Blueberry Banana Bread

Blueberry Banana Bread is one of the best recipes one can make with very ripe bananas. Its tender and moist texture, is incredible, with big, juicy blueberries popping in every bite for a sweet and tangy combination. It is topped with a simple vanilla glaze to balance the citrus and berry flavors. I have made my fair share of banana breads in my life, and I can assure you, that once you try this one, you will be hooked.

Making blueberry banana bread in about an hour is incredible. You do not need yeast, and there is no kneading required, either. Just a handful of simple ingredients mixed in a bowl poured into a pan, and baked in the oven—simple and delicious.

If you have flour, eggs, and a few other baking ingredients, you can make this bread right this moment. Toss in some nuts, or chocolate chips, to make it extra tasty. The lemon zest plays an integral part in the deliciousness of this dish. I have always loved banana bread with lemon zest myself.

This fool-proof banana bread recipe is perfect for breakfast, dessert, or a snack. If you have some very ripe bananas on hand that just begging to be baked into something flavorful and good, this recipe should be on top of your list.

I absolutely love the sweet berries in this bread, bursting with juice in every single bite. The fresh lemon zest and juice add even more freshness and flavor. The bread is tender, and rich, and it basically melts in your mouth!

If you are looking for some other banana bread recipes, try my traditional Banana Bread with sour cream, and brown sugar or this scrumptious Chocolate Chip Banana Bread made with semisweet chocolate chips.

Why you will love this recipe

• It is fast: You can have this delicious treat ready to eat in less than an hour.
• No yeast needed: You do not need yeast for this quick bread.
• It is easy: No kneading or rolling. Just stirring and pouring.
• You can make it how you like it: replace the blueberries or add something to make it special.

What you’ll need to make this blueberry banana bread

Special items:

• Loaf pan – A 9×5-inch loaf pan is what I use.
• Stand mixer – For mixing it all up.
• Sifter – To sift the dry ingredients.
• Spatula – For folding in the blueberries.
• Bowls – To mix up the ingredients.

The ingredients for blueberry banana bread

• Butter – Unsalted butter, softened to room temperature, is recommended for its easiest incorporation and best flavor.
• Sugar – White granulated sugar has the right taste and texture.
• Eggs – Use two large eggs, beaten, at room temperature.
• Bananas – They have to be overripe for the best taste and texture.
• Lemon zest – Make your fresh zest right before you need it.
• Lemon juice – After using the lemon for zest, squeeze out the juice.
• Flour – All-purpose flour works the best for the right texture.
• Blueberries—I recommend fresh blueberries. If you use frozen, toss them in flour first and do not thaw them.
• Baking powder – To help it rise.
• Salt – Kosher salt for the freshest, cleanest taste.

For the glaze:

• Powdered sugar – Also known as confectioners’ sugar or icing sugar.
• Milk – Whole milk will give you the thickest icing with the best taste.
• Vanilla – Pure vanilla extract gives it the best flavor. 

How to make blueberry banana bread recipe?

1. Preheat: First, preheat your oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick cooking spray.
2. Cream: Meanwhile, in a large mixing bowl with your electric mixer or a stand mixer, cream sugar and butter together until it is fluffy and light.
3. Beat: Next, use a small bowl to beat eggs before adding them to the sugar mixture. Beat until combined.
4. Add bananas: Then, add your mashed bananas, lemon zest, and juice, and whisk until it is all mixed together. Use a rubber spatula to scrape the bottom and sides of the bowl.
5. Sift: Next, sift all your dry ingredients into a medium bowl including the all-purpose flour, salt, and baking powder.
6. Fold in blueberries: Then, add the flour mixture to the banana mixture and stir until combined. Do not overmix. After, gently fold the blueberries in using a spatula.
7. Bake: Lastly, pour the blueberry banana bread batter into the loaf pan and bake it for 45 to 55 minutes or until it passes the toothpick test. A toothpick stuck into the center should come out mostly clean with no raw batter.
8. Cool: Afterward, leave it to cool to room temperature on a wire rack. Run a butter knife around the edges before removing.

Glaze:

1. Mix: First, mix the powdered sugar and two tablespoons of milk along with the vanilla extract in a medium bowl. Stir until it has no lumps. If it is too thick, add another teaspoon of milk.
2. Cool and drizzle: Once the bread is cooled off, drizzle the glaze over it using a spoon or fork.
3. Serve: Finally, you can slice and serve as soon as the glaze sets.

Expert tip

How to choose the best bananas for banana bread

Choosing the best bananas depends on when you plan to use them. If you buy them for bread you plan to make that day, you must get the ripest ones. When baking banana bread, your bananas must be overripe, so you can usually get a great deal on those past their prime.

Do not buy any leaking fluid, moldy, or smell funny. Look for bananas that have a deep yellow color, with brown spots on it, they should smell sweet and also very fragrant.

If you do not plan to use them right away, get yellow bananas. You want them to be plump and full of intact peels with no black or brown spots. Do not buy any that have soft spots or splits in them. If the stems are split or dirty, don’t get them. Also, if the banana is bright yellow but the stem is still green, it may have been artificially ripened.

Green bananas are full of starch and have less sugar, so they are better for those who are watching their sugar levels. You will not miss the sugar much after heating it in the oven or microwave. But they will still be healthier than naturally overripe bananas. But you can not use them to make banana bread.

