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Easy Blueberry Banana Bread Recipes

Easy Blueberry Banana Bread Recipes

Moist, tender banana bread packed with juicy blueberries and warm cinnamon. Simple ingredients, one bowl, and bakery-style results every time.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 0.5 teaspoons baking powder
  • 0.5 teaspoons kosher salt
  • 0.5 teaspoons ground cinnamon
  • 0.5 cups unsalted butter, melted and cooled
  • 0.75 cups granulated sugar
  • 0.25 cups light brown sugar, packed
  • 2 large eggs
  • 1.5 teaspoons vanilla extract
  • 1.5 cups mashed ripe bananas about 3 large bananas
  • 0.5 cups plain Greek yogurt (or sour cream)
  • 1.5 cups fresh blueberries frozen work too, do not thaw
  • 1 tablespoons all-purpose flour, for tossing blueberries
  • 1 teaspoons lemon zest optional but brightens flavor
  • 1 tablespoons unsalted butter, for greasing pan

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter and line with a parchment sling.
  • Whisk together 2.0 cups flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
  • In a small bowl, toss blueberries with 1.0 tablespoon flour to lightly coat; set aside.
  • In a large bowl, whisk melted butter with granulated sugar and brown sugar until glossy. Whisk in eggs and vanilla until smooth. Add mashed bananas and yogurt; whisk to combine.
  • Add dry ingredients to wet and fold gently just until a few streaks of flour remain.
  • Fold in floured blueberries and lemon zest until evenly distributed; do not overmix.
  • Scrape batter into prepared pan and smooth the top. Bake 55 to 65 minutes, until a toothpick comes out with a few moist crumbs (or internal temp about 200°F). Tent with foil after 40 minutes if browning quickly.
  • Cool in pan 15 minutes, then lift out to a wire rack to cool completely before slicing.

Notes

Use frozen blueberries straight from the freezer to minimize bleeding. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days. For muffins, bake at 350°F for 20 to 24 minutes.