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
This quick banana blueberry bread is perfect for company or simply a quick respite with a cup of coffee during busy work day.
- 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.
Ingredients You’ll Need for this Sweet Bread Loaf
Most of the ingredients for this blueberry banana bread recipe are probably already in your pantry. While fresh blueberries are my preferred option, frozen blueberries work well also. Just be SURE to mix them into the batter while they are still frozen, so you don’t get a purple stained batter!
- Pantry items: All-purpose flour, baking powder, baking soda, cinnamon, salt, sugar, vegetable oil, vanilla extract.
- Produce: Bananas, blueberries, lemon
- Other: Eggs
How To Make Blueberry Banana Bread
Here is a brief overview to get an idea of what to expect with the recipe. You will see more details if you scroll down to the printable recipe card below.
- Prep & Mix Ingredients: In a large bowl, whisk together all dry ingredients. In a separate bowl, beat oil and sugar, then add eggs, vanilla, and mashed bananas.
- Combine & Add Blueberries: Fold the dry mixture into the wet mixture. Toss most of the blueberries with flour and fold into the batter, reserving ¼ cup for the top.
- Bake & Cool: Pour the batter into the loaf pan, sprinkle the reserved blueberries on top, and bake. Cool on a wire rack.
- Drizzle the icing: Mix the icing in a bowl and drizzle it over the top of the loaf.
Tips for success
Make sure you scroll down to our printable recipe card for complete instructions but if you want to know some tips for perfect blueberry banana bread, read this section.
- Use slightly over-ripe bananas. Green and perfectly yellow bananas have too much starch and not enough sugar in them. They can make your banana bread dry. On the other hand, black bananas have too much sugar and moisture in them and they will make your bread gummy and heavy. Use bananas that have plenty of dark speckles on them but haven’t turned solid black.
- A tip for mashing the bananas. You can use a fork to mash the bananas up but a potato masher or a pastry cutter will do the job even quicker and easier.
- Don’t over-mix the batter. If you stir the batter too much, it will develop gluten and turn what could have been tender moist blueberry bread into a tough heavy blob. Fold the flour into the wet mixture with a large spoon or a spatula. Don’t mix it all the way though because you will still want to fold in the blueberries. Just fold the flour until there are still a few streaks then pour in the blueberries and finish folding the batter.
- Toss the blueberries in a bit of flour. This will help them stay suspended in the batter while the bread bakes.
- Use the right loaf pan. This recipe fits in a 9×5 loaf pan. If you use a smaller pan the batter will spill over the edges when it bakes. If you use a glass pan, reduce the temperature by 25°F.
Storing and Freezing Blueberry Banana Bread
Get the most out of our quick bread recipe with these easy storage tips. Here’s how to keep your bread fresh and tasty, whether on the counter, in the fridge, or frozen for later use.
Counter or Fridge : Once completely cooled, wrap the loaf or slices in plastic wrap and place it in an airtight container or in the fridge for 3 to 4 days.
Freezing for Longevity: Wrap the bread securely in plastic wrap or place it in a freezer-safe bag. Label the package with the date, and you can store your bread for up to 3 months.
Frequently Asked Questions
If your banana bread is gooey in the middle, it is usually because the bread did not bake long enough. The riper your bananas get, the more they will increase in sugar and moisture which will affect the baking time.
If you’re using particularly ripe bananas, be prepared to adjust the baking time by an additional 10 to 20 minutes, depending on just how ripe your bananas are.
If you add more bananas it will increase the sugar and moisture in the bread which might make the banana bread heavy, dense, and gooey.
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!
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Blueberry Banana Bread
Ingredients
Dry ingredients:
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1-½ cups mashed bananas about 3 to 4 bananas
Add In:
- 1-¼ cups fresh or frozen blueberries
- 2 tablespoons flour
Lemon Icing
- ¼ cup 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
- If you use frozen blueberries, keep them in the freezer until it is time to add them to the batter. If you let them thaw then all their juices will seep out of them and turn your bread purple.
- Tossing the blueberries in some flour will help them stay suspended in the batter so they don’t sink to the bottom of the pan.
angiesrecipes
Monday 18th of November 2019
Soft, tender and loaded with goodness...I definitely could enjoy a few more slices without guilt!
Dahn Boquist
Tuesday 19th of November 2019
Thanks Angie :)