There’s something incredibly comforting about the smell of freshly baked banana bread filling the kitchen.
This Blueberry Banana Bread takes that classic favorite and gives it a fruity, juicy twist.
Each bite is moist, tender, and bursting with the sweetness of ripe bananas and the freshness of blueberries.
It’s easy to make, perfectly balanced, and delicious any time of day.
Why You’ll Love This Recipe
This recipe combines the best of two worlds: the rich, moist texture of banana bread and the tart sweetness of blueberries.
It’s soft inside with a lightly crisp crust, ideal for breakfast, dessert, or an afternoon snack.
The yogurt adds extra moisture, ensuring every slice stays tender and flavorful.
It’s a simple one-bowl recipe that requires no fancy equipment, just a loaf pan and your favorite mixing spoon.
What You’ll Need (Ingredient Highlights)
All-purpose flour provides the perfect structure while keeping the bread soft.
Baking soda ensures the loaf rises beautifully, giving it a fluffy interior.
Bananas act as a natural sweetener, adding moisture and flavor depth.
Blueberries bring bursts of tartness that balance the sweetness of the bananas.
Yogurt helps keep the crumb tender while adding a subtle tang.
Butter and sugar create a rich, light texture, while vanilla ties all the flavors together.
Pro Tips Before You Start
Use very ripe bananas with brown spots for maximum flavor and sweetness.
Tossing the blueberries with flour helps prevent them from sinking to the bottom of the loaf.
Do not overmix the batter—mix just until combined for the best texture.
Grease your loaf pan well or use parchment paper to ensure easy removal.
Let the bread cool completely before slicing to prevent crumbling.
Store it tightly wrapped to keep it moist for several days.
How to Make Blueberry Banana Bread
Step 1 – Preheat the oven
Set your oven temperature to 350°F (175°C).
Coat an 8.5 x 4.5-inch loaf pan with cooking spray or line with parchment paper.
Step 2 – Combine dry ingredients
In a medium bowl, mix 2 cups of all-purpose flour, baking soda, and salt until evenly blended. Set aside.
Step 3 – Cream butter and sugar
In a large bowl, beat granulated sugar and softened butter together on medium speed until light and fluffy, about one minute.
Step 4 – Add wet ingredients
Add mashed bananas, eggs, yogurt, and vanilla extract to the creamed mixture.
Mix until smooth and well combined.
Step 5 – Incorporate dry mixture
Gradually add the dry ingredients to the wet mixture, beating on low speed until just moistened.
Step 6 – Prepare blueberries
Toss blueberries with 1 tablespoon of flour to coat evenly.
This keeps them from sinking while baking.
Step 7 – Fold in blueberries
Gently fold the floured blueberries into the batter until evenly distributed.
Step 8 – Fill the loaf pan
Spoon the batter into the prepared loaf pan, smoothing the top.
Press a few extra blueberries on top for garnish.
Step 9 – Bake
Bake for 60 to 70 minutes, or until a wooden pick inserted in the center comes out clean.
Step 10 – Cool and serve
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
What to Serve It With
Serve this blueberry banana bread warm with a pat of butter for breakfast.
It also pairs beautifully with a cup of coffee or tea in the afternoon.
Add a drizzle of honey or a dollop of whipped cream for a dessert-style treat.
For extra indulgence, toast a slice and spread with cream cheese or Nutella.
Variations / Substitutions
Use frozen blueberries if fresh ones aren’t available; do not thaw before adding to the batter.
Swap yogurt for sour cream for a richer flavor.
Add a handful of chopped nuts, like walnuts or pecans, for crunch.
Replace part of the flour with whole wheat flour for added fiber.
Add a teaspoon of lemon zest for brightness and a hint of citrus.
Top with a streusel crumble before baking for extra texture.
Storage & Leftovers
Store the cooled loaf in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week if you prefer it chilled or live in a warm climate.
Freeze individual slices wrapped tightly in plastic for up to 2 months.
To reheat, microwave slices for 10–15 seconds or warm them in the oven at 300°F (150°C).
Always cool completely before wrapping to avoid moisture buildup.
FAQs
Can I use frozen blueberries?
Yes, just add them straight from the freezer—no need to thaw.
Can I make this recipe dairy-free?
Yes, substitute yogurt with coconut yogurt and butter with oil or vegan butter.
Can I use whole wheat flour?
Yes, replace up to half of the all-purpose flour for a slightly denser texture.
What if I don’t have yogurt?
You can use sour cream, buttermilk, or even milk with a splash of vinegar.
How ripe should the bananas be?
They should be very ripe with plenty of brown spots for the best flavor.
Can I make muffins instead of a loaf?
Yes, divide the batter into muffin tins and bake for 18–22 minutes.
Can I add nuts or chocolate chips?
Definitely. Add about 1/2 cup of chopped nuts or chocolate chips for extra flavor.
How do I prevent the bread from drying out?
Do not overbake and store it tightly wrapped to maintain moisture.
Can I reduce the sugar?
Yes, you can reduce the sugar by up to 1/4 cup without affecting the structure.
How long does it stay fresh?
It stays moist and delicious for up to 3 days at room temperature or a week in the fridge.
Final Thoughts
This Blueberry Banana Bread is the perfect blend of comfort and freshness.
It’s soft, flavorful, and full of juicy blueberries in every bite.
Whether served warm out of the oven or enjoyed the next morning with coffee, it’s a simple pleasure you’ll want to bake again and again.