Moist Blueberry Banana Bread (Easy 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 banana bread also looks great with the blueberries adding natural “coloring”.

My banana bread uses simple ingredients such as mashed bananas, blueberries, vegetable oil, eggs, sugar and flour. In addition, below you will find tons of tips & instructions and even a quick step-by-step recipe video.

Moist Blueberry Banana Bread

Recipe Sections

1. Ingredients
2. Instructions
3. Recipe Video
4. Helpful Tips

Recipe Rating 4.96 from 25 votes Featured Comment Micheline “Just made two loaves, one for hubby and I cause we love blueberries and one for my 3-year-old grandson who loves bananas and blueberries. Can’t wait to see his face when he tastes the two combined into one loaf!”

Excluding the baking time, my recipe takes me about 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked blueberry 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 exactly 1 1/2 cups of mashed bananas for the best 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 – 170 grams – For the best/most consistent results, you should use fresh blueberries (instead of frozen blueberries). See the tips section below for reasons why.

Servings – Roughly 12 slices

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

Recipe Video – How This Moist Blueberry Banana Bread Is Made

Instructions – Moist Blueberry Banana Bread Recipe

• Preheat oven to 325 degrees F (163 C).
• 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 at 325 F (163 C). FYI – I usually bake for around 67 minutes because this banana bread can be a little extra moist due to juice “leakage” from the blueberries.
• 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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Or Turn This Recipe Into Mini Blueberry Banana Bread

Or Into Blueberry Banana Muffins

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 this “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 my 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 moist blueberry banana bread recipe.
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as no butter banana bread, eggless banana bread, chocolate chip banana bread and easy banana nut bread.

• I prefer to use FRESH blueberries because they cause fewer problems in terms of moisture variation. They retain their berry “shell” better than frozen blueberries (so less leakage into the batter). Frozen blueberries often burst during the freezing process. These ruptured frozen berries release juice into the batter during the baking process and this can add unplanned for moisture. In turn, this excess moisture can cause the banana bread to be too wet & underbaked.
• However, the downside to fresh blueberries is that they are more expensive than frozen blueberries.

• If you use frozen blueberries, please make sure NOT to add any extra moisture (e.g. ice) as this will cause your blueberry banana bread to be undercooked. You should wash & DRY frozen blueberries in order to remove any excess ice.
• Also if you use frozen blueberries, be prepared to increase the baking time due to the burst berries & juice leakage. In addition, make sure to read my “toothpick test” and digital thermometer tips further down the page (as blueberry “leakage” means unplanned for extra moisture and thus potentially underbaked blueberry banana breads). I like to use a digital thermometer to make sure my blueberry banana bread is fully baked (as it measures the internal temperature of the banana bread)
• 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.
• Visitors – Did you use fresh or frozen blueberries to make your blueberry banana bread? Please leave your fresh versus frozen blueberry tips & suggestions in the comment section below.

• 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.
• FYI – A beautiful pure yellow banana (without any spots) is not fully ripe!!
• 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” (e.g. 3 bananas) versus measuring cups or weight e.g. 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 (e.g. a cup of fluffed flour vs a cup of densely packed flour). Therefore, my recipe also includes gram/milliliter measurements.

• Optional – As I stated above, if you want a more interesting top to your blueberry banana bread, you can sprinkle some blueberries on top of the batter before placing the pan into the oven. However, you should use baking parchment paper to line your bread pan so you can gently lift the banana bread from the pan. This prevents the blueberries on top of the banana bread from being crushed if you use the traditional “flip over the pan” method to remove the banana bread from the bread pan.
• 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 & other fruits such as cranberries, raisins, etc. If you want to see what a banana bread with blueberries & cranberries looks like, you should check out my Berry Banana Bread Recipe.
• Other Blueberry 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 check out my recipe on how to make a Blueberry Banana Nut Bread. It is a delicious combination of fresh blueberries, crunchy walnuts and ripe bananas.
• 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.

• Missing some mashed banana? For example, the recipe calls for 1 1/2 cups of mashed bananas but you only have 1 1/4 cups of mashed bananas. Solution – You can add some applesauce, Greek yogurt or sour cream to replace the missing 1/4 cup of mashed bananas. Just make sure the combined amount of mashed bananas and applesauce/yogurt/sour cream equals the recipe’s required 1 1/2 cups of mashed bananas (and not more). If you don’t offset this missing amount of mashed bananas, your banana bread might come out too dry.
• Applesauce, Greek yogurt, and sour cream are often used as substitutes for mashed bananas in baked goods. Why? Because they have a moisture content and texture that is sort of similar to mashed bananas.
• Optional – You can also turn this recipe into mini banana breads. Please visit Bread Dad’s Mini Banana Bread Recipe page for details on how to create 4 or 8 mini blueberry banana breads.
• Optional – You can also easily turn this recipe into muffins. Check out my Blueberry Banana Muffins page for all of the steps.

