Easy Blueberry Banana Bread Recipes

My blueberry banana bread is the kind of loaf you bake “for breakfast” and then mysteriously find yourself slicing at 3 p.m. and again at 11:27 p.m. It’s plush, banana-forward, and studded with juicy blueberries that burst like confetti you don’t have to vacuum. There’s a crackly sugar top if you’re into a little crunch with your soft crumb (you are), and yes, it’s one bowl-ish. By “one bowl,” I obviously mean one bowl, one loaf pan, one measuring cup, and three spoons because I refuse to choose chaos OR fewer dishes.

The first time I made this, my husband “helped” by taste-testing the blueberries straight out of the measuring cup—quality control, he said, while somehow leaving blue fingerprints on the dog. The kids were in charge of mashing bananas, which they did with the kind of enthusiasm that suggests they’ve been waiting all year to legally smash something. I used a pan that was definitely too small, declared it fine, and then watched my bread develop a dramatic muffin-top situation. Did I line the oven floor with foil like a responsible adult? No. Did the smoke alarm yell at me? Yes. Will I use the same pan next time? Also yes, because I’m loyal to my bad decisions.

Time-Saving Hacks

– Microwave your bananas for 30–45 seconds to fake ripeness. Morally gray, deeply effective.
– Use frozen blueberries straight from the freezer. Do not thaw unless you like grayish batter and regret.
– Line your loaf pan with a parchment sling. When it’s done, lift and walk away like a heist movie.
– Pre-measure dry ingredients into a jar on Sunday. On Thursday, you’re basically a TV chef.
– Melt the butter in the same mixing bowl you’ll use. Is it hot? Yes. Will you wait? Absolutely not.

Serving Ideas

– Slice thick, slap on salted butter, and pretend it’s “for the kids.” Sure it is.
– Toast it and add a spoon of Greek yogurt and honey, so it feels like breakfast and not cake.
– Lemon glaze if you’re fancy; powdered sugar dusting if you’re pretending you’re not.
– Coffee if it’s morning, tea if you’re delicate, wine if the kids did synchronized screaming.
– Plain and slightly warm, standing over the sink. We’ve all been there.

What to Serve It With

– Scrambled eggs, bacon, and fruit for a brunch plate that says “I tried” without trying too hard.
– A salty cheese board—blueberry banana bread plays nice with creamy brie, I promise.
– Strong coffee or cold brew, because caffeine is the side dish of adulthood.
– Vanilla ice cream for dessert. Yes, bread can be dessert. Fight me.

✔Tips & Mistakes

– Measure flour with the fluff-scoop-level method. Packed flour = brick. Brick = doorstop, not breakfast.
– Don’t overmix. Stir just until you stop seeing dry patches, then walk away like a mysterious protagonist.
– Toss blueberries in a teaspoon of flour if yours always sink. It’s not a myth; it actually helps.
– Pan size matters. 8.5×4.5 works; 9×5 is fine. If your pan is smol, place a sheet pan underneath to catch the drama.
– Check at 50 minutes, then every 5. Tent with foil if the top is tanning faster than the center is baking.
– Let it cool before slicing. I never do. I also burn my fingertips every single time.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Wrap and keep 2 days on the counter.
– Fridge: Up to 5 days; rewarm slices in the toaster or microwave 10–15 seconds.
– Freezer: Slice, wrap individually, and stash up to 3 months. Future You says thanks.
– Revive dry slices with a swipe of butter and a 350°F toast for 5–7 minutes.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use oil instead of butter for extra moisture; use brown sugar for caramelly vibes.
– Add lemon zest to the batter for a bright, bakery-level flex.
– Stir in chopped walnuts or pecans; chocolate chips if you’re that kind of chaos.
– Dairy-free: Use oil or vegan butter; it’s chill.
– Gluten-free: A 1:1 GF baking blend usually behaves. Don’t overmix and let it rest 10 minutes before baking.
– No blueberries? Try raspberries or blackberries; frozen works great.
– Swirl in a spoon of jam on top before baking for instant “I’m fancy” marbling.

Easy Blueberry Banana Bread Recipes

This moist, tender banana bread is studded with juicy blueberries and warmed with a hint of cinnamon. It comes together in minutes and bakes up with a golden crust and soft crumb—perfect for breakfast, snacking, or dessert.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon baking powder
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.5 teaspoon ground cinnamon optional
• ▢ 0.5 cup unsalted butter, melted slightly cooled
• ▢ 0.5 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 1.5 cups ripe bananas, mashed about 3 medium
• ▢ 2 pieces eggs large
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 cup sour cream or plain Greek yogurt
• ▢ 1 cup fresh blueberries pat dry if washed
• ▢ 1 tablespoon all-purpose flour for tossing blueberries
• ▢ 1 teaspoon lemon zest optional, brightens flavor

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.
• Toss the blueberries with 1 tablespoon flour until evenly coated; set aside.
• In a medium bowl, whisk together 1.5 cups flour, baking soda, baking powder, salt, and cinnamon.
• In a large bowl, whisk melted butter with granulated sugar and brown sugar until glossy. Whisk in mashed bananas, eggs, vanilla, and sour cream until smooth.
• Add dry ingredients to the wet ingredients and fold gently just until a few streaks of flour remain.
• Fold in lemon zest (if using) and the floured blueberries until just combined—do not overmix.
• Scrape batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
• Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 45 minutes if the top is browning too quickly.
• Cool in the pan for 15 minutes, then lift out to a wire rack to cool completely.
• Slice into 10 pieces and serve plain or with a pat of butter.

Notes

For best texture, use very ripe bananas with plenty of brown spots. Bread keeps at room temperature for 3 days wrapped, or freeze slices for up to 2 months. If using frozen blueberries, do not thaw—toss with flour and bake, adding 5 minutes if needed.