You can also toast and then slather with a little butter for extra yum!
More Good Banana Recipes
Blueberry Banana Bread Recipe
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup butter, softened (room temperature)
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- ⅓ cup sour cream, room temperature
- 3 bananas
- 2 cups blueberries (plus 1 tablespoon flour to coat blueberries), divided, (1 ½ for batter - reserve ½ cup for top of batter)
- Preheat the oven to 350°F. Spray a 9 X 5 loaf pan with baking spray.
- In a medium bowl, combine the 2cups of flour, baking soda, and salt.
- In the bowl of a stand mixer or in a large bowl, place granulated sugar and butter in abeat with a mixer at medium speed until the mixture is light, fluffy, and well blended (about 1 to 2 minutes).
- Add bananas (if you don't want chunks pre-mash your bananas), eggs, sour cream, and vanilla; beat on low speed until blended. Add flour mixture; beat at low speed just until moist. Do not over mix the batter.
- Place the blueberries in a bowl with 1 tablespoon of flour and toss to coat.
- Gently fold blueberries into the batter, reserving ½ cup to place on top of the batter. Slightly press the remaining blueberries on top of the batter.
- Bake for 60-70 minutes or until a wooden pick inserted in the center comes out clean. Cool the bread for 15 minutes in the loaf pan on a wire rack. Then gently turn the bread onto a wire cooling rack to cool.