Breads & Doughs Must-Try Blueberry Banana Bread 4.74 from 30 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe What do you get when you take banana bread and add ripe, sweet, and tangy blueberries to it? My Must-Try Blueberry Banana Bread recipe! By Gemma Stafford | March 6, 2021 | 41 Last updated on April 27, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Banana bread is a delicious, dense, moist treat, but adding blueberries gives this classic loaf a juicy, fresh taste! I love a warm slice of this homemade blueberry banana bread for breakfast in the morning, with a healthy smear of salted butter. It’s like the perfect combination of comforting banana bread and an irresistible blueberry muffin. The best part of this blueberry banana bread recipe is how easy it is to make. You don’t need any fancy standing mixers or special trays. All you need are some mixing bowls, a loaf pan, and about 3 well-ripened bananas. You don’t even need fresh blueberries, which may be hard to find in the grocery store around this time of year, or at least decent-tasting ones are. Frozen blueberries are packaged during peak season, so they will work perfectly as well! What Is Blueberry Banana Bread? Blueberry banana bread is a slight twist on the crowd-pleasing banana bread. It is a loaf made with extra ripe bananas to give you that iconic banana taste, but blueberries are added to the batter and baked to give you crazy flavorful bursts of juicy fruit in each bite! Can You Use Frozen Blueberries In Banana Bread? Absolutely! I love using frozen fruit when I am baking. Frozen and canned fruits and veggies are packaged when they are at peak season, so not only do they have a great taste, but you also get all vitamins and other health benefits. If you use frozen blueberries in the recipe, be sure to thaw them and pat them completely dry before folding them into the batter. What You Need To Make Blueberry Banana Bread Measuring cups and spoons Mixing bowls 9×5-inch(23 x 12.5cm) loaf pan How To Make Blueberry Banana Bread If you’re new to making loaf cakes, banana bread is the perfect place to start, and the addition of blueberries really takes the flavor to the next level! Here is how you make blueberry banana bread (and don’t forget to get the full recipe with measurements, on the page down below): Preheat your oven to 350°F (180°C) and prepare your 9×5-inch (23×12.5cm) loaf pan by lining it with parchment paper. In a large bowl, stir the flour, sugar, baking powder, salt, and cinnamon together. In another bowl, mix mashed bananas, egg, oil, and vanilla. Combine the dry ingredients with the mashed banana mixture until it is just combined — so no dry ingredients can be seen, but be sure not to over mix! Fold in the blueberries, and then spoon the batter into your prepared loaf pan. Bake for about 45-50 minutes until the loaf is golden brown. To check for doneness, press the loaf gently with your fingers. It should spring back when done. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack. How NOT To Make Banana Bread Despite the easiness of this recipe, there are in fact ways to make mistakes when whipping up a loaf. Let me break down the most common things people get wrong, so you can avoid them and sail straight to success. Find that information here in my master Best-Ever Banana Bread recipe! Gemma’s Pro Chef Tips For Making Blueberry Banana Bread Be sure not to overmix your batter once you add the flour! If you want to store the banana bread for longer, you can freeze it! You can slice the bread before freezing so you can defrost the amount you want. Any blueberries work for this recipe, but if you can find smaller, wild blueberries, they work especially well! Don’t be afraid to use frozen blueberries! They are frozen while in-season and might be a better option than store-bought when they are out of season. Vanilla extract and salt are super important when it comes to flavor, so be sure not to skimp! How To Store Blueberry Banana Bread Any leftover blueberry banana bread can be stored at room temperature for up to 3 days. You can also freeze this banana bread in an airtight container for up to 2 months. If frozen, be sure to defrost at room temperature in the container for a few hours before serving. Make More Banana Bread! Chocolate Chip Banana Bread Sour Cream Banana Bread Mia’s Family Banana Nut Bread Best-Ever Banana Bread And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! Chocolate Pasta With Chocolate Hazelnut SauceSoft And Fluffy Pumpkin Dinner RollsHomemade Maple Bar DonutsHow to Make Garlic Bread from Scratch Must-Try Blueberry Banana Bread Recipe 4.74 from 30 votes Print Recipe Add to Favorites Loading… What do you get when you take banana bread and add ripe, sweet, and tangy blueberries to it? My Must-Try Blueberry Banana Bread recipe! Author: Gemma Stafford Servings: 1 loaf Breakfast Fruit Baking Pans Oven Prep Time 15 minsCook Time 50 mins What do you get when you take banana bread and add ripe, sweet, and tangy blueberries to it? My Must-Try Blueberry Banana Bread recipe! Author: Gemma Stafford Servings: 1 loaf Ingredients 1 ⅔ cups (8oz/225g) all-purpose flour½ cup (4oz/115g) granulated sugar1 ½ teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon2 ½ cups (12oz/360g) bananas (around 3 medium bananas)1 large egg⅓ cup (2 ½ fl oz/71ml) flavorless oil (Sunflower, vegetable, canola)2 teaspoons vanilla extract¾ cup (3¾oz/106g) blueberries (fresh or frozen) Instructions Preheat the oven to 350°F (180°C). Butter a 9x5 (23 x 12.5cm) inch loaf pan and line with parchment.In a large bowl stir the flour, sugar, baking powder, salt, and cinnamon together.In a separate bowl, mix the mashed bananas, egg, oil, and vanilla extract.Combine the dry ingredients with the mashed banana mixture until just combined. Do not over-mix.Fold in the cup of blueberries and spoon into the prepared loaf pan.Bake for 45-50 minutes until the loaf is golden brown and springs back when pressed gently with your finger. Leave in the pan for 10 minutes, then turn out onto a wire rack.Enjoy warm! Store leftovers at room temperature for 3 days or freeze in an airtight container for up to 2 months. Defrost at room temperature in the container for a few hours.