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I’m thrilled to share my go-to quick bread recipe for moist banana bread with a blueberry twist! This homemade fruit bread is a family favorite. It’s perfect for breakfast, snack time, or dessert.
My blueberry banana loaf is a delicious spin on classic banana bread. It’s packed with sweet, ripe bananas and bursting blueberries. The result? A super moist banana bread that’s sure to become your new favorite!
This recipe makes three mini loaves or one regular-sized loaf. From start to finish, you’ll have warm, fragrant bread in about 55 minutes. Plus, it freezes well for later enjoyment. Let’s get baking!
5 Reasons You’ll Love This Recipe
This easy banana bread recipe is a must-try! It’s super moist and full of flavor. The mix of ripe bananas and juicy blueberries makes a delicious quick bread.
This loaf is also very versatile. You can add lemon zest for a citrusy taste or some white chocolate chips for extra sweetness. You can try many different ways!
This bread is great for sharing. I love making it for my friends and neighbors. Everyone loves it and gives me nice compliments.
It’s also a great way to use up bananas that are too ripe. No more throwing them away!
And, it freezes really well. I often make two loaves and freeze one for later. It’s perfect for busy mornings or when friends come over unexpectedly.
- Moist and flavorful
- Versatile recipe
- Perfect for sharing
- Uses up overripe bananas
- Freezes well
Once you try this quick bread, you’ll make it all the time. The smell of it baking is just amazing!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my banana blueberry bread recipe! Let’s look at the ingredients you’ll need for banana bread and blueberry bread. Here’s what you need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup softened butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ripe bananas
- 1-2 1/2 cups fresh blueberries
If you’re missing something, don’t worry! I have some substitutes for you. If you can’t find fresh blueberries, frozen ones are a good choice. Just dust them with flour before adding to stop them from sinking.
For a low-carb version, use almond or coconut flour instead of regular flour. This might change the texture a bit. Adding a dollop of yogurt can make your bread extra moist.
Baking is all about trying new things. Feel free to change these measurements and substitutes to make your banana blueberry bread just right!
Instructions
Let’s start making our tasty blueberry banana bread. I’ll show you how to make it from the beginning to the end.
First, heat your oven to 350°F. While it warms up, mix your dry stuff in a bowl. Then, mix sugar and butter in another bowl until smooth.
Add eggs, vanilla, and mashed bananas to the sugar mix.
Slowly mix the wet and dry parts together. Don’t overdo it. Then, add some flour to your blueberries so they don’t sink. Gently mix them into the batter.
- Pour the batter into a greased loaf pan
- Bake for 55-60 minutes
- Check doneness with a toothpick
- Cool in pan for 10 minutes
- Transfer to wire rack to finish cooling
Your house will smell great while this bread bakes. Don’t mix the batter too much and handle the blueberries carefully. This makes the bread soft and full of fruit flavor.
“The secret to perfect banana blueberry bread? Patience. Let it cool completely before slicing for the best texture.”
Now, you can make banana blueberry bread easily. Follow these steps for a delicious treat that will impress everyone.
Tips, Tricks & Storing
I have some awesome banana bread baking tips for you! First, toss your blueberries in a bit of flour before adding them to the batter. This trick stops them from sinking to the bottom.
For the best taste, use very ripe bananas. Those spotty ones on your counter are perfect!
Wondering how to store banana bread? Once it’s cool, wrap it tightly in plastic wrap or foil. It’ll stay fresh for up to 3 days at room temperature.
If you need to keep it longer, freezing quick bread is great. Wrap slices or the whole loaf in plastic wrap, then foil. Freeze for up to 2 months.
To thaw frozen bread, leave it at room temperature or microwave a slice quickly. If you want muffins instead of a loaf, bake them for less time. Check if they’re done after 25 minutes. A toothpick or skewer inserted into the center should be clean.