Blueberry Banana Bread Recipe

featured chocolate chip blueberry banana bread

Course: bread, Breakfast

Cuisine: American

Prep Time: 50

Cook Time: 1 5

Total Time: 1 55

Servings: slices

Calories: 449kcal

Author: Becky Hardin

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!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x5-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 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.
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

*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.

**You can use fresh blueberries or frozen blueberries. You can add frozen blueberries to the batter straight from the freezer.

Tips:

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.

Variations:

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.

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