Blueberry Banana Bread is a moist and delicious banana bread with added flavor and juiciness from fresh blueberries. This quick bread will quickly be enjoyed, for sure! It is a delightful twist on traditional Banana Bread that you will want to try!
Ingredients & Substitutions
Bananas:Making banana bread is the best and most flavorful way to use up leftover bananas. You will need about 4 large ripe bananas to mash for a total of about 2 cups of mashed bananas. Overripe bananas will provide more sweetness and flavor.
Baking Soda:Making sure you use the right amount of baking soda is really important when you’re baking quick bread. In this recipe, the baking soda works with the sour cream to make the bread rise. Before you use it in the recipe, make sure the baking soda is still good (not expired). That way, your bread will turn out just right!
Sour Cream:Sour cream adds moisture and tanginess to banana bread. In addition, it also reacts with baking soda, giving the bread a super high rise and fluffiness. Be sure it is at room temperature before adding it to the batter.
Blueberries: Fresh blueberries are best. But, if using frozen berries, simply add them to the batter while frozen, no need to thaw.
Can I Make Blueberry Banana Muffins?
Yes, you could use this recipe to make muffins. Instead of pouring the batter into a loaf pan, pour it into lined muffin cups. I was able to make 14 muffins. Bake for about 22-24 minutes, watching them carefully. They are done baking when a toothpick is inserted into the muffins and comes out with a few crumbs, but no wet batter.
How To Store Blueberry Banana Bread
To store blueberry banana bread, first, let it cool completely. Then, store the bread at room temperature for up to 2-3 days, preferably in a storage container. If you need to store the bread for longer than a couple of days, you can refrigerate it for up to a week. However, storing it in the refrigerator may dry out the bread faster. To keep the bread from drying out, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
Freezing Blueberry Banana Bread
Banana bread freezes well (so make an extra loaf next time)! To freeze the bread, first, let it cool completely. Next, wrap it in plastic wrap and store it in the freezer for up to three months. When ready to enjoy, let it thaw on the counter at room temperature.
5 from 1 vote
Blueberry Banana Bread
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Cooling Time 20 minutes mins
Total Time 1 hour hr 45 minutes mins
Blueberry Banana Bread is a moist and delicious banana bread with added flavor and juiciness from fresh blueberries. This quick bread will quickly be enjoyed, for sure! It is definitely a delightful twist on traditional Banana Bread that you will want to try!
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Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large ripe bananas, mashed (about 2 cups)
- ¼ cup (57.5 g) sour cream, room temperature
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups (222 g) fresh blueberries, divided
Instructions
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, including up the sides, and spray with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, mash the bananas. Stir in sour cream, eggs, melted butter, oil, and vanilla.
To the banana mixture, add the flour mixture. Mix until well combined.
Fold in 1 cup of blueberries.
Pour the batter into the prepared loaf pan. Top with the remaining ½ cup of blueberries. Bake for 75-78 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
Allow the bread to cool in the pan for about 20 minutes before lifting it out to cool completely. Slice and serve.
Nutrition
Serving: 1slice | Calories: 248kcal
Course: Breakfast, Dessert
Keyword: Blueberry Banana Bread
Servings: 12 slices
Calories: 248
Author: Amanda Rettke–iambaker.net
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I loved the addition of blueberries to this banana bread! Each bite is filled with so much flavor. The blueberries and the banana complement each other so well!
Elizabeth
I loved the combination of blueberries with banana bread. I wasn't sure what I would think (I love banana bread on its own), but I was pleasantly surprised! This is a keeper of a recipe!
Rachael
Blueberry banana bread is a wonderful combination. The banana bread on its own is so moist and flavorful, but the fresh bursts of blueberries put it on another level!
Bella
Such a delicious and moist banana bread. The blueberries add another level of sweetness.
Annabelle
These flavors go together so well! The bread is moist and tender, the blueberries add some nice texture, and the banana flavor really shines!
Selena
Very moist and flavorful bread. I loved the contrast of the tart berries with the sweet bananas!
Categorized in: Bread
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Meet Amanda Rettke
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
