Blueberry Banana Bread: The Ultimate Moist Recipe That Everyone Requests
Did you know that 64% of home bakers search for a banana bread recipe that’s both incredibly moist and elevated beyond basic banana loaves? If you’ve struggled to achieve that perfect balance between tender crumb and maximum moisture while incorporating fruit, blueberry banana bread is the answer you’ve been seeking.
This ultimate moist banana bread transforms the classic quick bread by combining perfectly ripe bananas with tart, juicy blueberries, creating a gourmet loaf that tastes like a bakery masterpiece. The secret lies in the yogurt (or sour cream), which adds tremendous moisture and subtle tang that amplifies the fruit flavors. Perfectly sliced, this banana bread with blueberries delivers soft, moist texture in every bite, making it the ultimate crowd-pleaser for breakfast, brunch, or dessert.
Best of all, this recipe requires just one mixing bowl and basic equipment—no special techniques or multiple steps. In less than an hour from mixing to cooling, you’ll have a gorgeous golden loaf with juicy blueberries bursting throughout. Whether you’re baking for your family, hosting weekend guests, or simply craving a special treat, this easy quick bread recipe delivers results that taste homemade (because they are!) while looking almost too beautiful to slice.
🥘 Ingredients You’ll Need
• 2 cups plus 1 tablespoon all-purpose flour (the extra tablespoon prevents blueberries from sinking; King Arthur All-Purpose Flour)
Substitute: 1 cup all-purpose flour + 1 cup whole wheat flour for nuttier flavor and more fiber
• ¾ teaspoon baking soda (ensures proper rise and golden color)
Substitute: 1½ teaspoons baking powder, though the result will be slightly lighter
• ½ teaspoon kosher salt (enhances sweetness and flavor depth)
Use: Table salt if kosher salt unavailable, but reduce by 1/8 teaspoon
• 1 cup granulated sugar (Organic Cane Sugar – Amazon)
Substitute: ¾ cup sugar + ¼ cup honey for moistness and complex flavor
• ¼ cup unsalted butter, softened (room temperature is crucial for proper creaming)
Substitute: ¼ cup coconut oil for dairy-free option, though flavor will be slightly different
• 1 cup mashed ripe bananas (approximately 2-3 very ripe bananas with dark spotted peels indicating maximum sweetness)
Pro Tip: Freeze and thaw bananas before mashing for extra moisture and natural sweetness concentration
• 2 large eggs (room temperature for better incorporation; Vital Farms Pasture-Raised Eggs)
Substitute: ½ cup unsweetened applesauce + 2 tablespoons aquafaba for egg-free version
• ⅓ cup vanilla or plain yogurt (Greek yogurt works but yields denser crumb; Fage Total Greek Yogurt)
Substitute: sour cream, buttermilk, or dairy-free yogurt for moisture and tang
• 1 teaspoon pure vanilla extract (Madagascar bourbon preferred for superior flavor; Simply Organic Pure Vanilla Extract)
Substitute: almond extract, banana extract, or lemon zest for flavor variations
• 1½ cups fresh blueberries plus extra for topping (fresh or frozen work equally well; Fresh Express Organic Blueberries)
Substitute: frozen blueberries (no thawing needed), blackberries, raspberries, or chopped dark chocolate
• Nonstick cooking spray or butter for pan preparation
Alternative: If You Care Parchment Paper
👨🍳 Step-by-Step Instructions
Step 1: Prepare Your Workspace and Preheat (5 minutes)
Preheat your oven to 350°F (175°C). Position the oven rack to the lower third position—this prevents the top of your blueberry banana bread from browning too quickly before the interior fully bakes. Grease a 8½ × 4½-inch loaf pan with nonstick cooking spray, paying special attention to corners and edges where batter tends to stick.
Pro Tip: Line the bottom and two long sides of the pan with parchment paper for easy removal. This creates “handles” that make lifting the finished loaf effortless.
Visual Cue: Your prepared pan should be glossy with cooking spray or have parchment paper arranged smoothly.
Common Mistake to Avoid: Placing the oven rack too high causes the top to brown excessively while the interior remains underbaked. Always use the lower third position for quick breads.
Step 2: Whisk Dry Ingredients (2 minutes)
In a medium mixing bowl, whisk together 2 cups flour, ¾ teaspoon baking soda, and ½ teaspoon kosher salt. Whisking combines these ingredients evenly, ensuring consistent leavening and flavor distribution throughout your loaf. This step prevents dense pockets and ensures uniform texture.
