Quick Summary
Blueberry Banana Bread-moist, sweet banana bread dotted with juicy blueberries! Enjoy a slice for breakfast, as a snack, or even dessert! This banana bread recipe is a summer favorite when blueberries are in season!
You guys, I am obsessed with baking and eating banana bread. I blame it on the brown bananas. I feel obligated to turn ugly brown bananas into beautiful loaves of banana bread. Classic, chocolate, chocolate chip, banana nut, peanut butter…and many more. I have an obsession:)
My favorite banana bread to bake in the summertime is this Blueberry Banana Bread. When blueberries are in season I love adding them to almost everything and they are SO good in this banana bread.
The bread is sweet, moist, loaded with banana flavor, and bursting with juicy blueberries. A loaf never lasts long at our house because everyone loves it. We we eat it for breakfast, snacks, dessert, or anytime we walk by the loaf on the counter.
I love making banana bread because it is a quick bread. It doesn't take much time or effort to make and the results are amazing.
You need to add baking blueberry banana bread to your summer bucket list ASAP!
Table of Contents
Brown Bananas
Brown bananas may not be the prettiest bananas but they are the best bananas for making banana bread. Over ripe bananas make the sweetest banana bread. Once they are mashed up and mixed into the batter, magic happens in the oven.
Make sure you start with the ugliest, brown, mushy bananas you can find. If you don't have any brown bananas, you can put your bananas in a brown paper bag and wait for them to turn brown…or you can call a neighbor or friend and ask if they have any.
Sometimes grocery stores will give away brown bananas. You can also keep brown bananas in the freezer. You can see more of my banana bread tips here.
Bread Ingredients
- Flour– for the bread and coating the blueberries. Coating the blueberries in a little flour prevents them from sinking to the bottom of the loaf.
- Baking powder & Baking soda– make sure they are fresh!
- Salt– to enhance all of the flavors.
- Cinnamon– I like to add a little bit of cinnamon. It's a nice touch:)
- Bananas– mash them up with a fork or potato masher.
- Granulated sugar– to sweeten the loaf.
- Eggs– make sure they are at room temperature.
- Butter-melted and slightly cooled.
- Buttermilk-at room temperature.
- Vanilla extract– always!
- Blueberries– I love using fresh blueberries during the summer when they are in season and affordable. You can use frozen blueberries if you have them on hand, both will work.
- Turbinado sugar– for a nice sugary crunch. It's the best!
How to Make Blueberry Banana Bread
- Preheat the oven and grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine the mashed bananas with the sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, buttermilk, and vanilla extract and mix until combined.
- Add the dry ingredients and mix until just combined, don't over mix.
- In a small bowl, toss the blueberries in the remaining tablespoon of flour. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Bake until golden brown and a toothpick or cake tester comes out clean, about 55 to 65 minutes. If the top is browning too quickly, you can cover the pan loosely with aluminum foil. I recommend checking early, just to be safe. Every oven is different.
- Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan.
- Cool completely on a cooling rack before slicing. I know, it's hard to wait, but the wait will be worth it:)
How to Store
Here are a few of tips for storing banana bread.
- When the banana bread is completely cool, wrap it in plastic wrap and store on the counter for up to 3 days. I find if it sits any longer than that the bread gets too moist. Luckily, we never have a problem eating a loaf in 3 days:)
- If you live in a super humid climate, you can store your banana bread in the refrigerator, but it might dry it out a little.
- You can freeze the banana bread. After it is completely cool, wrap it in plastic wrap and aluminum foil. I always like to label it with a sharpie. Freeze for up to 2 months. Thaw before serving.
- You can also freeze individual slices of banana bread. Wrap the slices in plastic wrap and place them in a freezer bag. Pop in a toaster and slather with butter:)
More Banana Bread Recipes
- Best Banana Bread
- Buttermilk Banana Bread
- Chocolate Chip Banana Bread
- Banana Nut Bread
- Chocolate Banana Bread
- Strawberry Banana Bread
- Zucchini Banana Bread
Blueberry Banana Bread
Ingredients
- 1 3/4 cup all-purpose flour, plus 1 tablespoon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup mashed bananas, 3 medium ripe bananas
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/3 cups blueberries
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine the mashed bananas with the sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, buttermilk, and vanilla extract and mix until combined.
- Add the dry ingredients and mix until just combined, don't over mix.
- In a small bowl, toss the blueberries in the remaining tablespoon of flour. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Bake until golden brown and a toothpick or cake tester comes out clean, about 55 to 65 minutes. If the top is browning too quickly, you can cover the pan loosely with aluminum foil.
- Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Nutrition
Have you tried this recipe?
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