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+ servings

Blueberry Banana Bread

5 from 1 vote
Prep15 mins
Cook1 hr
Total1 hr 15 mins
This Blueberry Banana Bread is warm, hearty, crunchy and a little doughy. And it's delicious right out of the oven or refrigerated overnight.
Author: Courtney Paige


  • Mixing Bowl
  • 4x8 loaf pan
  • Rubber scraper
  • Measuring Cups
  • Conventional oven


  • 1 cup frozen or fresh-washed blueberries
  • 2 ripe bananas, mashed
  • 2 eggs
  • 1 ½ cup all-purpose flour
  • ¾ cup cane sugar
  • 1 stick butter, softened
  • ¼ tsp almond extract
  • ½ tsp baking soda
  • 1 tsp baking powder
  • pinch salt
  • 1 tsp ground cinnamon
  • ¼ cup blueberries, for topping


  • Preheat oven to 375°F and grease your 4×8 loaf pan.
  • Combine bananas, eggs, almond extract, and butter in a mixing bowl.
  • Add in the cane sugar.
  • Fold in all remaining ingredients except the blueberries.
  • Carefully fold in blueberries. Be sure to save some for the very 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 middle of loaf is cooked through.
    Slices of Blueberry Banana Bread stacked on top of each over covered in powdered sugar


I’ve tested this recipe with almond flour and it does NOT work well. Others have subbed the same ratio of cassava flour for all-purpose flour and it turned out great. Monkfruit sweetener has also been used and enjoyed.
Spread some almond butter on a slice, toast it and sip on your morning coffee, or let it cool. Refrigerate a slice and enjoy chilled.