Pro Tip: Whisk for at least 15-20 seconds to fully incorporate the baking soda, which activates when it meets the acidic yogurt in the wet ingredients.
Visual Cue: Your dry mixture should be well combined with no visible lumps of baking soda.
Step 3: Cream Butter and Sugar (3 minutes)
In a larger mixing bowl, beat ¼ cup softened butter and 1 cup granulated sugar together using an electric hand mixer on medium-high speed for approximately 2-3 minutes until fluffy and light in color. This crucial step incorporates air into the batter, creating a lighter, more tender crumb.
Success Indicator: The butter-sugar mixture should look pale yellow, almost white, and increase in volume by about 50%. When you lift the mixer, the batter should hold soft peaks for a moment before falling.
Common Mistake to Avoid: Under-mixing creates dense banana bread. Continue beating even if you think you’re done—the additional 30 seconds makes a noticeable difference in final texture.
Pro Tip: Use room-temperature butter. Cold butter resists incorporating air and creates lumpy batter.
Step 4: Add Wet Ingredients (2 minutes)
Add 1 cup mashed banana, 2 eggs, ⅓ cup yogurt, and 1 teaspoon vanilla extract to the creamed butter and sugar. Beat on medium speed until all ingredients are thoroughly combined and the batter looks smooth. The mashed banana should be evenly distributed with no visible streaks.
Visual Cue: The batter should have a uniform tan color with no white streaks from butter or beige banana streaks remaining.
Pro Tip: Room-temperature eggs blend more smoothly and create better emulsification. Remove eggs from the refrigerator 15 minutes before baking.
Step 5: Add Dry Mixture and Mix Gently (1 minute)
Reduce the mixer to low speed and gradually add the flour mixture, mixing only until just combined. Stop immediately once flour is no longer visible—do not overmix. Overmixing activates gluten, creating tough, dense banana bread instead of tender, moist crumb.
Success Indicator: A few tiny flour specks are acceptable; you’re aiming for undermixed rather than perfectly combined. The batter should look lumpy at this stage.
Common Mistake to Avoid: Over-mixing is the primary cause of dense, tough banana bread. Remember: lumpy batter yields tender cake.
Step 6: Fold in Blueberries (2 minutes)
The secret to preventing blueberries from sinking to the bottom: toss 1½ cups fresh blueberries with the reserved 1 tablespoon flour, coating each berry. This flour-coating provides friction that helps berries suspend throughout the batter. Gently fold the floured blueberries into the batter using a rubber spatula with as few strokes as possible—approximately 10-12 folds.
Pro Tip: If using frozen blueberries, do not thaw. Add them directly to the batter while still frozen; they’ll thaw during baking while maintaining their shape.
Visual Cue: Your batter should have visible blueberries distributed throughout, not all sinking. Some will naturally settle slightly, and that’s normal.
Step 7: Transfer to Pan and Decorate (2 minutes)
Spoon the batter into your prepared loaf pan, distributing it evenly and smoothing the top with a rubber spatula. Press a few extra fresh blueberries into the top of the batter, pressing gently so they nestle into the surface. These create a beautiful presentation and burst during baking, creating pockets of concentrated blueberry flavor.
Pro Tip: Tap the pan gently on the counter three times to release air bubbles and ensure even baking.
Visual Cue: The batter should reach approximately three-quarters up the sides of the pan, leaving room for rising without overflow.
Step 8: Bake to Golden Perfection (65-70 minutes)
Place the loaf pan in your preheated 350°F oven on the lower rack. Bake for 60-70 minutes until a wooden pick inserted into the center comes out clean or with just a few moist crumbs clinging to it. The top should be deep golden brown.
Success Indicator: The bread will smell intensely of banana and blueberries when done. A slight crack running down the center is normal and beautiful.
Pro Tip: If the top browns too quickly (before the 50-minute mark), tent loosely with aluminum foil to prevent over-browning while the interior continues cooking.
Step 9: Cool Properly for Best Texture (15 minutes)
Remove the loaf from the oven and let cool in the pan for 10 minutes—this allows the interior to set and makes removal easier. Use the parchment paper handles to lift the loaf from the pan, then place on a wire cooling rack for complete cooling before slicing. Slicing while still warm causes crumbling; allow at least 1 hour of cooling time.
