Blueberry Banana Nut Bread Recipe -
Blueberry Banana Nut Bread Recipe
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Blueberry Banana Nut Bread

Recipe by  

"Delicious and moist. It's more like a cake than a bread. Looks as good as it tastes and easy to make. Also great with a little spread of lemon curd."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    2 hrs 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
  2. Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
  3. Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
  4. Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
  5. Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
  6. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.
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  • Cook's Note:
  • You can use any combination of Greek yogurt, applesauce, shortening, or butter equaling 1/2 cup for the fat and liquid portion.

Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2012

If my photo of this bread looks a little on the flat side, it's because I halved the recipe using the loaf pan size called for. We really enjoyed this bread with our morning coffee today! I love the little bit of sweetness provided by the topping, and I especially appreciate that it's not a crumbly topping that falls off the bread like it does on so many muffins. I will make this again very soon but with the full size! We loved it! Thanks for the recipe! UPDATE: I made a double batch yesterday, this time using the whole recipe. Be careful if you tend, like me, to get carried away with how many nuts and how many blueberries you put in! While it turned out delicious, I am now busy cleaning out my oven for what overflowed! I should have used my better sense and noted that when it was going past the 3/4 mark on my pans, I should have changed to a bigger size. But it still is delicious.

Most Helpful Critical Review
Feb 14, 2014

The loaf came out ok but it tasted more like a banana bread rather than a blueberry bread. I thought the addition of the bananas would have enhanced the flavor but instead they it over. I am not sure how to counter the effect. Maybe next time I will try cutting down the bananas and by the same amount I cut the bananas I will add that much more apple sauce to keep the moisture content. The crumb topping was EXCELENT!


14 Ratings

Jun 30, 2014

Substituted sour cream for the yogurt. Yummy!!!!!

Jul 01, 2012

I'm going to go and try it right now, I will let you know! :) Sounds good!

Sep 04, 2013

This is definitely the best banana bread I've ever made. Easy to make, and everyone that has tried it, loved it as well. I followed the recipe except for the nuts. Thanks for a great recipe!

Aug 10, 2013

DELICIOUS!!! Followed the recipe exactly (minus the nuts since I didn't have any) and my roommates loved it!!! I kept half out to be eaten over the next few days and the other half (cut into squares) into the freezer for bag lunches. I great recipe all around!!!

Jan 24, 2015

Good. I subbed plain yogurt & sour cream for the Greek yogurt & applesauce; regular flour, same measurement. The brown sugar & butter topping is a nice addition. It doesn't fall off like usual toppings that have flour. 'Only issue I might have is that if it doesn't get eaten soon, it will be moldy. It's very moist with all those berries. I baked it 15 minutes longer. 'Thinking I might try subbing with some cranberries next time. The brown sugar topping was fine day one & two, but just added more sugar after that & less would be fine. I'll do without next time.

Jul 28, 2014

It's blueberry season here in Michigan and I wanted a recipe to use some of the large, flavorful berries I recently picked. I had a banana that was overly ripe so this recipe was perfect. This bread is moist and flavorful made exactly like the recipe is written. Because my blueberries were so large, I had strong blueberry flavor throughout. I would make this again, whenever I have blueberries that need to be used up.


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 185 mg
  • 7%

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

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