This easy blueberry banana bread recipe has everything I love about classic banana bread, but with the addition of fresh blueberries and chocolate chips. Moist, cakey, and filled with flavor, this quick blueberry loaf is my favorite treat for breakfast or afternoon snacks!
Banana Bread with Blueberries and Chocolate Chips
Banana bread is my go-to when I have ripe bananas to use up, and this recipe with fresh blueberries is my favorite kind to bake! Nothing beats the moist and cake-like texture that bananas add to sweet quick breads. Trust me, a slice of this blueberry loaf will practically melt in your mouth!
My kids love when I add chocolate chips to this bread, but it tastes just as good when I don’t have any on hand. Either way, this blueberry bread is a winner for weekend snacking or my morning coffee!
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Use Ripe Bananas!
Ripe to over-ripe bananas make the best banana bread. The peels should be spotty and brown–if they’re still yellow or green, they’re not ripe enough! 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. This works like a charm!
Blueberry Banana Bread Recipe
Equipment
- Kitchen Scale (optional)
- 9×5-inch Loaf Pan
- Hand Mixer or Stand Mixer
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 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
- Do not over-mix the batter after adding your blueberries. If you mix too much, the color from the blueberries will bleed out into the bread.
- Spread your batter into the loaf pan evenly. Otherwise, the bread could come out lopsided, and bake unevenly.
- I like to line my loaf pan with parchment paper (sheets long enough to extend over the sides) to make removal easier.
- Let your bread cool for 15-30 minutes before slicing and serving.
- Skip the chocolate chips if you prefer. Or use dark, white, or butterscotch chips.
- Mix fresh lemon zest and/or juice directly into the batter to create a lemon blueberry bread.
- Mix in about 1/2 teaspoon of cinnamon for some added warmth.
- Finish with a simple glaze: Whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract (optional). Drizzle over the baked loaf and allow the glaze to set completely before storing.
How to Store
Store banana blueberry 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.
Be sure to let your loaf cool completely before storing to prevent moisture accumulation in the container. Baked goods like banana bread also tend to release moisture as they sit, which can lead to moldy goods if you’re not careful. I recommend lining the container, and/or separating layers of bread, with parchment or paper towels to help absorb that moisture!
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