This Blueberry Banana Bread is a delicious homemade quick bread boasting tender banana goodness and juicy blueberry pops—perfect for breakfast or a midday snack.
I’ve baked banana bread for most of my adult life, but adding fresh blueberries took this classic treat to a whole new level. The sweet fruit blend feels both familiar and a little fancy, yet it’s still a simple recipe you can pull together on a busy morning. I love slicing this loaf for Sunday brunch with family, or tucking wedges into the freezer for weeknight breakfasts. Use fresh berries in summer, frozen ones the rest of the year, and you’ll have a fruity spin on your favorite snack all year long. Plus, a scoop of Greek yogurt keeps the crumb moist and tender—so it’s a treat that feels a tad healthier.
Why You’ll Love This Recipe
- Beginner-friendly homemade recipe – ready in under an hour
- Pantry staples – minimal shopping for this quick bread
- One-bowl baking – no mixer or extra cleanup
- Freezer-friendly for make-ahead breakfast or snack
- Perfectly moist thanks to ripe bananas and yogurt
- Bursts of juicy blueberry in every slice
- Ideal for breakfast, afternoon treat, or dessert with coffee
- Easily vegan or gluten-free adaptations without skimping on taste
Ingredients
- 1½ cups (190g) all-purpose flour (or 1 cup whole wheat + ½ cup AP)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon (optional, for a warm spice note)
- 2 large ripe bananas, mashed (about 1 cup)
- 2 large eggs, room temperature
- ⅓ cup (75g) plain Greek yogurt (use whole milk for extra creaminess)
- ⅓ cup (80ml) vegetable oil or melted butter
- ¾ cup (150g) granulated sugar (or ½ cup honey for a lighter touch)
- 1 tsp pure vanilla extract
- 1 cup (150g) fresh or frozen blueberries (toss frozen in flour to prevent sinking)
- Zest of 1 lemon (optional, brightens fruit notes)
- 2 Tbsp chopped walnuts or pecans (optional, for crunch)
Directions
- Preheat the oven to 350°F (175°C) and position the rack in the center. Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon—this dry mix sets the stage for a tender crumb.
- In a second bowl, mash bananas until mostly smooth, then stir in sugar, eggs, Greek yogurt, oil, and vanilla until just combined (lumps are fine—overmixing leads to tough bread).
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula until you still see a few streaks of flour; this keeps your Blueberry Banana Bread tender.
- Toss blueberries in a teaspoon of flour (it stops them from sinking). Add berries and lemon zest, folding them in with care so you don’t break them.
- Scrape the batter into your prepared pan and smooth the top. Scatter nuts on top, if you like extra crunch.
- Bake for 50–60 minutes, checking at 45 minutes. If the top browns too quickly, tent loosely with foil. A toothpick or cake tester should come out with a few moist crumbs.
- Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack. Cool another 20 minutes before slicing—warm slices can fall apart.
Servings & Timing
- Yield: 1 loaf (10–12 generous slices)
- Prep Time: 15 minutes (mashing bananas, mixing bowls, greasing pan)
- Bake Time: 50–60 minutes (until golden and springy)
- Rest Time: 30 minutes (for perfect slicing)
- Total Time: about 1 hour 40 minutes from start to finish
Variations
- Lemon-Blueberry Twist: add extra lemon zest and a tablespoon of juice for a brighter loaf.
- Nutty Crunch Bread: stir in ½ cup chopped pecans or walnuts in the batter for texture.
- Gluten-Free Version: swap a 1:1 gluten-free flour blend, and keep an eye on bake time (it might need a few extra minutes).
- Vegan Adaptation: use flax “eggs” (2 Tbsp ground flaxseed + 6 Tbsp water) and sub coconut yogurt for Greek yogurt.
- Oatmeal Upgrade: replace ½ cup flour with quick oats and add 1 tsp extra baking powder for a heartier crumb.
- Chocolate Swirl Surprise: fold in ¼ cup mini chocolate chips along with the blueberries for a fun treat.
Storage & Reheating
Store cool slices in an airtight container at room temperature for up to 2 days, or wrap in plastic and refrigerate for up to 5 days. To freeze, individually wrap slices or freeze the whole loaf in foil and place in a freezer bag for up to 3 months—thaw overnight in the fridge. Reheat slices on low in a toaster oven or microwave for about 10 seconds if you like them warm.
Notes
I discovered that using very ripe bananas (they should have brown flecks) gives the best sweetness and moisture. Tossing the berries in a bit of flour helped them stay suspended rather than sink to the bottom, but skip that step if you want more fruit at the base. For a tangier crumb, swap Greek yogurt for sour cream. Feel free to tweak the sugar—if your bananas are extra ripe, you might reduce the sugar by a couple of tablespoons.
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes—no thawing needed, but toss with a teaspoon of flour first to stop them from sinking.
Q: My bread turned out dense; what went wrong?
A: It may have been overmixed or old baking soda; stir just until combined and check your leavening’s freshness.
Q: How do I know when the loaf is fully baked?
A: A toothpick inserted in the center should come out with a few moist crumbs, and the top should spring back to the touch.
Q: Can I reduce or replace the sugar?
A: You can lower sugar by up to 25% or swap for honey or maple syrup—just watch the batter’s consistency and taste as you go.
Q: What’s the best way to slice without crumbling?
A: Let the loaf cool completely on a rack before slicing, and use a sharp serrated knife with a gentle sawing motion.
Q: Can I make this into muffins?
A: Sure—divide the batter into a greased 12-cup muffin tin and bake at 350°F for 20–25 minutes.
Q: Why did my blueberries still sink?
A: They might have been too wet; pat them dry and coat in flour next time to keep them afloat.
Conclusion
This Blueberry Banana Bread is a delightful twist on a classic favorite, offering tender banana-rich crumbs dotted with sweet berries for a breakfast or snack that feels as cozy as it is delicious. I hope you’ll give it a try, then pop back to share your thoughts and tweaks—I’d love to hear how you serve yours. If you enjoyed this loaf, you might also like my Lemon Poppy Seed Bread or Homemade Granola recipes; feel free to explore and leave a comment below!
Blueberry Banana Bread
Ingredients
- 1½ cups all-purpose flour (or 1 cup whole wheat + ½ cup AP)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon (optional, for a warm spice note)
- 2 large ripe bananas mashed (about 1 cup)
- 2 large eggs room temperature
- 1/3 cup plain Greek yogurt (use whole milk for extra creaminess)
- 1/3 cup vegetable oil or melted butter
- ¾ cup granulated sugar (or ½ cup honey for a lighter touch)
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen blueberries (toss frozen in flour to prevent sinking)
- 1 zest of 1 lemon (optional, brightens fruit notes)
- 2 tbsp chopped walnuts or pecans (optional, for crunch)
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center. Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a second bowl, mash bananas, then stir in sugar, eggs, Greek yogurt, oil, and vanilla until just combined.
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula until you still see a few streaks of flour.
- Toss blueberries in a teaspoon of flour and lemon zest. Fold them into the batter.
- Scrape the batter into the prepared pan, smooth the top, and sprinkle nuts if desired. Bake for 50-60 minutes.
- Let the loaf rest in the pan before transferring to a wire rack. Cool before slicing.
