Blueberry Banana Bread

Add a fresh blueberry twist to your next banana bread with Blueberry Banana Bread from Bake or Break.

Is anyone else loving the abundance of blueberries right now? As much as I’m counting down the days until cooler weather, I don’t want all these glorious blueberries to go away.

Finding ways to use blueberries is part of the fun. I’ve been baking up a storm. I’ve even made jam, but more on that later. I hope you’ll forgive me for posting another quick bread this week. They are one of my favorite things to bake (and eat!), and they’re also a great use of fresh fruits.

I have a longstanding love of banana bread, which is good because I make it relatively often. We have a tendency to buy bananas and not eat them. Anyone else do that? Luckily, overripe bananas are a baker’s best friend. And, there are endless variations of baked goods to be made with them.

Add a fresh blueberry twist to your next banana bread with Blueberry Banana Bread from Bake or Break.

I added some fresh blueberries to this round of banana bread. I really love the combination of blueberries and bananas. You get two sweet fruit flavors that play together oh-so well.

In a surprising move on my part, I did not add any nuts to this bread. It really doesn’t need them, although some almonds sprinkled on top before baking might just be perfectly lovely. I did add a bit of sour cream for a little tart punch and for a lovely texture.

Leave your mixer in the cabinet for this recipe. You can easily mix this bread without it. And, if you prefer, you can make 12 standard-sized muffins instead of a loaf.

Find more quick bread recipes here.

Blueberry Banana Bread

Yield: 1 standard 9"x 5" loaf

Prep Time:15 minutes

Cook Time:45 minutes


  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 medium overripe bananas, mashed
  • 1/2 cup sour cream
  • 4-6 ounces (3/4 – 1 cup) blueberries



  1. Preheat oven to 350°. Grease and flour a standard 9”x 5” loaf pan.
  2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Combine melted butter, sugar, and brown sugar until well-mixed. Mix in egg and vanilla. Stir in bananas and sour cream.
  4. Add flour mixture in 3 or 4 portions, mixing just until combined. Stir in blueberries.
  5. Transfer batter to prepared pan. Bake 40-45 minutes, or until a pick inserted into the center comes out clean.
  6. Cool in pan for 10 minutes. Run a knife around the edges of the bread. Then, transfer bread to a wire rack to cool completely.

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