This melt-in-your mouth Blueberry Banana Bread combines ripe bananas with juicy blueberries to create a fruit-filled treat you can have for breakfast, dessert, or as a snack! The best part? It’s surprisingly easy to make, and so achievable, especially for beginners.
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You’ll Love This Blueberry Banana Bread
This recipe makes not one but two magnificent loaves, and it’s packed to the brim with fresh, juicy blueberries. Based on my extremely popular Sour Cream Banana Bread recipe, this tried and true recipe is sure to be a hit.
What I Love:
- Two loaves – one for now, one to freeze or share.
- The sour cream in this recipe makes for an extra-moist banana bread.
- Bananas and blueberrys are a great combo.
- Everyone who has tried this RAVES about it!
- It’s a quick, easy and very forgiving recipe.
Ingredients You’ll Need
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Large Ripe Bananas – The riper, the better – they add more banana flavor, sweetness and moisture! If your bananas are on the small side, you can add in an extra one.
- Sugar – White granulated sugar works perfectly.
- Eggs – Medium to large size are ideal.
- Sour Cream – This is what makes this bread so incredibly tender and moist.
- Flour – All purpose flour is my go to for this recipe. Make sure to measure correctly (see the notes on measuring flour below this box).
- Baking Soda – Make sure to check the expiration date!
- Cinnamon – This really helps the banana flavor shine.
- Butter – You want your butter softened, but not fully melted. While I typically use unsalted butter for baking, you can truly use salted or unsalted. Unless you are super sensitive to butter, I don’t think it makes a difference in the end flavor.
- Blueberries – I prefer fresh blueberries for this recipe. If you are using frozen ones, let them thaw a bit as adding the frozen blueberries to the bread will impact your baking time by lowering the temperature of the batter. Even with some thawing, you still might need a few more minutes.
- Vanilla – My choice is always pure vanilla extract.
Measure Flour Correctly
For the best results, make sure to measure flour correctly using the following steps:
- Fluff the flour by giving it a stir. This will aerate it so that it’s not compacted.
- Using a spoon, spoon flour into a measuring cup until it’s overflowing. Do not scoop the flour with the measuring cup as this will compact it, giving you more than you need.
- Level the flour using a flat edge, such as a butter knife or spoon handle.
Following these steps helps to avoid adding too much flour to the recipe, which can result in dry and dense baked goods. If measuring by weight this should be in the 125-135 gram range. Get all my flour tips, tricks and info here!
How To Make Blueberry Banana Bread
This is just a visual overview of how this recipe is made to help you visualize the process. For the actual recipe directions with full details, please see the recipe card below.
Step 1: Grease two loaf pans and preheat oven.
Step 2: Combine butter and sugar, followed by eggs, sour cream and vanilla.
Step 3: Add in dry ingredients and stir until just mixed. Don’t overwork.
Step 5: Toss blueberries in flour to prevent sinking in the bread.
Step 5: Fold blueberries into the batter. Do not overmix.
Step 6: Transfer batter to pans and bake the blueberry banana bread.
Christi’s Tips For Success!
Don’t overmix – easy does it: Overmixing can lead to your blueberry banana bread being a bit tough.
Keep It Dry: The blueberries that is, not the bread! Make certain that your blueberries are dry after washing them, otherwise you’ll end up with a mess when you toss them in the flour.
Storage Tips
Storing: If you are consuming this blueberry banana bread with 2 bananas in 2-3 days, you can store it covered at room temperature. If you want it to last a few more days, I prefer to store it in the fridge, in an airtight container or freezer bag. When ready to eat you can either let it sit at room temp for a while, or pop into the microwave for a few seconds.
Freezing: These bread freezes wonderfully. Make sure to fully cool it before transferring it to an airtight container. It’s ideal to use it within six months.
More Banana Bread Recipes
If you love this Blueberry Banana Bread, here are some other banana bread recipes to try!
Blueberry Recipes To Try
Have more blueberries on hand, here are some great ways to use them!
Blueberry Banana Bread
Equipment
- 2 8 1/2 x 4 1/2 loaf pans
Ingredients
- 1/3 cup butter (softened (can be salted or unsalted))
- 1 1/4 cups white sugar
- 2 eggs
- 4 large very ripe bananas* (mashed)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (plus a little extra to coat the blueberries)
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries (washed & dried completely)
Instructions
- Preheat oven to 325°F and grease two 8 1/2 x 4 1/2 loaf pans generously with butter. Set aside.
- In a mixing bowl with a hand mixer or stand mixer, beat butter and sugar together. Add the eggs, combine well, then add sour cream, mashed bananas, and vanilla. Stir to combine.
- Add the flour, salt, cinnamon, and baking soda to the batter then stir until just combined. Do not overmix.
- In a separate bowl, add the washed and completely dried blueberries. Once dry, sprinkle in a small amount of flour, and stir to coat the blueberries completely. Once fully coated, discard the excess flour.
- Add the flour-coated blueberries to the batter and gently fold to combine.
- Separate the batter evenly between pans. Bake for approximately 1 hour or until a toothpick inserted in the center of the loaves comes out clean.**
- Remove from the oven and place on wire cooling rack to cool for at least 20 minutes. Then if desired remove from pan and allow to cool completely. Alternately bread can be kept in pan, cutting out slices as you use them.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
