🫐🍌🍞 My Brown Sugar Blueberry Banana Bread is super moist, slightly tangy, loaded with blueberries in every bite, and balanced with a touch of dark brown sugar. Smear some homemade blueberry butter onto a slice, and prepare to fall in love!
Easy Banana Bread with Blueberries
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. It’s a one-bowl, no-mixer recipe that goes from bowl to oven in minutes.
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.
It’s the best banana-anything I’ve ever made!
My husband loved this and proclaimed it the best banana bread I had made!
Ellen
Ingredients in This Recipe
To make the brown sugar blueberry banana bread, you’ll need:
- Egg – I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do
- Greek yogurt – sour cream may be substituted
- Coconut oil – I love baking with coconut oil, and this quick bread doesn’t taste like coconut whatsoever. 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
- Light and dark brown sugar – both are preferred, but you may use just one kind if needed
- Flavor enhancers – Vanilla extract, ground cinnamon, ground nutmeg, salt
- Bananas – should be well-speckled and fragrant
- All-purpose flour – I personally haven’t tested it, but imagine you could use a 1:1 all-purpose gluten-free flour, if needed
- Leaveners – Baking soda and baking powder help the bread rise and become nice and soft
- Frozen blueberries – I haven’t tested fresh blueberries, but I know the baking time would be reduced. Also, note that 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 cups flour, and use your best judgment
And to make the homemade blueberry butter, all you need is:
- Unsalted butter
- Blueberries
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Banana Bread with Blueberries
This is a super easy banana bread recipe!
- Combine the wet ingredients in a large bowl, along with some cinnamon and nutmeg.
- 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 loaf pans.
- Bake until the top is domed, golden, and set in the center. During the last 5 minutes this blueberry banana bread was in the oven, I tented the loaf pans with a sheet of foil so the tops wouldn’t get too browned before centers cooked through. Note that baking times will vary based on moisture content of bananas, blueberries.
- Let the blueberry brown sugar banana bread cool in the pan for 15 minutes before turning it onto a wire rack.
Storage Instructions
At room temperature: Bread will keep airtight at room temperature for up to 1 week.
In the freezer: Wrap tightly in plastic wrap and / or seal inside a freezer bag; bread will last up to 6 months.
Blueberry butter: Will last up to 1 week in the fridge, so you can enjoy it on your morning toast, waffles, pancakes, and more!
Brown Sugar Blueberry Banana Bread with Blueberry Butter
Equipment
- 2 (8×4 inch) Loaf Pans
- 1 Wire Rack
- 1 Small Bowl
Ingredients
Blueberry Banana Bread
- 1 large egg
- 6 ounces plain or vanilla Greek yogurt, sour cream may be substituted)
- ½ cup liquid-state coconut oil, canola or vegetable oil may be substituted
- ½ cup light brown sugar, packed
- ½ 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 ¼ cups mashed ripe bananas, about 2 large or 3 small/medium
- 1 ¾ cups all-purpose flour* (See Notes)
- 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
- ½ 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)
Instructions
- 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
- In a large bowl, add first 8 ingredients (through nutmeg), and whisk to combine.
- Add the bananas and stir to incorporate.
- 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.
- Fold in blueberries with a spatula.
- Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
- 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.
- 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
- In a small bowl, combine the butter, blueberries, and whip vigorously with a spoon to combine. Optionally, instead of blueberry butter, try Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.
Notes
- * I used frozen berries for this loaf, knowing they will release water during baking. Therefore, I used 2 cups flour rather than 1 3/4 cups. Start with 1 3/4 cups, see how your batter looks, if you’re using fresh berries, that’s probably enough. If you’re using frozen berries AND the batter seems a bit thin, then add the additional 1/4 cup. Baking isn’t always an exact science especially when baking with two fruits and no two are ever exactly equal. Use your best judgement. 1/4 cup either way of flour really isn’t the biggest of deals.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Banana Bread Recipes:
ALL OF MY BANANA BREAD RECIPES!
Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread!
Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! This banana bread tastes like it has cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Strawberry Banana Bread— This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love!
Flour’s Famous Banana Bread — The banana bread is soft, very moist thanks to the use of oil rather than butter, and perfectly dense. If you like denser banana bread with substance, you’ll love this one.
