This blueberry banana bread is delicious for breakfast, brunch, or an afternoon snack. This recipe makes three mini loaves. The bread is so flavorful you won’t need butter!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1 cup fresh blueberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
Step 2
Mix flour, baking soda, and salt together in a medium bowl.
Step 3
Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
Step 4
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.
Step 5
Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.
Step 6
Pour batter into the prepared loaf pans.
Step 7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 197 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 21% |
Cholesterol41mg | 14% |
Sodium215mg | 9% |
Total Carbohydrate31g | 11% |
Dietary Fiber1g | 4% |
Total Sugars16g | |
Protein3g | |
Vitamin C2mg | 12% |
Calcium10mg | 1% |
Iron1mg | 6% |
Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Sarah Jo
- 12 years ago
I added a teaspoon of dried lemon zest, other than that I stuck to the recipe. Right before baking, I sprinkled a little sugar over each muffin mound. I did get 12 BIG muffins out of one recipe instead of one big loaf. Baked at 350*, my muffins were done at 23 minutes. VERY good. My muffins didn’t rise very much, next time I make this I would add a teaspoon of baking powder maybe.
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- by: Lutzflcat
- 11 years ago
1.19.22 I?ve made a lot of quick breads, and hands down, this continues to be my favorite. Has lots of blueberries in it, so you get a pop of sweet blueberries in every slice. I love cooking this in 3 mini loaf pans because it?s that?s built-in portion control, important in this house. Simply delicious, simply all of the time.
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- by: Nicole
- 11 years ago
Really good! I used @ 1.5 cups white whole wheat and .5 cups all purpose, and subbed brown sugar for white because that was all I had. And I added 1 tsp baking powder. I am in the process of moving…all my loaf pans are packed (also why I had so many substitutions) so I used one 8×8 metal cake pan. I was pretty nervous because the batter was so thick, but it turned out great! Sort of coffee cake like. I’m adding this to my favorites. Thanks for the recipe!
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- by: Joyce
- 11 years ago
This is a delicious, tender banana bread. I did not add baking powder & it rose nicely. The bread is light & not dense @ all. The 3 small loaves are apparently the mini-loaf size. I made one 8″ loaf & one mini loaf. I added 1/2 tsp cinnamon & about 1/4 tsp nutmeg & some toasted walnuts b/c I love those in sweet bread. I’m not sure how long I baked the 8″ loaf since I didn’t time it. I think around 50 min. I will definitely make this again. The subtle tartness of the blueberries & the sweet bread are a wonderful contrast.
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- by: Eepie
- 11 years ago
I added a bit of baking powder, and they rose nicely. Might have otherwise, but I wanted to be sure.
Made them as muffins then took ’em to church; they were a huge hit. I made half with the blueberries and half with walnuts (half cup each). I think this is the first week that I had no leftovers! Next time I should make another half batch so I get to try them!
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- by: CALRUNNERGIRL
- 11 years ago
Made these as 12 nice size muffins, and they turned out great at 23 min. I did add the baking powder and they rose well. Also took another reviewer’s advice and rolled the blueberries around in a bowl with a think layer of flour in it. Supposedly this helps keep them from sinking to the bottom. All I can say is, the blueberries did not sink. 🙂
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- by: Jest
- 11 years ago
Made these as muffins also. Baked for 25 min. Had batter for 14, so 12 were quite large. Liked the consistency and the ease of the recipe . Had to use up both bananas and blueberries so I thought I would give it a try. While this is good and made a lovely looking muffin my taste buds battled over the Blueberry vs. Banana flavor. I do not see how people think these flavors go together. Likely just me, but I didn’t like the flavor battle!
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- by: Cheryl King
- 11 years ago
I only made a couple of changes to this recipe. The first one was because of necessity. I doubled the batch and ran out of butter and had to substitute canola oil. The second change was due to taste. After the whole process, I tasted the batter, and wanted more blueberry, so I added an additional cup, making the total 3 c. for the double batch (btw, all I had were frozen blueberries, so that?s what I used ? which accounts for the blue/purple color of my loaves). The only other change was that I made regular size loaves instead of mini ones. The batter tasted so good I could have eaten it all raw, and would have too, if it weren?t for the 4 raw eggs in there (well, maybe I wouldn?t have eaten it ALL, but I would have certainly eaten my share!) Because I made regular size loaves, it took about 20 extra minutes to bake, making the total bake time 45 minutes. They came out looking luscious golden brown, with the delicious crispy/chewy crust I love, moist in the middle, and just yummy through and through! When I woke up the day after making it, my family had devoured one whole loaf, and were all raving about how great it was.
