Blueberry Banana Bread Recipe -
Blueberry Banana Bread Recipe
  • READY IN 55 mins

Blueberry Banana Bread

Recipe by  

"Combine blueberries and bananas in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter."

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Ingredients Edit and Save

Original recipe makes 3 small loaves Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
  2. Mix flour, baking soda, and salt together in a bowl.
  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2012

I added a teaspoon of dried lemon zest, other than that I stuck to the recipe. Right before baking, I sprinkled a little sugar over each muffin mound. I did get 12 BIG muffins out of one recipe instead of one big loaf. Baked at 350*, my muffins were done at 23 minutes. VERY good. My muffins didn't rise very much, next time I make this I would add a teaspoon of baking powder maybe.

Most Helpful Critical Review
Aug 21, 2014

Was excited to try this recipe and followed it exactly but the banana flavor completely overwhelmed the blueberry flavor and so I was disappointed in the taste_Nancy

Jul 02, 2013

Delicious!! Added 3 bananas instead of 2...baked in one large loaf pan instead of three small for 50 minutes - covered with foil after 35 minutes. Yum!!

Feb 23, 2013

I did toss my blueberries in some flour before adding to the batter which always helps in getting them evenly distributed instead of all dropping to the bottom of the loaf. Followed this recipe to the letter, and it was very moist and tender with juicy bites of blueberries. Very nice, thanks for sharing your recipe STILLSWEET43

Jun 26, 2013

I only made a couple of changes to this recipe. The first one was because of necessity. I doubled the batch and ran out of butter and had to substitute canola oil. The second change was due to taste. After the whole process, I tasted the batter, and wanted more blueberry, so I added an additional cup, making the total 3 c. for the double batch (btw, all I had were frozen blueberries, so that’s what I used – which accounts for the blue/purple color of my loaves). The only other change was that I made regular size loaves instead of mini ones. The batter tasted so good I could have eaten it all raw, and would have too, if it weren’t for the 4 raw eggs in there (well, maybe I wouldn’t have eaten it ALL, but I would have certainly eaten my share!) Because I made regular size loaves, it took about 20 extra minutes to bake, making the total bake time 45 minutes. They came out looking luscious golden brown, with the delicious crispy/chewy crust I love, moist in the middle, and just yummy through and through! When I woke up the day after making it, my family had devoured one whole loaf, and were all raving about how great it was.

Jul 03, 2013

Made the recipe as listed but made them into mini muffins instead. I sprayed my pampered chef mini muffin pan and filled them to the top. Before I baked them, I added a topping mixture of 1/4 cup brown sugar and 1 tsp of cinnamon. Baked for 15 mins and they turned out perfectly! The kids loved them!!

Apr 07, 2013

This is a delicious, tender banana bread. I did not add baking powder & it rose nicely. The bread is light & not dense @ all. The 3 small loaves are apparently the mini-loaf size. I made one 8" loaf & one mini loaf. I added 1/2 tsp cinnamon & about 1/4 tsp nutmeg & some toasted walnuts b/c I love those in sweet bread. I'm not sure how long I baked the 8" loaf since I didn't time it. I think around 50 min. I will definitely make this again. The subtle tartness of the blueberries & the sweet bread are a wonderful contrast.

Aug 22, 2013

This recipe was great! Excellent jumping off point. I used 4 bananas instead of 2 and about 3 cups of blueberries instead of 1. Also, instead of making a loaf of bread I baked mine in a 9x13 pan. I made my recipe vegan by using egg substitute (Whole Foods, $7) in place of eggs, and organic margarine in place of butter. Lastly, I used whole wheat flour in place of all-purpose white flour.


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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