Six-Banana Banana Bread — Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread
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
This post was brought to you by Vitacost. Recipe and all opinions expressed are my own.
Averie! This bread is so pretty!! And to die for of course, you’re the banana bread queen!
It had been awhile since my last one, you know, at least 2 months :) So I was due. LOL
I don’t think I’ve ever tried anything with blueberries + bananas before, good shout!
You are the queen of banana bread! I like the idea of using two kinds of brown sugar. And blueberry butter sounds insanely delicious.
I love, love banana bread. Gotta give it a try with blueberry butter – oh my! Pinned!
Thanks for pinning, Chelsea!
I just have to make this! Blueberries and bananas are amazing together!
i am going to have 4 kids in my house all week and I am looking for easy recipes for breakfast but that are healthy and delicious! This is a winner! Making it tomrorow! Literally, making it tomorrow! Thanks
Omg FOUR at once. Okay, you need wine more than you need bread :) But please LMK how it goes!
Yum! I feel like I have so many extra bananas these days. I need to put them to use in this!
I go in spurts where I have way too many, then not enough – can’t win :)
I need to make some blueberry banana bread. It looks so pretty with those bright berries! The butter sounds like the perfect complement too.
I have some bananas almost ready for some bread-making, and NEED to try this variation… esp with that butter! Too good, Averie!
Wow 40+ banana bread recipes? How do you choose which one to make when you’re looking to make some banana bread?! ;-) I love the blueberry addition to this version–looks great!
Well some of them are banana bars, banana cake, banana muffins, etc and not all true ‘bread’. And some are like pumpkin-banana bread, zucchini banana bread, etc. So they’re not all straight up banana bread, but they’re all…banana based. I know, nuts. It’s what happens after 5 years of blogging. One every 3 months or so, for 5 years.
Blueberries and bananas is definitely a fabulous combo! I love the look of the whole loaf in your pictures – the top looks so perfect, golden brown and slightly “crinkly.” Just the way a homemade quick bread should be! YUM.
It WAS slightly crinkly and I was like oh this is going to either look horrible on camera or rustic. I’m glad you like it and I think it came out rustic and homey too :)
Remember that one time last year when we both posted banana bread recipes on the same day? I have a recipe for it coming this week. And was thisclose to posting today lol.
Blueberry muffins are my favorite and you know what a sucker I am for banana bread, especially one as moist and flavorful as yours. I love that blueberry butter (and using coconut oil in the bread) – both things I have to try!
You will LOVE coconut oil in banana bread (or really any quickbread/muffin recipe). It adds this very subtle undertone that’s just heavenly. And yes I remember the time we did it last year. I was in Aruba! Wow…the parallels :) Cosmic connection, I tell you! Can’t wait to see your bread!
Oh dear, I loovee blueberries! This banana bread looks really moist. I’d love to have it with a smear of butter on a lazy sunday morning.. yum!
Bananas and blueberries are high up on my favorite fruits list! This would disappear in a hurry….I love how the juice from frozen berries seeps into the bread. I was finally able to start getting outside to run regularly over the past 2 weeks. In fact, it was 64 yesterday am and I celebrated with a blueberry banana smoothie. Today it’s 26 with about 2 inches of snow. Crazy Midwest weather!
I rarely watch national news but had it on last night and most of the country is a mess right now. Storms and snow in…almost May??! CRAZY! Stay warm! And this bread…so good, Paula! One of my best quickbreads ever and I know you’ve made tons of them. LMK if you try this one!
Oh man, this is SO perfect. My hubby loves banana bread and I LOVE blueberry muffins. Thank you for a recipe that please both our taste buds! Pinned!
Thanks for pinning, Taylor! And this is the perfect combo for you two :)
Yum! muffins in a loaf tin? perfect for toasting in my books. Even better when those berries become a bit burnt like healthy caramel in banana bread.
The idea of blue berry butter is very clever.
I might need to try this recipe base as a blue print for when I do pear bread with raspberries this weekend (no stinky bananas right now>_<)
Pear bread with raspberries sounds amazing! Wish I could try that right now!