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Easy Blueberry Banana Bread Recipes

Easy Blueberry Banana Bread Recipes

This moist and tender blueberry banana bread is loaded with ripe bananas and juicy blueberries, finished with a crunchy sugar topping. Perfect for breakfast, snacks, or freezing for later.
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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 cup mashed ripe bananas about 3 medium bananas
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 0.5 cup unsalted butter, melted slightly cooled
  • 2 count large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup plain yogurt or sour cream
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon ground cinnamon
  • 1.5 cup fresh blueberries pat dry after rinsing
  • 1 teaspoon lemon zest optional
  • 1 tablespoon turbinado sugar for crunchy topping, optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling for easy removal.
  • In a large bowl, whisk together mashed bananas, melted butter, granulated sugar, brown sugar, eggs, vanilla, and yogurt until smooth.
  • In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  • Add dry ingredients to the banana mixture and fold gently just until a few streaks of flour remain.
  • Fold in blueberries and lemon zest (if using) just until evenly distributed. Do not overmix.
  • Scrape batter into the prepared pan and smooth the top. Sprinkle turbinado sugar over the surface if desired.
  • Bake for 55 to 65 minutes, or until a tester inserted in the center comes out clean with a few moist crumbs.
  • Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing.

Notes

Use very ripe bananas for the best flavor. Frozen blueberries work well—fold them in straight from the freezer to minimize streaking. Store tightly wrapped at room temperature for 2 days, or refrigerate up to 5 days. The loaf freezes well for up to 2 months.