Packed with fruit, Blueberry Banana Bread, will have you buying extra bananas and hoping they don't get eaten.
Professional Banana Bread Judge
I have been lucky enough to judge a lot of 4H Foods competitions in my life. Like a lot. I had to stop judging because it would take me days to come down off the sugar high.
One thing I could guarantee you I would see multiple versions of was Banana Bread.
This allowed me maaaannnnnyyyy opportunities to steal a recipe or two.
This one is my favorite. And if you follow my Pro Tips, you will have a beautiful Blueberry Banana Bread to share with your friends and family.
If you don't follow my Pro Tips, you may have a bread that is tough and dry with a peaked top.
Less is more. Really--Do NOT overstir. I know stirring is so fun! But NOT when making quick breads.
Stir the butter, sugar, eggs, and bananas well. Then the rest is to barely be stirred. Like just enough so that the flour is barely stirred in. When in doubt. Stop stirring. Practice self-control here.
Mix this recipe by hand. NO MIXERS! Using a mixer makes it difficult to tell when your dough is just incorporated.
Cut with a serrated knife for cleanest cut.
Ingredients for Banana Bread
White Sugar--makes the world go around.
Eggs--Large eggs are typical for baking recipes.
Butter--Unsalted or salted. I avoid margarine.
Mashed Bananas--overripe is best for banana bread. If they are spotted, soft, black--GREAT! This is the perfect banana bread banana.
Baking Soda--Check the box to be sure it's fresh. If it's expired, invest in a new box.
Salt--balances out and enhances the overall flavor.
Blueberries--I used frozen blueberries, picked them locally, then put them in the freezer. Fresh ones would be great, too.
Chopped Pecans--I love pecans and English walnuts. If you don't like them, leave them out. It's your bread.
Raw Sugar--sprinkled on top creates a delicious, crunchy topping.
In a large bowl stir together softened butter and sugar. Add in eggs and mashed bananas.
In medium bowl, toss the blueberries with a little flour. Set aside.
Into the butter mixture, stir in the remaining flour, baking soda, and salt. Only stir until the flour is mostly incorporated.
Gently fold in flour-coated blueberries and pecans. Do not over stir.
Pour into a greased 9x9 baking pan.
Sprinkle top with raw sugar.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool completely in the pan.
Healthy Blueberry Banana Bread! Lower Fat and Calories by substituting applesauce for half of the butter: ¼ cup applesauce + ¼ cup butter
Nut Free Blueberry Banana Bread--leave out nuts altogether if you have a nut allergy or dislike
World's Best Banana Bread--Leave out blueberries and it will bake up a plain ol banana bread that is delicious all on its own. However, I love to sneak in some chocolate chips in my "plain" banana bread
Dried Fruit in Banana Bread--add any type of dried fruit you enjoy: dried blueberries, cranberries, pineapple, apple, etc.
Pan selection for Blueberry Banana Bread
I like a loaf of bread as much as the next person, but find that dense doughs, like Blueberry Banana Bread, bake better when they have a little more room.
I like to only cover the cut end of Blueberry Banana Bread with plastic wrap to prevent it from drying out.
Then leave the top uncovered so the crunch of the sugar topping stays crunchy.
There is no need to refrigerate this quick bread and it keeps for 2-3 days at room temperature. Refrigerate for longer shelf life.
To Freeze Blueberry Banana Bread: Wrap in heavy-duty foil or place in a freezer bag and place in the freezer for up to 3 months. Defrost at room temperature.
If you're looking for another easy baked goodie, Sweet Potato Dump Cake is a great fall take-along dish, too.
Lemon Jello Cake is beautiful in a bundt pan, too!
DID YOU TRY THIS RECIPE?
Lastly, if you made a Blueberry Banana Bread following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
Blueberry Banana Bread
- 1 cup Sugar
- ½ cup Butter softened
- 2 Eggs large
- 4 Overripe Bananas mashed
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ cups Blueberries frozen or fresh
- ½ cup Pecans chopped
- 2 tablespoons Raw Sugar
- Preheat the oven to 350 degrees.
- In a large bowl stir together softened butter and sugar. Add in eggs and mashed bananas.
- In a medium bowl, toss the blueberries with ¼ cup of the flour. Set aside.
- Into the butter mixture, stir in the remaining flour, baking soda, and salt. Only stir until the flour is mostly incorporated.
- Gently fold in flour-coated blueberries and pecans. Do not over stir.
- Pour into a greased 9x9 baking pan.
- Sprinkle top with raw sugar.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan. Only cover the cut edge to maintain the crunchy top.