MOIST Blueberry Banana Bread (Recipe & Video)

This moist blueberry banana bread recipe is simple to make and tastes great! It is stuffed with juicy blueberries & ripe bananas. It is perfect as a tasty breakfast snack or a wonderful dessert. This recipe also looks great with the blueberries adding natural “coloring” to the banana bread.

Sliced Blueberry Banana Bread

Recipe Sections

• Ingredients
• Instructions
• Recipe Video
• Helpful Tips

FYI – My recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. You will find a printable and “pin-able” recipe at the bottom of this page.

Blueberry Banana Bread – Stuffed with Blueberries!

Ingredients – Moist Blueberry Banana Bread Recipe

• 1 1/2 Cups – Mashed Bananas (ripe) – 345 grams – This is roughly 3 large bananas but use 1 1/2 cups of mashed bananas for the most consistent results
• 1/2 Cup – Vegetable Oil – 115 milliliters – Use a neutral tasting vegetable oil such as corn or canola
• 2 – Large Eggs – 114 grams – Use large eggs (not extra large or jumbo eggs)
• 1 Cup – White Granulated Sugar – 200 grams
• 2 Cups – All Purpose Flour – 240 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 1 Teaspoon – Baking Soda – 5 grams
• 1 Teaspoon – Baking Powder – 4 grams
• 1/2 Teaspoon – Salt – 3 grams
• 1 Cup – Blueberries (frozen or fresh) – 170 grams

Servings – Roughly 12 slices

Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Recipe Video – Watch How This Banana Bread Is Made

Instructions – Moist Blueberry Banana Bread Recipe

• Preheat oven to 325 degrees F.
• Mash bananas with a fork.
• Lightly beat the eggs.
• Stir bananas, oil, eggs and sugar together in a large mixing bowl.
• Mix in remaining ingredients (except the blueberries). Stir until the batter is fully mixed.
• Add the blueberries after the batter has been completely mixed. Make sure the blueberries are evenly spread throughout the batter.
• Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Optional (for decorative purposes) – Sprinkle some blueberries on top of the batter before placing pan into the oven.
• Bake in the oven for 65-70 minutes or until golden brown.
• Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems. You also can watch my recipe video to “see” how to perform each recipe step.

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Moist Blueberry Banana Bread – Straight from the Oven

Tips – Moist Blueberry Banana Bread Recipe

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this recipe.
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as no butter banana bread, walnut banana bread, chocolate chip banana bread and many others.

• You can use fresh or frozen blueberries for this recipe. For the recipe & pictures above, I used fresh blueberries. However, you can easily store frozen blueberries in your freezer for at least several months. Therefore, frozen blueberries reduce the need to run to the supermarket when you have your next fantastic blueberry baking idea!
• If you use frozen blueberries, please make sure NOT to add any extra moisture (i.e. ice) as this will cause your banana bread to be undercooked. You should wash & DRY frozen blueberries in order to remove any excess ice.
• I usually buy several packages of blueberries when they are on sale at the supermarket. I will use one to make a delicious blueberry “something” and freeze the rest for future culinary creations. Saves me money and future trips to the supermarket.
• Try to use organic blueberries if you can. Organic fruit & vegetables are usually much less exposed to potentially harmful pesticides.
• Blueberries have lots of antioxidants, manganese, vitamin C and vitamin K. So beyond tasting wonderful, this banana bread also contains the nutritional benefits of blueberries.

• Use RIPE bananas for the best taste. Ripe bananas are soft and usually have a yellow peel covered with lots of small black spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor. Unfortunately, a perfectly yellow banana is not the best for making a banana bread. It has less banana flavor than a ripe banana.
• For the best results, you should use a measuring cup and measure out EXACTLY 1 1/2 cups of mashed bananas. This will help to prevent your banana bread from being too dry or too wet. The use of 1 1/2 cups of mashed bananas helps to create a moist blueberry banana bread with lots of banana flavor.
• 3 large bananas equal roughly 1 1/2 cups of mashed bananas. However, use exactly 1 1/2 cups of mashed bananas for the most consistent results because bananas vary in size. Using banana “numbers” (i.e. 3 bananas) versus measuring cups or weight (i.e. grams) can lead to your banana bread being too dry or too wet (given the variance in banana sizes).
• FYI – When making this moist blueberry banana bread, many international bakers prefer to use a kitchen scale versus using measuring cups. A kitchen scale provides greater accuracy because the amount of ingredients in a measuring cup can vary somewhat (i.e. a cup of fluffed flour vs a cup of densely packed flour). Therefore, my recipe also includes gram/milliliter measurements.

