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Blueberry Banana Bread

4.94 from 46 votes

This soft, moist, and delicious blueberry banana bread recipe is bursting with sweet and juicy blueberries in each unbelievable bite!

Healthy Banana Blueberry Loaf

Healthy blueberry banana bread

There’s just something about the flavor combination of ripe summer blueberries and caramelized banana that makes this blueberry banana loaf completely irresistible.

Serve it for breakfast, brunch, or a healthy snack.

And do not be surprised if you receive multiple requests for the recipe!

Leftover slices freeze well too, which means you can enjoy this wonderful comfort food quick bread any time you are craving homemade banana bread.

Also make this Chocolate Banana Bread

Blueberry Banana Bread

Blueberry banana loaf recipe video

Watch the step by step recipe video, above

The video gives you a great visual of how to make the homemade blueberry banana bread, in case you are a visual learner like I am and would prefer to see all the steps.

For a low carb version, try this Keto Blueberry Bread

Fresh Blueberries And Bananas Food Photography

Ingredients for the best blueberry banana bread

Here’s everything you need to make the easy recipe:

Mashed bananas, blueberries, water, pure vanilla extract, liquid sweetener of choice, flour and optional protein powder, baking soda, baking powder, salt, an optional pinch of ground cardamom, and optional oil or almond butter.

You may choose either fresh blueberries or fully thawed frozen blueberries.

Be sure to use ripe bananas. The skin should be at least partially brown and spotted before peeling. This will ensure your final product has a caramelized flavor instead of an earthy banana one.

If desired, you can substitute plain or Greek yogurt, applesauce, or sour cream for up to half a cup of the mashed banana.

Any all purpose liquid sweetener will work, including pure maple syrup, honey, or agave. If you wish to use granulated sugar, try this Vegan Banana Bread.

Flour options that work well include all purpose white flour, spelt flour (my personal favorite), and some brands of gluten free flour.

For blueberry banana oatmeal bread, use oat flour.

I cannot vouch for the recipe made with pastry flour, whole wheat flour, or almond flour. Substituting coconut flour will yield dry results.

The cardamom adds a lovely flavor if you choose to include it. Half a teaspoon of ground cinnamon may also be added.

Sometimes, I will even stir in a handful of mini chocolate chips, shredded coconut, or chopped walnuts, pistachios, or pecans. These add ins provide a wonderful texture.

*To make lemon blueberry banana bread, simply add the zest of two lemons when you whisk together the liquid ingredients. Top with a basic lemon glaze.

Blueberry Banana Bread Batter In Mixing Bowl

How to make the blueberry recipe

Start by preheating the oven to 350 degrees Fahrenheit.

Grease a nine by five inch loaf pan. I also like to line the bottom with parchment paper. Set this pan aside.

In a large mixing bowl, whisk the mashed bananas, sweetener, water, optional oil or nut butter, and pure vanilla extract.

Stir in the flour, baking soda, baking powder, salt, and optional cardamom and cinnamon until the batter is just evenly mixed. Do not over mix.

Fold in the blueberries with a spoon. You want to add them at the very end and stir as little as possible to avoid the berries bursting and turning the entire loaf purple.

Then again, if it does turn purple, I doubt anyone will mind!

Transfer the banana bread batter to the prepared loaf pan, using a spoon or spatula.

Smooth down, then place the pan on the center rack of the oven.

Bake for fifty minutes or until a toothpick inserted into the center of the bread comes out mostly clean.

If your bread is cooking too fast around the edges but is still underdone in the middle, cover the top loosely with tin foil and continue to bake. Make sure your oven is calibrated as well. An oven thermometer should read 350 degrees.

Let the blueberry baked good cool before slicing. If you can wait, I recommend loosely covering the entire pan with a cloth towel or paper towels and refrigerating overnight.

The taste and texture are so much better the next day and even better the third day!

Note: If you prefer to make blueberry banana muffins instead of a quick loaf, grease the muffin tins first and bake for twenty minutes.

Homemade Banana Blueberry Quick Loaf

Frosting and topping ideas

The healthy quick bread is great on its own or iced with any of the following options.

Try peanut butter, almond butter, or Coconut Butter.

Or make a simple powdered sugar glaze or cream cheese frosting.

Spread the loaf with strawberry jam, mashed banana, or spiced apple butter.

Want a crumb topping similar to coffee cake? Use the streusel from my Blueberry Bars, sprinkling it on top of the banana bread just before placing the pan in the oven.

Sliced Banana Bread With Blueberries

Using gram measurements

If you prefer to bake with a food scale instead of the cups and tablespoons listed further below in the recipe box, here are the amounts to use:

360 grams mashed banana, 240 grams flour, 130 grams blueberries, 120 grams liquid sweetener, 60 grams water, 60 grams oil or additional water, and 10 grams vanilla.