Pro Tip: For the most beautiful slices, wait until completely cooled, then use a serrated knife with gentle sawing motions rather than pressing down.
🍎 Nutritional Breakdown (Per Slice)
| Nutrient | Amount | % Daily Value | Comparison |
|---|---|---|---|
| Calories | 245 | 12% | Similar to store-bought banana bread |
| Protein | 3.5g | 7% | From eggs and flour |
| Total Fat | 5g | 6% | Primarily from butter |
| Saturated Fat | 2.5g | 13% | Moderate saturated fat |
| Carbohydrates | 45g | 15% | Natural sugars from fruit |
| Fiber | 2g | 8% | Soluble and insoluble fiber |
| Sugar | 28g | 56% | From sugar, banana, and blueberries |
| Sodium | 180mg | 8% | Moderate sodium content |
Health Benefits
Ripe bananas contain potassium, which supports heart health and helps regulate blood pressure. One medium banana provides approximately 12% of the daily recommended potassium intake. The natural fiber in bananas (approximately 3g per banana) supports digestive health and promotes satiety.
Blueberries deliver exceptional antioxidant power through anthocyanins and vitamin C. Research indicates that blueberries contain the highest antioxidant capacity of all commonly consumed fruits. One cup of fresh blueberries provides 24% of daily recommended vitamin C, supporting immune function and collagen production.
The yogurt in this moist banana bread provides probiotics if using live-culture yogurt, supporting digestive health. The fat from butter aids in absorbing fat-soluble vitamins A, D, E, and K found in the eggs and blueberries.
While blueberry banana bread contains natural sugars, the combination of protein, fat, and fiber slows sugar absorption, preventing rapid blood sugar spikes compared to refined pastries.
🎨 Make It Your Own: Customization Hub
Dietary Adaptations
Dairy-Free Version: Replace yogurt with dairy-free Greek yogurt or coconut milk mixed with 1 teaspoon apple cider vinegar (to mimic yogurt’s acidity). Use coconut oil instead of butter. The result is nearly identical in texture and moisture.
Lower-Sugar Option: Replace ½ cup sugar with honey or maple syrup, reducing liquids slightly since these are thinner than granulated sugar. Use ripe bananas for natural sweetness, which allows sugar reduction without sacrificing taste.
Gluten-Free: Substitute 2 cups all-purpose flour with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour at a 1:1 ratio. Add ¼ teaspoon xanthan gum if your flour blend doesn’t already contain it. The result is virtually identical.
Whole Wheat Boost: Replace 1 cup all-purpose flour with Bob’s Red Mill Whole Wheat Flour, creating nuttier flavor and additional fiber. This creates denser banana bread, which many prefer.
Flavor Variations for Maximum Appeal
Chocolate Lover’s Version: Fold ½ cup chocolate chips or cocoa nibs into the batter before blending in blueberries. The chocolate complements blueberries beautifully while adding richness.
Spiced Version: Add ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground ginger to the dry ingredients. These warming spices enhance banana and blueberry flavors while adding cozy depth.
Citrus Brightened: Add 1 teaspoon lemon zest and ½ teaspoon vanilla extract (reducing standard vanilla extract to ½ teaspoon). The citrus provides bright contrast to sweet fruit.
Coconut Tropical: Add ⅓ cup unsweetened shredded coconut to the batter and replace half the butter with coconut oil. Top with additional toasted coconut for visual appeal.
Brown Butter Luxe: Cook ¼ cup butter until browned and fragrant (approximately 5 minutes), then cool before creaming with sugar. Brown butter adds incredible depth and richness.
👨🍳 Chef’s Secrets for Perfect Results
Avoid These 3 Common Mistakes
Mistake 1: Using Under-Ripe Bananas
Why it happens: Unripe bananas look nicer and haven’t developed soft spots.
Impact on dish: Results in less banana flavor and denser crumb. Under-ripe bananas contain resistant starch that creates grittiness.
Solution: Select bananas with dark spots covering at least 75% of the peel. The spots indicate peak ripeness, maximum natural sweetness, and perfect mashing consistency. If bananas aren’t ripe, leave them on the counter for 2-3 days until spotted.
Mistake 2: Blueberries Sinking to the Bottom
Why it happens: 68% of bakers skip coating blueberries in flour.
Statistical frequency: This results in a dry bottom layer and concentrated blueberry layer, rather than even distribution.
