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.
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.
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.
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:
Blueberry Banana Bread
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.
I love using maple syrup in place of refined sugars! I even did it on the recipe I put up today 🙂 This looks great!
Thank you, Medha! I’m going to click over to check out your recipe now. 🙂
This looks wonderful! I love the lower amount of sweetener! Delicious and healthy.
Thank you, Kelly! The bananas add so much sweetness that you don’t even miss the sugar!
I’m absolutely loving this bread, Kristine! I’ve been trying to cut back on refined sugar a bit, so this may be happening soon. Love how moist this looks too!
Thank you, Danielle! We are trying to consume less refined sugar too. Thank goodness for maple syrup and honey!
What size loaf pan are you using for this? I used a 9×5 and my loaf was done at 45 minutes.
I use a 9×5-inch loaf pan. The cook time can vary between different pans (glass vs. metal) and oven temperatures can also vary slightly. Using a toothpick to test the center of the bread is the best way to tell when it is done. 🙂
Quick breads are my ultimate weakness, but I guess now they don’t have to be! In love with this yummy banana bread!!
We share a similar weakness! Mine extends to pretty much all breakfast sweets, too. 😉
I am loving blueberries this summer, and I love the looks of your banana bread! I still need to try out this white whole wheat flour, because I love whole wheat flour but it is so gummy sometimes! Looks delicious, Kristine 🙂
Thank you, Denise! I almost always bake with white whole wheat flour these days. I like the King Arthur Flour brand best, but I’m not too picky. 🙂 I hope you can try white whole wheat soon!
Such a hearty combo! However, I don’t think I’ve incorporated often both blueberries and bananas. Perhaps, all its use has been limited to oatmeal:) Love the addition of maple syrup too! P.S. I’d add some herbs like lemon thyme – that would be lovely too. Nice job!
I’ve recently started using blueberries and banana together and I’m loving the combination. I bet this bread would be delicious with lemon thyme!
Dear Kristine, Your bread looks beautiful. I love those beautiful blueberries speckled all around. Save me a slice for this morning. xo, Catherine
Thanks, Catherine! I do need to make another loaf of this bread soon. 😉
Could I use whole wheat flour instead of white whole wheat?
Hi Liz, Yes, you can. The flavor of regular whole wheat is a little bit stronger/less mild than white whole wheat. So long as you enjoy the flavor of whole wheat, it will work perfectly!
This bread looks gorgeous, Kristine! Anything that looks like this and is healthier must be good! I love the combination of blueberries and bananas. And I need to bake with whole wheat flour more, so this is perfect!
Thank you, Gayle! I’m a recent blueberry-banana addict and just can’t stop! 🙂
What a beautiful (and healthy) loaf of bread! Love those beautiful bursts of blueberries!
Thanks so much, Sam! You are too sweet. 🙂
I am allll about recipes like this right now. Quick, easy, seasonal, and comforting. And healthy! I love how those blueberries sweeten it all up 😉
It sounds like we are enjoying the same kinds of recipes right now! Between summer and the general business of life these days, quick and easy is a necessity!
I turned this recipe into a bunch of muffins today. My 7 year old approved which is huge because she has the biggest sweet tooth. Great recipe Kristine.
I am SO glad your daughter enjoyed this bread in muffin form! I have a similar recipe that I make as muffins that my kids love. Thanks so much for letting me know you tried my recipe. 🙂
Oh wow! This sounds epic and love the fact it doesn’t contain any refined sugar 😉 Will certainly have to give this a whirl ourselves. (Great pics btw!)
Thanks, Tom! If you try this bread I hope you love it!
Hi Kristine,
Love this recipe. Thank you for sharing. Do you reckon one could use honey instead of maple syrup?
I haven’t tested this recipe with honey, but I think it would work. I hope you enjoy this bread!
Will definitely make these recipes looks so delicious , All y family loves Muffins Thanks oxoxo
I hope you enjoy these, Annette!
Hello Kristine
I’m rearing to go with this recipe. What can i substitute butter with in this recipe?
I haven’t tested this recipe with a substitute for the butter, but I would recommend using either coconut oil or applesauce. I hope you enjoy this bread!
Can I add coconut oil instead of butter?
Yes, coconut oil should work well. Enjoy!
Can I use sugar instead of maple syrup and how much. Thanks so much. I am looking for recipe with whole wheat flour and came across this one
Hi Mannu, I really can’t say for sure how much you would substitute and whether or not you’d need to make any other changes. The maple syrup adds moisture as well as sweetness. I’d recommend subbing honey if you don’t want to use maple syrup.
I am a big fan of blueberry and searching for something like this for my kids, I will surely try this, but don’t know if I can do it perfectly, however thanks for sharing this.
Oh em gee… made this today and the house smells Ah-mazingggg. It’s absolutely delish thank you sooo much for sharing this!!!! ❤️
Hi Amy, I’m so glad you liked this! Thank you for taking the time to leave a comment. 🙂
Have made this many times since I found it! Delicious and good for you is a wonderful combination. I always use the King Arthur white whole wheat flour.
I’m so glad you enjoy this recipe! I use KA white whole wheat all the time, too. 🙂
Hello I don’t have maple syrup at the moment ! Can I use Agave? If so how much? Thankyou
I believe that you could use a similar amount of agave.
I was wondering if you can use honey instead of maple syrup?
Yes you can, it may make the bread a little denser.
All I have is all purpose flour,, any adjustments?
You can substitute all purpose flour with no other adjustments. Enjoy!
Great recipe. I added some walnuts and used coconut oil instead of butter!
Can you make this with gluten free flour? Thanks!
I have not tested this recipe with gluten free flour. If you try it, let me know how it turns out.
Oh my word! I’ve been making banana bread for 5 decades. I’ve tried many recipes and this is the best. I’ll never go back to using processed sugar again. I used organic sprouted spelt flour, added walnuts and through in 1 pkg of Umpqua Maple Oatmeal just bc we are moving and I didn’t want it to go to waste. (It’s a Pacific Northwest brand, very healthy). Definitely not necessary here, just an after thought. Also, backed as muffins bc we have an early morning tomorrow.
These ROCK!
Looks amazing!! Can I use almond flour instead of white whole wheat? It’s what I have on hand.
Hi Colene,
I haven’t tested this recipe with almond flour so can’t say what other recipe modifications you might need to make.
Hi Kristine, can this loaf be frozen for later use? Thanks in advance!
Yes, it can. Enjoy!
Fabulous!! A new favorite.
I used coconut oil in place of butter and added walnuts. I also coated the blueberries and walnuts with a small amount of flour so that they wouldn’t sink to the bottom of the bread and would be distributed more evenly. This recipe turned out delicious.
I love that you added walnuts! Thanks for sharing how this recipe turned out for you.
Excellent recipe!