Also be sure to add in the baking soda, baking powder, salt, and optional cardamom, which are too small to measure using a food scale.

Blueberry Banana Quick Bread Recipe

Banana blueberry bread health benefits

Low calorie and refined sugar free, this simple vegan blueberry banana bread can also be plant based, gluten free, whole grain, dairy free, and oil free.

It has over three grams of fiber, more than six grams of protein, and just seven grams of sugar, all for under 100 calories per slice.

You get potassium from the banana. And the superfood blueberries are high in vitamin C, vitamin K, and manganese.

Blueberries are also believed to have a higher level of antioxidants than almost all other berries and fruits.

Leftover Blueberries? Make this Blueberry Crisp Recipe

Lemon Blueberry Banana Breakfast Bread

The recipe was adapted from my favorite Healthy Banana Bread.

Pin it now to save for laterPin Recipe

Blueberry Banana Bread

This healthy, soft, and delicious blueberry banana bread recipe is bursting with sweet blueberries in each bite.
Cook Time 50 minutes
Total Time 50 minutes
Yield 12 – 16 slices
4.9 from 46 votes

Ingredients

  • 1 1/2 cups mashed ripe banana (for banana-free, try this Blueberry Bread)
  • 1/2 cup pure maple syrup or honey, or agave
  • 1/4 cup water
  • 1/4 cup oil or additional water
  • 2 tsp pure vanilla extract
  • 1 1/2 cups flour (spelt, white, or oat flour)
  • 1/2 cup protein powder or additional flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/8 tsp cardamom, optional
  • 1 cup blueberries (fresh or thawed frozen)

Instructions

  • Preheat your oven to 350 F. Grease a 9×5 pan, and set aside. In a large bowl, whisk first five ingredients. Stir in all remaining ingredients except blueberries until just evenly mixed. Very gently fold in the berries so they do not burst. Smooth batter into the pan. Bake on the center rack for 50 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool completely. If you can wait, I recommend loosely covering with a cloth towel and refrigerating overnight. The taste and texture are even better the next day!
    View Nutrition Facts

Notes

Readers also really love this Protein Banana Bread.
 

Have you made this recipe?

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Keto Pumpkin Dessert Recipe

Keto Pumpkin Bread

Or this Vegan Pumpkin Bread

Published on August 27, 2023

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54 Comments

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  1. Deb-do says

    Very nice looking!! So does oat flour work well with this recipe too? ? I’ve been trying to eat less gluten lately, so no all purpose flour for me lol!

    • Jason Sanford says

      It does – oat flour version will be chewier and denser, almost like a giant chewy cookie. It will be a little sweeter as well.

  2. Luci says

    I made this tonight and it is delicious! I followed your directions exactly as written. It is very sweet w the 1/2 cup maple syrup since my bananas were very ripe/sweet. Next time I will cut down the syrup to 1/4 cup. The recipe was very quick to put together while dinner was cooking on the stove.

  3. Samantha P. says

    Made this last night! I added some walnuts and cinnamon and it turned out wonderful. Thank you for the recipe 🙂

  4. Cecile says

    I’m doing the happy dance because it’s just out of the oven smelling soooo good!!!
    I used 3/4 oats floor 1/4 millet floor so I have it gluten free and not too chewy, I’ll taste and report tonight!

    • Cecile says

      I love it!!
      In my case the blueberries didn’t behave and went all to the bottom and stuck together, but still its delicious and the oats / millet combination is perfect!
      Very sweet for me, but I’m pretty sure my kids won’t complain at breakfast…

      Thanks for this great recipe!

      • Laura says

        Cecile, next time try dusting the blueberries in a tbsp of whatever flour you are using. This stops them from sinking to the bottom of the batter. Or add the berries to the top of the batter after it’s been put in the baking pan, the gently swirl into the batter & smooth.
        🙂

  5. Cassie Thuvan Tran says

    Blueberries in any kind of breakfast pastry or dessert are my favorite! I am such a sucker for blueberry muffins and loaves. This will probably be no exception! I love how the blueberries are still in tact and haven’t exploded in each slice, even though there’s nothing wrong with that!

    • Jason Sanford says

      Subbing applesauce sounds like it might work perhaps, but just curious, why not just use the extra milk option instead, if you want it to be oil-free?

      • Cordelia says

        I always opt for applesauce. Some of my family members are allergic to regular dairy and some are allergic to all nut milks. All of them hate coconut and soy milk, thus, applesauce to the rescue. Thanks!

  6. Skye says

    I used oat flour it was very dense and gummy in texture, I didn’t get any rise and the amount of sweetener was way to much considering how sweet bananas already are so I reduced it to 1/4 cup and that was perfect. Didn’t use the cardamom. Not a bad recipe nice flavours but wouldn’t make again.

