Blueberry banana nut bread​

This Blueberry banana nut bread is the perfect fusion of two classics. After years of tweaking a family recipe to stop blueberries from sinking and to perfect the moisture, I landed on this foolproof version. It’s incredibly moist, packed with flavor, and has the most wonderful texture. The secret is using overripe bananas for sweetness, a touch of yogurt for a tender crumb, and a simple trick to keep the blueberries perfectly suspended. The result is a balanced quick bread where sweet banana, tart berries, and crunchy nuts come together in perfect harmony.

Ingredients

• 2 cups all-purpose flour, plus 1 tablespoon to coat blueberries
• 1 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup mashed ripe bananas
• 2 large eggs
• 1/4 cup butter, softened
• 1/3 cup vanilla or plain yogurt
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries, plus more for the top
• 1/2 cup chopped walnuts or pecans
• Cooking spray

How to Make Blueberry Banana Nut Bread

Step 1: Preheat and Prep

Preheat your oven to 350∘F (175∘C) and thoroughly coat a $9\times 5$ inch loaf pan with cooking spray.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the 2 cups of flour, sugar, baking soda, and salt. This simple action ensures the leavening is evenly distributed for a uniform rise.

Step 3: Combine the Wet Ingredients

In a separate bowl, cream the softened butter and sugar. Then, mix in the mashed bananas, eggs, yogurt, and vanilla extract until just combined.

Step 4: Mix the Batter

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until you no longer see big streaks of flour. It’s important not to overmix; a few lumps are fine.

Step 5: Gently Fold in Blueberries and Nuts

In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. Then, gently fold the coated blueberries and the chopped nuts into the batter.

Step 6: Bake the Bread

Pour the batter into the prepared pan and sprinkle a few extra blueberries on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool Before Slicing

Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This crucial step ensures the bread sets properly and won’t fall apart.

My Best Blueberry Banana Nut Bread Tips

Use Very Ripe Bananas

This is my most important tip for flavor. Don’t use yellow bananas; wait until the peels are heavily streaked with black. As they ripen, their starches turn to sugar, giving you a sweeter bread and a much softer, more moist texture.

Add Yogurt for a Tender Crumb

Yogurt is my secret weapon against dry banana bread. Its natural acidity works with the baking soda to make the bread incredibly tender and light. It also adds a richness that guarantees a moist loaf every time.

Stop Blueberries From Sinking

To prevent all your berries from ending up at the bottom, toss them in a tablespoon of flour before folding them into the batter. This light coating helps them grip the batter and stay evenly distributed as the bread bakes.

Always Toast Your Nuts

Never add raw nuts to your batter. A few minutes in the oven deepens their flavor from woody to rich and aromatic. This simple step adds a fantastic crunchy contrast to the soft bread and makes a huge difference.

Variations of Blueberry Banana Nut Bread

While this classic recipe is fantastic, it’s also wonderfully versatile. For a bakery-style crunch, add a cinnamon streusel topping by mixing 1/3 cup brown sugar, 2 tbsp flour, and 1 tsp cinnamon, then cutting in 2 tbsp cold butter and sprinkling it on top before baking. To brighten the flavor, add the zest of one lemon or orange to the batter. For a more indulgent treat, simply swap the nuts for chocolate chips.

Looking for more blueberry inspiration? Check out these Blueberry Cheesecake Rolls and Blueberry Bagels.

FAQs

Why does my banana nut bread come out dry?

A dry loaf is usually from too much flour or over-baking. Spoon flour into your measuring cup instead of scooping, and check for doneness 5-10 minutes earlier than the recipe states.

Will too much baking soda ruin banana bread?

Yes, too much baking soda creates a soapy taste and can cause the loaf to rise rapidly and then collapse, resulting in a dense, gummy texture. Stick to the measurement.

How late is too late to use bananas for banana bread?

The best bananas are heavily streaked with black. It’s only too late if you see visible mold, if they’re oozing liquid, or if they have a foul, fermented smell.

Can you eat a banana if it’s black inside?

This depends. A few dark, bruised spots are fine. However, if the entire inside is a black, mushy mess and smells off, the banana has rotted and should be discarded.

Blueberry Banana Nut Bread

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• Author: Emma Hart
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (12 slices) 1x
• Diet: Vegetarian

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Description

A flawless fusion of two beloved classics, this Blueberry Banana Nut Bread is the ultimate quick bread. Incredibly moist and tender thanks to overripe bananas and a touch of yogurt, it’s bursting with juicy blueberries and the satisfying crunch of toasted nuts in every bite. This foolproof recipe uses a simple trick to keep the berries perfectly suspended, creating a beautifully balanced loaf that’s perfect for breakfast, a snack, or dessert.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour, plus 1 tablespoon to coat blueberries

1 cup granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup mashed ripe bananas (about 2–3 bananas)

2 large eggs

1/4 cup butter, softened

1/3 cup vanilla or plain yogurt

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries, plus more for the top

1/2 cup chopped walnuts or pecans

Cooking spray

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Instructions

Preheat and Prep
Preheat your oven to 350°F (175°C) and thoroughly coat a 9×5 inch loaf pan with cooking spray.

See also  No bake pumpkin cheesecake balls​

Whisk the Dry Ingredients
In a large bowl, whisk together the 2 cups of flour, sugar, baking soda, and salt. This ensures the leavening is evenly distributed for a uniform rise.

Combine the Wet Ingredients
In a separate bowl, cream the softened butter and sugar. Then, mix in the mashed bananas, eggs, yogurt, and vanilla extract until just combined.

Mix the Batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until you no longer see large streaks of flour. It’s important not to overmix; a few lumps are perfectly fine.

Gently Fold in Blueberries and Nuts
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This light coating helps them grip the batter and stay evenly distributed. Gently fold the coated blueberries and the chopped nuts into the batter.

Bake the Bread
Pour the batter into the prepared pan and sprinkle a few extra blueberries on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool Before Slicing
Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This crucial step ensures the bread sets properly and won’t fall apart when you slice it.

Notes

Use Very Ripe Bananas
For the sweetest flavor and most moist texture, use bananas with peels that are heavily streaked with black or are fully brown.

Toast Your Nuts
For a deeper, richer flavor, toast your walnuts or pecans in a dry skillet over medium heat for 3-5 minutes or in the oven for 5-7 minutes until fragrant. Let them cool before chopping and adding to the batter.

Storage
Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Variations
For a bakery-style crunch, add a cinnamon streusel topping. To brighten the flavor, add the zest of one lemon to the batter. For a more indulgent treat, swap the nuts for chocolate chips.

Frozen Blueberries
You can use frozen blueberries. Do not thaw them first; toss them in flour and fold them into the batter straight from the freezer. You may need to add a few extra minutes to the bake time.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 291 kcal
• Sugar: 25g
• Sodium: 255mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 46mg

Keywords: blueberry banana bread, banana nut bread, quick bread, moist banana bread, blueberry recipe, easy banana bread, breakfast bread, banana bread with yogurt