Brown Sugar Blueberry Banana Bread with Blueberry Butter

Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love! 

Brown Sugar Blueberry Banana Bread with Blueberry Butter - Blueberry coffee cake meets super soft banana bread! So good!

Creating This Blueberry Banana Bread Recipe

Banana bread and blueberry muffins are two of my favorite things. So I combined them into one heavenly mashup.

This blueberry banana bread is ridiculously moist, soft, and bursting with blueberries in every bite. It’s like blueberry coffee cake with the comforting, homey qualities of banana bread.

I have 40+ banana bread and banana recipes, nor do I lack for blueberry muffin or blueberry coffee cake recipes. I don’t know why I haven’t paired blueberries and bananas together before now. Better late than never, right? 

This blueberry brown sugar banana bread is a one-bowl, no-mixer recipe that goes from bowl to oven in minutes. I adapted my Banana Yogurt Muffins and Little Banana Bread Loaf recipe. I stuck with Greek yogurt, but changed up the sugars. Rather than using any granulated sugar, I used both light and dark brown sugar.

Light brown sugar typically has about 1 tablespoon of molasses per cup, whereas dark brown sugar has about 3 tablespoons. The extra molasses adds moisture and creates a richer flavored, amber-hued bread.

The blueberry banana bread recipe uses Greek yogurt to provide moisture and richness without adding as much fat as sour cream, although it can be substituted.

There’s no butter in this moist banana bread either, and for the fat source I used coconut oil. I love baking with coconut oil and this quick bread doesn’t taste like coconut. Rather, it adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but those may be substituted if you’re concerned.

I got the coconut oilsugarsvanillacinnamon,  flourbaking powder, and baking soda from Vitacost. It’s nice to be able to save money on my shelf-stable dry goods and pantry staples, and they show up on my doorstep, which is great. One less grocery trip to make. Vitacost has a huge array of items from organic cinnamon to Organic King Arthur All-Puprose Flour, my favorite brand.

slices of Brown Sugar Blueberry Banana Bread topped with Blueberry Butter

How to Make Banana Bread with Blueberries 

This is a super easy banana bread recipe! First, combine the wet ingredients in a large mixing bowl, along with some cinnamon and nutmeg. Then, add the mashed bananas and stir to incorporate before adding in the dry ingredients.

Fold the fresh blueberries in with a spatula, being careful not to over mix the batter. Pour the blueberry banana bread batter into two greased 8×4-inch loaves and bake until the top is domed, golden, and set in the center. 

Let the blueberry brown sugar banana bread cool in the loaf pan for 15 minutes before turning it onto a wire rack. 

How to Make Blueberry Butter 

Flavored butters are so simple to make, but they taste incredible! To make the homemade blueberry butter, whip together 1/2 cup softened unsalted butter and 1/2 cup blueberries (if you’re using frozen berries, make sure they’re drained well). 

The blueberry butter lasts up to a week in the fridge, so you can enjoy it on your morning toast, waffles, pancakes, and more! 

three slices of Brown Sugar Blueberry Banana Bread on small white plate

What Does Blueberry Banana Bread Taste Like? 

The blueberry and yogurt banana bread is falling-apart soft and tender, and even though the batter is very thick before baking, the bread turns out soft and fluffy with just the right amount of density.

The cinnamon and nutmeg gently perfume the bread, and when served with a smear of blueberry butter, it’s total comfort food worthy of your ripe bananas. Best banana-anything I’ve ever made! 

loaf of blueberry banana bread on white platter

Tips for the Best Blueberry Banana Bread

I used frozen blueberries since they’re readily available and inexpensive. Not being reliant on fresh berries is nice, but if you have them go for it. Keep the berries frozen when adding them to the batter because they run and bleed less if kept frozen. I haven’t tried with fresh, but baking time would be reduced.

The batter is extremely thick. I used 2 cups flour because I knew that the frozen berries would release a fair amount of juice while baking, so I created an extra-thick batter to compensate. If you’re using fresh berries, start with 1 3/4 flour and use your judgment.

Brown Sugar Blueberry Banana Bread with Blueberry Butter

More Easy Blueberry Recipes: 

slice of Brown Sugar Blueberry Banana Bread with Blueberry Butter

Brown Sugar Blueberry Banana Bread with Blueberry Butter

Brown Sugar Blueberry Banana Bread with Blueberry Butter

Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!

Yield: 2 8x4-inch loaves
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes


Blueberry Banana Bread

  • 1 large egg
  • 6 ounces plain or vanilla Greek yogurt (sour cream may be substituted))
  • 1/2 cup liquid-state coconut oil (canola or vegetable oil may be substituted)
  • 1/2 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 to 2 teaspoons cinnamon, or to taste
  • 1 teaspoon ground nutmeg, or to taste
  • 1 to 1 1/4 cups mashed ripe bananas (about 2 large or 3 small/medium)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • about 1 1/2 cups frozen blueberries (keep them frozen and don’t thaw; fresh may be substituted)

Blueberry Butter

  • 1/2 cup unsalted butter (1 stick), very well softened
  • about 1/2 cup blueberries, fresh or frozen (if using frozen, make sure they’re well-drained)


  1. Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.

