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Easy Blueberry Banana Bread Recipes

Easy Blueberry Banana Bread Recipes

This ultra-moist blueberry banana bread is packed with ripe bananas and juicy blueberries for a soft, tender crumb and bursts of fruit in every bite. It’s a simple one-bowl batter with pantry staples—perfect for breakfast, snacks, or dessert.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cinnamon
  • 1.5 cups ripe bananas, mashed about 3 large
  • 0.75 cups granulated sugar
  • 0.25 cups light brown sugar, packed
  • 0.5 cups unsalted butter, melted and cooled
  • 2 large eggs at room temperature
  • 1.5 teaspoons vanilla extract
  • 0.5 cups plain Greek yogurt or sour cream
  • 1 cups fresh blueberries rinse and pat dry
  • 1 teaspoon lemon zest optional
  • 1 tablespoon coarse sugar optional, for topping

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
  • In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  • In a separate bowl, whisk mashed bananas, granulated sugar, brown sugar, melted butter, eggs, vanilla, and yogurt until smooth.
  • Add the dry ingredients to the wet and fold gently just until no dry streaks remain. Do not overmix.
  • Toss blueberries with 1 teaspoon flour (taken from the measured flour) to help prevent sinking, then fold them and the lemon zest into the batter.
  • Scrape batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if using.
  • Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent loosely with foil if browning too quickly.
  • Cool in pan for 15 minutes, then lift out to a wire rack to cool completely before slicing.

Notes

For extra blueberry pops, reserve 0.25 cups berries and press them on top before baking. Bread keeps 3 days covered at room temperature or up to 3 months frozen.