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. You can enjoy this chilled, cold, or at room temperature.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 269kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup mashed very ripe bananas (about 2 large)
¼ cup unsalted butter (melted and slightly cooled)
¼ cup whole-milk plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
2 cups whole wheat flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups blueberries

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and grease a 9x5-inch loaf pan with nonstick spray. (I use classic Pam.)
Add the banana, butter, yogurt, 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 clean.
Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
Slice and serve.

Video

Notes

You can use fresh or frozen blueberries in this recipe.
You can lower the sugar to 1/3 cup if you prefer. You can also swap in 1/4 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 toward the end of baking to ensure 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