• You should use a NEUTRAL flavored vegetable oil (e.g. corn or canola oil) in order to make this no butter banana bread recipe.
• Stronger flavored oils (e.g. peanut oil or olive oil) may NEGATIVELY impact or change the taste of banana bread. You want to use an oil that has very little flavor (so it does not interfere with the banana flavor).
• If you want to use olive oil, I would recommend using a “mild”, “light” or “extra light” olive oil as they would have the least impact on the banana bread. Unfortunately, extra virgin and virgin olive oil have stronger flavors and are more likely to negatively impact the taste of your banana bread.
• You should also consider using fresh oil when baking as some oils spoil faster than others. Old oil can go rancid and taste bitter, stale, funky, etc. Old oil can leave a bad aftertaste in your baked goods.
• 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.

• Use FRESH ingredients (e.g. 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.
• Try to keep your ingredients (e.g. flour & sugar) in airtight food containers in order to extend their shelf life and avoid spoilage (e.g. exposure to moisture from the air, pests and dust).
• Old flour can affect the taste of banana bread. Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great!
• Flour (if stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to banana bread collapses, etc.

• This recipe uses large eggs (and NOT extra large or jumbo eggs). Large eggs, extra large and jumbo eggs are different USA egg size designations. If you use extra large eggs or jumbo eggs (instead of large eggs), you will be adding too much moisture to the recipe and it could come out underbaked. According to Wikipedia, the weight of a large egg is roughly 57 grams (versus 64 grams for extra large eggs and 71 grams for jumbo eggs).
• Optional – An easy way to boost the banana flavor of your banana bread is to replace the vanilla extract in this recipe with banana extract. Many people like to use banana extract when they are forced to use not fully ripe bananas (which have less banana flavor than ripe bananas). Other people also like to modify the taste of their banana bread by replacing the vanilla extract with almond extract, coconut extract, maple extract, etc.
• If you want to make an even moister blueberry banana bread, check out my recipe for Super Moist Banana Bread. Just add some blueberries!

• 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.

• Blueberries are about 85% liquid. So bursting/leaking blueberries can throw off the liquid-to-dry ingredient ratio of recipes (by adding excess moisture to the batter). That means that you need to test more when baking your blueberry banana bread (see below).
• A banana bread can look perfectly normal coming out of the oven. However, during the cool down phase, it sometimes sinks in the middle (because it has been underbaked due to excess moisture from bursting berries, incorrect ingredient measurements, incorrect oven temps, etc.). Therefore, right after removing the banana bread from the oven, I like to conduct a “toothpick test”. This test shows me if my banana bread has been baked thoroughly.
• How to do the “toothpick test” – Gently push a long wooden skewer into the top of the bread and see if any batter sticks to the wooden skewer. I prefer to use a long wooden skewer (versus a short toothpick) because this significantly lowers the chances of burning my fingers on the hot baked good!! If the batter is sticking to the wooden skewer then the banana bread isn’t completely cooked. If the banana bread is underbaked, 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 nut bread again with a wooden skewer.
• Instead of the “toothpick test”, some people like to use a digital bread thermometer to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200-205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.

• Place your banana bread in the middle of your oven. If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected.
• Make sure that your oven has been completely preheated. This can take 10-20 minutes. If the oven has not been properly preheated, this banana bread could come out undercooked. Use an oven thermometer (that hangs inside the oven) to check the interior oven temperature to ensure that the oven has reached the correct temperature.
• You should also use an oven thermometer to check if your “expected” oven temperature is different from reality. Some ovens can be 25-50+ degrees F hotter or colder than the number you set with your oven dial.

• Check out my Why Does My Banana Bread Sink In The Middle? page for more reasons for & potential solutions to “sinking middles”.
• Problem with dry banana breads? Check out my Tips For Making A Moist Banana Bread for information on how to avoid making dry banana breads!
• Long-term storage – If you want to keep your banana bread for more than 1 or 2 days (depending on your home’s temperature & humidity), you will need to freeze it. Please read Bread Dad’s How To Freeze Banana Bread for more details.

• Please use the suggested 9 x 5 inch 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.
• My recipes are based on using a metal bread pan and NOT a glass bread pan. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust).
• My recipes are based on using a regular oven and NOT a convection oven. Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes.
• For the best results, I recommend using the right tools when making banana bread. Check out my Banana Bread Equipment Guide for more details.

• 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.
• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. 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 (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.

• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. 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 (e.g. 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 (e.g. cranberry, chocolate chip or eggless banana bread), please visit Bread Dad’s main sections on Banana 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.

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Reference Sources

1. Wikipedia, Banana Bread
2. Wikipedia, Blueberry
3. Wikipedia, Muffin

Related Recipes

1. Banana Nut Bread
2. Chocolate Chip Banana Bread
3. Easy Banana Bread – Classic Recipe
4. Eggless Banana Bread
5. No Butter Banana Bread
6. Bread Machine Banana Bread

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