Banana Blueberry Bread

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Banana Blueberry Bread is one of my favorite breads to bake.

Banana Blueberry Bread loaf on a cutting board, cut open to see the inside

Since fresh blueberries are everywhere right now and they’re available at a decent price in these summer months, it’s a good time to cook and bake with them.  They add such deliciousness to recipes, and their fresh, sweet flavor is very much welcome in the summertime.  This Banana Blueberry Bread is one that you can bake any day of the week.  It makes for an awfully delicious nibble for a morning breakfast, and it’s the perfect afternoon pick-me-up snack.

loaf of Banana Blueberry Bread sitting on a cutting board

When the kids go back to school, I’ve also found that slices of this bread make a great school snack.  I slice up the loaf, pop the slices into little zip baggies and store them in the freezer.  They’re easy to snatch and stuff in your child’s backpack for snacks.  And my son enjoys being able to grab a slice for after-school munching too.  

pinterest collage image for banana blueberry bread

A loaf of Banana Blueberry Bread is likely to be eaten within a few days of making it. To extend the life of your bread, keep it wrapped and refrigerated. And if you’d like to freeze it to eat later, just wrap it in plastic wrap and then wrap again in foil. It will keep in the freezer for up to 3 months. Just take it out and let it defrost at room temperature. Enjoy!

Here are a few more recipes using blueberries that you might enjoy:

loaf of banana blueberry bread sliced open to see the inside. set on a cutting board
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Banana Blueberry Bread

What a great, summery loaf of bread!
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 servings (1 loaf)
Calories 185kcal
Course Bread
Cuisine American
Keyword banana, blueberry, bread


  • cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup salted butter, at room temperature
  • 2/3 cup granulated white sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas
  • 1 cup fresh blueberries


  • Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.
  • In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
  • In a large bowl, use an electric mixer to beat the butter until creamy. Then beat in the sugar until light and fluffy. Add the eggs, beating in one at a time. Stir in the dry ingredients and then the banana. Carefully stir in the blueberries.
  • Pour the batter into the prepared pan and bake for 50 minutes. A toothpick inserted into the center should come out clean.
  • Let the bread sit for 15 minutes, and then remove it from the pan to a wire rack to cool.


Serving: 1serving | Calories: 185kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 178mg | Potassium: 153mg | Fiber: 1g | Sugar: 14g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg


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  • Jane wrote:

    Not a baker here. I had to scrap my first batch of sugar & butter because I didn’t warm it first. Will you change the recipe to say softened butter?

    • Lori Lange wrote:

      Oh, no! I have edited to make sure everyone uses room temperature butter 🙂

  • Annette Adams wrote:

    Made this today, turned out wonderfully. Used frozen blueberries, worked great!

  • Diane Rosloniec wrote:

    This past weekend, I purchased a lot of fruit to bring as a fruit salad to a pot luck, however, I bought all the fruit on the wrong weekend! I love to bake so naturally I looked for recipes to use some of the extra fruit. This Banana Blueberry Bread is awesome! I have already baked 3 batches! It incorporates 2 delicious fruits into one amazing bread.

    I made the recipe using 2 medium size bread pans (7 3/8″ x 3 5/8″) and added an aluminum “tent” halfway in the baking process.

    Thank you for sharing this delicious fruit bread.

  • Jim wrote:

    I made this today. I used dried blueberries did not have fresh. I tried with frozen turned batter blue I stopped mixing. I also added walnuts. I like them. I tried the health. I like how I turned out with the dried berry’s. It’s still nice and moist. Thank you.

  • Anna B. wrote:

    Thank you for this wonderful recipe! I baked it in an 8″ x 5″ pan for 53 minutes. It is perfect; moist, tasty and not too sweet!

  • Tali wrote:

    Oh my goodness, this is a delicious bread! I made it and it turned out so nice and moist and sweet, and the blueberries added such a delicious touch. Thanks for the recipe!

  • Marsha wrote:

    This was amazing, much better than my usual banana bread. I am wondering can this be made in a bundt pan and would i just double the ingredients and how long would i bake this for. Looking forward to your response.

    • Lori Lange wrote:

      Well, since I haven’t tried it that way… it’s tough to dish out advice on doing it that way. I would think you’d have to bake it longer, but I have no idea what to tell you!

  • Shawn @ I Wash You Dry wrote:

    Love the blueberries! My kids would gobble this right up, there might not be any left over for snacks!

  • Laura @ Laura’s Culinary Adventures wrote:

    I can see why it is one of your favorites!

  • Victoria K. wrote:

    Can you substitute gluten free flour or whole wheat flour?
    If so, would there be any adjustments to other ingredients?

    • Lori Lange wrote:

      I think you’d be fine using Cup4Cup GF flour (I use that one all the time), but I don’t have any knowledge about other types of GF flour. For whole wheat, I’d recommend subbing 1/2 whole wheat and 1/2 all-purpose for best results.

  • Millie | Add A Little wrote:

    This looks wonderful and moist! Love the addition of juicy blueberries!

  • Fran wrote:

    This has become a family favorite. So delicious and moist. I use thawed, frozen blueberries.