Blueberry Banana Bread [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.91 from 11 reviews

Breads and Muffins

Cook time Cook time: 55 minutes

Blueberry Banana Bread is one of the best recipes to make with very ripe bananas. The bread is sweet, fluffy, tender, bursting with juicy blueberries and lemon flavor. Also, watch the quick video tutorial and see how easy this recipe is!

I love making tender and puffy bread like my popular Chocolate Banana BreadSkinny Blueberry Banana Bread, and Lemon Poppy Seed Bread.

Homemade Blueberry Banana Bread

Blueberry Banana Bread is one of the most delicious sweet bread you will ever try. This moist and delicious dessert has the perfect combination of bananas and fresh blueberries that is super simple to make. 

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.

I absolutely love the sweet blueberries in this bread, bursting with juice in every single bite. The fresh lemon zest and juice add even more freshness and amazing flavor. The banana flavor is subtle and works amazing with everything else and omg the texture: tender, fluffy and it basically melts in your mouth!

Recipe Tips:

  • Firstly, use fresh blueberries in this recipe. Frozen will add extra moisture and the texture will be very different.
  • Also, you can use any other fresh berries, like raspberries or blackberries.
  • If you want to use strawberries in this recipe, you will have to slice them and toss them in 1 tablespoon of flour before adding them to the batter.
  • 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.
  • Using fresh lemon zest will add amazing fresh flavor to this dish.
  • The sugar can be reduced from 1 cup to 3/4 cups.
  • Watch the bread closely after 45-50 minutes of baking, to make sure you don’t over bake it. I like to check on it at the 45-minute mark and if it still needs more baking, check on it every 5-7 minutes until done. A toothpick inserted in the center of the cake should come out clean or just with some melted chocolate on, but not raw batter.
  • 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.
  • Serve the bread warm or room temperature, you can also warm up slices in the microwave and it tastes delicious with some butter.

HOW TO MAKE LEMON ZEST

Follow the easy steps below:

  • Rinse the lemon.
  • Set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
  • Grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
  • Rotate the lemon and repeat it. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.

How should I store Blueberry Banana Bread?

The bread can be stored wrapped in plastic wrap at room temperature for 4 days.

Can I freeze Blueberry Banana Bread?

Yes! This bread also freezes well. Cool it completely and fully wrap it in plastic wrap, very tightly. After that wrap it in aluminum foil. Freeze for up to 3 months.

When ready to serve, place it in the refrigerator overnight to thaw. Then place the bread on your kitchen countertop for about 30-60 minutes to allow it to come to room temperature before slicing and enjoying it. 

More delicious bread you will love:

What kind of loaf pan should I use to bake Blueberry Banana Bread?

Watch Recipe Video:

Blueberry Banana Bread

Blueberry Banana Bread

Blueberry Banana Bread is one of the best recipes to make with very ripe bananas. The bread is sweet, fluffy, tender, bursting with juicy blueberries and lemon flavor.
4.91 from 11 votes
Save Print Pin Rate
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 435kcal
Author: Catalina Castravet

Ingredients

  • 1/2 cup 1 stick unsalted butter, softened
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 1/2 cups mashed bananas about 3 medium bananas
  • 1 lemon (juice and zest)
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries

Glaze:

  • 1 cup powdered sugar
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F.
  • Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  • In the bowl of an electric mixer or using a hand mixer, cream butter and sugar together until light and fluffy.
  • Beat eggs in a small bowl and add them to the butter mixture, beat until combined.
  • Add mashed bananas, lemon zest and lemon juice, whisk until fully combined. If needed, use a spatula to scrape the sides and bottom of the bowl.
  • Sift all dry ingredients into a medium bowl: flour, baking powder, and salt.
  • Slowly add sifted dry ingredients to the banana mixture and mix just until combined, careful not to over-mix, this is very important.
  • Using a spatula, fold in the blueberries.
  • Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with no raw batter onto it. Start checking on the bread at the 50-minute mark, and if you still need to bake more, check on it every 5 minutes.
  • Let cool completely before in the loaf pan, run a knife over the edges and gently remove the bread from the pan.