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- by: Heather K
- 11 years ago
Made the recipe as listed but made them into mini muffins instead. I sprayed my pampered chef mini muffin pan and filled them to the top. Before I baked them, I added a topping mixture of 1/4 cup brown sugar and 1 tsp of cinnamon. Baked for 15 mins and they turned out perfectly! The kids loved them!!
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- by: Ben Delorio
- 11 years ago
I added an extra banana, but other than that, used this recipe to the T and loved it. I was worried when the batter was really thick, but it came out great. It didn’t rise as much as other breads I’ve made, but maybe my baking soda was old?? It didn’t effect the taste, though. I doubled the recipe and got 23 small/med sized muffins and two small loaves. I usually stick to my mom’s banana bread recipe – everyone says its awesome – but I would make this any time.
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- by: Seattlestyle
- 11 years ago
I lost my prized banana bread recipe, so jumped on Allrecipes.com to see what I could find. I *just* made this and it is still piping hot! Melt-in-your-mouth divine….. I used Bob’s Red Mill Gluten free baking flour, and it turned out beautifully. I used two 8″x 3+7/8″ aluminum baking pans (store bought) so I can take these to a social gathering. Obviously one won’t make it there 😉 Worked out perfectly! Baked both together for about 50-55 minutes. (Rotated pans halfway through so they would bake evenly). Followed the recipe as written, although did sub 3/4 c. brown sugar for the white sugar. Did not need additional rising agent. I did add a topping: mixed 5 TBSP. brown sugar, 2 TBSP. flour, 1/8 tsp. cinnamon together, then cut in 1 TBSP. butter until crumbly. Sprinkled over the top and baked. Next time I may add cinnamon to the batter. Would also prefer more blueberries, but this was yummy! Thanks for sharing the recipe, Stillsweet43!
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- by: Beagarza
- 11 years ago
This recipe was great! Excellent jumping off point. I used 4 bananas instead of 2 and about 3 cups of blueberries instead of 1. Also, instead of making a loaf of bread I baked mine in a 9×13 pan. I made my recipe vegan by using egg substitute (Whole Foods, $7) in place of eggs, and organic margarine in place of butter. Lastly, I used whole wheat flour in place of all-purpose white flour.
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- by: Misslynnae
- 11 years ago
Baked exactly as the recipe lists aside from dredging the berries in flour and using a full sized loaf and OMG delicious. For the large loaf in a glass pan, I put it on a cookie sheet and baked at 350 for 35 min. Then I covered it with a piece of foil and baked another 30 min. It turned out perfect!!!
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- by: Cookdap Member
- 11 years ago
I made a few changes based on our tastes. This is a great recipe without my changes. I used 1/2c organic sugar and 1/2 c. Organic brown sugar. I added chopped pecans and a little cinnamon. It baked about 10 minutes longer because I used frozen blueberries. The blueberry banana combo is wonderful.
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- by: Kerry Bishop
- 10 years ago
I love this recipe! The bread is very moist. I had to use frozen blueberries in it, but it didn’t make a difference. It was still delicious. I followed this recipe exactly, except for adding 3 bananas instead of 2 (I happen to have 3 that needed to be used). Mine did take longer than 35 minutes to bake though – at least 45 minutes.
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- by: Cookdap Member
- 10 years ago
I baked these in muffin cups for an easy grab and go snack. I modified the recipe by cutting the butter in half and offsetting the difference with unsweetened applesauce. I also cut the sugar in half while offsetting the difference with splenda. It was still moist and delicious!
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- by: Amlade
- 10 years ago
Recipe turned out great! I did some healthy alternatives to it. I used same amounts of wheat flour,stevia instead of regular sugar and used less Himalayan salt than regular salt. It turned out great!I added some pecans and I did add 1 more banana as what a previous person stated in suggestions!Thank for a great recipe!
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- by: Tessa
- 10 years ago
These were very, very good-a nice surprise! I had some bananas and blueberries to use up so searched and came across this recipe. Made them into muffins. Got 12 good sized muffins….filled them pretty much to the top of the paper liners. Baked for 23 minutes. They rose a bit and were nicely golden. Used 3 small very ripe bananas, added 1/2 tsp. baking powder to have a bit of a rise and 1/2 tsp. cinnamon as I like it with both bananas and blueberry in baking. It was subtle and not overpowering. The other flavors shone through. They were tender and yummy. I will definitely make them again. Hubby will love them. Thanks for sharing the recipe! UPDATE:I have made these again and made them dairy free for son with intolerance. For a DOUBLE BATCH/RECIPE I used 1/2 cup of canola oil and 1/2 cup of apple sauce instead of butter, used 5 bananas, added 1 tsp baking powder and 1 tsp of cinnamon. The 23 minute time is perfect. They were still delicious and moist….family love them and so do I!!
