4.6 from 150 votes
Blueberry Banana Bread Recipe
Use up the last of those in-season berries with this blueberry banana bread recipe. It's bursting with flavor!
Prep Time
50 mins
Cook Time
1 hr 50 mins
Total Time
1 hr 55 mins
Servings: 8 slices
Calories: 449 kcal
Course:
Breakfast , Bread
Cuisine:
American
Ingredients
- ½ cup salted butter room temperature (1 stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 3 ripe bananas sliced
- 2 cups all-purpose flour divided
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt optional
- ½ cup mini chocolate chips
- 2 cups blueberries plus more for garnish
Instructions
- Preheat oven to 350°F. Grease or spray a 9x5-inch loaf pan with nonstick spray. Set aside.
- Using a hand or stand mixer, cream the butter and both sugars together until well combined and fluffy.
- Beat in the eggs and sliced bananas. Set aside.
- In a separate large mixing bowl, use a spatula or wooden spoon to mix together 1½ cups flour, baking soda, baking powder, salt, and mini chocolate chips. Set this bowl aside as well.
- In another separate bowl, stir together the blueberries and the remaining ½ cup of flour to coat the blueberries lightly.
- Pour the banana batter into the dry flour mixture. Stir just until moistened. Make sure to scrape the sides and bowl of the bowl to incorporate all the ingredients well.
- Very gently fold the blueberries into the batter. Do not overmix or the blueberries will bleed their color into the mixture.
- Scrape the batter into the loaf pan and spread evenly. (For a nicer finish, add just a few chocolate chips and blueberries to the top of the uncooked loaf and press them in gently)
- Bake for 50 minutes. Insert a cake tester, toothpick, or thin-bladed knife. If the batter is not set (the cake tester comes out wet), continue baking for another 5-10 minutes. If the loaf begins to brown too quickly, tent with foil.
- Place the pan on a cooling rack and let sit for 10 minutes. Turn the loaf pan over and slide the banana bread out of the pan. Allow it to cool on the cooling rack.
Cup of Yum
Notes
- Storage: Store blueberry banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.
Nutrition Information
Serving
1slice
Calories
449kcal
(22%)
Carbohydrates
73g
(24%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
429mg
(18%)
Potassium
258mg
(7%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
487IU
(10%)
Vitamin C
8mg
(9%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 449
% Daily Value*
| Serving | 1slice | |
| Calories | 449kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 429mg | 18% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.