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Banana bread is a classic recipe, but when you add fresh blueberries to the mix, you end up with an incredibly delicious treat that your friends and family will love.
As I mentioned before, my children consume bananas at a rapid rate and it is rare that we have anything left at the end of the week. If I really want to cook or bake with bananas, I have to hide them so they don't eat them right away! This banana and blueberry bread is one of the favorite delicacies in our house: banana bread is as classic a gift as it is, but this version takes it to the limit with many blueberries in the mix.
How is banana and blueberry bread made?
This blueberry banana bread recipe is similar to most other recipes in the banana bread genre with a few changes that make a big difference. A generous amount of fresh blueberries is added to the mix, along with yogurt to add moisture. You can also make this recipe with frozen blueberries, but they're more likely to put the purple dough on as they melt into the mix.
Mixing the blueberries with a little flour before adding them to the dough will prevent them from sinking to the bottom of your bread.
While I love this bread as-is with just the blueberry and banana flavors, you can customize this bread to add your own twist. Some great additions to this recipe are
- grated lemon
- Orange peel
- white chocolate chips
- rolled almonds
I add some extra blueberries on top of my dough before it goes into the oven, and the end result is the most beautiful banana loaf of bread you've ever seen!
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How is banana bread frozen?
If you somehow don't finish all your banana bread, or just want to save it for another day, you can easily freeze it. You can wrap all the bread tightly in plastic wrap, then put it in a zip-lock bag and freeze it for up to 2 months. Thaw bread at room temperature when ready to eat. The other option is to wrap the individual slices in plastic wrap and store them in a zippered bag. You can defrost your slices at room temperature or microwave them for about 20-30 seconds.
Once you try this blueberry banana bread, you will never want to go back to normal old banana bread. My kids love to have this bread for their lunch and you can even add a little frosting and call it dessert.
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More blueberry recipes you'll love
- Blueberry smoothie
- Blueberry pie
- Upside down blueberry pie
- Blueberry Bread Pudding
- Healthy Blueberry Muffins
banana bread with blackberries
This blueberry banana bread recipe is a damp loaf of classic sweet bread filled with juicy blueberries. It's the perfect choice for snacks or desserts and can be frozen for later use!
Preparation time: 15 minutes Cook time: 1 hour 5 minutes Total time: 1 hour 20 minutes
Servings: 10 servings Calories: 222kcal
- 2 cups all-purpose flour + 1 tablespoon to coat blueberries
- 3/4 teaspoon baking soda
- 1/2 teaspoon of kosher salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1 cup of mashed ripe bananas
- 2 eggs
- 1/3 cup vanilla or plain yogurt
- 1 teaspoon of vanilla extract
- 1 1/2 cups fresh blueberries and more for the top of the bread (can replace frozen, although bread may be blue streaked)
- Cooking spray
- Preheat oven to 350 degrees F.
- In a medium bowl, combine 2 cups of flour, baking soda, and salt.
- Place the granulated sugar and butter in a large bowl, beat with a mixer on medium speed until the mixture is fluffy and well mixed (about 1 minute).
- Add mashed bananas, eggs, yogurt, and vanilla; beat until mixed. Add the flour mixture; beat on low speed until moist.
- Place the blueberries in a bowl with 1 tablespoon of flour and stir to coat.
- Gently fold the blueberries into the batter. Using a spoon, pour the dough into an 8 1/2 x 4 1/2 inch bread pan covered with cooking spray. Press the extra blueberries onto the top of the dough for decoration.
- Bake for 60-70 minutes or until a wooden spike inserted in the center comes out clean. Cool the bread 10 minutes in a frying pan on a rack; Remove the bread from the pan.
- Let cool completly on a rack.
Calories :: 222kcal | Carbohydrates: 39 g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 252mg | Potassium: 38mg | Sugar: 20g | Vitamin A: 190 IU | Calcium: 10mg | Iron: 1.3mg
This post was originally published on January 27, 2016 and was updated on January 15, 2019 with new content.