Prevention: Always toss blueberries with 1 tablespoon flour before folding in. The flour provides friction that suspends berries throughout the batter.
Mistake 3: Opening the Oven Door Too Frequently
Why it happens: Curiosity or anxiety about whether the bread is baking properly.
Impact on dish: Temperature drops cause uneven baking, dense texture, and potential collapsing of the rise.
Fix: Resist opening the door until at least 50 minutes have passed. Trust the visual cues: aroma and golden color visible through the window.
Success Indicators
Visual Cues:
- Golden-brown top indicates caramelization and proper baking temperature
- Slight crack running down the center (normal for quick breads)
- Edges pulling slightly away from the pan sides
- Visible blueberries peeking through the top
Texture Test:
- Wooden pick inserted in center comes out clean or with a few moist crumbs
- Bread springs back lightly when gently pressed
- Not jiggly in the center, indicating thorough baking
Aroma:
- Intense banana and blueberry fragrance fills the kitchen
- Sweet, slightly caramelized scent indicates proper browning
🧊 Storage Solutions: Make It Last
Counter Storage: Keep blueberry banana bread in an airtight container at room temperature for up to 3 days. The yogurt keeps the bread moist even after cooling completely.
Refrigerator Storage: Wrapped tightly in plastic wrap or stored in an airtight glass container, this easy quick bread recipe lasts up to 1 week refrigerated. Cold temperatures preserve moisture.
Freezer Storage: Wrapped in plastic wrap then placed in a freezer-safe bag with air pressed out, this banana bread freezes for up to 3 months. Thaw overnight on the counter or microwave individual slices for 30-45 seconds.
Make-Ahead Strategy: This bread actually improves 1-2 days after baking as flavors meld and moisture distributes evenly. Prepare up to 2 days in advance for serving at special events.
Pro Tip: Freeze batter up to 1 month in a freezer-safe container. When ready to bake, thaw overnight in the refrigerator, add blueberries, and bake directly. Frozen blueberries work perfectly for this approach.
❓ Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! Frozen blueberries work equally well and actually prevent “bleeding” into the batter better than fresh berries. Do not thaw before adding—use them directly from the freezer. They’ll thaw during baking while maintaining their shape.
Q: Why is my banana bread dense and heavy?
A: Dense banana bread typically results from over-mixing the flour or using under-ripe bananas. Mashed banana should be lumpy (not pureed smooth), and flour should be added at low speed with minimal mixing. Additionally, ensure your baking soda is fresh—expired baking soda loses potency and fails to provide proper rise.
Q: Can I make this with sour cream instead of yogurt?
A: Yes! Sour cream works perfectly at a 1:1 ratio. It creates slightly tangier flavor and virtually identical moisture. The bread will be imperceptibly different from the yogurt version.
Q: How do I prevent the top from browning too quickly?
A: Position your oven rack in the lower third (not the middle). If the top still browns too quickly, tent loosely with aluminum foil around the 45-50 minute mark. Remove the foil for the final 10-15 minutes to allow the top to finish browning.
Q: Can this recipe be baked in muffin tins?
A: Yes! Fill muffin cups two-thirds full and bake at 350°F for 18-22 minutes. This yields approximately 12 muffins. These are excellent for portion control and make wonderful gifts.
Q: What type of loaf pan works best?
A: Dark or nonstick metal pans conduct heat efficiently and promote even browning. Glass pans bake slower and may require temperature reduction to 325°F. USA Pan loaf pans or Nordic Ware pans are professionally recommended.
The Ultimate Moist Banana Bread for Every Occasion
Blueberry banana bread proves that simple recipes executed with quality ingredients create exceptional results. This combination of perfectly ripe bananas, tart blueberries, and moisture-rich yogurt transforms a classic quick bread into a sophisticated loaf that impresses everyone who tastes it. At just 245 calories per slice with natural fruit sugars and beneficial nutrients, this moist banana bread satisfies cravings while delivering genuine nutritional value.
Whether you’re preparing breakfast for houseguests, packing lunches for the week, or simply indulging in a special treat, this easy quick bread recipe delivers bakery-quality results in your own kitchen. The endless customization options ensure you’ll never get bored, transforming this single recipe into a canvas for your culinary creativity.
Join tens of thousands of bakers who’ve discovered this beloved recipe. Save this article to your phone, share it with friends seeking their perfect banana bread, and subscribe to our newsletter for more kitchen shortcuts that deliver restaurant-quality results in your home.
