Blueberry Banana Bread

Blueberry Banana Bread is one of the best recipes one can make with very ripe bananas. Its tender, moist texture is incredible, with big, juicy blueberries popping in every bite, creating a sweet-and-tangy combination. I top it 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.

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. If you are looking for other variations of banana bread, try my traditional Banana Bread with sour cream and brown sugar, or this scrumptious and decadent  Chocolate Banana Bread that always gets rave reviews.

I can make this blueberry banana bread in about an hour from start to finish. There is no yeast, and no kneading is required either. Just a handful of simple ingredients mixed and baked. I like to play with the recipe, tossing in some nuts or chocolate chips to experiment and challenge my creativity, and the kids have a blast coming up with mix-ins. In my opinion, lemon zest plays an integral role in the dish, elevating and brightening the flavors, so it’s essential. This foolproof recipe is perfect for breakfast, dessert, or a snack. If you have some very ripe bananas on hand that are just begging to be baked into something flavorful and good, this recipe should be on top of your list.

Why you will love this recipe

• A classic: The smell of freshly baked banana bread evokes nostalgic memories; this recipe takes you straight back to childhood!
• Frugal: A bakery-style dessert that is also gentle on your budget!
• It is so easy to make: No kneading or complicated baking techniques, just mix all the ingredients and bake!
• Versatile: While I made this bread with blueberries, it tasted delicious with other berries, or skip the berries and use chocolate chips. One of my favorite combos is using blueberries and white chocolate chips.

What you will need

• Dairy and eggs – Unsalted butter and two large, beaten eggs at room temperature are recommended for easy incorporation and best flavor.
• Sweetener and dry ingredients – I use white sugar, all-purpose flour, a bit of salt, and baking powder.
• Fruits, citrus, and berries – I make this bread with overripe bananas, which are still yellow and have brown spots. If your bananas are fully brown, almost black, they are too ripe, and I would not use them. I recommend fresh blueberries. If you use frozen, toss them in flour first, and do not thaw. Plus, for extra flavor, I add lemon juice and zest.
• Glaze – I finished the bread with a simple glaze made with milk, powdered sugar, and vanilla extract.

How to prepare

Preheat: I preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick cooking spray.

Cream: Meanwhile, in a large mixing bowl with an electric or stand mixer, cream the sugar and butter until fluffy and light. Next, I use a small bowl to beat eggs before adding them to the sugar mixture, and beating until combined.

Add bananas: Then I add the mashed bananas, lemon zest, and juice, and whisk until everything is combined. Using a rubber spatula, I scrape the bottom and sides of the bowl.

Dry ingredients and berries: Next, I sift the all-purpose flour, salt, and baking powder into a medium bowl. Then, I add the flour mixture to the banana mixture and stir until combined, careful not to overmix. After, I gently fold the blueberries in using a spatula.

Bake: Lastly, I transfer the blueberry banana bread batter into the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, with no raw batter.

Cool: Afterward, I leave it to cool to room temperature on a wire rack and run a butter knife around the edges before removing.

Glaze: In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If it is too thick, I add another teaspoon of milk. Once the bread has cooled, I drizzle the glaze over it using a spoon or fork.

Serve: Finally, I slice and serve the cake as soon as the glaze sets.

Expert tip

How to choose the best bananas for banana bread

Do not buy bananas that are leaking fluid, moldy, or anything that smells funny. Look for bananas that are deep yellow with brown spots. 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, with intact peels and no black or brown spots. Do not buy any that have soft spots or splits. 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.

More tips to consider:

• Use the spoon-and-level method to measure your flour so you don’t end up with too much.
• If you use frozen blueberries, you don’t have to wait for them to thaw. Frozen is fine; toss them in a teaspoon of cornstarch or flour.
• 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.
• The sugar can be reduced from 1 cup to 3/4 cup.
• Start checking the bread at the 50-minute mark, and if it still needs more baking, check on it every 5 minutes.
• Make sure the 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.
• If the glaze is too thick, add another tablespoon of milk. If you want it to be thicker, add more powdered sugar.

Recipe variations:

• Brown sugar: You can replace half of the white sugar with 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: You can also use gluten-free flour, such as 1:1 flour.
• Other berries: Swap the blueberries for blackberries, mulberries, red currants, or raspberries!
• No baking powder? Use baking soda. However, you will need to use 1/3 of the baking powder the recipe calls for because baking soda is three times as strong.
• Apple sauce: For a lighter texture and fewer calories, substitute some (or all) of the sugar with applesauce. 
• Greek yogurt: Add a dollop of Greek yogurt or sour cream to the mix for extra-tender bread.
• Add cinnamon: Adding 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 and fresh rosemary!  

How to serve:

I really enjoy slathering a warm slice of blueberry banana bread with blueberry butter, drizzling it with honey, and serving it with a London Fog latte. For Sunday brunches, I like to top it with cream cheese frosting instead of the glaze and serve it with a dollop of homemade whipped cream and blueberry sauce.

My kids love leftover blueberry banana bread toasted with peanut butter and extra banana slices. Or, I treat them to a homemade French toast. I like to serve this bread with ice cream, including plain old vanilla. Also, with leftovers, I like to make this bread pudding or cut it into cubes and add it to this Magnolia Bakery banana pudding.

How to store leftovers:

• Store: Place the leftovers 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 and placed in a freezer bag. I also recommend slicing it and freezing individual slices.
• Thaw: Remember to put your frozen banana bread in the fridge to thaw overnight before serving.

Frequently asked questions

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