Overripe bananas taking up space on your countertop? This blueberry banana bread recipe will make sure they don’t go to waste! This is a just sweet enough twist on the classic banana bread that is packed full of blueberries. It is a perfect breakfast, snack, or dessert, and can even be easily frozen to save for later!
Is there anything better than a warm piece of banana bread? Not only is it a delicious, just sweet enough option that can be considered breakfast or dessert. It is also the best way to use up all of those overripe bananas that end up hanging out on your kitchen counter for way too long.
Last time I had a plethora of overripe bananas, I ended up making a double chocolate banana bread. That was quite the hit, but instead of creating the same dish again, I decided to go for something a little different this time around.
Not only did I have quite a few bananas that needed to be used, but I also happened to have a bag of frozen blueberries just begging to be used up. So, I decided to make blueberry banana bread.
How to Make Blueberry Banana Bread
If you have a few ripe bananas, some blueberries, and some baking staples in your house then you have everything you need to make blueberry banana bread.
This is a pretty standard banana bread recipe, with the biggest difference simply being the healthy addition of blueberries to the mix. Blueberries add extra moisture to the bread, which does tend to mean the bake time will be slightly longer than with other banana bread varieties.
Fresh or Frozen Blueberries?
One question that I see pop up quite often when it comes to baking, is if frozen berries can be substituted instead of fresh ones. The simple answer is yes, you can for sure use frozen blueberries for this banana bread.
When using frozen berries in any recipe, you will likely want to slightly increase the baking time to account for them. This recipe though already has that factored in since I used frozen blueberries myself!
Pro Tip: When baking with blueberries, fresh or frozen, coat them in a little bit of flour before adding them to the batter to help prevent them from sinking to the bottom of the loaf!
Can I Use Greek Yogurt instead of Butter When Baking?
Another question I commonly see is “can I use yogurt instead of butter in my recipe?”. Again, the answer is a resounding yes! There are actually quite a few butter substitutes that you can make if you prefer. Some of the most common ones are:
- Greek Yogurt (1 to 1 ratio)
- Applesauce (1 to 1 ratio)
- Avocado (1 to 1 ratio)
- Ghee (1 to 1 ratio)
- Pumpkin Puree (3/4 to 1 ratio)
- Oil (1 to 1 ratio)
For this recipe, I use Greek yogurt instead of butter. It gives the recipe a little added protein while maintaining the moisture it needs while baking. When baking with Greek yogurt, I highly recommend using a full-fat variety, as the nonfat yogurts tend to produce a drier finished result.
Want a Crunchy Top and Moist Center?
If you want your blueberry banana bread to have a crunchy top and moist center, add a liberal sprinkling of brown sugar right to the top before placing it in the oven.
When it bakes, the sugar caramelizes and forms a delicious crust over the top of your loaf.
If you want more banana recipes, check out these as well!
Get the Printable Blueberry Banana Bread Recipe Here
Blueberry Banana Bread
This blueberry banana bread recipe will make sure they don’t go to waste! This is a just sweet enough twist on the classic banana bread that is packed full of blueberries. It is a perfect breakfast, snack, or dessert, and can even be easily frozen to save for later!
- 2 cups Flour
- 1 cup Sugar
- 2 cups Blueberries fresh or frozen
- 3 Mashed Bananas
- 1/2 cup Full-Fat Greek Yogurt
- 1 tbsp Vanilla Extract
- 2 Eggs
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Brown Sugar optional
Preheat your oven to 350°
Mash your 3 bananas in a large mixing bowl.
Slowly mix in all ingredients other than the blueberries and brown sugar.
In a separate bowl, coat your blueberries in about 1 tbsp of flour.
Fold in the flour-covered blueberries.
Pour your batter into a greased loaf pan.
Optional: Top with a liberal helping of brown sugar.
Bake for 60-70 minutes, until a toothpick comes out clean.
Let cool 10 minutes and enjoy!
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