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Easy Blueberry Banana Bread Recipes

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
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

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.