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Tender, flavorful and light Blueberry Banana Bread made with tangy Greek yogurt and a hint of warm cinnamon. The blueberries really shine in this simple loaf and blend perfectly with sweet, ripe bananas.
Blueberry Banana Bread
This easy recipe was first published in July 2011 and has been a favorite ever since. We’ve tweaked it a little here and there but nothing drastic because it just didn’t need it.
We’re still smitten with this moist and delicious quick loaf. It’s perfect for a light dessert, afternoon snack or a breakfast sweet bread.
When you’re lucky enough to have ripe bananas and blueberries on hand, give this simple quick bread a try. No electric mixer required!
Quick overview of ingredients
For the complete printable recipe scroll to the bottom of this post
- all-purpose flour
- baking soda
- granulated sugar
- ground cinnamon
- large eggs at room temperature
- vanilla extract
- plain Greek yogurt or sour cream
- unsalted butter melted and cooled slightly
- mashed ripe bananas
- fresh blueberries
- lemon zest and or lemon juice (optional)
Overview: How to make Blueberry Banana Bread recipe
- Preheat the oven and lightly grease and flour a 9×5 inch loaf pan. Set aside.
- In a large bowl whisk together the dry ingredients: flour, baking soda, salt, sugar and cinnamon. Set aside.
- In a large measuring cup or medium bowl lightly whisk the eggs until blended. Add the yogurt, vanilla and melted butter. Mash the bananas with a fork and add to the yogurt mixture. Fold the flour mixture and yogurt mixture together with a spatula. Gently fold in the fresh berries and pour batter into the prepared pan. Scatter a handful of blueberries on top if desired.
- Bake for 55 to 60 minutes or until a toothpick comes out with no wet batter. Moist crumbs are okay!
- Cool for 15 minutes then serve slightly warm or at room temperature.
Storing and freezing Blueberry Banana Bread
Store leftovers in an airtight container at room temperature for up to 4 days. Refrigerate for longer storage.
To freeze Banana Blueberry Bread wrap tightly in plastic wrap then seal in an airtight container or freezer zipper bag. The bread can be frozen for up to 3 months.
Nonstick or regular loaf pan?
According to Cook’s Illustrated you should only grease and flour the bottom of a regular loaf pan. This will cause the bread to cling to the sides and have a much higher rise.
If baking in a nonstick loaf pan, grease and flour the entire pan, not just the bottom. This will help you get a good rise on the bread.
Using frozen blueberries
Feel free to use frozen blueberries in this recipe. (We like frozen wild blueberries best.)
There’s no need to thaw the blueberries first. Pour the frozen berries onto a paper towel lined plate and gently dab with additional towels to remove any frosty crystals.
If folded directly into the batter the blueberries will create streaks of blue. To avoid then simply dollop spoonfuls of the batter into the pan and top with frozen blueberries. Continue with the batter and blueberries until the banana bread is nicely layered with fruit.
Save a few to put on top for a pretty presentation and bake as directed.
How to know when bananas are really ripe
Bananas should be soft when squeezed with dark speckles covering the entire banana peel. The bananas should also mash easily with a fork.
The more ripe bananas is, the sweeter they will taste.
How to ripen bananas 🍌
To encourage bananas to ripen more quickly, seal them in a paper bag for a few days before they’re needed. The paper bag traps ethylene gas produced by the bananas while allowing some moisture to escape.
Since fully ripened fruit emits the most ethylene, placing a ripe banana in a paper bag will speed the process by a day or two.
Amazing Banana Bread Recipes
If you’re a long time follower you’ve probably noticed our obsession with a wide variety of banana bread recipes. Each one of our recipes is unique, well tested and perfected. If you find yourself with speckled brown bananas on the kitchen counter, check out one of these great recipes:
- Peanut Butter Banana Bread with Peanut Butter glaze
- Chocolate Banana Bread
- Chocolate Chip Banana Bread
- Easy Banana Bread
- Chocolate Coconut Banana Bread
- Easy Banana Bread Muffins
If you find yourself with leftover blueberries try our classic Blueberry Muffins. So good!
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Blueberry Banana Bread
- 2 cups all-purpose flour (252g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar (170g)
- ¼ teaspoon ground cinnamon
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt (4oz) or sour cream
- 4 tablespoons unsalted butter (2oz or 57g) melted and cooled slightly
- 3 ripe bananas about 1 and ½ cups mashed
- 1 cup fresh blueberries (6oz) plus a few more for the top
- Preheat oven to 350°F. Lightly grease and flour a nonstick 9 by 5-inch loaf pan and set aside. If using a regular (not nonstick) loaf pan, grease and flour the bottom only.
- Melt the butter in a microwave safe bowl and set aside to cool slightly.
- In a large mixing bowl whisk together the flour, baking soda, salt, sugar and cinnamon. Set aside.
- In a large measuring cup lightly whisk the eggs until blended. Add the yogurt, vanilla and butter and whisk until combined. Mash the bananas with a fork until no large lumps remain. Add the mashed bananas to the yogurt mixture and fold together with a spatula. Pour the banana mixture into the dry ingredients and fold together with a spatula until blended. Gently fold in the blueberries. Pour the batter into the prepared pan. Scatter a handful of fresh blueberries on top if desired.
- Bake for 55 to 60 minutes or until a toothpick comes out with no wet batter. Moist crumbs are okay.
- Cool in the pan for 15 minutes then remove to a wire rack. Serve slightly warm or room temperature.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Refrigerate or freeze for longer storage
- Add finely grated lemon zest to the batter if desired
Originally posted July 2011, updated March 2023