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Moist blueberry banana bread loaf sliced on a wooden board, studded with fresh blueberries and lightly dusted with powdered sugar.

Best Blueberry Banana Bread (Soft and Flavorful) - A Cozy, Everyday Favorite

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices

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 9x5-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.