This tender, sweet blueberry banana bread is a irresistible riff on classic banana bread. Much like a cross between blueberry muffins and banana bread, you’ll be hard pressed to eat just one slice!
Blueberry Banana Bread
I pride myself on my banana bread and this is no exception. Banana bread should have a tender, delicate crumb and be perfectly moist.
In fact, when I lift a slice of banana bread off of a paper towel, I want to see a perfect buttery impression left behind. This tasty quick bread delivers that with the added little polka dots from the juicy purple berries.
Banana Bread with Blueberries
To make this recipe, you’ll need the following ingredients:
- butter
- brown sugar
- vanilla extract
- eggs
- flour
- baking soda
- kosher salt
- cinnamon
- bananas
- blueberries
Blueberry Banana Bread Recipe
You can, of course, make this into banana nut bread with blueberries if you wish. In that case, you’d add chopped pecans or walnuts to the ingredient list.
Another thing to note is that this recipe can be made with frozen blueberries. Do not thaw the berries before tossing them with the flour. They’ll thaw quickly in the baking process.
And do not skip tossing the berries with flour; it serves a very important purpose! The flour coating on the berries keeps them all from sinking to the bottom of the loaf and keeps them better distributed throughout.
Likewise, though, if you use fresh blueberries, you still want to toss them with flour before folding them into the batter for the same reason.
Banana Blueberry Bread
Preheat the oven to 350°F. Line (2) 8″x4″ loaf pans with parchment paper. Set aside.
Combine the butter and sugar in a mixing bowl and beat with a mixer until smooth. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
Stir in the bananas and sour cream and beat just until combined.
Sprinkle a tablespoon of flour over ¾ cup blueberries and toss to coat. Add the coated berries to the batter and stir gently to distribute them throughout the batter.
Pour into the prepared pans. Scatter the remaining blueberries over the top of the loaves.
Bake the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
If you enjoy making and eating quick breads as much as we do, you’ll want to check out a few more of our favorites. Soft, moist, and bursting with tart cherries, this Cherry Almond Bread with a sweet almond glaze, is delicious and easy to make.
Blueberry Lime Bread is a fun twist on the classic lemon blueberry flavors that everyone loves. This bread makes a flavorful addition to your menu and you can use fresh or frozen blueberries to make it year-round.
Cinnamon Spice Pear Bread is a great way to make the best of winter’s pear abundance. We were gifted a box of pears for the holidays and I’ve had a lot of fun finding new ways to enjoy them.
Classic Zucchini Bread is a moist, delicious quick way to keep up with your garden. This old-fashioned quick bread recipe is easy to bake and it freezes great too.
Blueberry Banana Bread
Ingredients
- ½ cup butter softened
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups all-purpose flour plus 1 tablespoon reserved for the berries
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 large very ripe bananas about 1½ cups mashed
- ½ cup sour cream
- 1 cup blueberries divided
Instructions
- Preheat the oven to 350°F. Line (2) 8"x4" loaf pans with parchment paper. Set aside.
- Combine the butter and sugar in a mixing bowl and beat with a mixer until smooth. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
- Stir in the bananas and sour cream and beat just until combined.
- Sprinkle a tablespoon of flour over ¾ cup blueberries and toss to coat. Add the coated berries to the batter and stir gently to distribute them throughout the batter.
- Pour into the prepared pans. Scatter the remaining blueberries over the top of the loaves.
- Bake the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
Nutrition
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