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
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.
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!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!