Make three mini-loaves of Blueberry Banana Bread in under 45 minutes! Filled with juicy blueberries, this is a great snack or breakfast!
Today I want to share with you a recipe to make three loaves of yummy blueberry banana bread. I’ve made many loaves of banana bread and blueberry bread over the years, but finally decided last Fall to combine the two in a recipe! DUH!
Not quite sure why I’ve not thought of this combination before, but oh well! Bananas and blueberries pair wonderfully in this delicious bread, and the easy recipe yields enough batter to bake 3 small loaves. Here’s how to make blueberry banana bread.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Batter
Before making the batter, preheat your oven to 350°F. and prepare 3 mini-loaf pans by generously spraying or greasing them on the bottom and sides.
To make the batter, sift flour, granulated sugar, baking powder, salt and baking soda in a large mixing bowl. Gently stir in blueberries until incorporated into the “dry ingredients”.
NOTE: You can use fresh OR frozen blueberries for this recipe. If you are using FROZEN blueberries, do NOT thaw them before adding.
In a separate bowl, mash the ripe bananas very well (until chunk-free), then add a large egg, vegetable oil and fresh lemon juice.
Stir until these ingredients have been fully combined (and are fairly smooth). Once combined, add these “wet ingredients” to the bowl of dry ingredients.
Gently stir until the banana mixture has been incorporated into the batter. Don’t overmix. The finished batter for the blueberry banana bread will be very thick.
Bake The Blueberry Banana Bread
Divide the batter evenly into the prepared mini-loaf pans, and top each loaf with additional blueberries (optional, but good!). These additional blueberries will decorate the top of each baked loaf nicely, when done.
Place the loaf pans on the middle rack of the preheated oven. Bake at 350°F. for 30-35 minutes OR until a toothpick inserted in the top/middle of the loaves comes out clean. The loaves should also be nicely browned on top.
NOTE: See the NOTES section in the printable recipe card below for baking time if using this recipe to make one 9″ x 5″ loaf of this bread.
Time To Enjoy Some Blueberry Banana Bread!
Transfer the loaf pans to a wire rack, and let the blueberry banana bread cool 12-15 minutes before removing the loaf from the pan.
Once they’ve cooled, run a butter knife around all the inside edges of the pans. Invert a plate on top of a loaf, then holding the platter and loaf pan tightly together, turn them upside down.
This should release the bread from the pan. If the bread fails to release from the pan, turn it back over, let it rest a few more minutes, then try again.
Let the blueberry banana bread cool slightly on the wire rack before slicing the loaf for serving. Cool the loaf completely before wrapping for storage or gift giving.
Who Wants A Slice Of Blueberry Banana Bread?
With three mini-loaves, you have the option of eating them all, storing them, or giving them as gifts. It’s your choice! I like to enjoy one loaf, freeze a loaf for later, and give one to family or friends.
To serve, slice a loaf into your desired thickness, spread butter on a warm piece, and take a big bite! YUM… it is so delicious!
NOTE: The calorie calculation given in the printable recipe card below is for one whole mini-loaf of this bread, because some people like THICK slices, while others prefer a THIN slice. Again… this is your choice!
I hope you enjoy this delicious blueberry banana bread, whether it’s for a light snack or breakfast! You can freeze this bread as well, as long as it is tightly wrapped and stored in an airtight container.
Thanks for stopping by today, and I invite you to come back soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking for More “Sweet” BREAD Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious sweet bread recipes to choose from, including:
- Vanilla Glazed Pear Bread
- Snickerdoodle Bread
- Carrot Zucchini Bread
- Apple Cinnamon Bread
- Double Chocolate Zucchini Bread
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Make three mini-loaves of Blueberry Banana Bread in under 45 minutes! Filled with juicy blueberries, this is a great snack or breakfast!
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup blueberries if frozen, do NOT thaw
- 1 cup mashed very ripe bananas approx. 2 medium
- ¼ cup vegetable oil
- 1 large egg
- 1 Tablespoon fresh lemon juice
Preheat oven to 350°F. Generously spray or grease 3 mini-loaf pans on the bottom and sides. **See NOTE section below if making one large 9x5 loaf.**
Sift flour, sugar, baking powder, salt and baking soda in a large bowl. Gently stir in blueberries until incorporated. Set aside. NOTE: If using FROZEN blueberries, do NOT thaw them before adding.
In separate bowl, mash ripe bananas very well (until chunk-free); add egg, oil and lemon juice. Stir until fully combined (and fairly smooth). Add this to the flour mix. Gently stir until banana mixture is incorporated. Don't overmix; batter is thick.
Divide batter evenly into 3 prepared mini-loaf pans; top each loaf with more blueberries, if desired. Place pans on middle rack of oven. Bake at 350°F. for 30-35 minutes OR until toothpick inserted in the top of loaves comes out clean. Bread should be nicely browned on top.
Transfer pans to a wire rack; cool 12-15 minutes before removing loaf from pan. Once cooled, run a butter knife around inside edges of the pans. Invert a plate on top of a loaf, then holding platter and loaf pan tightly together, turn them upside down. This "should" release bread from pan. If bread fails to release, turn it back over, let it rest a few more minutes, then try again. Let bread cool slightly on wire rack before slicing and serving. Enjoy!
NOTES: The caloric calculation given is for 1 whole mini-loaf of bread. Calories per serving will depend on the thickness of your slices.
**If you wish to use a large 9"x 5" loaf pan to make ONE loaf of this bread, bake for 55-60 minutes. Check it at 50 minutes for doneness, then continue baking until toothpick comes out clean.**
Here’s one more to pin on your Pinterest boards!