This blueberry banana bread is soft, easy to make, and bursting with juicy blueberries and ripe bananas. I make this homemade quick bread with sour cream, so it’s out-of-this-world moist and flavorful, and it stays that way for days! Enjoy a slice for breakfast or as a snack.
If there’s one thing I never get tired of baking, it’s banana bread. From chocolate chip banana bread to peanut butter banana bread, there’s something about a quick bread recipe that doesn’t even need a mixer. Today’s blueberry banana bread tastes like a batch of blueberry muffins crossed with homemade banana bread! It’s soft, moist, and loaded with sweet ripe bananas and fresh (or frozen) blueberries. My favorite way to eat it is warm, spread with butter. Drooling already? Maybe. This blueberry banana loaf is perfect for breakfast, as a snack, or an afternoon treat with coffee or tea.
This Blueberry Banana Bread Recipe, at a Glance
- No mixer. This easy blueberry banana bread recipe comes together in minutes, no mixer needed.
- Freezer-friendly. Bake two loaves and freeze one for later.
- Use up ripe bananas. The best bananas for this recipe are overripe and spotty. Perfect whenever I have older bananas in the fruit bowl!
- Fresh or frozen blueberries. One of the best things is that you can make moist blueberry banana bread with fresh blueberries in the summer, or all year round with frozen berries.
Gather Your Ingredients
You’ll find the full ingredients list and recipe amounts in the recipe card, but here are the key ingredients you’ll need to make this blueberry banana bread recipe.
- Bananas – Riper, spotty bananas are sweeter and are easier to mash.
- Butter – Melted. You could use vegetable oil here instead, but I prefer the flavor of butter. And, since this is a quick bread, the texture is a little denser, but still tender.
- Sugar – Granulated white sugar or light brown sugar.
- Eggs – Bring the eggs to room temperature so they blend more easily into the batter.
- Sour Cream – Greek yogurt is a good substitute.
- Flour – Measure the flour using a digital kitchen scale. If you don’t have one, spoon the flour into your measuring cup and then level it off. Don’t scoop from the bag, or you’ll end up with too much flour and a dry, crumbly loaf.
- Blueberries – These can be fresh blueberries, or frozen if they’re out of season. To prevent the berries from sinking in the batter, toss them in a little flour.
Can I Use Frozen Blueberries?
Yes. To make blueberry banana bread with frozen blueberries, thaw the berries and pat them dry before tossing them with flour and adding them to the batter.
How to Make Blueberry Banana Bread
This blueberry banana bread recipe is on repeat all summer long in my house. The steps are super easy:
- Mix the batter. Mash the bananas in a bowl with a fork. In a new bowl, cream the butter and sugar together. Then, mix in the eggs, vanilla, sour cream, and mashed bananas. Stir in the baking soda, salt, and lastly, fold in the flour until the batter is just combined.
- Add the blueberries. Toss the blueberries with flour, and then stir them into the banana bread batter.
- Bake. Pour the batter into a greased and lined 9×5 loaf pan. Sprinkle a few extra berries on top, and then pop the blueberry banana bread into the oven at 350ºF for 50-60 minutes. A toothpick stuck into the center of the bread should come out clean.
- Cool. Allow the bread to cool in the pan for 15 minutes, and then carefully remove it. Wait until the blueberry banana bread has cooled completely before slicing, so it doesn’t crumble.
Can I Bake Muffins Instead?
Yes! In fact, I use the same banana bread base recipe in my banana muffins. You can follow that recipe and add blueberries, or adapt the baking time in this recipe. To make this banana blueberry bread recipe as muffins, you’ll need to bake in a muffin tin at 350ºF for 25-30 minutes.
Tips for Bakery-Style Banana Bread
- Use sour cream. Sour cream is the secret to ultra moist banana bread. Don’t skip it! If you need a substitute, use plain Greek yogurt or regular yogurt instead.
- Use overripe bananas. Using overly ripe bananas produces sweeter, moister bread. Underripe bananas don’t have nearly as much flavor, and they’ll be chunky after you mash them. Stick with the brownest, senior citizens of the bunch for the best banana bread!
- Don’t overmeasure. Ideally, weigh out the ingredients or use the spoon-and-level method to avoid adding too much or too little to the recipe. Accurately measuring ingredients like flour is key.
- Toss the blueberries in flour. This keeps them from sinking to the bottom of the bread. I also add a few blueberries to the top of the batter before baking. This just makes it pretty when it’s baked!
- Avoid overmixing. Fold the dry ingredients into the wet batter just until they’re combined, and don’t overmix, for a tender crumb. Too much mixing leads to a dense loaf.
Easy Variations
There are more ways than one to make a delicious, moist banana bread with blueberries. These are some ideas.
- Blueberry banana nut bread: Add in chopped pecans, walnuts, or almonds.
- Chocolate chips: Make chocolate chip blueberry banana bread with semi-sweet, dark, or milk chocolate chips.
- Lemon blueberry banana bread: Add fresh lemon zest to the batter.
- Add a streusel: Before baking, top the blueberry banana bread with streusel topping for extra crunch.
How to Store
I always find that banana bread tastes even better the next day! Here are some quick storage tips.
- At room temperature. I like to use large zip-top bags just for ease, but you can also use plastic wrap, or aluminum foil. Store it airtight and it will stay moist for up to 4 days.
- Refrigerate. You can extend this banana blueberry bread’s shelf life by storing it in the fridge. I recommend taking it out 30 minutes or so ahead of serving, though, so it can come back to room temperature.
- Freeze it. Freezing banana bread is a great way to double the batch. Wrap the loaf (or individual slices) twice in plastic wrap, and freeze it for up to 3 months.
More Quick Bread Recipes
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 recipe is moist, easy to make, and packed with juicy fresh or frozen blueberries and sweet ripe bananas. Make it without a mixer!
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 just made this recipe its delicious! very moist my family and friends loved it will be making this recipe more often unlike regular banana bread this one is the best by far.
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!!
Thanks Shelly ❤️ the banana bread making it a lot here lately and again for Labor Day weekend for family can’t wait for the to try it so moist and delicious had to keep my hubby from eating it he said it was very tempting he absolutely loves this bread over other breads he says other people’s bread doesn’t even come close that’s saying a lot coming from him.
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.