I may be prone to hyperbole, but this Blueberry Banana Bread is ridiculously delicious. Imagine the very best banana bread crossed with the ultimate blueberry muffin. Epic!

blueberry-banana-bread-in-pan

Blueberry Banana Bread

There are few things I love more than a slice of banana bread—and when you add in blueberries, well, the best! This recipe is super easy to stir together, bakes without any work from you, and stores so well in the fridge for days.

We love it cold, warmed, or toasted with a little butter. It’s great for an easy breakfast or as a snack. We sometimes even pack it in a lunch box!

ingredients-in-blueberry-banana-bread

Ingredients You Need

To make this recipe, you’ll need these ingredients:

TIP: You can use fresh or frozen blueberries in this recipe.

how-to-make-blueberry-banana-bread-step-by-step

Step-by-Step Instructions

Here’s a look at the process in this recipe so you know what to expect. Scroll down to see the full recipe at the bottom of this post.

  1. Mash the banana and add to a bowl with the wet ingredients.
  2. Stir in the dry ingredients.
  3. Add to a greased pan.
  4. Bake!

TIP: I like to add a piece of foil to cover the loaf towards the end of baking to ensure that it cooks through without over-browning.

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Frequently Asked Questions

Can I use frozen berries?

Yes, fresh or frozen berries work well in this recipe. If using frozen berries, just know that they may make the batter seize up a bit (just because they’re very cold!) Use some muscle to stir and it’s fine.

What’s the best way to store this Blueberry Bread?

I like to let the bread cool completely, then slice and store in an airtight container. You can also individually wrap slices for easy future meals or store the slices in a zip top freezer bag in the freezer.

How should I serve this?

For one year olds, you can dice it up into small pieces or cut it into sticks. Other than that, you can try it cold out of the fridge, warmed slightly or toasted. Add butter or nut butter or cream cheese if you’d like. It’s very versatile!

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Tips for Success

  • You can use fresh or frozen blueberries in this recipe.
  • I like to add a piece of foil to cover the loaf towards the end of baking to ensure that it cooks through without over-browning.
  • This bread takes a while to bake due to the bananas and berries.
  • Try it cold out of the fridge, warmed slightly or toasted. Add butter or nut butter or cream cheese if you’d like.
  • Let bread cool completely, then slice and store in an airtight container in the fridge for up to 5 days
  • You can also individually wrap slices for easy future meals or store the slices in a zip top freezer bag in the freezer for up to 3 months.
  • You may also like my Lower Sugar Banana Bread and my Strawberry Banana Bread.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate below!

blueberry-banana-bread-in-pan

Favorite Blueberry Banana Bread

This bread is incredibly moist from the bananas and berries, so it takes a little while to bake through. I add foil in Step 4 to prevent it from becoming too brown.
4.77 from 17 votes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Cuisine American
Course Breakfast
Calories 269kcal
Servings 8

Ingredients

  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/4 cup whole milk plain Greek yogurt
  • 1 cup mashed very ripe bananas (about 2 large)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups blueberries

Instructions

  • Preheat the oven to 350 degrees F and grease a 9x5-inch loaf pan with nonstick spray. (I use classic Pam.)
  • Add the butter, yogurt, bananas, eggs, and vanilla to a large bowl. Stir to combine.
  • Stir in the flour, sugar, baking soda, cinnamon, and salt. Gently stir in the blueberries.
  • Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 60 minutes. (If around the 40 minute mark the bread is starting to brown a lot, place a piece of foil loosely over the top and continue baking.) The bread is done when it's golden brown and a cake tester inserted into the center comes out cleanly.
  • Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
  • Slice and serve.

Notes

  • You can use fresh or frozen blueberries in this recipe.
  • You can lower the sugar to ⅓ cup if you prefer. You can also swap in ¼ cup honey or maple syrup. It won't be as sweet and the texture may vary a little.)
  • I like to add a piece of foil to cover the loaf towards the end of baking to ensure that it cooks through without over-browning.
  • This bread takes a while to bake due to the bananas and berries.
  • Try it cold out of the fridge, warmed slightly or toasted. Add butter or nut butter or cream cheese if you'd like.
  • Let bread cool completely, then slice and store in an airtight container in the fridge for up to 5 days
  • You can also individually wrap slices for easy future meals or store the slices in a zip top freezer bag in the freezer for up to 3 months.

Nutrition

Calories: 269kcal, Carbohydrates: 46g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 302mg, Potassium: 266mg, Fiber: 5g, Sugar: 20g, Vitamin A: 278IU, Vitamin C: 6mg, Calcium: 31mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

    1. I haven’t tested it that way and I am not sure that it would bake the same way. Let me know if you try it!

  1. 5 stars
    This was a favorite for sure!
    I didn’t have Greek yogurt so I used regular yogurt and subbed the sugar with honey.
    I also used dried Blueberries and it worked out just fine.

    All 3 of my children liked it, even my picky child.

  2. Random but I want to make this today and have only salted butter in my fridge – do you think I can sub salted butter for the unsalted you call for or will it be too savory?

  3. 5 stars
    This was really good! Quite moist and therefore fell apart in some places, but still so good!

    Substitutes I did:
    Instead of 1/4 cup butter, I used 2 Tbsp vegetable oil spread and 2 Tbsp applesauce
    Instead of 2 cups flour, I did 1 cup whole wheat flour + 1/4 cup coconut flour + 1 egg + splash of water
    Instead of 1/2 cup of flour, I did 1/4 cup monkfruit

    Only 2 WW (weight watchers) points per serving! My husband loved it! (as well as my preschooler of course)

  4. 5 stars
    This recipe is sooo good! I don’t have a bread tin so I made it in a muffin pan and baked for 30 minutes. They’re moist and not too sweet, my picky toddler devoured one and asked for more.

  5. 5 stars
    Good Evening Amy,
    I made this for my toddler this afternoon while he was napping. A couple hours after dinner, I decided to cut up some pieces and serve it to him and to my surprise HE ATE EVERYTHING! I always taste all your recipes except the ones containing banana…my husband is the taster for those and he loved this recipe. Also, I didn’t add the sugar. I simply added more yogurt. Everything turned out great as I followed the recipe step by step. Thank you!
    Tia

  6. 5 stars
    Amy, this might be my favorite recipe on your website – and that’s saying a lot as we looove everything on here! We’re egg free so I use a bob’s red mill egg replacer in here, along with white flour, and my loaf takes a lot less time to bake than the original recipe – yay for me because I can eat it faster! So. So. Good.

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