The perfect slice banana bread is rich, fluffy, a little sweet, with the perfect ratio of mix-ins. This Moist Blueberry Banana Bread falls nothing short of that. It’s simple and classic, but oh so delicious.
About this Banana Bread
I believe the best recipes come from special memories. And when I think of blueberries (the main star of this Moist Blueberry Banana Bread recipe), I think about blueberry picking in northern Michigan with my sisters and our grandpa. We’d stain our hands purple from eating endless pails and pails of the beautiful berries before even leaving the berry farm. It was impressive some of the them even made it home.
This Moist Blueberry Banana Bread is warm, hearty, and delicious right out of the oven and refrigerated overnight. It’s crunchy corners and borderline doughy center are just wonderful. A perfect snack or breakfast!
Fun note: This recipe is also the result of the endless banana bread memes from 2020’s quarantine. I couldn’t help myself! You can also try my Blood Orange Olive Oil Cake, Funfetti Pancake Bread, Easy Chocolate Chip Banana Bread, Healthier Pumpkin Banana Bread, or Greek Yogurt Lemon Bread if you want to try another tasty quick bread recipe. I think you’d love these Greek Yogurt Banana Muffins or these Blueberry Protein Muffins, too!
Recipe Ingredients
- Blueberries: I just love how these berries burst with flavor in your mouth. They bring a beautiful sweetness to baking. You can use fresh or frozen. If you choose frozen, be sure to drain the extra juice.
- Bananas: The base flavor of our bread. You want them spotty so they’re soft and sweet.
- Butter: Rich and creamy, this will help keep our bread soft and moist. I know there’s plenty of butter substitutes in baking recipes, but I highly suggest using the real deal for a decadent loaf.
- Almond Extract: Use sparingly as the flavor can get quite intense! But a little bit brings out the fruity flavors so well.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat oven to 375°F and grease your 4×8 loaf pan. Combine bananas, eggs, sugar, almond extract, and room temperature butter in a mixing bowl.
2. Fold in all remaining ingredients except the blueberries. Mix until no clumps remain.
3. Carefully fold in most of the blueberries trying to avoid breaking their skin. Save some for the top!
4. Pour batter into loaf pan. Top with additional blueberries and sprinkled cane sugar if desired for even more sweetness. Bake for 60-65 minutes or until middle of loaf is cooked through. Let cool slightly, slice and enjoy!
Recipe FAQs
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. I like to cover individual slices with saran wrap before adding to the freezer so I can pull one out and heat in the microwave whenever I’m craving just a slice.
Yes, but let them thaw (or heat for 20-30 seconds in the microwave) and drain the juice before folding into the bread batter. Failing to drain the extra juice will result in a soggy loaf.
An 8×4 baking pan will result in a thicker, denser, low sugar pumpkin bread (my suggestion), while a 9×5 will be slightly more crumbly since the batter is spread a bit thinner and can bake more thoroughly. Either will work!
Slice up this Moist Blueberry Banana Bread and serve it warm or cold with jam, almond butter, or honey for a delicious breakfast with a cup of coffee or for a quick, yummy snack. Top it with powdered sugar or crumble it up on top of your favorite ice cream.
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Moist Blueberry Banana Bread
Equipment
- Mixing Bowl
- 4×8 loaf pan
- Rubber scraper
- Measuring Cups
- Conventional oven
Ingredients
- 1 cup fresh-washed blueberries
- 2 ripe bananas, mashed
- 2 eggs
- 1 1/2 cup all-purpose flour
- 3/4 cup cane sugar
- 1 stick butter, softened
- 1/4 tsp almond extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- pinch salt
- 1 tsp ground cinnamon
- 1/4 cup blueberries, for topping
Instructions
- Preheat oven to 375°F and grease a 4×8 loaf pan.
- Combine mashed bananas, eggs, almond extract, sugar and butter in a mixing bowl.
- Fold in all remaining ingredients except the blueberries. Mix until no clumps remain.
- Carefully fold in blueberries. Be sure to save a few for the top.
- Pour batter into loaf pan. Top with additional blueberries and sprinkled cane sugar if desired for even more sweetness.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Blueberry Banana Bread
calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
This tastes like it came out of a bakery!! Recipe is so easy to follow I know I am going to get a delicious loaf every time.
thank you so much! I love the texture of this one!!
It sure does….so love this texture but used half the sugar, tho doubled recipe!! My aunt is diabetic but it still tastes divine!!
11/10. Not your average banana bread! This recipe is so fun & easy – you probably have all the ingredients in your kitchen as we speak. A must try!!! And will be a staple from now on
YUM!! I love blueberry banana bread.
This blueberry banana bread was incredible! I decided to make it on a whim so I left out almond extract as I didn’t have that in my pantry. I subbed gluten free 1:1 flour and it was still moist and delicious. I can’t wait to enjoy a slice with my morning coffee.
Can I sub the sugar with honey or maple syrup? If so how much?
Hi Courtenay! We haven’t tested this, but we think honey/maple syrup should work well! You should only need 1/2 cup of instead of the 3/4 as listed.
The only caveat is that the honey/maple syrup will add moisture that the sugar does not. We suggest also reduing the butter to 6 tbsp instead of the full stick.
This bread was fantastic and so easy to make.
Delicious!!!
Thanks for the review, Mary Allen!