Blueberry Banana Bread

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 dessert. 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.

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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 sweet bread crumbly. 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 sweet 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 size loaf pan. This recipe fits in a 9×5 loaf pan. If you use a smaller pan the batter will spill over the pan when it bakes. If all you have is a smaller 8×4 pan then you can fill two smaller pans but reduce the baking time. The 8×4 loaf pans will only need to bake for 45 to 55 minutes.
  
• The color of your bread pan makes a difference. If you have a dark pan like this then you will want to turn the oven temperature down by 25°F. A light metal pan like this does the best job. It won’t over-cook the edges and leave the center undercooked. 
  
• Are you using a glass pan? If you bake this bread in a glass pan you will want to reduce the oven temperature by 25°F.

Frequently Asked Questions

More Recipes You Will Love

If you can’t get enough of bananas and blueberries then try these blueberry banana muffins. They bake up tall like a bakery-style muffin and they are topped with a sweet crumbly topping. So addictive! 

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This copycat version of Starbucks banana bread tastes just like the one you find in the coffee shop. If you love their banana bread, you will love this recipe. 

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Blueberry Banana Bread

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

A tender and moist banana bread loaded with juicy blueberries and topped with a lemon icing.

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Ingredients

Dry ingredients:

• 2 cups all-purpose flour (240 grams)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Wet Ingredients:

• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups mashed bananas (about 3 to 4 bananas)

Add In:

• 1-1/4 cups fresh or frozen blueberries
• 2 tablespoons flour

Lemon Icing

• 1/4 cup lemon juice (about 1 lemon)
• 1/3 cup powdered sugar

Instructions

1. Preheat the oven to 350°F and grease a 9x5 inch loaf pan (or line it with parchment paper). 
2. In a large bowl, whisk all the dry ingredients together then set aside.
3. 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.
4. Gently fold the dry mixture into the wet mixture
5. Set aside 1/4 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.
6. Pour the batter into the loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean. 
7. 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:

1. 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. 

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 343Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 346mgCarbohydrates: 55gFiber: 2gSugar: 30gProtein: 4g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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