This blueberry banana nut bread recipe is quick and easy to make! It’s moist, sweet, and studded with bright blueberries and crunchy nuts in every bite!
I love a classic banana bread recipe, and my chocolate banana bread is a personal favorite, though I may be biased because of my love of chocolate. However, this blueberry banana nut bread is one loaf that my entire family goes crazy over.
One taste, and you’ll understand why! The bread starts with a super moist, sweet base. Then, the blueberries provide tart, juicy bursts of flavor that balance the richness of the nuts. It’s the perfect way to celebrate summer flavors or brighten dreary winter days.
It’s one of my favorite breakfasts, especially when served with a warm matcha latte, and my boys love to enjoy a slice for an afternoon snack or post-dinner dessert.
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This banana blueberry bread never lasts more than a few days. Here are just a few reasons why you’ll be baking it again and again:
- The entire loaf comes together with eleven ingredients. Made primarily with pantry staples, I almost always have most of the items to make this recipe on hand, and I’m willing to bet you do, too!
- The batter is simple to prepare. All of the ingredients combine in one bowl in 15 minutes, and the oven does the rest of the work. The only hard part is waiting for the bread to bake.
- Each bite is perfectly balanced. The sweet bananas, tart blueberries, and rich nuts all complement each other beautifully, and the soft, moist, crunchy texture keeps everyone coming back for more.
You may never go back to any other banana bread recipes again!
Key Ingredient Notes
- Frozen bananas – This is my secret for super moist banana bread! You’ll need 4 medium to large bananas. Be sure to keep the juices, too. They add so much flavor and moisture to the loaf.
- Sugar – I prefer to use granulated sugar over other types of sugar to enhance the natural sweetness of the bananas and give the loaf structure.
- Unsalted butter adds richness and moisture.
- Egg – One large egg gives the blueberry banana bread structure, helping it hold its shape.
- Vanilla extract – I almost always have homemade vanilla extract on hand, but any store-bought option will work as long as it’s high-quality pure vanilla extract. The imitation stuff just won’t do!
- Flour – Unbleached all-purpose flour forms the base of the batter. I haven’t tested any other types of flour for this recipe, and I can’t guarantee your results if you do, though I think a 1:1 all-purpose gluten-free flour will work if you need to keep your recipe gluten-free.
- Leaveners – I use both baking powder and baking soda for a super-tall, fluffy loaf. Learn the difference between baking powder and baking soda to understand how they work individually and together in recipes!
- Fresh blueberries – I don’t recommend using frozen blueberries for this recipe, because they’re likely to add too much moisture.
- Chopped nuts – I prefer chopped walnuts or pecans, but you can use whatever nuts you like best. Macadamia nuts would also taste great! I like to toast them for a stronger flavor or extra crunch.
Add mix-ins
This blueberry banana nut bread has a lot going on, but that doesn’t mean you can’t get creative! For a nut-free option, simply exclude the nuts.
For different variations, try including lemon zest for an extra pop of bright flavor. Or, fold in regular or mini chocolate chips for a touch of indulgence. White chocolate, milk chocolate, and dark chocolate all taste great.
How to make blueberry banana nut bread
Before you begin, preheat your oven to 350°F (180°C), and grease a 9×5-inch loaf pan.
- Mash the thawed bananas with their juices until they’re mostly smooth.
- Stir in the remaining wet ingredients.
- Add the dry ingredients to the bowl, and gently fold just until no streaks remain.
Measure carefully
When baking, using accurate measurements is crucial for the best results. Take a look at my tips for how to measure flour before you begin!
- Fold in the blueberries and chopped nuts.
- Pour the batter into the prepared pan, smoothing out the top. I also like to scatter a few extra blueberries and nuts on top for a pretty presentation, but it’s totally optional!
- Bake the blueberry banana bread until it’s lightly golden brown and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool the loaf in the pan slightly. Then, transfer it to a wire rack to cool completely, slice, and enjoy!
Expert Tips
- Use ripe bananas. Make sure your bananas are nice and soft with spots all over or even black. The riper they are, the sweeter your bread will taste.
- Don’t forget to thaw the bananas. We want the excess moisture for moist bread. Plus, they’ll be impossible to mash and mix if they’re still hard!
- Avoid overmixing. I highly recommend folding the batter instead of stirring. This helps mix everything gently, preventing the bread from becoming tough or dense.
- Keep an eye on the oven! The exact baking time will vary. So, keep a close watch on your bread and remove it as soon as it’s golden and cooked.
- Cool completely. I know it’s hard to wait, but trust me! If you slice into your moist blueberry banana bread recipe too soon, it will crumble and fall apart.
Make Ahead Tip
Mash the bananas before freezing. These Souper Cube freezer trays are perfect for it! Then, all you have to do is thaw the fruit and whisk the wet ingredients.
Storing Tips
Store leftover blueberry banana bread in an airtight container or sealable bag at room temperature for 1-2 days, but I prefer to store the bread in the fridge so that I can enjoy it cold.
For a longer-lasting option, wrap the cooled bread tightly with plastic wrap followed by aluminum foil, or transfer it to a freezer-safe container. Freeze for up to 3 months.
To serve, thaw frozen bread in the fridge overnight. Then, enjoy it cold or warm individual slices in 30-second intervals in the microwave. Once warm, the bread tastes like it just came out of the oven! The slices are great on their own, but I love to add a swipe of butter, too.
FAQs
The most common mistake when making any kind of banana bread is overmixing the batter. This develops the gluten in the loaf and causes it to turn out dense and rubbery. To prevent this, mix the ingredients just until they’re well distributed, and no streaks remain. It’s okay if there are a few small lumps!
Most people will say to use ripe bananas and avoid overmixing, which is true, but my top secret is using frozen and thawed bananas. Don’t throw away the juices!
Make sure to measure the ingredients carefully and avoid overmixing.
More Banana Recipes
Blueberry Banana Nut Bread
Ingredients
- 4 medium-to-large frozen bananas thawed, with juices
- ¾ cup (150 g) granulated sugar
- ¼ cup + 2 tablespoons (80 g) unsalted butter melted
- 1 large egg lightly beaten, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon coarse kosher salt
- ½ cup (75 g) fresh blueberries
- ½ cup (60 g) chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9×5‑inch loaf pan.
- Mash the thawed bananas with their juices until mostly smooth. Stir in the sugar, melted butter, egg, and vanilla until well combined.
- Add the flour, baking soda, baking powder, and salt, folding gently until just incorporated.
- Carefully fold in the blueberries and chopped nuts.
- Pour the batter into the prepared pan and smooth the top. Optionally, scatter a few extra blueberries and nuts on top for a decorative finish.
- Bake for 60–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Tips & Notes
– Store leftover blueberry banana bread in an airtight container or wrapped tightly with aluminum foil at room temperature or in the fridge for up to 1-2 days.
– Freeze individual slices or the entire loaf for up to 3 months. Thaw in the fridge overnight.
– Serve leftovers cold, or warm them in 30-second intervals in the microwave.
Nutrition
