Easy Blueberry Banana Bread
Loaded with ripe bananas and fresh blueberries, this easy Blueberry Banana Bread is moist, tender, and filled with naturally sweet flavors. It’s very easy to make and is the one bread recipe perfect for breakfast, brunch, or as an anytime snack.
If you love blueberries and bananas, you’ll also enjoy my Bananas Foster Bundt Cake, Bananas Foster French Toast Casserole, Mango Banana Healing Smoothie, Blueberry Superfood Smoothie, or my Blueberry Lemonade Belgian Waffles.
Of all the fruit-laced bread, banana bread is probably my favorite. It’s not overly sweet, as it gets a majority of its natural sweetness from ripe bananas, and those same bananas result in a moist bread you can enjoy any time of day.
And since blueberries are typically ripe and ready for picking between June and August, I am always looking for ways to incorporate them during the summer months. (And now is when the crowd cheers as I introduce you to this Blueberry Banana Bread.) 😉
Ingredients you’ll need to make this recipe:
- Let’s start with the dry ingredients. You’ll need bread flour, baking soda, and sea salt. I prefer to use flour that is “fit for purpose,” but all-purpose flour will work just as fine in this recipe.
- For your wet ingredients, you’ll combine ripe bananas, unsalted butter, light brown sugar, eggs, vanilla extract, and sour cream. I really like using sour cream in muffins and bread where moisture is key. You can also substitute Greek yogurt in place of the sour cream.
- Of course, you’ll need fresh blueberries.
- I serve my blueberry banana bread with a side of lemon glaze because the lemon flavors pair very well with this bread. This glaze is a quick combination of fresh lemon juice and powdered sugar.
Breading making FAQs:
Absolutely! You can use all-purpose flour in place of bread flour. The ratio for swapping out all-purpose flour for bread flour is one-to-one. Note: Because bread flour has a higher protein content, the bread may rise a little less, and be slightly less chewy.
It’s all about the ratio when it comes to getting the ideal texture and moisture in your bread. Too much flour and your banana bread may be dry and too little flour can cause your banana bread to be too wet and not set. Your looking for structure in your batter u002du002d- not too loose (think pancake batter) but not so thick (think waffle batter) it doesn’t pour into your bread pan easily. Find that middle ground.
The bread will be fresh for 3 days if stored in the fridge. Cover the bread with a paper towel and place it in an airtight storage container. The great thing about this bread is a few quick seconds in the microwave and this bread comes back to life. You can also let the bread come to room temperature naturally. It all depends on how you enjoy your bread.
If you do not have ripe bananas and you want to quickly ripen them: Place foil on top of a baking sheet and place bananas on top of the foil. Bake at 300 degrees for 15 minutes or until the bananas turn black. Remove from oven and allow to cool for 10-15 minutes.Â
When the bread has cooled, and you’re ready to serve, you have a few options. Add a hint of citrusy-sweetness by drizzling on a generous portion of homemade lemon glaze. Or, if you’re like me and you want to keep things simple, it’s amazing what a simple spread of salted butter will do!
I love the simplicity of this recipe, and because it’s so easy to pull together, it’s an option you can add to any breakfast or weekend brunch with little planning. As a matter of fact, many of the ingredients are probably in your pantry right now. And if you don’t have blueberries, this bread is tasty with the ripe bananas alone. So, so good!
The flavors you get from the ripe bananas and blueberries make this recipe a go-to.
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Easy Blueberry Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
Loaded with ripe bananas and fresh blueberries, this Blueberry Banana Bread recipe is moist, tender, and filled with naturally sweet flavors.
Ingredients
- 2 cups bread flour
- 1/2 teaspoon baking soda
- 1 tsp sea salt
- 1/2 cup butter, unsalted and melted
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3 large ripe bananas, mashed
- 1 cup blueberries
For the Lemon Glaze:
- 3 tablespoons fresh lemon juice
- 1/2 cup powdered sugar
Instructions
- Add eggs, light brown sugar, mashed ripe bananas, vanilla extract, and melted butter in a large bowl. Blend until smooth and fluffy.
- In a separate bowl, combine bread flour, baking soda, and sea salt.
- Slowly fold your flour (dry) mixture into the wet ingredients using a spatula (paid link). Do not overmix.
- Fold in your sour cream until fully combined. Fold in blueberries.
- Oil and lightly flour your a 9×5 loaf pan. Pour bread batter into the pan. Bake at 350 degrees for 55 minutes.
- Remove from oven and set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes. Remove from pan and cool another 10 minutes. Serve!
Notes
If you do not have ripe bananas and want to ripen them, place foil on top of a baking sheet (paid link) and place bananas on top of the foil quickly. Bake at 300 degrees for 15 minutes or until the bananas turn black. Remove from oven and allow to cool for 10-15 minutes.Â
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 193
- Fat: 3.9g
Love this recipe. I had some hand-picked blueberries and some overripe bananas that I couldn’t let go waste. So, this recipe was the need of the hour. I added toasted walnuts to the recipe. Amazing! Easy to make and delicious. I absolutely recommend this recipe.
Thanks, Corrie! Glad we could find a home for those blueberries and bananas! 🙂
This was crazy easy to follow! I loved the result as well, the banana bread was so moist and the blueberry introduced such delicious fruitiness!!
So glad you enjoyed it!
Your recipe was easy to follow and I have been eating this blueberry banana bread for breakfast, snacks, and dessert for days now. There’s just one piece left and I don’t want to let it go!
Hahaha! Thanks, Jazz! Yeah, that last slice is always bittersweet.
The flavors were on point & the chew on the bread was perfect! Great recipe…thanks for sharing.
You are very welcome, Marta!
The sour cream added an extra something special I didn’t realize my breads needed until now. Genius!
Yes! Sour cream does all the wonderful things for breakfast breads. Thanks for trying the recipe.
This blueberry banana bread was a hit! I made it for brunch today and the family couldn’t get enough.
This blueberry banana bread is so fluffy and delicious! I especially love the lemon glaze! Thanks for sharing the recipe!