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- by: Amy Charboneau
- 10 years ago
I wasn’t sure what the combination of blueberries/bananas would be like but loved it! Sweet, but the blueberries added just a little bit of tartness. Also it was a very moist bread with the perfect amount of denseness. I don’t like my banana bread to be too light and airy like a cake and so this was perfect. I used 2 regular sized loaf pans which yielded 2 shorter loaves. (I baked for 45 minutes at 350.) Still very good, but next time I may just make the one large loaf.
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- by: Denise
- 10 years ago
This bread is delicious! I had bananas and frozen blueberries to use so this recipe fit the bill. I tossed the frozen blueberries in a little bit of flour so they spread evenly and didn’t sink to the bottom. I used a 6 cup mini bundt pan and baked them for 25 min. They turned out perfect! Thanks for the great recipe!
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- by: Yamina Marlow
- 10 years ago
Two days before I made this I had picked fresh blueberries from a local farmer. I don’t know if this made a difference or not, but this recipe turned out super yummy! I ended up replacing some of the flour with oatmeal to make it more hearty, and added a bit of sour cream to ensure moistness. I can’t stop eating it! I’m definitely making this one again.
Update: I forgot to mention that I ended up putting some of the batter in my Pampered Chef individual brownie pan and each individual thing was a piece of heaven. I gave a thingy to a couple of friends of mine and they loved it. My husband and son keep asking me when I’m going to make it again.
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- by: Pattyg
- 10 years ago
I added cinnamon, baking powder, and used 2 cups of blueberries……and made muffins, cooking them for 25 minutes at 355 degrees (my oven takes longer than recipes call for, so I turn it up and add a couple minutes)…..these were so very, very good……definitely a keeper…..and what a great way to use up the ripe bananas and blueberries…………Thank you for this recipe!
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- by: Pam
- 10 years ago
I made this on a hot summer ‘s day when I had to use up my frozen bananas because I was getting a new fridge. I added 1/2 cup of plain yogurt,another 2 eggs, an extra tsp of baking soda, and a cup of whole wheat flour, as well as 2 more bananas. I halved the amount of sugar and salt. I also added chopped pecans. I baked it in my gas bbq for an hour at about 375. I did not have a brick to bake on, so just used an overturned stoneware dish. Turned out fantastic.
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- by: Trish-The-Dish
- 10 years ago
It’s blueberry season here in Michigan and I wanted a recipe to use some of the large, flavorful berries I recently picked. I had a banana that was overly ripe so this recipe was perfect. This bread is moist and flavorful made exactly like the recipe is written. Because my blueberries were so large, I had strong blueberry flavor throughout. I would make this again, whenever I have blueberries that need to be used up.
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- by: Britt0413
- 10 years ago
Making my 5th loaf of bread with this recipe. Outstanding! Really moist, too, which sometimes bread loaves turn out dry so I was pleasantly surprised. I did add cinnamon to this and mine had to bake almost 50 minutes. I doubled this recipe and while baking 2 loaves it took about 1hr and 15 min and they were both perfect! Can’t wait to try the banana chocolate chip version of this recipe. 🙂
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- by: Sophie
- 10 years ago
I did use this recipe but changed a few things & was so grateful when it turned out moist & so delicious! I added another banana, 1/4 C flour, & 1/2 cup buttermilk & maybe another pat or two of butter, & changed the white sugar to brown. Oh & over a cup of crushed walnuts. I was experimenting & it turned out great!
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- by: Jenny
- 10 years ago
Yum! Crisp outside, soft inside. Made a few changes because of what I had on hand: 1/2 cup coconut oil instead of butter, 4 black-skinned bananas instead of 2, and frozen mixed berries instead of fresh blueberries.
For a little extra oomph, I also added 1 tsp cinnamon, a dash of ground cloves, 1 tsp baking powder, and 1 tbsp plain yogurt.
Like another reviewer (diane), I baked it in one large pan (7″ x 9.5″) for about an hour.
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- by: Dee Reilman
- 9 years ago
I’ve made this 4 times now, it’s very moist..I did make one change, I used Vegetable Oil instead of Butter..everything else is the same. I put my ”ripe banana’s” in the freezer, skins & all, then defrost as needed & use ”frozen blueberries” too …I pour the batter into (2) 8″x4″ pans & bake.. It comes out PERFECT everytime!! I freeze the loaves & I give them out as ”gifts” at Christmas time.. Everyone loves it!
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- by: Cardo016
- 9 years ago
The taste was great! I used frozen blueberries and it was delicious. Because I do not have loaf pans I used a medium spring-form pan and followed Diane’s advice and baked it for 35 minutes. Then I covered it with foil and baked it for another 15 minutes for a total of 50 minutes.
