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:
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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
Description
This Blueberry Banana Bread is soft and moist. Blueberries and bananas are the perfect match!
Ingredients
- 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
Instructions
- 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.
Notes
Store airtight for up to 3 days.
Nutrition
- 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
I added strudel topping
100 percent better!!!!!!
Great bread !!! I cut sugar to 3/4 but will do 1/2 next time, sweet enough n if you can cut down on calories that’s a plus. I had to bake lil longer on lower temp. and the crust was so good and the inside so moist. I will try the lemon zest that other reviewers did. My favorite one n no need to try another.
Hi! Excited to make this tonight. Do you prefer salted or unsalted butter? Thanks!
I used salted, but it’s a personal preference!
Wow! I added lemon zest to the batter and sprinkled the top with raw sugar and it came out amazing. I used GF flour (cup4cup) and it was perfect.
Love hearing that!!
Heavenly! Thank you !
I used 3/4 c sugar. Next time I’ll try 1/2c.
So glad you enjoyed and love the picture!!
Made this today and it was delish!! I cut the sugar to 1/2 cup and it was still sweet enough! I baked for 60 mins at 350 and an extra 5 mins at 325. I would definitely make it again! It’s almost gone!
Love hearing that!!
I haven’t tried this bread yet, but I plan to. I have a few questions first:
(1) Should the melted butter be allowed to cool before adding?
(2) I plan to use a stoneware loaf pan. Should I adjust the oven temp. or baking time?
(3) I don’t have or use a pan spray. If I need to grease a pan, I use extra light olive oil (for baking) and can use that for greasing the pan itself and then add the parchment paper. However, in the past, it has been my experience that oil is almost impossible to apply to parchment and wonder if the spray would even stick. So, is a pan spray really necessary if I line the pan with parchment?
Oil isn’t great for greasing parchment, no. If you aren’t going to use spray or butter, I can’t say if the parchment will stick. I would guess it would be ok, if removed carefully! I don’t adjust the bake time when using a baking stone. And finally the butter doesn’t need to be cooled. Certainly you don’t wan tit to be boiling hot, but if it’s just melted in the microwave, and set aside until you have to use it, it will be fine!
I love lemon and blueberry and love banana nut. I added lemon zest and some nutmeg and cinnamon to this and wow, so very good. I was looking for a moist bread and found it in this. Thank you so much for posting this!
I decided to add 2 Tablespoons of lemon zest to the batter and it’s so Delicious!!! I will definitely be making this recipe again!!!
Great idea!!
I don’t have any sour cream or Greek yoghurt, can I just make this without that or do I have to make some adjustments to the other ingredients?
You can use buttermilk, or a buttermilk sub like this one: https://cookiesandcups.com/how-to-make-buttermilk/
The texture will be slightly different but it will work.