Blueberry Banana Bread

Slices of banana bread with blueberries on white parchment paper.

5 from 12 votes

This banana berry bread combines ripe bananas and fresh blueberries in one soft, flavorful loaf. It’s moist, tender, and easy to make. Perfect for breakfast, snacks, or whenever you’ve got a few overripe bananas to use.

Prep Time20

Cook Time55

Total Time1 15

Course: Breads

Cuisine: American

Keyword: blueberry banana bread

Servings: loaf

Author: Dahn Boquist

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 9x5 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

Use slightly overripe bananas. Bananas that are soft with plenty of dark speckles have the right balance of sweetness and moisture. Avoid green or fully black bananas as they can make the bread dry or gummy.

Mash the bananas well. A potato masher or pastry cutter works faster than a fork and gives a smoother texture.

Fold gently. Mix the dry ingredients into the wet just until a few streaks of flour remain, then fold in the blueberries. Overmixing can make the bread dense.

Coat the blueberries in flour. Tossing them lightly in flour helps keep them evenly distributed in the loaf.

Use the correct pan size. A 9×5-inch loaf pan works best. Using a smaller pan may cause overflow. If using glass, reduce the oven temperature by 25°F.

Nutrition