• Visitors – What extra ingredients do you like to add to your blueberry banana bread to make it even more special or unique? Chocolate chips? Chopped nuts? Extra spices? Please leave your tips & recipe variations in the comment section below.
• Optional – If you want to add some variety to your moist blueberry banana bread, you can try making a banana bread based on a 50/50 mix of blueberries & fresh/frozen cranberries (so 1/2 cup of blueberries & 1/2 cup of cranberries). You can also try blueberry mixes with golden raisins, dried cranberries, etc.
• Other Variations – You can make a blueberry chocolate chip banana bread by removing 1/2 cup of blueberries and adding 1/2 cup of semi-sweet chocolate chips. Or you can make a blueberry banana nut bread by removing 1/2 cup of blueberries and adding 1/2 cup of chopped walnuts.

• In my opinion, banana breads made with oil tend to taste moister than banana breads made with butter. The main reason is because vegetable oil remains liquid at room temperature whereas butter turns back to a solid at room temperature. Therefore, the use of vegetable oil helps to create a moist blueberry banana bread.
• However, you can also use unsalted butter to make this recipe (if you want to add a slightly buttery taste). Just replace the oil with unsalted butter on a one-to-one basis, Therefore, you should use 1/2 cup (8 tablespoons) of unsalted butter instead of the 1/2 cup of vegetable oil called for in the recipe.
• Just be aware, if you use butter, the banana bread will taste a little drier than a banana bread made with vegetable oil.

• Blueberries can become VERY sticky during the baking process (especially on the bottom of the bread pan). Make sure to “grease” the bread pan, line the bread pan with baking parchment paper or use a very good nonstick bread pan.
• Baking parchment paper might be the safest way to manage a potential sticky “bottom” to your banana bread. It also helps to avoid potentially smudging the top of the banana bread (no need to flip the bread pan upside down to remove the banana bread).
• FYI – Baking parchment paper is NOT regular paper. It is paper specifically designed to be used for baking in ovens. For more information, please read this Wikipedia page.
• Use FRESH ingredients (i.e. flour) for the best results. For example, old or stale flour can throw off recipes due to strange taste & odor, excess moisture absorbed from the air, etc.
• You should also always try to use relatively FRESH baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread with blueberries.
• Try to keep your ingredients (i.e. flour & sugar) in airtight food containers in order to extend their shelf life and avoid spoilage (i.e. exposure to moisture from the air, pests and dust).

• This doesn’t happen often but if the top of the banana bread looks too moist or undercooked, you should try the “toothpick test”. Gently push a toothpick or long wooden skewer into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the blueberry banana bread again with a tooth pick.
• Please use the suggested 9 x 5 bread pan to make this recipe. If you start using different sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking lengths), smaller pans are more likely to overflow, etc.
• Optional – Use an oven thermometer as your expected oven temperature may be different than reality. Some ovens can be 25-50+ degrees F hotter or colder than the number you set with your oven dial. An oven thermometer (which usually costs less than $10) is an easy way to measure the actual temperature inside your oven.
• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• Problem with sinking middles? Then check out my Why Does My Banana Bread Sink In The Middle? page for reasons & potential solutions.

• If you would like to watch more Bread Dad recipe videos, please visit the Bread Dad YouTube channel.
• My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with a bread machine, hot oven, hot bread pan, etc.
• For more easy banana bread ideas (i.e. cranberry, chocolate chip, vegan, oatmeal, etc.), please visit Bread Dad’s main sections on Banana Bread Recipes and Quick Bread Recipes.

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Questions – Banana Bread with Blueberries

Are frozen blueberries just as good as fresh?

Frozen blueberries often have more nutrients than store “fresh” blueberries. Store blueberries gradually lose quality & nutrients due to the time spent in shipping and sitting on the shelf in the store. In contrast, frozen blueberries have their nutrients levels “frozen” in place. However, for the freshest blueberries with the most nutrients, you should try growing your own!

What are some blueberry benefits?

Blueberries benefits include vitamin C, fiber, antioxidants… and a great taste! Blueberries are also useful because they add a different color & texture to many food recipes. For more on blueberries & antioxidants, you should read the WebMD article Antioxidants in Fruit.

How many calories are in a handful of blueberries?

According to the US Department of Agriculture (USDA), a cup of raw blueberries has roughly 84 calories. Therefore, a handful of blueberries (or roughly half a cup of raw blueberries) would have approximately 42 calories. However, be aware that dried blueberries can have significantly more calories per cup than raw blueberries. Dried blueberries have more concentrated natural sugars per ounce because they have much less water than raw blueberries.

Is blueberry banana bread healthy?

Blueberries are considered healthy by many medical authorities because they are packed with antioxidants. However, blueberry banana bread is probably less healthy versus just eating the blueberries by themselves. While it is delicious and full of blueberries, blueberry banana bread often contains a fair amount of sugar and butter or oil.

If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!! Jump to comment section

Reference Sources

• Wikipedia, Banana Bread
• Wikipedia, Blueberry
• Wikipedia, Muffin

Related Recipes

• Blueberry Cornbread – Sweet
• Blueberry Quick Bread
• Bread Machine Banana Bread
• Cranberry Banana Bread
• Cranberry Bread with Dried Cranberries
• Pumpkin Cranberry Bread

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