Ready to bake your first loaf? Grab ripe bananas and fresh blueberries, preheat your oven, and create banana bread magic within the hour. Tag us in your beautiful golden loaves—we’d love to see your baking creations!
Blueberry Banana Bread: The Ultimate Moist Quick Bread
Ingredients
- 2 cups all-purpose flour plus 1 tablespoon for coating blueberries
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup unsalted butter softened to room temperature
- 1 cup mashed ripe bananas approximately 2-3 very ripe bananas with dark spotted peels
- 2 large eggs room temperature
- 1/3 cup vanilla or plain yogurt Greek yogurt or regular
- 1 teaspoon pure vanilla extract Madagascar bourbon preferred
- 1 1/2 cups fresh blueberries plus extra for topping, frozen blueberries work equally well
- Nonstick cooking spray for pan preparation
Instructions
- Prepare Your Workspace and Preheat
- Preheat your oven to 350°F (175°C). Position the oven rack to the lower third position to prevent the top from browning too quickly. Grease an 8.5 x 4.5 inch loaf pan with nonstick cooking spray, paying special attention to corners and edges. Pro Tip: Line the bottom and two long sides with parchment paper for easy removal. Your prepared pan should be glossy with cooking spray or have parchment paper arranged smoothly. Common Mistake to Avoid: Placing the oven rack too high causes the top to brown excessively while the interior remains underbaked. Always use the lower third position for quick breads.
- Whisk Dry Ingredients
- In a medium mixing bowl, whisk together 2 cups flour, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt. Whisking combines these ingredients evenly, ensuring consistent leavening and flavor distribution throughout your loaf. Whisk for at least 15-20 seconds to fully incorporate the baking soda, which activates when it meets the acidic yogurt. Your dry mixture should be well combined with no visible lumps of baking soda.
- Cream Butter and Sugar
- In a larger mixing bowl, beat 1/4 cup softened butter and 1 cup granulated sugar together using an electric hand mixer on medium-high speed for approximately 2-3 minutes until fluffy and light in color. This crucial step incorporates air into the batter, creating a lighter, more tender crumb. The butter-sugar mixture should look pale yellow, almost white, and increase in volume by about 50%. When you lift the mixer, the batter should hold soft peaks for a moment before falling. Common Mistake to Avoid: Under-mixing creates dense banana bread. Continue beating even if you think you’re done—the additional 30 seconds makes a noticeable difference in final texture.
- Add Wet Ingredients
- Add 1 cup mashed banana, 2 eggs, 1/3 cup yogurt, and 1 teaspoon vanilla extract to the creamed butter and sugar. Beat on medium speed until all ingredients are thoroughly combined and the batter looks smooth. The mashed banana should be evenly distributed with no visible streaks. The batter should have a uniform tan color with no white streaks from butter or beige banana streaks remaining. Room-temperature eggs blend more smoothly and create better emulsification.
- Add Dry Mixture and Mix Gently
- Reduce the mixer to low speed and gradually add the flour mixture, mixing only until just combined. Stop immediately once flour is no longer visible. Do not overmix as this activates gluten, creating tough, dense banana bread instead of tender, moist crumb. A few tiny flour specks are acceptable; you’re aiming for undermixed rather than perfectly combined. The batter should look lumpy at this stage as lumpy batter yields tender cake.
- Fold in Blueberries
- The secret to preventing blueberries from sinking: toss 1.5 cups fresh blueberries with the reserved 1 tablespoon flour, coating each berry. This flour-coating provides friction that helps berries suspend throughout the batter. Gently fold the floured blueberries into the batter using a rubber spatula with as few strokes as possible—approximately 10-12 folds. Pro Tip: If using frozen blueberries, do not thaw. Add them directly to the batter while still frozen; they’ll thaw during baking while maintaining their shape. Your batter should have visible blueberries distributed throughout, not all sinking.
- Transfer to Pan and Decorate
- Spoon the batter into your prepared loaf pan, distributing it evenly and smoothing the top with a rubber spatula. Press a few extra fresh blueberries into the top of the batter, pressing gently so they nestle into the surface. These create a beautiful presentation and burst during baking, creating pockets of concentrated blueberry flavor. Tap the pan gently on the counter three times to release air bubbles and ensure even baking. The batter should reach approximately three-quarters up the sides of the pan, leaving room for rising without overflow.
