Name: Blueberry Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2-3 pieces very ripe bananas (The mushier, the sweeter.); 1 cup blueberries (Fresh or frozen; coat in flour to prevent sinking.); 1.5 cups flour (All-purpose or white whole wheat can be used.); 1/3 cup melted butter; 1/2 cup sugar (Can use brown or white sugar.); 1 piece egg; 1 tsp vanilla extract; 1 tsp baking soda; a pinch salt; 1/4 cup yogurt or sour cream (Optional; can be substituted with non-dairy version.)

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Banana bread with blueberries really flips the script on what you expect from a classic loaf. Ever found yourself staring at a couple of sad bananas and a leftover handful of blueberries? Same. That happened last week, and I was scrounging for ideas when I landed on this crave-worthy mashup. If you’re looking for more ideas, check out some of these banana bread recipes or peek at the main page for even more inspo. Trust me, once you try this fruity take, you’ll never look at regular banana bread the same way. Plus, it’s super easy. Even if you’ve never baked bread, you can totally pull this off in your own kitchen.

How do you make blueberry banana bread?

So, let’s just get into it. Making blueberry banana bread is not rocket science, although it is the kind of comfort food that feels like it should take a lot more effort. Honest truth: All you’re really doing is mixing up some mushy bananas, folding in blueberries, and baking until your kitchen smells basically like a summer festival.

Don’t overthink it, but do pay attention to a couple of things. Use bananas that are practically begging for retirement. The mushier, the sweeter. I usually toss my blueberries in flour first, so they don’t drop to the bottom. Oh, and a light hand with the mix—don’t overdo it or you’ll end up with chewy bread (the bad kind of chewy).

People ask if you need a mixer. Nope. A fork and a spoon were all I used the first time, and the loaf vanished before it even cooled off.

“This recipe saved my brunch! The banana and blueberry combo is pure magic. Even my picky eater nephew had seconds. Definitely making it again.” – Kelsey R.

Ingredient Notes & Substitutions

Look, I’m not rigid about ingredients. Life’s messy and your pantry might be, too. Ripe bananas are non-negotiable, but everything else? We can work with what you’ve got.

If you’re out of regular yogurt, sour cream works. Can’t do dairy? Go with a non-dairy version. I even swapped in frozen blueberries when fresh ones weren’t around. Don’t stress if your flour isn’t the “perfect” kind, either. All-purpose is my go-to, but I’ve tried white whole wheat, and it’s fine. Sugar—brown or white both turn out sweet enough for me. If you want to go bold, try a handful of walnuts or even a sprinkle of cinnamon on top. Do what sounds delicious.

What You’ll Need To Make This Blueberry Banana Bread:

2–3 very ripe bananas (spots are good)
1 cup of blueberries (fresh or frozen)
1 and 1/2 cups flour
1/3 cup melted butter
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
A pinch of salt
Optional: 1/4 cup yogurt or sour cream

Mix the bananas first (smash them up good), then add everything else. Fold the blueberries in last, gently. Bake at 350°F for about 55 minutes, but check by poking it with a toothpick—sometimes ovens have a mind of their own.

BLUEBERRY BANANA BREAD BAKING TIPS

These are the little secrets that make the biggest difference, so don’t skip ‘em.

Coat your blueberries in flour so they float in the batter and don’t sink into one weird layer.
Let your banana bread cool a bit before slicing, so it doesn’t fall apart (I know, hardest part).
Use parchment paper for zero sticking and fast cleanup.

And, always taste-test the batter. Okay, not always “recommended” but it’s how you know if it needs a touch more vanilla or sugar. I mean, don’t go eating all the batter, but a tiny sneak is required.

How to Freeze Blueberry Banana Bread

Let’s say you somehow don’t finish the loaf in one sitting (impressive willpower, by the way). Freezing is so easy I almost forget it’s an option.

After it’s cooled, wrap slices or the whole loaf in plastic, then a layer of foil. Don’t skip this or you’ll get that weird freezer taste (trust me—yuck). Label it so you don’t guess what that mystery brick is in two months. Then, when a craving hits, defrost on the counter or pop into a toaster.

I sometimes slice it before freezing so I can grab a piece whenever. Easy peasy.

Common Questions

Q: Can I use frozen blueberries?

A: For sure. Don’t thaw them, though—just toss straight in with a little flour. They’ll stay plump and not bleed everywhere.

Q: What if I don’t have ripe bananas?

A: Stick them in the oven at 350°F for about 10-15 minutes, peel and all. They’ll darken up fast and be perfect for baking.

Q: Any trick for making this gluten-free?

A: I’ve subbed with a 1:1 gluten-free flour and it works. The texture is a tiny bit different, but still awesome in my book.

Q: How do I store leftovers?

A: Airtight container, room temp. Stays soft for about three days. After that, go for the freezer.

Q: Can I add nuts or chocolate chips?

A: Hundred percent yes. Walnuts, pecans, heck, even white chocolate chips if you’re feeling daring.

Give This Blueberry Banana Bread a Shot!

Alright, so you’re ready to make some banana bread with blueberries. I say go for it. It’s super forgiving, crazy tasty, and pretty much foolproof. You can always check the about section for more background, or read up on our privacy policy if you’re curious about what’s happening behind the scenes. If you want to get even fancier, there’s tons of awesome twists—see how Dinner at the Zoo does it, or go over to Love and Olive Oil’s Blueberry Banana Bread and get truly inspired. Whatever you do, let your kitchen smell amazing—your taste buds will thank you.