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Blueberry Banana Bread

Blueberry banana bread that’s tender and golden, made by creaming butter and sugar, mixing just until combined, and folding in juicy blueberries for cool blue bursts in every slice. Mash-ripe bananas add moisture, while a loaf-pan bake yields a clean, toothpick-ready center.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 0.333 cup milk
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
Fruit
  • 1.5 cup fresh or frozen blueberries

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, then place the pan on a sheet pan for easier handling.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined, about 30 seconds of stirring.
Cream the butter and sugar
  1. Cream the softened butter and white sugar together until pale and fluffy, using medium speed until the mixture looks lighter, about 3 to 4 minutes.
Add wet ingredients and bananas
  1. Beat in the large eggs, milk, vanilla extract, and mashed ripe bananas until smooth and evenly mixed, about 1 to 2 minutes.
Combine batter
  1. Slowly blend in the flour mixture until the batter is just combined, then stop mixing as soon as no dry streaks remain.
Fold in blueberries and bake
  1. Gently fold in the fresh or frozen blueberries, then pour the batter into the prepared loaf pan without overmixing.
  2. Bake for about 1 hour at 350°F, until a toothpick inserted in the center comes out clean.
Cool before slicing
  1. Cool for 15 minutes before removing from the pan, so the loaf sets and slices cleanly.

Notes

For the most tender crumb, stop mixing once the flour disappears—overmixing can make banana bread tough. Store at room temperature, wrapped, for up to 3 days or refrigerate for up to 5 days; freeze slices up to 2 months. For a lighter option, use half the butter (replace with a 1:1 measure of neutral oil) for a softer, slightly more moist texture.