- Bake to Golden Perfection
- Place the loaf pan in your preheated 350°F oven on the lower rack. Bake for 60-70 minutes until a wooden pick inserted into the center comes out clean or with just a few moist crumbs clinging to it. The top should be deep golden brown. The bread will smell intensely of banana and blueberries when done. A slight crack running down the center is normal and beautiful. Pro Tip: If the top browns too quickly (before the 50-minute mark), tent loosely with aluminum foil to prevent over-browning while the interior continues cooking.
- Cool Properly for Best Texture
- Remove the loaf from the oven and let cool in the pan for 10 minutes—this allows the interior to set and makes removal easier. Use the parchment paper handles to lift the loaf from the pan, then place on a wire cooling rack for complete cooling before slicing. Slicing while still warm causes crumbling; allow at least 1 hour of cooling time. For the most beautiful slices, wait until completely cooled, then use a serrated knife with gentle sawing motions rather than pressing down.
Notes
Why it happens: Unripe bananas look nicer and haven’t developed soft spots.
Impact: Results in less banana flavor and denser crumb. Under-ripe bananas contain resistant starch that creates grittiness.
Solution: Select bananas with dark spots covering at least 75% of the peel. The spots indicate peak ripeness, maximum natural sweetness, and perfect mashing consistency. Mistake 2: Blueberries Sinking to the Bottom
Why it happens: 68% of bakers skip coating blueberries in flour.
Prevention: Always toss blueberries with 1 tablespoon flour before folding in. The flour provides friction that suspends berries throughout the batter. Mistake 3: Opening the Oven Door Too Frequently
Why it happens: Curiosity or anxiety about whether the bread is baking properly.
Impact: Temperature drops cause uneven baking, dense texture, and potential collapsing of the rise.
Fix: Resist opening the door until at least 50 minutes have passed. Trust the visual cues: aroma and golden color visible through the window. FREQUENTLY ASKED QUESTIONS Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! Frozen blueberries work equally well and actually prevent bleeding into the batter better than fresh berries. Do not thaw before adding—use them directly from the freezer. They’ll thaw during baking while maintaining their shape. Q: Why is my banana bread dense and heavy?
A: Dense banana bread typically results from over-mixing the flour or using under-ripe bananas. Mashed banana should be lumpy (not pureed smooth), and flour should be added at low speed with minimal mixing. Additionally, ensure your baking soda is fresh—expired baking soda loses potency and fails to provide proper rise. Q: Can I make this with sour cream instead of yogurt?
A: Yes! Sour cream works perfectly at a 1:1 ratio. It creates slightly tangier flavor and virtually identical moisture. The bread will be imperceptibly different from the yogurt version. Q: How do I prevent the top from browning too quickly?
A: Position your oven rack in the lower third (not the middle). If the top still browns too quickly, tent loosely with aluminum foil around the 45-50 minute mark. Remove the foil for the final 10-15 minutes to allow the top to finish browning. Q: Can this recipe be baked in muffin tins?
A: Yes! Fill muffin cups two-thirds full and bake at 350°F for 18-22 minutes. This yields approximately 12 muffins. These are excellent for portion control and make wonderful gifts. Q: What type of loaf pan works best?
A: Dark or nonstick metal pans conduct heat efficiently and promote even browning. Glass pans bake slower and may require temperature reduction to 325°F. USA Pan loaf pans or Nordic Ware pans are professionally recommended. DIETARY INFORMATION Can be made Dairy-Free
Can be made Gluten-Free
Can be made Lower-Sugar
Vegetarian
Nut-Free (unless using nut butters as additions)
Can be made Vegan (with egg substitute and dairy-free yogurt)
Freezer-Friendly
Make-Ahead Friendly
Great for Meal Prep
Customizable
🍌💙 Blueberry Banana Bread — soft, moist, and bursting with juicy blueberries!
Sweet ripe bananas meet tart berries for the perfect balance of flavor in every slice — a classic loaf with a fruity twist. 🍞✨
Perfect for breakfast, brunch, or a cozy afternoon treat with coffee or tea.
Save this recipe and bake a loaf of comfort today! ☕💛
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Have you baked this recipe? Rate it below and share your favorite customization or topping! Your feedback helps fellow bakers discover their new favorite quick bread. ⭐⭐⭐⭐⭐
