This Blueberry Banana Bread recipe is moist, tender, and so yummy! I also make it with huckleberries. Either way, it's delicious. Slather a slice with butter and enjoy with a cup of tea or coffee soda!
This blueberry banana bread only requires 2 bananas, yet it's moist and delicious. You can easily swap out many of the ingredients, like using huckleberries instead of blueberries.
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😍 Why You'll Love This Recipe
- This blueberry banana bread recipe tastes great when it's warm, but is even better the next day!
- Banana bread freezes well, so you can stash some away for later.
- Did you know you can even freeze-dry banana bread? It tastes just like biscotti and makes an excellent snack.
🔖 Ingredients & Substitutions
- Flour: You can use all-purpose flour or pastry flour in this recipe.
- Sugar: You can use granulated sugar, brown sugar, or a combination of the two.
- Blueberries: Fresh blueberries or frozen blueberries can be used, or if you're lucky enough to have huckleberries, you can add them!
- Butter: Unsalted butter or melted coconut oil.
- Bananas: You can use either fresh overripe bananas or frozen bananas.
- Spices: Besides cinnamon, cardamom and nutmeg are also delicious in banana bread.
- Extras: Chocolate chips, lemon zest, and walnuts or pecans are all great additions!
🍌 How to Make Blueberry Banana Bread
Preheat oven to 350°F
Step 1: Place butter in a small bowl and cover with a napkin to avoid splatter. Microwave for 30 to 45 seconds.
Step 2: Crack eggs into a medium-sized bowl. Whisk vanilla into eggs until fluffy. Add melted butter, and whisk to combine.
Step 3: In a large bowl, whisk flour, sugar, baking soda, baking powder, salt, and cinnamon. If adding walnuts, chop and stir them into the flour mixture.
Step 4: Stir the wet ingredients into the dry ingredients until combined. Fold the mashed bananas and blueberries or huckleberries into the batter.
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Step 5: Grease and flour a loaf pan, then pour batter into it. Bake the loaf for 45 minutes, then turn the temperature down to 325°F and loosely cover with aluminum foil to avoid over-browning.
Step 6: Insert a toothpick into the center of the loaf. If done, the toothpick should come out clean. If the toothpick is covered with wet batter, the banana bread needs to continue to cook. Check every 5 minutes until a toothpick comes out clean.
Step 7: Cool on the counter for approximately 15 minutes, then carefully invert the loaf onto a wire rack. Cool completely before slicing.
Looking for other banana bread recipe ideas? Then head over to xoxobella.com and try this delicious Starbucks Copy Cat Banana Bread!
🤷🏻♀️ Recipe FAQs
Yes, you can use fresh or frozen bananas to make banana bread. The key is to make sure they're fully defrosted before adding them to the batter.
To keep banana bread moist, first, remove the banana bread from the loaf pan. Next, wrap the loaf with plastic wrap or foil and store it in a large ziplock bag.
Wrap banana bread in plastic wrap and place it inside a ziplock bag, then store it in the refrigerator. Another option is to freeze it. Simply slice the banana bread, then wrap the slices individually before freezing them.
👩🏼🍳 Pro Tips
- This banana bread batter can also be used to make banana muffins.
- To enhance the banana flavor, add 1 teaspoon of banana extract.
- Walnuts are delicious in banana bread. Add one cup chopped walnuts or pecans when mixing in the huckleberries and banana.
- Banana bread is pretty perishable and should be stored in the refrigerator or the freezer to keep it from spoiling, especially in a warm environment.
🥮 Related Recipes
If you enjoy this blueberry banana bread, check out these other great recipes!
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📖 Recipe
Blueberry Banana Bread
Ingredients
Equipment
Method
- Place butter in a small bowl and cover with a napkin to avoid splatter. Microwave for 30 to 45 seconds.
- Crack eggs into a medium-sized bowl. Whisk vanilla into eggs until fluffy. Add melted butter, and whisk to combine.
- In a large bowl, whisk flour, sugar, baking soda, baking powder, salt, and cinnamon. If adding walnuts, chop and stir into the flour mixture.
- Stir the wet ingredients into the dry ingredients until combined. Fold the mashed bananas and blueberries or huckleberries into the batter.
- Grease and flour a loaf pan, then pour batter into it. Bake loaf for 45 minutes then turn the temperature down to 325℉ and loosely cover with aluminum foil to avoid over-browning.
- Insert a toothpick into the center of the loaf. If done, the toothpick should come out clean. If the toothpick is covered with wet batter, the banana bread needs to continue to cook. Check every 5 minutes until a toothpick comes out clean.
- Cool on the counter for approximately 15 minutes then carefully invert the loaf onto a wire rack. Cool completely before slicing.
Nutrition
Notes
- This banana bread batter can also be used to make banana muffins.
- To enhance the banana flavor, add 1 teaspoon of banana extract.
- Walnuts are delicious in banana bread. Add one cup chopped walnuts or pecans when mixing in the huckleberries and banana.
- Banana bread is pretty perishable and should be stored in the refrigerator or the freezer to keep it from spoiling, especially in a warm environment.
Josie Spindler says
How long do you cook it at 325?
Hilda Sterner says
Hi Josie, You'll want to bake it for 45 minutes to an hour, depending on your oven.
Tina Marie Doughty says
Delicious 🤤 I added walnuts and extra huckleberrys ♥️
Hilda Sterner says
Thanks for the comment and review! I would add walnuts too if my husband didn't hate them. 😉
Veronica says
So so glorious!! Thanks Aunt Hilda for being a culinary genius ♥️
HildaSterner says
Thanks for the review, I'm glad you got to taste it! Love you!
Lori Ross says
I got to try this bread and it was amazing! Great flavor and it was super moist. This was really good:) Thanks Hilda!
HildaSterner says
Hi Lori, Glad you liked it! It was nice having you guys over!