Blueberry Banana Bread is a perfectly moist, tender quick bread with a deliciously sweet flavor. Enjoy a big slice for breakfast or dessert!
Bread Recipes are perfect for everything from cozy breakfasts to satisfying snacks. Try making my delicious Strawberry Banana Bread or my Banana Applesauce Bread next!
Why You’ll Love This Bread?
- Moist and flavorful in every bite plus it only takes an hour to bake!
- Perfect for breakfast, an afternoon snack, or sweet treat after dinner.
Sabrina’s Blueberry Banana Bread Recipe
Banana Bread is one of those classic recipes that everyone loves. It’s the perfect way to use up overripe bananas, and the sweet loaf of bread doubles as a breakfast or dessert. This recipe for Banana Blueberry Bread gives the bread extra moisture and a double dose of fruit with the blueberries. The fruity surprise adds more flavor and puts a fun spin on an old standard. This has quickly become one of my family’s favorite recipes.
Recipe Card
Ingredients
- 2 medium ripe bananas
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups flour , plus 1 tablespoon divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees and spray a 9×5 loaf pan with baking spray.
- In a large bowl, whisk together bananas, oil, sugar, eggs, and vanilla until smooth.
- Whisk in sour cream until creamy and well combined.
- Sift together 1 cup flour, baking soda, and salt, whisking it until just combined.
- Toss blueberries in the remaining 1 tablespoon flour.
- Gently fold in the blueberries to the banana bread batter.
- Pour batter into the loaf pan and bake for 60 minutes or until a toothpick comes out clean.
Nutrition
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Sabrina’s Tips
Once the blueberries are coated in flour, fold them into the banana bread batter with a rubber spatula gently so they don’t pop. Then, when the top starts to look done, put a toothpick in the center of the loaf. If it comes out clean you can take the Blueberry Banana Bread from the oven and put it on a wire rack to cool.
Table of contents
About this Recipe
Delicious Blueberry Banana Loaf is sort of like a cross between banana bread and a Blueberry Muffin. So, with just one easy recipe you can get a combination of two classic breakfasts. Make the easy dish with slightly brown bananas mixed with fresh or frozen blueberries. Whether you use fresh or frozen, the loaf will taste absolutely amazing. Other ingredients like sour cream also help make the bread moist and rich. There are also plenty of substitutes you can make in this recipe depending on preferences and dietary restrictions. I have ideas in my Variations section down below!
Can this be made ahead of time?
Yes, it’s great to make a double batch to have two loaves of this Blueberry Banana Bread recipe. Then you can enjoy one loaf fresh, and freeze the other for later. Wrap the second bread loaf tightly in tin foil, and freeze it for up to 4 months.
Baking Tips & Tricks
- Prep Time: Preheat your oven and prep your loaf pan with nonstick spray. If you don’t have cooking spray, you could also line the pan with parchment paper.
- Banana Mixture: If you’re using an electric mixer or stand mixer to combine the wet ingredients keep it on medium speed.
- Dry ingredients: Add the flour mixture into your batter and stir it in without over mixing.
How to Store
- Serve: Covered in plastic wrap, Banana Blueberry Bread can be good at room temperature for up to 2 days.
- Store: You can also wrap the bread or put it in an airtight container to store in the fridge. It will keep well for up to a week.
- Freeze: To freeze the bread wrap it in aluminum foil or put it in a freezer-safe bag. If the bread is already cut into individual slices, put them in a freezer bag separated by parchment paper. It will stay good frozen for up to 4 months.
Ideas to Serve
Lemon Glaze
- For some extra flavor and fresh lemon zest try making a lemon glaze for your Banana Blueberry Bread recipe.
- To make an easy lemon glaze, all you need is 1 1/2- 2 cups of powdered sugar and 3-4 tablespoons lemon juice.
- Whisk the lemon juice into the sugar and adjust the ratios based on how thick the glaze is.
Variations
- Eggs: If you don’t want eggs in the recipe, you can replace each egg with ¼ cup of apple sauce.
- Flour: You could also exchange the flour for wheat flour, almond flour, coconut flour, or oat flour.
- Sugar: Instead of granulated sugar try brown sugar, maple syrup, or honey.
- Add-ins: For some different textures and flavors you can try adding ingredients like a little bit of ground cinnamon, nutmeg, or ginger. You can also add mix-ins like other berries, chocolate chips, or nuts.
Cinnamon Sugar Topping
- For some extra sweetness make blueberry banana bread with cinnamon crunch topping.
- To make the cinnamon-sugar topping cut together 2 tablespoons cold butter, ¼ cup flour, 2 tablespoons brown sugar, and ¼ teaspoon ground cinnamon.
- Sprinkle it over the bread before baking.
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These photos were in a previous version of this post
Question you list 1 1/2 cups flour plus 1tbsp. In the directions you say to add 1cup flour. What happened to the other 1/2 cup? I realize the tbsp is for the blueberries.
Hello. I want to try this recipe. However, I have three questions: First, what can I use instead of sour cream? Second, will it matter if I use brown sugar? Third, for the flour, what do you mean by “… plus one divided”? Thank you.
Hi Miah, I’m confused by the flour issue, I haven’t tested the recipe without the sour cream, but a full fat yogurt could likely work. Adding brown sugar instead of regular will add more moisture too, so it would need to be tested.
Hi Miah, by the “plus one tbsp, divided,” she means use 1 1/2 cups flour in the batter, and the additional 1 tbsp is used to toss the blueberries in so they don’t sink to the bottom of your bread. Anytime a recipe says that, it’s bc you’re gonna use that ingredient at different times during the preparation. Hope this helps.