Make the Banana Bread

  1. In a large bowl, add first 8 ingredients (through nutmeg), and whisk to combine.
  2. Add the bananas and stir to incorporate.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. Batter is extremely thick.
  4. Fold in blueberries with a spatula.
  5. Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
  6. Bake for about 40 to 45 minutes (if using fresh berries, baking time will likely be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. While bread cools, make the Blueberry Butter.

Make the Blueberry Butter

  1. In a small bowl, combine the butter, blueberries, and whip vigorously with a spoon to combine. Optionally, instead of blueberry butter, try Strawberry ButterHoney ButterCinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.


  • I baked 42 minutes total, and during the last 5 minutes, tented the pans with a sheet of foil so tops wouldn’t get too browned before centers cooked through. Baking times will vary based on moisture content of bananas, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock.
  • Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
  • Blueberry butter will keep airtight in the fridge for up to 1 week
  • Adapted from Banana Yogurt Muffins and Little Banana Bread Loaf

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 87mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g

Even More Banana Bread Recipes: 

Six-Banana Banana Bread — Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread

Six-Banana Banana Bread - Recipe at

Browned Butter Buttermilk Banana Bread with Strawberry Butter — The browned butter and buttermilk add richness, softness, and moisture, and the strawberry butter makes it that much better

Pineapple Coconut Oil Banana Bread – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation

Banana Bread with Vanilla Browned Butter Glaze – Classic  banana bread when you have 2-3 bananas. Vanilla is used four times in this easy recipe that turns out moist and perfect every time. This is the most popular banana bread with readers

This post was brought to you by Vitacost. Recipe and all opinions expressed are my own.

All Averie Cooks readers who use this link will get $10 off your first Vitacost order.

97 comments on “Brown Sugar Blueberry Banana Bread with Blueberry Butter”

  1. Hi,Just wanted to leave a note to say that I have used this recipe for years now and it is by far the best banana bread recipe I have ever come across. It has never failed me. Thank you so much xxx

    Rating: 5
  2. How many slices in each loaf though 😂?

    • 8 – 10. If the stats are super important to you and it sounds like they are, add up the stats of every single ingredient and divide by the slices you choose to slice it into. Very simple.

  3. How much of this is classed as a serving?

    • I made this recipe exactly as you stated. I was concerned that the loaves wouldn’t rise high & I was right. My bread is yummy but only an inch
      high. Next time I would just bake all of it in one pan.
      Blueberry butter is yummy!
      Thanks for great recipe!
      Redwood Valley, CA

  4. This is like your 10th recipe I’ve made and all delicious. Haven’t had time to leave reviews (kids!!) question about the blueberry butter. I’m using frozen, do I need to defrost then drain 😬
    Thanks again Averie

  5. thank you , thank you. Your recipes are great and always come out perfect.

  6. Will it be alright if I bake this in a 9×5 loaf pan and how long does it have to be baked? 

    Thank you. 

    A fan from Melbourne, Australia

  7. Deelicious!!! Averie – your recipes are ALWAYS a huge success. Two things I can count on…Averie’s recipes and KA multi-purpose gluten free flour. Due to food allergies, I followed the recipe only subbing GF flour for the all purpose, and avocado oil for the coconut oil. No gums and it rose beautifully! The combination of brown sugars added a level of depth kissed with sweetness, but not sickly sweet. The loaf was moist and bursting with flavor. Another winner Averie – pinned and hand written on a recipe card. 

  8. Fluffy and moist! I can’t eat dairy, so I tried this with some canned coconut milk instead of the yogurt. It turned out great! It didn’t dome in the middle, but it’s still good and fluffy. I usually prefer a denser banana bread with more bananas, but that’s just because lighter breads were usually dry. Not this one! It’s a good recipe when I only have a couple bananas on hand.

    • So glad it’s a winner for you and that you were able to sub with the canned coconut milk. And I love a good, uber-dense banana bread too usually but this one is a nice change when you only have a couple bananas on hand like you said!

  9. My blueberries all baked in the bottom half of the bread, but other than that it is delicious! I love your recipes and photos!

  10. Love this – and it’s heart-healthy for my husband when using egg substitute. This is my new go-to banana bread recipe!

  11. Oh my goodness this looks absolutely delicious, and so wholesome. My favorite part is the ingredients list, it’s simple. I can’t wait to try this recipe. I love thinking about where food comes from so I work with a company called Cayisa to promote learning gardens, sustainable gardening, and reforestation. They’ve educated 78,000 kids about where their food comes from through their Seed for Seed program! Cayisa also sells some awesome jewerly to support their cause. You should check out the website ( and the blog (! Thanks!

  12. Thanks for the great recipe. I was looking for something to use my overripe bananas and my “a little tired” blueberries. This was perfect, although I only had light brown sugar and canola oil.

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