  7. Elizabeth says

    I made this yesterday and was so happy with how moist it was. I love that there is no oil in it and thought it tasted better than the versions that have it in the recipe. Thanks so much for sharing your recipe!

    • Jason Sanford says

      You never know unless you experiment but it sounds like a fun experiment. Be sure to report back if you try! You might need a binder though.

  8. Diane says

    Thank you for this recipe! it’s so tasty and I was so proud of myself after making it + it’s so tasty for a vegan recipe ❤

  9. Richard Irish says

    I made mine with wheat flour, and didn’t add any salt. In addition I added flaxseed and chia seed to my ingredients. Tastes delicious thank you for the great idea!

    • Jason Sanford says

      Hmm just cook it a little longer and it should be fine! Oven temperatures can vary, especially if you haven’t calibrated yours. Climate can also affect baking time. But it should be fine with a little more time!

  10. Monika says

    Hi. Looks great. I just wanted to clarify: the frozen blueberries have to be completely thawed, or do you mean that you can use frozen blueberries as is OR they have to be completely thawed? Thanks!

  11. Patti says

    Yum! I made t with Cup4Cup GF flour blend, coconut oil, and a vanilla bean infused maple syrup…so I left out the vanilla extract. This flour is super dense, so I added extra cashew milk. I was nervous, but it came out great! Fairly dense, but amazing flavor so you don’t need much anyway. Everyone loved it!

  12. Yaffi Lvova, RDN says

    I made standard sized muffins from this recipe. They are delicious. I baked them at 350*F for 25 minutes and then left them in the hot oven for another 10 minutes. They are perfect. Also note, I used half oat flour and half whole wheat.

  13. Kristen says

    I made this last night! It was amazing and easy to follow recipe. Will definitely be making again and trying different combonations. Thanks!

  14. Lisa says

    Delicious!!! Made it just as recipe says except I only used 1/4C syrup. So good!! No refined sugar or oil, thanks so much for this recipe!

  15. Catherine says

    This recipe turned out absolutely delicious!! One of the best breads I’ve made that is refined sugar fre.. you can feel good about eating this for breakfast, a snack, or serving it to friends and family. HIGHLY recommend this. I added walnuts for a crunch.

  16. Leann Mullender says

    This turned out amazing! I underestimated how much banana I would need and had to use some applesauce but it still came out delicious. I can’t wait to try it again with the correct amount of banana for the true banana bread flavors.

  17. Natalie says

    I made this using whole wheat flour, unsweetened almond milk, and three tsp of baking powder (instead of the baking soda and baking powder combo) and it still turned out delicious! Featured your recipe on my most recent blog post. Thanks for sharing!

    Natalie

  18. Lucinda says

    Yumm! I also looked at the blueberry bread, but there you leave the bread in the oven to fully cook. Is that also possible with this bread? Or is it better to look and check like the recipe? I’ve made this one pretty often, but I usually cook it for like 45 minutes, check, put it back in (because it’s always a bit too wet), but then the bread collapse so bad.

  19. Monique says

    I made this with regular white flour and only 1/4 cup of honey. It is delicious and so easy to make. Will definitely make this again.

  20. Ginny says

    I’m wondering if anyone has tried Almond Flour?
    I really want to make this. The banana chocolate bread is one of my favorites as well as the baked oatmeal, but I have bananas and blueberries and just made peanut butter baked oatmeal so I want to try this next. Appreciate any feedback. I’ve loved your site for 5 years now!

  21. Ellen says

    This was the most delicious bread I’ve made to date. Oh wait, not including the orange cranberry or chocolate zucchini or … i guess i love them all. but this was a huge hit with the entire family and barely lasted two days. I followed the recipe and didn’t have any problems with blueberries sinking. It was delicious and will become a staple.

  22. Amanda says

    One of my family’s favorite weekend breakfasts! I usually make 1.5x the recipe and bake it in a 9″x13″ glass pan. It’s more cake than loaf-style, but it bakes quickly that way. I grind oats (and mix all dry ingredients) in a bullet blender to save time. I use olive oil and dairy or almond milk. I leave out the added salt, reduce maple syrup to about 1/4 cup (for the entire 1.5x batch) and increase berries (use frozen mixed berries, thawed). I smash/mix the bananas and wet ingredients in the same bullet blender, again to save time. Thanks for the great recipe!

  23. JRudi says

    5 stars
    I have been making this for about 6 years, but I notice that there are some changes. It’s still great, but I find it’s even more awesome using oat milk or 2%milk instead of water. It also use to say shut off oven amd leave in for an extra 10 min. Still giving it 5 star

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