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