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Blueberry Banana Bread

This blueberry banana bread recipe is moist and delicious! Grab some sweet juicy blueberries and fold them into your banana bread batter for a crazy good bread.
Prep Time25 mins
Cook Time1 hr 15 mins
Total Time1 hr 40 mins
Course: Breakfast
Cuisine: American
Servings: 8 slices (1 9x5 inch loaf)
Calories: 393kcal


  • 1 2/3 cups (210 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup plus 2 tablespoons (230 grams) granulated white sugar
  • 3 1/2 Ripe bananas (about 1 1/2 cups, or 340 grams) mashed
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil (100 grams) or other neutral tasting oil
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries


  • With the rack in the center of the oven, preheat to 325°F. Lightly butter and flour a 9x5 inch loaf pan.
  • Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
  • Remove 1 tablespoon of the dry ingredients and toss it with the blueberries in a small mixing bowl. Set aside.
  • With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
  • Switch to low speed and slowly drizzle in the oil, taking your time.
  • Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
  • Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
  • Fold in the blueberries.
  • Pour the batter into the prepared loaf pan(s) and bake for 1 to 1 1/4 hours for a 9×5-inch loaf. The loaf should be golden brown on top and the cake will spring back when you press it.
  • Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!


You want to make sure you use very ripe bananas. Bananas that have lots of black specks. The blacker the banana is the sweeter it will be. I actually like to freeze my bananas when they have gotten too ripe to use later for banana bread. If you use frozen bananas, then let the bananas thaw before using them. Mash your bananas before adding them to the mixing bowl. I do this by hand with a fork since I have used frozen bananas they are very easily mashed. You could also use a pastry blender, potato masher, or a hand mixer. When you add the oil into your the sugar and eggs you want to S-L-O-W-L-Y add it in with your mixer on low. This step should take about a minute. So slow. If you add the oil in all at once you risk of deflating all that air you incorporated into the eggs and sugar in the step before. Measure your flour accurately. I use the spoon and level method. You can learn how to measure your flour in this post. Careful to not over mix. I like to use a spatula and fold in the dry ingredients by hand. You want to stop mixing once they have been incorporated. Too much mixing = too much gluten forming. Gluten is what will give a bread its chew, but for a banana bread you want less gluten to form. So we can accomplish that by making sure we don't overmix!


Calories: 393kcal | Carbohydrates: 60g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 301mg | Potassium: 249mg | Fiber: 2g | Sugar: 34g | Vitamin A: 125IU | Vitamin C: 7.2mg | Calcium: 18mg | Iron: 1.6mg