New this month
Get the Allrecipes magazine

Blueberry Banana Bread


"Combine blueberries and bananas in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter."
Added to shopping list. Go to shopping list.


55 m servings 197 cals
Original recipe yields 15 servings (3 small loaves)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
  2. Mix flour, baking soda, and salt together in a bowl.
  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 197 calories; 7 g fat; 31.2 g carbohydrates; 2.9 g protein; 41 mg cholesterol; 215 mg sodium. Full nutrition

Similar recipes


Read all reviews 173
  1. 211 Ratings

Most helpful positive review

I added a teaspoon of dried lemon zest, other than that I stuck to the recipe. Right before baking, I sprinkled a little sugar over each muffin mound. I did get 12 BIG muffins out of one recipe ...

Most helpful critical review

Was excited to try this recipe and followed it exactly but the banana flavor completely overwhelmed the blueberry flavor and so I was disappointed in the taste_Nancy

Most helpful
Most positive
Least positive

I added a teaspoon of dried lemon zest, other than that I stuck to the recipe. Right before baking, I sprinkled a little sugar over each muffin mound. I did get 12 BIG muffins out of one recipe ...

2.19.13. I did toss my blueberries in some flour before adding to the batter which always helps in getting them evenly distributed instead of all dropping to the bottom of the loaf. Followed ...

Delicious!! Added 3 bananas instead of 2...baked in one large loaf pan instead of three small for 50 minutes - covered with foil after 35 minutes. Yum!!

I only made a couple of changes to this recipe. The first one was because of necessity. I doubled the batch and ran out of butter and had to substitute canola oil. The second change was due t...

Made the recipe as listed but made them into mini muffins instead. I sprayed my pampered chef mini muffin pan and filled them to the top. Before I baked them, I added a topping mixture of 1/4 cu...

This is a delicious, tender banana bread. I did not add baking powder & it rose nicely. The bread is light & not dense @ all. The 3 small loaves are apparently the mini-loaf size. I made one 8...

I love this recipe! The bread is very moist. I had to use frozen blueberries in it, but it didn't make a difference. It was still delicious. I followed this recipe exactly, except for adding...

This recipe was great! Excellent jumping off point. I used 4 bananas instead of 2 and about 3 cups of blueberries instead of 1. Also, instead of making a loaf of bread I baked mine in a 9x13 pan...

I lost my prized banana bread recipe, so jumped on to see what I could find. I *just* made this and it is still piping hot! Melt-in-your-mouth divine..... I used Bob's Red Mill G...