Walnuts, pecans and chocolate chips are probably three of the most common add-ins for banana breads. I know that they’re my default choices, although I’ve been known to branch out into other add-ins from time to time, opting for peanut butter swirls and coconut instead of crunchy nuts and rich chocolate chips. This time around, I opted to add in some fresh blueberries to create a loaf of banana bread that seemed to have a lighter, more summery flavor.
This is not much more than my basic banana bread recipe with some fresh, farmers’ market blueberries mixed into it. The banana bread itself is easy to make and is fairly low in fat, so you never feel guilty about eating a slice or two for breakfast. Since it uses oil instead of butter, there is no need to wait around while your butter softens up and this loaf can mix up and be in the oven in just a couple of minutes. Fresh berries are going to give you the neatest look in this loaf because there is no frozen juice or liquid to come off them and “stain” the bread when you mix them in. That said, you can still substitute frozen berries if you want to make this loaf in the off-season.
The banana bread is moist and tender, with a good banana flavor punctuated by bursts of fruity blueberries. The banana bread batter is thick and it supports the berries very well; you won’t end up a loaf where all the berries have sunk to the bottom during baking. This will keep well for a couple of days when well-wrapped and is great for snacking, as well as for breakfast and for dessert!
Blueberry Banana Bread
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
3 tbsp vegetable oil
2 large ripe bananas, mashed (about 1 1/4 cups)
1 large egg
1 tsp vanilla extract
1 1/3 cups blueberries
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, vegetable oil, egg, vanilla and mashed bananas until smooth. Add in flour mixture and stir until just combined and no streaks of flour remain. Fold in blueberries with a spoon or spatula, then pour batter into prepared pan.
Bake for about 60 minutes, until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.
Cool bread in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Makes 1 loaf
Amanda AJune 14, 2010
That looks soooo good. I’m not a big banana fan but I think the blueberries would make it rock!
daniJune 14, 2010
i’ve done this before and was a huge fan! thanks for reminding me 🙂
JoanneJune 14, 2010
whoa I can’t believe there’s only 3 tbsp oil in this! It looks so MOIST! Love the blueberry banana combo!
Kitchen CornerJune 15, 2010
This is simply good!!
LesJune 15, 2010
in the absence of fresh berries, would frozen ones work?
LesJune 15, 2010
oops – ignore my question! i can’t read properly — just noticed you said we could substitute frozen for fresh. LOL!
AnnaJune 15, 2010
I just made this today and it was great! Thanks so much for the wonderful recipe!
EstherJune 15, 2010
I just made this yesterday and mine didn’t turn out as good as yours did. Mine was really, really dense and for some reason it wasn’t that moist and tender. Maybe it was b/c I used really mushy bananas and reduced the sugar? I’m not sure, but I love how pretty your bread turned out. 🙂 I’m going to try this recipe again to see what I did wrong.
smilinggreenmomJune 19, 2010
Awesome! Your recipe sounds and looks amazing! I would like to try it using Kamut Wheat though since it is so healthy and our family loves it. We have been avoiding the white flours/sugars etc and focusing on whole grains! Can’t wait 🙂
youresfSeptember 7, 2010
in the absence of fresh berries, would frozen ones work
hanushiMarch 6, 2011
Thanks for sharing this wonderful recipe! I have made this and have linked to you! 🙂
ValerieSeptember 6, 2011
Yum! Ok, so I waited too long and blueberries are getting out of season. Instead I substituted walnuts and made a fabulous banana nut bread recipe. Thanks for sharing! Next year I’ll try it with blueberries when they are no longer $8/lb. 🙂
LeighMarch 21, 2012
found this on pinterest. wanted something easy that i had all the ingredients for. made it today and its great!
MoeJanuary 4, 2014
I just wanted to say I have made this recipe several times now and it turns out great! I was just looking through my Pinterest board again to find this recipe to make tomorrow morning. 🙂
DaniSeptember 10, 2014
I have made this several times. I add in a 1/4 c. unsweetened applesauce and a 1/2 c. chopped walnuts along w/ all of the other original ingredients. Turns out great every time and is a huge hit with everyone who tries it! Thanks for the great recipe!
sonya johnsonJanuary 26, 2015
Could you use a muffin tin?
NicoleJanuary 26, 2015
Sonya – Yes, you can make this recipe in a muffin tin. The baking time should be about 15 minutes or so, depending on how full you fill your muffin tins, but be sure to check them with a toothpick to ensure that they are fully baked before taking them out!
MonicaFebruary 9, 2015
What a hit!! My family absolutely loved it! I used olive oil instead of vegetable oil and it was great! Thanks for sharing you recipe!
ShylaFebruary 16, 2015
Just made this! YUM! 🙂 thanks for the great recipe!
DorothyAugust 17, 2015
I added a extra banana and had baked for 70min it didn’t turn out 🙁
NicoleAugust 18, 2015
Dorothy – It didn’t turn out because you added that extra banana. Additional banana will make this loaf (and many other banana bread recipes) too heavy and will prevent them from rising and cooking evenly. Next time, skip the extra banana and stick with the recommended amount of fruit.
LauraDecember 30, 2015
Do you think this would work with frozen mixed berries? Very excited to try this!
NicoleDecember 31, 2015
Laura – Yes, definitely!
Christina BingmanAugust 21, 2017
I just made this with huckleberries instead of Blueberries and very impressed !! Will be making this in the near future again!