Blueberry Banana Bread: The Twist Your Overripe Bananas Were Waiting For

This Blueberry Banana Bread turns those spotty bananas on your counter into something truly special. It’s your classic banana bread with bursts of juicy blueberries in every slice – the perfect balance of familiar comfort and unexpected flavor that’ll make your kitchen smell like heaven.

I first made this recipe last summer when I had both overripe bananas and a half-empty container of blueberries threatening to turn. Instead of making two separate things, I tossed them together, and now my family won’t let me make regular banana bread anymore!

You will love how the blueberries create little pockets of jammy sweetness throughout the loaf, breaking up the banana flavor with fruity notes. The berries also keep the bread incredibly moist!

This version maintains everything you love about classic banana bread while adding just enough excitement to make it memorable. The blueberries don’t complicate the process – you’ll still have a simple, mix-and-bake recipe.

Let me show you the simple steps to making this easy banana bread and give you all my best tips. Once you try this blueberry-banana combo, you’ll never go back to plain banana bread again!

Ingredient Notes

For exact amounts needed see the recipe card below

This banana bread uses these standard baking staples: butter, sugar, vanilla, eggs, flour, baking soda, and salt. You will also need:

• Bananas: Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness. 
• Yogurt: Plain yogurt adds wonderful moisture and a subtle tang. I typically use regular plain yogurt, but Greek yogurt works great, too.
• Blueberries: Fresh blueberries are ideal here, but frozen will work too. Just don’t thaw them first, or they’ll turn your batter purple! 
• Walnuts add a lovely crunch and nutty flavor. You could substitute pecans or leave them out entirely if you want a nut-free version.

How to Make Blueberry Banana Nut Bread

1. Start by preheating your oven to 350 degrees F. Spray a loaf pan with nonstick spray.
2. Cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Add the mashed bananas, eggs, yogurt, and vanilla extract to the butter mixture. Beat everything until well combined. 
4. Whisk together 2 cups of flour, baking soda, and salt in a separate bowl.
5. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix—stop as soon as you see no more dry flour.
6. Toss the blueberries with the reserved tablespoon of flour. This will keep them from sinking to the bottom of the bread.
7. Fold in your flour-coated blueberries and chopped walnuts.
8. Pour the batter into your prepared loaf pan.
9. Bake for about an hour or until a skewer comes out clean when inserted in the center. The top should be golden brown and slightly cracked.
10. Let the bread cool in the pan for about 10 minutes before removing it to a wire rack.

Serving Ideas

I love having a thick slice while it’s still slightly warm from the oven—there’s nothing quite like that fresh-baked aroma filling your kitchen! It is perfect as an after-school snack and makes a perfect addition to breakfast or brunch spreads.

Here are some of my favorite ways to serve this bread:

• For breakfast: Toast a slice lightly and spread with a pat of butter or cream cheese.
• For dessert: Warm it slightly and top with a scoop of vanilla ice cream.
• For teatime: Serve plain with a cup of hot coffee or tea.
• For brunch: Cut into thick slices and arrange on a platter with fresh fruit.

How to Store

Wrap the completely cooled bread tightly in plastic wrap or aluminum foil. It will keep at room temperature for up to 4 days.

This bread freezes beautifully if you want to keep it longer (or make a double batch like I often do). Place in a freezer-safe bag or container and freeze for up to 3  months. Thaw overnight in the refrigerator when ready to eat.

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