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- by: Bellfree
- 9 years ago
I used muffin tins lined with paper cups. It made 15 good sized muffins. Had three bananas so used them all and increased blueberries to 1&1/2 cups (frozen). Sprinkled a mix of brown sugar, cinnamon & nutmeg on muffins before baking. Gives a nice crunch and a bit of sweetness.
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- by: Chantell
- 9 years ago
I used frozen blueberries instead of fresh. You want to use ripe bananas,but not overripe or else it will overpower the blueberries. I also sprinkled a little sugar on top before cooking to give the crust some crunch. I baked it in large loaf pan for about 50 minutes. It was yummy! I am getting ready to make it again tonight.
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- by: Juli
- 9 years ago
I gave this 4 stars because I added a few ingredients but great base recipe. I added a few dashes of cinnamon and ground nutmeg. Also added 3/4teaspoon of baking powder. I didn’t have the mini loaf pans so I made 17 regular sized muffins. Baked at 350? for 23-28 minutes. Perfect.
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- by: Sally Hagan
- 9 years ago
Very disappointed ? love banana bread & was excited at the thought of adding blueberries to it. However, I did not like the combination. I followed the recipe, except that I added three bananas instead of two and, as some reviewers recommended, dredged the blueberries in flour to try to prevent them from sinking. I ended up throwing out more than half the loaf ? very uncharacteristic of me. My friend who sampled the loaf agreed that she like straightforward banana bread better. In the future, am going to try plain blueberry bread and stick to my banana bread recipe.
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- by: Nicole
- 9 years ago
Great recipe! Just made it for myself! I followed the recipe, but I didn’t have 3 small loaf pans so I made it in a big one, and all the batter fit perfectly. It took about 1 hour and 15 minutes to cook using the big pan though, so just heads up if you do that. Also, next time I make it I will probably add more blueberries, it didn’t seem like there was enough.
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- by: Motherbear
- 9 years ago
I am not a huge fan of Banana Bread, so I was looking for an alternative. This is so yummy! I did take the advice of some other reviews and add some cinnamon and nutmeg. I also used an extra cup of blueberries. This will be my go-to for left over bananas. Thanks for a great recipe.
*Making this a second time. Used a whole bag of frozen blueberries. I floured them and put them into the dough.. it chilled everything fairly quickly. Might be best to thaw them slightly next time. Also tried some Pumpkin Pie Spice this time. Can’t wait to eat it!!!
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- by: Jill75
- 9 years ago
Very delicious and moist. Baked in regular loaf pan and covered with foil halfway through to prevent bread getting too brown. Also added 1 and a half cups of blueberries and a half a teaspoon off lemon zest next time I will add a whole teaspoon.I used a half cup of whole wheat flour next time I will try using half white and half whole wheat.
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- by: Jane D
- 9 years ago
I didn’t try to make changes, but not all my bananas were real “ripe”, so I used 2 ripe and one fresh ( so I did change the 2 bananas to 3 mainly because they were so small. I also did take a couple of suggestions from other reviewers . I put in some fresh lemon zest, just a 1/4 tsp and I coated my blueberries in flour before adding to the batter… WOW I wish I had learned that trick years ago. But even if I hadn’t done these things this is a great recipe. I loved it and my husband, who was a chef for 15 years, loved it stating that the balance between the bananas and blueberries flavor was very well done. (I almost fell over). Thanks to all for sharing.
Oh and by the way, tomorrow will be the second time I have baked this bread within the last 5 weeks. This is now a part of my recipe box and the only type of blueberry bread I will be baking from now on. -
- by: William Sears
- 8 years ago
Have made it twice now. So good. Followed the recipe closely except used three bananas and a little more blueberries than called for. First time I used frozen blueberries which worked fine except that it took quite a bit more time to cook (45-50 mins). Put it all in one 9-inch square pan instead of loaves – that could have contributed to the additional baking time as well.
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- by: Slake
- 8 years ago
Really good!! Very versatile recipe. Subbed half the butter with applesauce. Melted the butter and added it to the wet ingredients along with the sugar instead of creaming the butter and sugar. I used 3 medium ripe bananas instead of 2. Added 1/2 tsp baking powder since other reviewers commented their bread didn’t rise. Also added 1/2 tsp cinnamon. Finally, like other reviewers , I used 2 cups frozen blueberries and coated them with a bit of the dry ingredients so that I didn’t use any excess flour in the recipe. Very good!!! Baked 4/5ths of the batter in a loaf pan (lined bottom only with parchment, no butter on sides) and made 3 muffins with rest of batter (I was making some testers!). Baked at 350 for about 1 hour, 10 min. Rose beautifully, wasn’t too sweet, nice crumb and was golden brown.
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