Baking Blueberry Banana Bread (Or, How My Kitchen Smells Like Happiness)
Alright, friend. So, here’s the thing: blueberry banana bread is pretty much my rainy-day comfort food. I first made it on a whim after finding three (very sad) bananas hiding behind a toaster and a half-eaten container of blueberries that my kid swore he’d finish (spoiler: he didn’t). I figured, why not toss them together and see if magic happens? Turns out, magic did happen. The whole house smelled like a hug in bread form, and honestly, I’ve been riffing on this recipe ever since. (Also, quick warning: if you have a dog, they will absolutely stare at you the entire time you bake this. Mine does.)
Why You’ll Love This Blueberry Banana Bread
I make this when I want to impress, but I’m too lazy for cake. Seriously—my family goes absolutely nuts for it. My son once called it “the only bread worth eating,” which, okay, a bit dramatic, but you get the picture. Blueberries keep it moist (I know, I know, that word), and bananas add this mellow sweetness. Plus, if you’re like me and constantly battling the fruit bowl, it’s the ideal way to rescue those bananas before they become fruit-fly territory. (Sometimes I add a sprinkle of cinnamon just to keep things interesting, though I did once try nutmeg and, uh, let’s just say it was not a hit.)
What You’ll Need (Plus a Few Substitutes)
- 3 ripe bananas (the spottier, the better—they mash easier and taste sweeter)
- 1/3 cup melted butter (I’ve used margarine in a pinch; grandma would roll her eyes, but it works!)
- 1/2 cup sugar (sometimes I do half brown, half white, just for fun)
- 1 egg, beaten (or, honestly, a flax egg if you’re out—works fine, just a tad denser)
- 1 teaspoon vanilla extract (I once forgot this and, yeah, you notice…)
- 1 teaspoon baking soda
- Pinch of salt (don’t skip—brings it all together)
- 1 1/2 cups all-purpose flour (whole wheat is okay, but it ends up heftier—sometimes I do half and half)
- 1 cup fresh blueberries (frozen work too, but don’t thaw them; toss ’em in as-is)
- Optional: 1/2 teaspoon cinnamon or a handful of walnuts (I do this if I’m feeling fancy, which isn’t often)
How to Make Blueberry Banana Bread, Step by Step
- Preheat your oven to 350°F (about 175°C). Grease a loaf pan. (I use the nonstick spray because I’m lazy, but butter is fine. Or parchment paper if you want to be extra sure, but meh.)
- In a big bowl, mash the bananas with a fork until they look, well, kind of gross. This is where I usually sneak a taste, just because.
- Pour in the melted butter and mix. (Don’t worry if it looks a bit separated at this point—it always does for me, then magically comes together later.)
- Stir in the sugar, egg, and vanilla. Mix until it’s mostly smooth; I never bother with perfection here.
- Sprinkle the baking soda and salt over everything, give it another quick stir.
- Add the flour, but don’t overmix. If it’s a little lumpy, that’s actually good; overmixing makes it tough. (Ask me how I know…)
- Gently fold in the blueberries and nuts, if using. Frozen blueberries might make the batter look a bit blue-ish. That’s fine! Adds character.
- Spoon the whole mess into your loaf pan, smooth the top a bit. Bake for 55-65 minutes, or until a toothpick comes out pretty clean. (Sometimes I check at 50 minutes if my oven’s being weird.)
- Let it cool in the pan for 10-ish minutes, then turn it out onto a wire rack. Or, if you’re impatient like me, just slice it up while it’s still warm and risk a slight collapse. No biggie.
Notes From My (Slightly Messy) Kitchen
- Don’t use bananas that are too far gone. Once they’re liquid, it’s game over.
- Actually, I find it works better if you toss the blueberries with a spoonful of flour first—helps keep them from sinking. But, full disclosure, I forget half the time.
- If you double the recipe, it takes ages to bake through. I learned this the hard way. Maybe just make two separate loaves?
Recipe Experiments: What’s Worked and What, Uh, Hasn’t
- Once swapped half the flour for oats. Came out a little chewy, but pretty hearty. Not bad with coffee.
- Tried adding chopped apples. Honestly, too wet. Wouldn’t recommend unless you’re into gummy bread.
- Lemon zest in the batter? Surprisingly nice! Only a little though—too much is a bit overwhelming.
Do You Really Need a Loaf Pan?
Look, a loaf pan is ideal, but I’ve definitely used a muffin tin in a pinch (just reduce the baking time to about 20-25 minutes, keep an eye on them). Worst case: bake it in a square cake pan. The shape’s different, but the taste is the same—promise!
How to Store (If, Miraculously, There Are Leftovers)
I usually wrap slices in foil and keep them on the counter. Stays good for two, maybe three days—though honestly, in my house it never lasts more than a day! For longer storage, pop slices in a zip-top bag in the freezer. Defrosts in minutes if you’re impatient. (Which, let’s be real, I always am.)
What Goes With Blueberry Banana Bread?
Weirdly, my daughter likes hers with a smear of cream cheese. I’m more of a butter-and-coffee person, especially if it’s chilly out. Occasionally I’ll make a quick blueberry compote (check out this simple blueberry compote idea) and spoon it over warm slices. Makes it almost dessert-y. Sometimes, I toast it lightly the next day—actually, I think it tastes better the next day, but hardly anyone gets to find out!
Pro Tips (or, Things I’ve Learned the Hard Way)
- I once tried rushing the cooling step and the bread fell apart. Now I (try to) wait at least ten minutes—it really does help.
- If you skimp on the butter, the loaf’s dry. I’ve tried it, trust me, just use the full amount.
- Don’t use an electric mixer—just go by hand, it’s gentler on the batter. And fewer dishes to wash, which is never a bad thing.
Questions I Get All The Time (Or At Least, Twice)
- Can I use frozen blueberries?
Yup! Don’t thaw them first, or you’ll end up with blue streaks everywhere, not that it really matters, but it’s less pretty. - Is it possible to make this vegan?
Yeah, totally. Swap the egg for a flax egg (tablespoon of ground flax plus 3 tablespoons water). And use coconut oil or vegan butter instead. It’s a little different, maybe slightly denser, but still tasty (sometimes even better, depending on your mood). - What if I don’t have vanilla?
Just skip it—honestly. I’ve forgotten it more than once. Maybe toss in a pinch more sugar or a dash of cinnamon? Or not. Still good. - Can I double the recipe?
Technically, yes, but my oven takes forever to cook it through if I do that. I’d recommend making two loaves side by side; they bake more evenly that way. Or, you could freeze one loaf for later—here’s a nice overview of freezing quick breads from King Arthur Baking. - Why did my blueberries sink?
It happens. Tossing them in flour helps (when I remember), but sometimes it’s just fate. Still tastes great.
Oh, and if you want to geek out on banana bread science, I love reading this Bon Appétit deep dive—lots of tips and some wild banana facts. Anyway, that’s my blueberry banana bread saga. Let me know how yours turns out. Or if you invent a twist that actually works—always up for a new kitchen adventure, even if it means more dishes.
Ingredients
- 2 ripe bananas, mashed
- 1 cup fresh blueberries
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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2In a large bowl, whisk together the mashed bananas, melted butter, sugar, eggs, and vanilla extract until well combined.
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3In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
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4Gently fold in the blueberries, being careful not to overmix.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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