Recipe variations:

• Brown sugar: You can switch out half of the white sugar for brown sugar for a deeper, caramel like flavor.
• Whole wheat flour: For more fiber, use whole wheat flour. Keep in mind that the bread will be denser.
• Gluten-free: Similarly, you can also use gluten-free flour like 1:1 flour.
• Frozen blueberries: If your grocery store does not have any fresh blueberries, frozen blueberries will do just fine.
• No baking powder: If you do not have any, you can use baking soda. However, you will have to use 1/3 of the amount of baking powder the recipe calls for because baking soda is three times stronger.
• Apple sauce: For a lighter texture and less calories, substitute some (or all) of the sugar for apple sauce. 
• Greek yogurt Add a dollop of Greek yogurt or sour cream to the mix for extra tender bread.
• Add cinnamon: Added cinnamon can give your banana bread even more flavor. 
• Banana blueberry muffins: Use this recipe to make blueberry muffins, bake them for 20-25 minutes at 350 degrees F.
• Crunchy: Another way I enjoy this bread is with some chopped nuts. My favorites are walnuts.
• Other additions: In addition to nuts, candy, and fruit, you can add poppy seeds, dill, rosemary, and chia seeds.   

How to serve:

• Put a dollop of homemade whipped cream on top for an even more decadent dessert.
• Slather a warm slice of blueberry banana bread with butter or honey and serve it with a London fog latte.
• Another way to top this delicious bread is with some cream cheese frosting. 
• Add extra blueberries or banana slices on top after baking just before serving.
• This also tastes great with a bit of peanut butter. 
• Slice the whole loaf and make the best French toast your family has ever had. 
• I like to serve this bread with ice cream, including plain old vanilla.
• Pudding is a nice accompaniment for this bread instead of ice cream. Try it with my Magnolia Bakery banana pudding.

Frequently asked questions

How can I ripen my bananas fast?

If you have a few days, you can put them in a paper bag and fold the top loosely. The ethylene gas that the bananas release will speed up the ripening process. Adding avocados or apples will hasten this process. But if you want to make your bread today, you can put your bananas on a baking sheet and bake them for 15 minutes at 250 degrees F. For even faster ripening, poke holes and put them in the microwave for a minute or two in 30-second increments.

Why is my banana bread soggy in the middle?

Sometimes, we get urged to use more banana than the recipe calls to give it more flavor or moisture. However, this can make your bread too moist. This can also be an issue if you have too many blueberries or use frozen blueberries. If you use frozen blueberries, do not thaw them and toss them in flour first. Another issue could be that your bread is not done cooking. Stick it back in the oven for a few minutes and see if that helps.

Why is my banana bread dry?

On the other end of the spectrum, dry blueberry banana bread can be caused by too much flour. Use the spoon and level measuring method. First, gently spoon the flour into a measuring cup and then level it with the back of a knife. Do not scoop your flour. You will always end up with too much because it gets packed down. It may also be that you overcooked it. Another thing that can cause dry banana bread is unripe bananas. Always use overripe bananas, even if you have to cook them first.

Why don’t you use yeast in blueberry banana bread?

This is a quick bread, meaning it can be made without waiting for yeast to rise, and you do not have to knead it. Mix everything in a bowl, pour it into a pan, and bake it. Fast and simple. Instead of yeast, quick breads typically use baking powder, baking soda, or both to help them rise. Because of this, your blueberry banana bread will be more dense, moist, and delicious.

How do I keep the blueberries from sinking to the bottom?

This issue has been a problem for many bakers until someone accidentally dumped their blueberries into the flour while cooking. You don’t have to do that, but you can toss them in two tablespoons of flour before adding them to the batter. This will prevent them from sinking to the bottom of the pan.

How to store leftovers:

• Store: Put your leftover blueberry banana bread in an airtight container in the fridge for up to five days.
• Freeze: You could also freeze your blueberry banana bread for up to three months wrapped in plastic in a freezer bag.
• Thaw: Remember to put your frozen blueberry banana bread in the fridge to thaw overnight before serving.

More recipes with bananas:

Recipe tips:

• Start checking on the bread at the 50-minute mark, and if you still need to bake more, check on it every 5 minutes.
• In addition, bananas must be brown, very ripe, and easy to mush. Obviously, don’t wait for the bananas to turn completely brown, that is overdoing it.
• If you use frozen blueberries, you don’t have to wait until they are thawed out. Frozen is fine, toss them in a teaspoon of cornstarch.
• In addition, the sugar can be reduced from 1 cup to 3/4 cups.
• Add parchment paper to the bottom of the loaf pan or loaf pans to keep your bread from sticking.
• If the cake starts to brown too much on the sides or on the top and it’s still not done, cover it with aluminum foil so it doesn’t burn.
• Make sure a toothpick inserted comes out clean before removing it from the oven. 
• If you don’t have a wire cooling rack, use a removable grate from a gas stove or just roll up four pieces of aluminum foil and set the loaf pan on top.
• You can use a hand mixer and a large bowl if you do not have a stand mixer.
• Use the spoon and level method to measure your flour so you don’t end up with too much.
• If the glaze is too thick, add another tablespoon of milk. If you want it to be thicker, add more sugar.