To me, there’s no better easy breakfast than banana bread… except maybe this blueberry banana bread! Made with fresh bananas, blueberries, and chocolate chips, this bread is bursting with flavor. This is the perfect easy recipe to use up the last of those in-season blueberries!
I took a unique approach to a classic banana bread recipe with this blueberry banana bread recipe. It makes a great breakfast or mid-day snack, and my kids love to take a slice to school!
What’s in This Blueberry Banana Bread Recipe?
- Butter: Salted butter enhances the flavor of the bread and adds moisture and richness.
- Sugar: A mixture of granulated and brown sugars sweetens the bread and gives it a nice depth of flavor.
- Eggs: Help bind the bread and keep it moist.
- Bananas: Overripe bananas make the best banana bread. The peels should be turning black, and the fruit should be browning in several places. To quickly ripen a banana, pierce the peel with a fork, wrap it in a paper towel, and microwave on low power in 30-second increments for up to 2 minutes.
- Flour: All-purpose flour gives the bread structure.
- Leavening: A combination of baking soda and baking powder helps the bread rise in the oven to become light and fluffy.
- Chocolate Chips: It is best to use mini chocolate chip morsels when preparing this recipe. These mini morsels provide just the right amount of chocolate to the bread to complement the other ingredients, including the bananas and blueberries.
- Blueberries: You can use fresh blueberries or frozen blueberries. You can add frozen blueberries to the batter straight from the freezer.
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How to Store and Reheat
Store leftover 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. Let thaw overnight in the refrigerator before enjoying at room temperature or gently heated in the microwave or toaster oven.
Tips for Success
- Make sure you are not overmixing the batter after adding your blueberries to it. If you mix too much, the color from the blueberries will bleed out into the bread.
- Let your bread cool for 15-30 minutes before slicing into it and serving it.
- Spread your batter into the loaf pan evenly. If it is not even, the bread could come out lopsided.
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: 50 minutes
Cook: 1 hour 5 minutes
Total Time
: 1 hour 55 minutes
Servings: 8 slices
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
Equipment
- Kitchen Scale (optional)
- 9×5-inch Loaf Pan
- Stand Mixer (optional)
- Hand Mixer (optional)
Instructions
- Preheat oven to 350°F. Grease or spray a 9×5-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.½ cup salted butter, ½ cup granulated sugar, ½ cup brown sugar
- Beat in the eggs and sliced bananas. Set aside.2 large eggs, 3 ripe bananas
- 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.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, ½ cup mini chocolate chips
- In another separate bowl, stir together the blueberries and the remaining ½ cup of flour to coat the blueberries lightly.2 cups blueberries
- 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.
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 Facts
Blueberry Banana Bread Recipe
Amount Per Serving (1 slice)
Calories 449
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 73mg24%
Sodium 429mg19%
Potassium 258mg7%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 42g47%
Protein 6g12%
Vitamin A 487IU10%
Vitamin C 8mg10%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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