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This Blueberry Banana Bread is soft and moist, sweetened with bananas and honey and bursting with blueberries. Make it with fresh or frozen blueberries.

Looking for more quick bread recipes? Try Apple Bread, Pumpkin Bread or Zucchini Bread next.

Partially sliced loaf of blueberry banana bread.

Blueberry and banana is such a delicious combination (see also these Blueberry Banana Muffins), that I decided to take a break from my usual Healthy Banana Bread to give a blueberry banana version a try. We loved it so much, and we’ve been enjoying loaf after loaf of this bread ever since.

Why You’ll Love this Blueberry Banana Bread

  • Perfect for Breakfast or Snack: Serve this bread with one of these Egg Recipes for breakfast, or enjoy it for a snack.
  • Healthy Recipe: This bread is made with wholesome ingredients, like whole wheat flour, ripe bananas and blueberries.
  • Quick and Easy: The ingredient list is simple, and there’s no need for a mixer. The batter is quick to mix up and then your oven does the rest!
  • Freezer-Friendly: You can freeze the whole loaf or freeze the bread in slices.
Loaf of blueberry banana bread with two slices cut.

How to Make Blueberry Banana Bread

Here is an overview of how to make this recipe. Find the full printable recipe with ingredient amounts below.

Combine dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon and salt.

Combine wet ingredients. First whisk together melted butter, mashed banana and honey. Then whisk in the eggs and vanilla.

Mix together the wet and dry ingredients with a rubber spatula.

Fold in the blueberries. Then pour the batter into the loaf pan.

Bake for 55-65 minutes, until a tester inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool for at least an hour before slicing.

Recipe Tips

  • Use bananas that are very ripe. Brown-spotted ripe bananas add more sweetness to the bread than less ripe bananas.
  • Don’t overmix the batter when combining the wet and dry ingredients and when folding in the blueberries. Mix just until you no longer see streaks or clumps of flour.
  • Metal vs. Glass Pan: A metal loaf pan is best for baking quick breads because the bread will bake more evenly. A glass pan will work if that is all that you have, but the edges will brown more because it will take the center of the bread longer to bake through.
  • Prep the Pan: Spray it with cooking spray and then lay a sheet of parchment paper across the bottom and up the two long sides of the pan to make it easier to remove the bread from the pan after baking.
  • Extra Blueberries. Press a few extra blueberries into the top of the bread before baking for a nice presentation.
Whole uncut loaf of blueberry banana bread.

Storage and Freezer Instructions

  • To Store: Wrap bread airtight and store at room temperature or in the refrigerator for up to 2-3 days.
  • To Freeze: Once completely cool, wrap the whole loaf or individual slices of bread tightly in plastic wrap and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving. Individual slices can be thawed at room temperature or in the microwave.

More Banana Bread Recipes:

Partially sliced loaf of blueberry banana bread.
5 from 3 ratings

Blueberry Banana Bread

Servings: 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
This Blueberry Banana Bread is a wholesome quick bread recipe, sweetened with mashed banana and honey and bursting with blueberries. Make it with fresh or frozen berries.

Ingredients

  • 1 ½ cups white whole wheat flour, or all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted
  • 1 ¼ cups mashed ripe banana, about 3½-4 medium bananas
  • ½ cup honey, or pure maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups blueberries, fresh or frozen, plus more for the top of the bread

Instructions
 

  • Preheat oven to 350° F. Spray a 4.5 x 8.5-inch (or 9×5-inch) loaf pan with cooking spray. (A metal pan is best, see note below.) Line the bottom and two long sides of the loaf pan with a piece of parchment paper, leaving a little overhang on the two long edges. This makes it easier to remove the bread from the pan.
  • In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • In a large microwave-safe bowl, melt the butter in the microwave. Add the mashed banana and honey and whisk to combine. Add the eggs and vanilla. Whisk until well combined.
  • Pour the dry ingredients into the wet and stir with a rubber spatula until just combined, being careful not to overmix. Gently fold in the blueberries.
  • Pour the batter into the pan. Press a few extra blueberries into the top of the bread.
  • Bake for 55-65 minutes, until a tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then remove bread from pan to a cooling rack. Let cool for at least 1 hour before slicing and serving. Bread is best the day it is made, but still delicious on the second and third day.

Notes

  • A metal loaf pan is best for baking this bread, but glass will work if that is all that you have. If using a glass pan, the edges will brown more because it will take the center of the bread longer to bake. A metal pan will bake the bread more evenly.
Serving: 1/10 loaf, Calories: 202kcal, Carbohydrates: 36g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 45mg, Sodium: 240mg, Potassium: 158mg, Fiber: 3g, Sugar: 19g, Vitamin A: 218IU, Vitamin C: 4mg, Calcium: 23mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast, Snack
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