Glaze:

  • Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.
  • After the bread has cooled, use a fork or spoon to drizzle the icing over it.
  • Slice and serve!

Video

Nutrition

Calories: 435kcal | Carbohydrates: 77g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 165mg | Potassium: 331mg | Fiber: 3g | Sugar: 47g | Vitamin A: 515IU | Vitamin C: 13.5mg | Calcium: 77mg | Iron: 2.6mg
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Breads and Muffins

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Comments

Leave a reply

Lindsay

I just baked this with my kids. I followed the recipe exactly and it turned out perfectly. Very lemony and moist. Unfortunately I'm meant to be on a diet and ate half of it!

Reply

Thanks for the feedback :)

Reply

Lily Valle

I just baked this blueberry banana bread using all purpose rice flour and vanilla extract instead of lemon! It came out beautiful and delicious! 

Reply

Fran Baker

I have made this twice. Once I added slices to my Christmas tins to give away and WOW! I had requests for more of the banana/ blueberry bread. I added some crushed pecans and walnuts to the top before baking. It was beautiful after adding the glaze. Very VERY delicious! Thank you.

Reply

Vera

So I would have never paired bananas and lemon together... but I made it and WOW!!! Thank you! I didn’t even make glaze, perfect with coffee! Mine turned out pretty dense (I didn’t sift, I wonder if that was it but I do not mind actually) and I didn’t have fresh blueberries so I tossed some frozen ones with a tablespoon of flour and folded into the batter. So delicious, will be making it again for sure. Oh and there was plenty of lemon flavor!

Reply

happy that you liked it

Reply

Jenn

So good and my husband absolutely loved it! I did add extra lemon (1/2 the juice and zest of a lemon) and I added 1tsp of vanilla to the bread mixture.

Reply

Thank you for your feedback Jenn! So happy you loved it!

Reply

Ingrid

Hi, I am a hobby bakery and will try anything once. Your recipe for a Blueberry and Banana Loaf is ideal for my busy colleagues at the nursing home. The thing is, there are 25-30 staff, so I would need to make a substantial size cake. I was thinking of using a size 9"square tin and double the measurements, would this work? Thank you Ingrid PS all help appreciated making cake today

Reply

hi Ingrid, doubling the ingredients definitely will work.

Reply

Kayla

Thank you for your feedback! Gonna try this with the kids

Reply

Jordan

Perfect & simple recipe! I made it last night after noticing half my fruit was going bad. It turned out moist and delicious. Looks like I’m having cake for breakfast.

Reply

Fatima R.

This is one delicious banana bread with blueberries!!!! So easy and yummy!

Reply

Shirley

Do we leave it in the pan until completely cooled?

Reply

I like to leave it in the pan for 10-15 minutes after moving it to a cooling wire rack.

Reply

Gurpreet

How to use frozen blueberries in this cake..we don't get fresh here.Shall wait for ur response.

Reply

Just add them frozen, it will work.

Reply

Jennifer

Thank you for this amazing recipe!! I just love it! The lemon flavor comes out and there's very little banana flavor - which makes it sooo good! And the fresh blueberries make it moist and delicious!! This bread disappeared at my house!!

Reply

Cristina M.

I've made this as a loaf and as muffins uncountable times and every time is mouthwatering! 🤤A winning start among friends and family! 🌟 I make it with whole spelt flour tho, and a bit of haba Tonka for a twist of vanilla ... DELIGHTFUL! Thank You!!

Reply

Happy that you loved it!

Reply

Cristina M.

I've made this as a loaf and as muffins uncountable times and every time is mouthwatering! 🤤A winning start among friends and family! 🌟 I make it with whole spelt flour tho, and a bit of haba Tonka for a twist of vanilla ... DELIGHTFUL! Thank You!!

Reply

Happy that you loved it!

Reply

Mandy

I’m really looking forward to trying this recipe. I usually get my lemons from a local farmers market and are smaller then store lemons. I’m hoping you can give me an exact measurement for the lemon components. Thanks 😊 Mandy

Reply

About 2-3 tablespoons of lemon juice and 1 tablespoon of zest.

Reply

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