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This blueberry banana bread is super soft, tender, and moist. It is loaded with juicy blueberries and topped with a tangy lemon glaze. Grab a bite with your morning coffee or serve it for dessert. It is fast to make and disappears even faster.
This fast and easy sweet bread will make use of your over-ripe bananas and work double duty as a breakfast or a snack. It is a no-yeast quick bread that you can whip together in 10 minutes. The hardest part about making this is waiting for it to finish baking.
Why You Will Love This Blueberry Banana Bread Recipe
Perfect Balance of Flavors: This recipe masterfully combines the sweetness of bananas with juicy blueberries and tangy lemon icing, creating a delightful balance in every bite.
Incredibly Tender Texture: Thanks to the inclusion of bananas, this bread has a wonderfully soft and tender crumb. The texture is just right (not too dense, not too light), making it a satisfying treat for any time of the day.
Simple to Make and Store: The recipe is easy and straightforward, Plus, the bread stores well, retaining its flavor and texture for days. It’s also freezer-friendly, so you can make a batch ahead of time and save it for when you need a quick and delicious option.
Can’t get enough banana bread? My Sour Cream Banana Bread bakes up rich and tender, and my Chocolate Chip Banana Bread is perfect when you want something a little sweeter.
Recipe Tips
Use overripe bananas. Under-ripe bananas contain too much starch and not enough sugar, which can make the bread dry. On the other hand, black bananas have too much sugar and moisture, leading to a gummy, heavy texture. Choose bananas that are soft with plenty of dark speckles but not completely black.
Mash efficiently. A fork works fine for mashing bananas, but a potato masher or pastry cutter will make the job quicker and easier.
Don’t overmix the batter. Overmixing develops gluten and can turn tender blueberry banana bread into a dense, heavy loaf. Use a large spoon or spatula to gently fold the flour into the wet ingredients. Stop when a few dry streaks remain, then add the blueberries and finish folding just until combined.
Toss blueberries in flour. Lightly coat the blueberries with a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom as the bread bakes.
Use the right pan. This recipe fits perfectly in a 9×5-inch loaf pan. Using a smaller pan can cause the batter to overflow. If baking in a glass pan, reduce the oven temperature by 25°F.
More Recipes You Will Love
If you can’t get enough of bananas and blueberries then try these easy banana blueberry muffins. They bake up tall like a bakery-style muffin and they are topped with a sweet crumbly topping. So addictive!
Check out our versatile Base Muffin Recipe. It’s the perfect starting point for creating a range of delicious muffins, from the simplest to the most creative flavors!
Make it, Slice it, Enjoy it
This is the kind of sweet bread loaf that disappears fast. The bananas keep it moist, the blueberries add a pop of brightness, and together they make a breakfast bread that’s simple, satisfying, and hard to stop eating.
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Blueberry Banana Bread
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Ingredients
Dry ingredients:
- 2 cups all-purpose flour, 240 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar, 200 grams
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 to 4 bananas, 1½ cups mashed
Add In:
- 1¼ cups fresh or frozen blueberries
- 2 tablespoons all-purpose flour
Lemon Icing
- ¼ cup fresh lemon juice, about 1 lemon
- ⅓ cup powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9×5 inch loaf pan (or line it with parchment paper).
- In a large bowl, whisk all the dry ingredients together then set aside.
- In another bowl, beat the oil and sugar then add the eggs and beat until well blended. Next, add the vanilla, and mashed bananas and beat until well combined.
- Gently fold the dry mixture into the wet mixture
- Set aside ¼ cup of blueberries for the top and toss the rest of the blueberries with a couple of tablespoons of flour then gently fold them into the batter.
- Pour the batter into the loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean.
- Let the bread cool for 20 minutes then remove it from the pan and place it on a wire rack to cool completely.
Make the lemon icing:
- Combine the lemon juice and powdered sugar in a small bowl. Whisk until smooth then drizzle over the top of the bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Over the last year I’ve remixed this recipe so much even to the point of, as of this afternoon, switching out the blueberries for chocolate shavings and a cup of pecans! 😙👌🏾 Thank you for sharing your gifts a with the world! Appreciation from South Africa
Wow, that sounds amazing! Love the idea of chocolate and pecans in there. Thank you for taking the time to share from South Africa.
Soft, tender and loaded with goodness…I definitely could enjoy a few more slices without guilt!
Thanks Angie 🙂