Banana bread has a way of making a kitchen feel warm and welcoming, and this version takes it up a notch. Sweet, juicy blueberries melt into the soft banana crumb, giving every slice a bright pop of flavor. The texture is tender and moist without being heavy, and the batter comes together in one bowl with simple ingredients.

It’s equally good for breakfast, an afternoon snack, or a sweet little treat after dinner. If you love classic banana bread, this one will quickly become your go-to.

What Makes This Recipe So Good

Soft, plush texture: Ripe bananas and just the right amount of butter make this bread tender and moist without that gummy feel.
Blueberries in every bite: Tossing berries with a touch of flour keeps them from sinking and distributes them evenly throughout the loaf.
Balanced sweetness: Brown sugar and vanilla add warmth, while lemon zest brightens the flavor so it never tastes flat.
One-bowl ease: Minimal dishes, straightforward steps, and a forgiving batter that’s hard to mess up.
Freezer-friendly: This bread holds up beautifully, so you can bake once and enjoy slices for weeks.

Ingredients

3 very ripe bananas (about 1 1/4 cups mashed)
1/2 cup (115 g) unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
3/4 cup (150 g) light brown sugar, packed
1 teaspoon vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon (optional but recommended)
1 cup fresh blueberries (or frozen; don’t thaw)
1 tablespoon flour (for tossing the blueberries)
1 teaspoon lemon zest (optional, for brightness)
Coarse sugar, for sprinkling on top (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
In a large bowl, mash the bananas until mostly smooth.
Whisk in the cooled melted butter, eggs, brown sugar, and vanilla until combined.
In the same bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Stir gently until just combined. Do not overmix.
Toss the blueberries with 1 tablespoon of flour to lightly coat them.
Fold the berries and lemon zest into the batter with a few gentle strokes.
Pour the batter into the prepared pan. Smooth the top and sprinkle with coarse sugar if you like.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent with foil for the last 15 minutes.
Cool in the pan for 10–15 minutes, then lift out to a wire rack to cool completely before slicing.
This helps the crumb set and keeps slices neat.

Storage Instructions

Room temperature: Wrap the cooled loaf in foil or store in an airtight container for up to 3 days. For best texture, keep it slightly loosely covered so it doesn’t get soggy.
Refrigerator: Store tightly wrapped for up to 1 week. Warm slices briefly in the microwave or toaster oven to refresh.
Freezer: Wrap individual slices in parchment and then in freezer-safe bags.
Freeze for up to 3 months. Thaw at room temperature or reheat from frozen in a low oven.

Why This is Good for You

Fruit-forward: You’re getting fiber and natural sweetness from bananas and blueberries, along with antioxidants from the berries.
Less refined sweetness: Brown sugar adds more flavor per spoonful, so you can keep the quantity reasonable without losing taste.
Satisfying and energizing: The balance of carbs and a bit of fat makes this a steady snack that actually keeps you full.

What Not to Do

Don’t overmix the batter. Once the dry ingredients go in, stir just until you don’t see streaks of flour. Overmixing makes the bread tough.
Don’t use underripe bananas. Green or barely yellow bananas won’t mash well and won’t bring enough sweetness or moisture.
Don’t skip cooling time. Slicing while hot compresses the crumb and causes crumbling.
Don’t thaw frozen blueberries. Fold them in straight from the freezer to avoid streaky, watery batter.
Don’t guess on doneness. Start checking at 55 minutes with a toothpick.
Ovens vary, and an overbaked loaf dries out fast.

Alternatives

Oil instead of butter: Swap the melted butter for 1/2 cup neutral oil (like canola or light olive oil) for an extra-soft crumb.
Dairy-free: Use a vegan butter or oil and make sure your sugar is certified vegan if needed.
Whole wheat flair: Replace 3/4 cup of the all-purpose flour with whole wheat pastry flour. The bread will be a bit heartier but still moist.
Gluten-free: Use a 1:1 gluten-free baking flour blend with xanthan gum. Let the batter rest 10 minutes before baking for better structure.
Add-ins: Stir in 1/2 cup chopped walnuts or pecans for crunch, or add 1/2 cup white chocolate chips for a sweeter twist.
Citrus-glazed: Whisk 1/2 cup powdered sugar with 1–2 teaspoons lemon juice and drizzle over the cooled loaf.

Explore more irresistible bread recipes you won’t want to miss:

Peanut Butter Banana Bread

Blueberry Sourdough Bread

FAQ

Can I use frozen blueberries?

Yes.

Use them straight from the freezer and toss with the flour before folding into the batter. Don’t thaw, or they’ll bleed excess juice.

How ripe should the bananas be?

Very ripe with lots of brown spots. The peel can be heavily speckled or mostly brown.

Soft, sweet bananas make the best flavor and texture.

What if I only have a smaller loaf pan?

If using an 8.5×4.5-inch pan, leave a little batter out to prevent overflow and add a few minutes to the bake time. Always use the toothpick test.

Can I make muffins instead?

Absolutely. Portion the batter into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.

Why did my blueberries sink?

If the batter was too thin or you skipped the flour toss, berries can sink.

Coating them lightly in flour and not overmixing helps keep them suspended.

How do I keep the bread moist?

Don’t overbake, let it cool before slicing, and store it properly. Wrapping the cooled loaf and waiting a few hours before cutting improves moisture distribution.

Can I reduce the sugar?

You can drop it to 2/3 cup without losing too much sweetness. Keep in mind bananas vary; if yours aren’t very ripe, the loaf may taste less sweet.

In Conclusion

This blueberry banana bread is soft, flavorful, and easy enough for a weekday bake.

The bananas keep it moist, the blueberries add bright, juicy bursts, and the warm vanilla-cinnamon base ties everything together. Whether you enjoy it warm with butter or toasted the next day, it’s a reliable, comforting treat you’ll want on repeat. Bake it once, and you’ll see why it earns a spot in your regular rotation.