Blueberry Banana Bread is the perfect combination of banana bread and blueberry muffins in on delicious banana bread recipe!
I am telling you, I’ve created quite a selection of banana bread recipes on my site. First of all, I love making it. Second of all you guys seem to love making it too…and I am here to please! So obviously if you haven’t made my Chocolate Chip Banana Bread, stop what you are doing right now and make that. THEN come back here and make this Blueberry Banana Bread. And of course, after that, make any of my other recipes, like Toasted Coconut Banana Bread or Cream Cheese Stuffed Banana Bread etc etc etc…
And today’s variation is a classic banana bread combined with blueberry muffins. I couldn’t be happier about it!
Imagine the softest, moistest banana bread ever, loaded with juicy sweet blueberries. NOW imagine that warm, topped with a little butter. YES. I’m talking major banana bread dreams right here! Plus, this recipe requires no mixer…just a spoon and a bowl.
The sour cream in this recipe makes it extra moist, and the added sweetness of the blueberries really makes this recipe special!
How Do You Make Blueberry Banana Bread?
Banana Bread is always a hit on my house. It’s perfect for breakfast, an easy snack to have with coffee, or perfectly acceptable as a dessert! It might actually be the perfect food. A few simple steps will lead you to success when making this recipe.
- Make sure your bananas are extra ripe. I will admit, I have cut corners and used bright yellow bananas when making banana bread before…and it’s fine. I mean, it won’t be BAD. BUT the thing is, patience is rewarded. Using overly ripe bananas produces sweeter, moister bread. It’s just a fact. I have tried tricks to ripen up bananas quicker, like microwaving them, or baking them, and while it helps, there is nothing like…well…an old banana.
- I used melted butter in this recipe, which you wouldn’t normally do in a cake recipe, but since this is a “quick bread” the texture is a little denser, but still tender!
- Sour cream adds moisture to the bread, which is a secret ingredient that I love!
- Dust the blueberries lightly with flour before stirring them into the batter. This prevents the blueberries from sinking to the bottom of the bread.
- Add a few blueberries to the top of the batter before you bake. This just makes it pretty when it’s baked!
Can You Use Frozen Blueberries In This Blueberry Banana Bread?
Yes, absolutely! Frozen fruit is fantastic in baking, and a great alternative when blueberries aren’t in season. Just thaw the blueberries completely and pat dry before dusting them with flour and adding to the batter.
How Do You Store Banana Bread?
Banana Bread can be stored at room temperature. I like to use large zip-top bags just for ease, but you can also use plastic wrap, or aluminum foil. Just wrap it airtight and it will stay moist for days!
Can You Freeze Blueberry Banana Bread?
Absolutely! Banana Bread is one of those recipes that actually gets better when it sits. I always find it to be moister the day after you bake it! So freezing banana bread is a great option if you double the batch! Make one to eat to now, and freeze one for later!
Can You Make This Blueberry Banana Bread into Muffins?
Indeed! I actually have a recipe here on my site for Banana Muffins, and you can follow that recipe and add blueberries to it, OR you can make this recipe and adapt the baking time as stated in the muffin recipe. I actually use the same base banana bread recipe for both, so I know it will work perfectly!
Looking for more banana bread recipes? Try these:Print
Blueberry Banana Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 10 1x
- Category: Bread
- Method: Baking
- Cuisine: Dessert
This Blueberry Banana Bread is soft and moist. Blueberries and bananas are the perfect match!
- 3 medium bananas, mashed
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 1 cup blueberries
- 2 tablespoons all purpose flour
- Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Coat again with nonstick spray. Set aside.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy and set aside.
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
- Place blueberries in a medium bowl and sprinkle the remaining 2 tablespoons of flour on top. Toss lightly to coat the blueberries.
- Stir the blueberries into the batter and pour the batter into the prepared pan. Press a few additional blueberries into the top of the banana bread if desired to garnish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.
Store airtight for up to 3 days.
- Serving Size:
- Calories: 310
- Sugar: 26 g
- Sodium: 383.1 mg
- Fat: 12.1 g
- Carbohydrates: 46.7 g
- Protein: 4.8 g
- Cholesterol: 65.6 mg
Keywords: cookies and cups, banana bread, blueberry bread, banana recipe, blueberries, blueberry recipe
61 comments on “Blueberry Banana Bread”
This is by far the best tasting banana blueberry bread I have made or eaten. It is so moist and rich in flavor. I made it in the small loaf pans using the parchment paper, trimming it to the length and up the 2 long sides of the pan leaving a small overhang and it listed out easily, after I loosened the short sides. I wrap them individually in plastic wrap and freeze them in a large freezer bag. Works great and slices well. Delicious!
Love hearing this! So glad you enjoyed!
I am in the process of making this blueberry banana bread and I noticed that it says to put 2 tablespoons of all purpose flour in it. Shouldn’t this be 2 cups of all purpose flour? Is there a typo in this recipe?
Hi! There is 1 1/2 cups of all purpose flour in the banana bread, and you will need 2 tablespoons of flour to coat the blueberries to help prevent hem from sinking!
I love this recipe. The sour cream makes it so moist. I like to add whole maraschino cherries as well. Yum! This is now my only banana bread recipe.
Can we use blueberries in can like Duncan Hines’? We dont have much of frozen or fresh blueberries here in the Philippines
Did you try it with canned blueberries? How did it turn out?
Hi Shelly, first of all, thank you so much for sharing this recipe! It’s super easy to follow. I’m totally new in baking and could succeed this since my first try! I did use greek yogurt instead of sour cream, as my personal preference and also reduced half of sugar.(I think if you are not sweet-tooth, like me, I think next time I might reduce to 85 grams) This banana bread is so moist and delicious that I ate half of this (by myself) right away after chill it!!! Btw, it tasted so good at that day when it’s freshed bake but the tasted had developed even more the day after!! This is absolutely amazing. Please make this people, it’s heaven!!! I could not recommend more. It was so so good. I would definitely make this again next few weeks!!!
Thank you so much for the great review!!
Hi Shelly: Definitely making this in the next day or so, soon as the bananas are nicely ripened. Quick question: I’m not seeing any baking powder in the ingredients list. I’m thinking baking powder would give a nice rise to the bread. Any reason why you’ve chosen to omit it? Look forward to your response! Thank You!
Have made this twice now and found that I needed to bake it 75-80 minutes, reducing heat to 325 the last 15 minutes. My first attempt I took it out too soon, it was not done, and it fell apart. The second time I left it in longer, and it was perfect, so very tasty and just as moist. I used slightly less than 1 cup sugar after reading other comments and added twice the amount of blueberries simply because I had them on hand. My 12-yr old granddaughter loves it, as well. This recipe is a keeper in my book.