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Blueberry Banana Bread

Blueberry banana bread made with mashed banana and juicy blueberries baked into a soft, moist loaf. The batter comes together in one bowl, with jammy fruit pockets throughout each slice.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas, mashed
Butter and Sugar
  • 0.33 cup melted butter
  • 0.5 cup brown sugar
Egg and Flavorings
  • 1 large egg
  • 1 tsp vanilla extract
Leavening and Salt
  • 1 tsp baking soda
  • 0.25 tsp salt
Flour
  • 1.5 cup all-purpose flour
Fruit
  • 1 cup fresh blueberries

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan. Set the pan aside on a sheet pan for easy handling.
Make the batter
  1. Mix mashed banana and melted butter until smooth. Stir in brown sugar, egg, and vanilla until the mixture looks glossy.
  2. Sprinkle baking soda and salt over the mixture and stir just until evenly dispersed. Avoid overmixing at this stage.
  3. Fold in the flour until just combined, leaving a few streaks possible. Gently fold in the blueberries so they stay intact.
Bake and cool
  1. Pour the batter into the prepared pan and tap lightly to level the top. Bake at 350°F for 55–60 minutes, until a toothpick comes out clean.
  2. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack. This helps it set for clean slicing.

Notes

Pro tip: Use very ripe bananas for the best flavor and moisture—mash until mostly smooth before mixing with the butter. Store the loaf at room temperature wrapped tightly for 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-free swap, use a 1:1 melted plant-based butter substitute.