If you love a good banana bread recipe, you are going to LOVE this blueberry banana bread! Blueberries and bananas are the PERFECT flavors and it results in such a moist banana bread. So good!

MOIST BANANA BREAD RECIPE

Moist banana bread is the absolute best way for banana bread to turn out, don’t you think? It just melts in your mouth as you take each bite. YUM! 

Blueberry banana bread is even better because of the sweet and delicious blueberry flavor added in there. It adds to the moist-ness (is that a word?) and not to mention the sweetness of the recipe. I need to rush off to bake some more now!

BEST BANANA BREAD RECIPE IN THE WORLD

Excuse me while I toot my own horn, but I really think this recipe qualifies as one of the best banana bread recipes in the world. YES, it is that good! This recipe makes 2 average sized loaves of bread (which comes out to about 32 slices) but you just might want to make extras!

This is the BEST banana bread with blueberries and is great for a yummy snack, breakfast, or for those mid-afternoon escapes to the inside of your closet away from the family. (Ha, only kidding!!)

Scroll down below and we can get to the recipe of this AMAZING blueberry banana bread!

BLUEBERRY BANANA BREAD INGREDIENTS

For this deliciously moist banana bread recipe with blueberries, you’ll need these ingredients:

  • BUTTER: You can use salted or unsalted butter…. make sure it’s softened to room temp first. (See below for how to soften it quickly.)
  • SUGAR: This delicious recipe needs the perfect amount of sugar to make it nice and sweet!
  • EGGS: Crack your eggs into a bowl and beat them with a fork before you begin your recipe!
  • BANANAS: You’ll need some nice and brown over-ripe bananas for this recipe. The more brown, the better!
  • FLOUR: It’s a bread recipe, so of course you need flour, right? You can use all-purpose or white whole wheat flour.
  • BAKING SODA: Make sure your baking soda is fresh (3 months or newer) so the middle of your bread doesn’t sink.
  • SALT: Just a tad of salt, this brings out the sweetness of the bananas and blueberries!
  • BLUEBERRIES: Fresh or frozen blueberries will work – just make sure to coat in flour so they don’t sink to the bottom of your bread.

HOW TO MAKE BLUEBERRY BANANA BREAD

Scroll down below for a printable step-by-step recipe to make following the recipe easier!

  1. PREPARE: Preheat the oven to 375F and spray two 9×5 loaf pans with nonstick cooking spray; set aside.
  2. MIX WET INGREDIENTS: Use a stand mixer with the paddle attachment to cream the butter and sugar together until light and fluffy. Then, beat the eggs with a fork in another small bowl. Add the eggs to the sugar mixture and beat until well combined. Add the mashed bananas and mix until well combined.
  3. ADD DRY INGREDIENTS: Sift the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until flour is just combined. You DO NOT want to overmix it – mix until you see a bit of flour left in the bottom of your bowl. 
  4. ADD BLUEBERRIES: Carefully fold in the blueberries coated in flour. Be very gentle as the blueberries can break easily during the process.
  5. BAKE: Pour the batter into the prepared loaf pans and bake for 15 minutes. Reduce the heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until a toothpick inserted in the center comes out clean. Let it cool completely before removing from the loaf pans.

WHAT IS THE BEST WAY TO SOFTEN BUTTER?

If you forgot to soften your butter like I often do, no worries! Simply pop your butter with the wrapper intact into the microwave for 15-25 seconds, making sure to flip the wrapper every 5 seconds.

HOW DO I MAKE THE TOP OF MY BREAD FLUFFY?

Want to know the trick to get the big, fluffy top!? Well, it’s easy, all I do is bake the banana bread at 375F for 15 minutes, then I REDUCE the heat to 350F and bake for an additional 30 minutes. I then let the bread completely cool before removing from loaf pan.

HOW DO I MAKE ONE LOAF INSTEAD OF TWO?

If you want to make just one large loaf, all you need to do is bake it for an additional 20-25 minutes (15 minutes at 370 degrees and 45 minutes at 350 degrees)!

CAN I MAKE THIS BLUEBERRY BANANA BREAD AHEAD OF TIME?

Yes! This bread freezes very well for up to 3 months. When ready to enjoy, place bread in the refrigerator overnight to thaw. Then place the bread on your kitchen counter top for about 30-60 minutes to allow it to come to room temperature before slicing and enjoying.

WHY DID THE TOP OF MY BREAD BURN?

Don’t let the top of your bread BURN! About half way through baking this bread, make sure to check to see if the top of the bread is getting too brown and if it is, place a piece of aluminum foil over the top of the bread for the rest of the baking time to avoid burning the top of the bread.

Enjoy these other yummy banana bread recipes:

If you have tried this Blueberry Banana Bread recipe, then please rate it in the recipe card and let me know how it turned out in the comments below!

BLUEBERRY BANANA BREAD
4.59 from 24 ratings
Leave a Review
Servings: 32 slices

Blueberry Banana Bread

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
This blueberry banana bread is the best banana bread recipe! Blueberries and bananas are the PERFECT flavors and it results in such a moist banana bread.
Print Recipe Pin Recipe

Ingredients

  • ½ cup butter, softened, 1 stick
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cups fresh blueberries tossed in 1 Tablespoon of flour

Instructions
 

  • Preheat the oven to 375F and spray two 9×5 loaf pans with nonstick cooking spray; set aside.
  • Use a stand mixer with the paddle attachment to cream the butter and sugar together until light and fluffy.
  • Beat the eggs with a fork in another small bowl. Add the eggs to the sugar mixture and beat until well combined. Add the mashed bananas and mix until well combined.
  • Sift the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until flour is just combined. You DO NOT want to overmix it – mix until you see a bit of flour left in the bottom of your bowl. 
  • Carefully fold in the blueberries coated in flour. Be very gentle as the blueberries can break easily during the process.
  • Pour the batter into the prepared loaf pans and bake for 15 minutes.
  • REDUCE THE HEAT to 350F and bake for an additional 30 minutes until edges are slightly brown or until a toothpick inserted in the center comes out clean. Let it cool completely before removing from the loaf pans.

Notes

  • Tossing the blueberries in a touch of flour before stirring them in keeps them from sinking to the bottom of the loaf.
Calories: 96kcal, Carbohydrates: 16g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 98mg, Potassium: 58mg, Fiber: 1g, Sugar: 8g, Vitamin A: 114IU, Vitamin C: 2mg, Calcium: 5mg, Iron: 0.5mg
Cuisine: American
Course: Bread
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

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