Blueberry Banana Bread is exactly what it sounds like: soft, banana-forward, and dotted with juicy blueberries that pop here and there. It’s a simple quick bread you can stir together with a bowl and a whisk. No fuss. No fancy equipment. Expect a moist crumb, a gentle sweetness (not cake-sweet), and those little purple bursts in every slice.

Ingredients for this Blueberry Banana Bread

3 very ripe bananas, mashed (about 1 1/4 cups or 300 g)
1 cup fresh or frozen blueberries (about 150 g)
1 3/4 cups all-purpose flour (220 g), plus 1 tablespoon to toss with berries
1/2 cup packed light brown sugar (100 g)
1/4 cup granulated sugar (50 g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon (optional, but cozy)
2 large eggs, at room temperature
1/2 cup unsalted butter, melted and slightly cooled (115 g)
1/3 cup plain yogurt or sour cream (80 g)
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional, brightens the blueberries)
1–2 teaspoons coarse sugar for sprinkling on top (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling so you can lift the bread out later. Easy cleanup, happy baker.
In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
Whisk in the eggs, melted butter (or oil), brown sugar, granulated sugar, yogurt, vanilla, and lemon zest. The mixture should look glossy and smell like banana heaven.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Pour the dry ingredients into the wet. Stir gently until you no longer see dry pockets. Stop there. A few streaks are okay.
Toss the blueberries with 1 tablespoon flour (this helps them hang out in the batter instead of sinking). Fold them in with a soft hand so they don’t burst.
Scrape the batter into the pan. If you like, sprinkle the top with coarse sugar for a light crunch. You can also dot a few extra blueberries on top for a pretty finish.
Bake for 55–65 minutes, until a tester comes out with a few moist crumbs (not wet batter) or the center hits about 200–205°F (93–96°C). If the top is browning too fast, tent with foil for the last 10–15 minutes.
Cool in the pan for 15 minutes, then lift onto a wire rack and cool at least 1 hour before slicing. I know… the waiting is the hardest part, but it sets the crumb.

Storage tips: Wrap and keep at room temperature for up to 3 days. For longer storage, slice and freeze (well wrapped) for up to 3 months. Toast from frozen for a quick breakfast with coffee. Blueberry bursts + steam = morning magic.

Cook and Prep Times

Prep time: 15 minutes
Bake time: 55–65 minutes
Cooling time: about 60 minutes
Total: roughly 2 hours 10 minutes

Nutritional information

Approximate per slice, based on 12 slices (will vary with brands and add-ins):

Calories: ~230
Carbohydrates: ~35 g
Protein: ~4 g
Fat: ~9 g
Fiber: ~2 g
Sugars: ~17 g
Sodium: ~220 mg

Frequently asked questions

Can I use frozen blueberries?

Yes. Use them straight from the freezer (don’t thaw), toss with the tablespoon of flour, and fold in gently. You may need an extra 3–5 minutes of bake time. If you’re worried about color bleeding, keep stirring to a minimum and get the batter into the pan quickly.

How do I keep the blueberries from sinking?

A thicker batter helps, so don’t overmix. Toss the berries with a little flour, and try this trick: spread a thin layer of plain batter in the pan first, then fold the berries into the remaining batter and add that on top. Gravity, foiled.

Can I make it gluten-free or dairy-free?

Gluten-free: Use a quality 1:1 gluten-free baking flour that includes xanthan gum. Check doneness and extend the bake a few minutes if needed.

Dairy-free: Swap the butter for neutral oil and use a plant-based yogurt. The texture stays tender, and the banana still leads the flavor.