This Blueberry Banana Bread recipe has the perfect combination of bananas and fresh blueberries. It’s an easy recipe that uses simple ingredients for a quick bread that turns out perfect every single time.
Why this Blueberry Banana Bread is so good
This Blueberry Banana Bread is a great recipe because overripe bananas make the best moist bread. You might already know this! What you might not know is that the addition of juicy blueberries takes classic banana bread to a whole new level. It’s not a combination of flavours that we see often but I promise that you will love it. The slightly tangy and sweet blueberries go great with the sweet banana flavor from overripe bananas.
How to make Blueberry Banana Bread
This recipe for Blueberry Banana Bread is really straightforward. To make it you can use a whisk, a hand mixer or a stand mixer. In a large mixing bowl or the bowl of your stand mixer, you will add the butter at room temperature and the sugar first. Beat that until the butter looks really fluffy. Then, we’re going to add the mashed banana and beat again to incorporate it with the butter. You will repeat that with the eggs. Into this large bowl, you will then add the dry ingredients and mix them in as well. Finally, you will mix in the blueberries to turn it into Banana Blueberry Bread and you’re ready to pour the batter into the pan and bake. It’s a really easy banana bread recipe that you can make any day when you have ripe bananas at hand.
Ingredients for the best Banana Blueberry Bread
The nice thing about this Easy Blueberry Banana Bread is that it has simple ingredients that are easy to get. There’s nothing too fancy going on here so that you cannot follow it and no weird ingredients that are hard to find. Here’s what you will need:
- Butter: We use room-temperature unsalted butter so that we can easily beat it with the sugar and then with the mashed bananas.
- Sugar: I usually use granulated sugar whenever I’m making a banana loaf, but you can also use brown sugar if you prefer. I don’t think it needs it because of the ripe bananas, but brown sugar adds more caramel flavor.
- Extra Ripe Bananas: You want mushy bananas that are nice and spotted on the outside. You can use very ripe bananas that have many black spots on their skin all the way to almost completely black-skinned bananas.
- Eggs: This Blueberry Banana Bread Recipe uses 2 eggs in total to get an effortless fluffy texture when baked.
- Vanilla Extract: I always prefer vanilla extract to essence. The latter is made of artificial flavorings and food coloring, while the first is naturally extracted from real vanilla pods.
- Baking Powder: Baking powder is going to be what makes our loaf puff up as it bakes.
- Salt: A bit of salt helps to balance out the sweetness in desserts and other sweet bakes.
- Cinnamon: I love the addition of cinnamon in my Banana Bread Recipes, it really complements the flavor of the fruit.
- All-purpose flour: Flour is what’s going to bring our bread’s ingredients together into a batter and provide the structure it needs to be fluffy.
- Blueberries: We need blueberries for this recipe, of course! I always prefer to use fresh berries because they release less moisture, but you can opt for frozen too.
The trick to getting the loaf to open along the center
I love to make different kinds of bread and loaves, and if there’s something I just need to do it’s this trick. First, you want to pour the batter into the rectangular loaf pan lined with parchment paper. To get this Blueberry Banana Bread recipe to open up at the center as it bakes, you have two options. What I used to do before was to make a dent along the center of the batter before it went into the oven and pour melted butter into this. Hey, this worked! However, it was a bit messy. Nowadays, I cut thin strips of cold butter and line them up at the center. Same effect, much easier! It also provides a bit of extra moisture to this wonderful recipe. You need to try it!
Baking to perfection
When making cakes, Bundt cakes, loaves or this Blueberry Banana Bread, baking time is always important. You don’t want to underbake them because they will collapse as soon as they come out of the oven. Also, who wants raw cake batter? However, you also don’t want to over-bake this bread because as more time goes by, you lose more and more moisture. Bake the banana bread in the bread pan in a preheated oven at 180C/350F and bake for 1h-1h15min. To test the bread, you will insert a toothpick at the center and all the way to the bottom. Wait 3 seconds before removing it. See if there’s any batter stuck to the skewer and if it looks cooked. If you always have a hard time using a skewer, you can switch to a small serrated knife. Crumbs and batter stick to the teeth so that you can easily tell. If the cake isn’t done yet but looks golden enough, cover it with aluminum foil for the rest of the cooking process. If you want to make mini loaves, use mini loaf pans and cook for 25-30 minutes.
How to keep this banana bread
Now that you’ve made your new favorite banana bread recipe, you will want to keep it fresh as long as possible. Whether you’re keeping the whole loaf or just a slice of banana bread, you want to use an airtight container and keep them at room temperature for up to 5 days. That will keep this moist Blueberry Banana Bread as if it was just baked. If you’re interested in more recipes like this one, check out these other ones that I love:
Blueberry Banana Bread Recipe
- 75 g unsalted butter at room temperature
- 150 g granulated sugar
- 300 g peeled bananas, mashed (2-3 bananas)
- 2 eggs
- 1 tsp vanilla extract or essence
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 190 g all purpose flour
- 90 g fresh blueberries cut them in half if they're too big
- Beat the butter with the sugar until it looks very creamy. You can use a whisk, a handheld mixer or a stand mixer.
- Add the mashed bananas and beat again.
- Add the eggs and beat again to incorporate. It should look foamy.
- Add the vanilla, cinnamon, baking powder and salt and incorporate.
- Finish the batter by mixing in the flour. If you were using a whisk, switch to a spatula. Then, add the blueberries and fold them in with a spatula.
- Line a 22x11cm/ 9x4in pan with parchment or baking paper. Pour the batter inside and level it out.
- Optional: Make a like of thin strips of cold butter along the centre to make it open evenly as it bakes.
- Bake the blueberry banana bread in a preheated oven at 180℃/350℉ for 1 hour or until you put a skewer or a small serrated knife at the centre and it comes out clean. If the bread needs a bit longer in the oven but it' golden enough on top. you can cover it with aluminum foil.