This recipe for Blueberry Banana Bread is a tender, delicious quick bread filled with blueberries. Perfect for the season, made with Greek yogurt and seasoned with cinnamon. It’s a favorite at my house.
Yes, it is very easy to make. Great for snacks. But it’s also pretty enough to serve for tea or a special dessert.
As you know, banana bread is a classic, cozy, comfort food no matter the time of year. But something special happens with you add fresh blueberries.
It’s utterly delicious, with a moist and tender crumb due to bananas and Greek yogurt, and is a healthier snack than traditional desserts.
Perfect for tea or with coffee, on a picnic, or simply any time you’re craving something sweet.
What to Love About Blueberry Banana Bread
Three things I love about Blueberry Banana Bread.
- It freezes well and is perfect for making ahead
- An interesting and tasty twist on everyone’s favorite, classic banana bread
- Easy to make with no need for a mixer
Ingredients for Blueberry Banana Bread
Much like my favorite Greek Yogurt Banana Bread, this Blueberry Banana Bread has simple ingredients you may already gave on hand.
- Fresh blueberries
- Ripe bananas
- All-purpose flour
- Baking soda and baking powder
- Ground cinnamon and salt
- Large eggs
- Greek yogurt
- Cooking oil
- Vanilla extract
Ripe bananas are always best when making bread. In fact, it the key flavor component to great banana bread. Use bananas that are at least speckled with black dots to streaked with dark color. Generally, use the bananas you would never eat fresh or top with your favorite cereal — like my personal favorite, Breakfast Quinoa with Blueberries and Bananas.
Fresh is best in this recipe, but frozen can work in a pinch. The difference is frozen blueberries will often streak the batter with a purple color. Be sure to toss the berries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the loaf.
The best Greek yogurt to use is 2% to full fat. If you’re wondering why we add Greek yogurt, it brings a beautiful, extra-moist, fluffy texture to the bread. It also adds additional nutrition like protein, calcium, potassium, and B vitamins.
How to Make Blueberry Banana Bread
Much like classic quick breads, this Blueberry Banana Bread is a simple, straightforward recipe with delicious results.
Preheat oven to 350 degrees F and coat a 9 x 5-inch loaf pan with cooking spray.
Then, in a medium bowl, combine flour, baking soda, salt, cinnamon, and baking powder.
In a separate bowl, combine sugar and mashed bananas. Whisk in eggs, Greek yogurt, cooking oil, and vanilla until smooth. Fold the flour mixture into the egg mixture just until combined.
Reserve about 1/4 cup of blueberries for the top of the loaf. With the remaining berries, toss in 1 tablespoon of flour. This helps prevent the berries from sinking to the bottom during baking.
Then, gently fold the blueberries into the batter and spoon into the prepared loaf pan. Scatter the reserved blueberries on the top of the batter.
Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool the bread 10 minutes before removing it to a wire rack to cool before glazing or slicing.
Do You Need to Glaze the Blueberry Banana Bread?
Absolutely not. It’s delicious all on its own.
But… if you want to add a sparkle of sweet flavor or you want to dress it up for teatime or dessert, a simple vanilla glaze is perfect.
The recipe for the glaze is in the recipe card below.
If you want to make this ahead, it’s easy to bake and then freeze.
Wrap the cooled, unglazed, whole loaf tightly with plastic wrap, then place in a resealable freezer bag for up to 2 months.
Or for quick snacks, slice the bread and wrap each in plastic wrap before storing it in a resealable freezer bag.
Thaw the bread at room temperature. Slices can be microwaved for 20 to 30 seconds.
More Blueberry Recipes
- Blueberry Smoothies
- Fresh Blueberry Crostata
- Blueberry Buckle Coffee Cake
- No Churn Blueberry Ice Cream
- Blueberry Scones
- Open Faced Blueberry Pie
- Blueberry Dutch Baby
- 2 cups all purpose flour + 1 tablespoon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 2 eggs
- 1/4 cup Greek yogurt
- 1/4 cup cooking oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries plus more for the top
- Preheat oven to 350 degrees F and coat a 9 x 5-inch loaf pan with cooking spray.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, and baking powder. Set aside.
- Combine the sugar and mashed bananas in a large bowl. Whisk in the eggs, Greek yogurt, cooking oil and vanilla extract until smooth. Fold the flour mixture into the egg mixture until just combined and there are no white flour streaks.
- Reserve several blueberries to sprinkle on top of the bread before baking and toss the remaining berries in 1 tablespoon of flour. This helps prevent them from sinking to the bottom during baking. Gently fold the blueberries into the batter.
- Spoon batter into the prepared loaf pan and sprinkle the reserved blueberries over the top of the batter.
- Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool the bread for 10 minutes in the pan before removing to a wire rack to cool before glazing or slicing.
- 2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 3 to 4 tablespoons milk
In medium bowl, combine the ingredients, mixing until smooth, adding enough milk for desired glaze consistency.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 379mgCarbohydrates: 51gFiber: 2gSugar: 27gProtein: 5g