This moist banana and blueberry bread is soft, fluffy, and packed with juicy blueberries. An easy one-bowl banana blueberry loaf that's perfect for breakfast, snacks, or freezing.
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Quick Summary - Banana Blueberry Bread
I've tested countless banana bread recipes over the years, but this moist banana and blueberry bread is one I come back to time and time again. The ripe bananas create a soft, tender crumb, while the blueberries add little bursts of sweetness throughout the loaf. It's simple to make, freezes well, and never lasts long in our house!
- Beth (Effortless Foodie)
🕒 Ready In: 1 hour and 5 minutes
👪 Serves: 10
🍽 Calories: 293 per slice
🥣 Main Ingredients: Ripe bananas, blueberries, butter, eggs, caster sugar, self-raising flour, and vanilla extract.
📖 Dietary Info: Suitable for vegetarians and can be frozen for up to 3 months. It contains gluten, eggs, and dairy.
👌 Difficulty: Easy
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Made with overripe bananas and simple pantry ingredients, this banana and blueberry loaf is ideal for breakfast, lunchboxes, afternoon snacks, or serving with coffee. It can also be enjoyed as a banana and blueberry cake for dessert.
Unlike some blueberry banana breads that turn dense or soggy, this recipe stays light and fluffy thanks to the balance of ripe bananas, butter, and fresh blueberries.
You might also like my banana & peanut butter muffins, chocolate chip banana bread, and chocolate banana muffins.
This is a great recipe, I made a really nice banana and blueberry loaf with it. It's also really handy how you include the measurements of the ingredients in the steps of the recipe rather than only at the beginning. Thank you🙏😊
- Offa
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✔️ Why should you try it?
- Soft, moist texture with a tender crumb.
- A great way to use overripe bananas.
- Works with fresh or frozen blueberries.
- Freezes beautifully for later.
- Perfect as breakfast, snack, or dessert.
🥘 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Bananas - Over-ripe bananas are used in this recipe, as they have a sweeter flavour and a softer texture, making them easier to mash and incorporate into the batter. The blacker the banana, the better!
Blueberries - Fresh blueberries can be used when they are in season, but frozen blueberries work well too. Blueberries add a tangy sweetness and burst of color to the cake.
Butter - Unsalted butter is used in this recipe, as it allows you to control the amount of salt in the cake. Softened butter is easier to cream with the sugars, making the batter smooth and fluffy.
Sugars - A combination of light brown sugar and caster sugar is used to give the cake a rich, caramel-like flavour. The brown sugar also helps to keep the cake moist. You can use either type of sugar on its own if you prefer.
Eggs - Large free-range eggs are used in this recipe. It's important to have them at room temperature before starting the recipe, as cold eggs can cause the butter to solidify and result in a lumpy batter.
Vanilla Extract - A good quality vanilla extract is used to add depth and complexity to the cake's flavour. It's important not to use vanilla essence, as it can give the cake an artificial taste.
Flour - White self-raising flour is used in this recipe, as it gives the cake a light and fluffy texture. However, you could substitute it for wholemeal self-raising flour if you prefer a denser, more nutritious cake.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add citrus zest: Stir in the finely grated zest of 1 lemon or orange for a fresh, fruity flavour that pairs beautifully with the banana and blueberries.
- Add warming spice: Mix 1 teaspoon of ground cinnamon into the batter for extra warmth and flavour.
- Use frozen blueberries: Frozen blueberries work just as well as fresh. Add them straight from the freezer without thawing.
- Add nuts for crunch: Fold in 75g of chopped pecans or walnuts for added texture and a delicious nutty flavour.
- Make it extra indulgent: Stir through 100g of white chocolate chips for a blueberry, banana, and white chocolate loaf cake that's perfect for dessert.
🔪 How to make banana blueberry cake
One: Preheat the oven to 180°C (160°fan/ Gas 4/ 350°F) and line a 2lb loaf tin with baking paper. Dust the blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the cake and set aside.
Two: In a large bowl, cream together the butter and sugars until pale and fluffy.
Three: Beat in the eggs and vanilla extract.
Four: Fold in the flour.
Five: Stir in the mashed bananas, fresh blueberries and mix gently until combined.
Six: Spoon into the loaf tin and bake for 50 minutes - 1 hour until golden brown (test with a skewer). Leave to cool in the tin before turning the cake out onto a cooling rack.
Top Tips
- Use very ripe bananas: Overripe bananas with blackened skins produce the sweetest flavour and moistest texture. The riper the bananas, the better the loaf.
- Freeze ripe bananas for later: Store overripe bananas in the freezer (skin on) until you're ready to bake. Simply defrost them for a few hours before using.
- Use room-temperature ingredients: Bringing the eggs and other chilled ingredients to room temperature helps them combine more easily and creates a more even-textured loaf.
- Toss blueberries in flour: Especially if using frozen blueberries, coat them lightly in flour before adding them to the batter. This helps distribute them more evenly throughout the loaf.
- Reserve a few blueberries for the top: Press a handful of extra blueberries onto the surface of the batter before baking for a beautiful bakery-style finish.
🍴 Serving suggestions
For a simple breakfast or afternoon snack, enjoy a slice of this moist banana and blueberry bread with a cup of tea or coffee, or spread it with a little butter while still slightly warm.
It also makes a delicious dessert served with a scoop of my honeycomb ice cream, which pairs perfectly with the sweet bananas and juicy blueberries.
For an extra-special treat, drizzle slices with honey and serve alongside Greek yogurt and fresh berries.
Storage
Store - The banana and blueberry bread can be stored in an airtight container or cake tin for 3-4 days.
Freeze - The banana bread can also be frozen for up to 3 months. Double wrap in foil or cling film, and place the cake in the freezer once cooled. Defrost at room temperature and make sure it is fully thawed before serving. You can also freeze individual slices of the blueberry banana bread to pull out for lunchboxes and snacks.
❓ Banana and Blueberry Bread FAQs
Berries such as blueberries, raspberries, or blackberries
Nuts such as pecan or walnuts
Dried fruit such as cranberries, apricots, or raisins
Lemon zest or orange zest
Use over-ripe bananas to guarantee a moist sweet cake. Take care to fold the flour into the wet batter, and gently mix in the banana and blueberries. Overmixing will cause the cake to become tough.
No! The blacker and more squishy the better! Make sure they haven't turned mouldy though. Remember you can store overripe bananas in your freezer until you have enough for your recipe!
Yes, you can definitely add a streusel topping to the cake for added texture and flavour. Simply mix together some butter, flour, sugar, and cinnamon and sprinkle it over the top of the batter before baking.
Yes. Divide the batter between a 12-hole muffin tin and bake for approximately 18-22 minutes.
Yes. The loaf often tastes even better the next day once the flavours have developed.
Yes. Add frozen blueberries straight from the freezer. Do not thaw them first or they may bleed into the batter.
Troubleshooting Guide
Why did my blueberries sink to the bottom of the loaf?
If using frozen blueberries, toss them in a tablespoon of flour before folding them into the batter. This helps keep them evenly distributed throughout the loaf as it bakes.
Why is my banana and blueberry bread dense?
Overmixing the batter can develop the gluten in the flour and result in a heavy texture. Mix the ingredients only until just combined for a light, tender crumb.
Why is my loaf still wet in the middle?
The loaf may need a little longer in the oven. Test for doneness with a skewer inserted into the centre - it should come out clean or with a few moist crumbs attached. Remember not to mistake a burst blueberry for uncooked batter!
Why is my banana bread dry?
Dry banana bread is often caused by overbaking or using bananas that aren't ripe enough. For the moistest loaf, use very ripe bananas with blackened skins and check the loaf a few minutes before the end of the baking time.
Why did my loaf fall apart when slicing?
The loaf needs time to firm up after baking. Allow it to cool in the tin for at least 30 minutes before removing, then cool completely on a wire rack before slicing.
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Recipe
Moist Banana and Blueberry Bread
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Ingredients
- 175 g Butter softened
- 100 g Caster Sugar (superfine sugar)
- 75 g Light Brown Sugar
- 3 Eggs large
- 1 tablespoon Vanilla Extract
- 200 g Self Raising Flour (self rising flour)
- 2 Bananas over-ripe and mashed
- 150 g Blueberries fresh or frozen
Instructions
- Preheat the oven to 180°c (160 °fan/ Gas 4/ 350°F) and line a 2lb loaf tin with baking paper. Dust the blueberries in a tablespoon of flour (especially if using frozen) to prevent them from sinking to the bottom of the cake and set aside.
- Cream together the butter and sugars with a wooden spoon until pale and fluffy.175 g Butter, 100 g Caster Sugar (superfine sugar), 75 g Light Brown Sugar
- Beat in the eggs and vanilla extract.3 Eggs, 1 tablespoon Vanilla Extract
- Fold in the flour.200 g Self Raising Flour (self rising flour)
- Stir in the mashed bananas, fresh blueberries and mix gently until combined.2 Bananas, 150 g Blueberries
- Spoon into the loaf tin and bake for 1 hour. Leave to cool in the tin before turning the cake out onto a cooling rack. Because ovens vary, start checking the cake after 50 minutes (use a skewer and see if it comes out clean).
Notes
- Use very ripe bananas with blackened skins for the sweetest flavour and moistest texture.
- Frozen blueberries can be used instead of fresh. Add them straight from the freezer and toss them in a little flour before mixing into the batter.
- Don't overmix the batter, as this can result in a dense loaf.
- Test for doneness with a skewer inserted into the centre of the loaf. It should come out clean or with a few moist crumbs attached.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Rideout says
There’s no baking powder or baking soda in this recipe!!
Is that right?
Beth Sachs says
Hi. I use self-raising flour which already has baking powder added (I'm in the UK).
Priya Srinivasan says
Blueberry banana bread looks inviting! Love that gorgeous color fresh berries give the moist bread!!! Delicious bake!
Anjali says
Love this twist on traditional banana bread! It turned out to be moist and delicious - the perfect afternoon snack with my coffee!
Kasia says
Delicious and easy to make!
Jessica Formicola says
Blueberry and banana is one of my favorite flavor combos! This bread looks incredible and I can't wait to try it!
Jenn says
I love blueberry muffins but I've never seen blueberries and banana together before! It was amazing! I made it as soon as I saw the recipe. So moist it's my new fav!
Offa says
This is a great recipe, I made a really nice banana and blueberry loaf with it. It's also really handy how you include the measurements of the ingredients in the steps of the recipe rather than only at the beginning. Thank you🙏😊
Beth says
This is such a delicious banana bread. I love the pop of the fresh blueberries. I'll be making this one again for sure!