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Blueberry Banana Bread

dfDairy-FreevVegetarian

By Lee Funke

4.18 from 17 votes

4/3/2026

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I love banana bread. It’s one of those baked goods that I will eat non-stop if it is sitting on my counter. I especially love this blueberry banana bread because it’s perfectly sweet and has the most delicious muffin-top topping.

A hand holds a slice of blueberry bread on a white plate, showing blueberries and swirls of blueberry sauce throughout the slice.

Why you’ll loe this bread

Change-up: Blueberry banana bread is a fun change-up to regular old banana bread!

In-season: Blueberries in season? Use them up in this banana bread recipe.

Healthy snack: I love having fresh baked goods at home so I don’t always defult to processed snacks.

Various baking ingredients in bowls, including flour, brown sugar, eggs, ripe bananas, blueberries, butter, yogurt, vanilla extract, spices, baking powder, baking soda, and coconut oil.

Ingredients You Need

All-purpose flour: I originally used white whole wheat for this recipe back in the day. When I updated this post, I switched it up to all-purpose flour to make a lighter and more fluffy bread.

Blueberries: The star of this blueberry banana bread is obviously the blueberries. It’s what gives this classic recipe a sweet twist. I highly recommend using frozen blueberries. They tend to be smaller and won’t sink to the bottom of the bread.

Bananas: the runner-up star of this recipe is, of course, mashed bananas. In this recipe, I used 3 ripe bananas. Don’t sell yourself short and make sure you use RIPE bananas because they’re sweeter and more flavorful.

Greek yogurt: For a little extra protein, I snuck some Greek yogurt into this blueberry banana bread recipe. This also helps reduce the amount of additional fat or oil needed in order to get a moist bread!

Vanilla extract: Cuz every loaf deserves some vanilla.

Brown sugar: I love using brown sugar in banana bread. It give the bread the perfect amount of sweetness and chew.

Coconut oil: This recipe only calls for 2 tablespoons of melted coconut oil. If you don’t have this oil at home, you can easily substitute a different baking oil, such as canola or melted butter.

A glass bowl with muffin batter and fresh blueberries, being mixed with a green spatula on a light textured surface.

How to Make Banana Blueberry Bread

  1. Mix Dry: Combine dry ingredients in a medium bowl and set aside.
  2. Mix Wet: Mash the bananas in a large bowl until there are few lumps. Then, add the rest of the wet ingredients and mix.
  3. Combine Dry & Wet: slowly add dry ingredients and mix until smooth. Finally, add coconut oil and blueberries and mix again.
  4. Bake: transfer the batter into a greased bread pan. Bake at 350ºF for 45-50 minutes or until fully cooked.
Rectangular metal baking pan filled with an even layer of unbaked, crumbly streusel or crumble topping on a light stone surface.
A loaf of crumb-topped bread sits on a light surface next to a knife, a bowl of blueberries, a striped cloth, and a small bowl of dark fruit jam.
Four slices of crumb-topped bread are stacked on a wire rack as a hand drizzles dark syrup or sauce from a spoon onto the stack. Bananas are visible in the background.

Top 3 Tips for Perfect Blueberry Banana Bread

  • Use ripe bananas: the riper the bananas you use, the sweeter your banana bread will be.
  • Tent if needed: banana bread looking too brown on the sides? Simply tent it with a piece of foil for the last 15 minutes.
  • Let cool completely: always let your banana bread cool completely before slicing or it may crumble!

Storage Instructions

Let the blueberry banana bread cool completely. Then, store on the countertop for up to 3 days or in the fridge for 3-5 days (recommended).

Can you freeze blueberry banana bread?

Make one, two, or three loaves of this healthy blueberry banana bread and freeze it for later.

  1. Let your bread cool completely.
  2. Then, tightly wrap it in tin foil.
  3. Freeze for up to 3 months.
A close-up of a sliced loaf of blueberry banana bread with a crumb topping, showing blueberries inside the bread.

More of our Favorite…

Banana Bread Recipes

4.18 from 17 votes

Blueberry Banana Bread

This blueberry banana bread is perfectky sweet and has the most delicious muffin top topping.
By: Lee Funke

 Prep: 20 minutes

Cook: 45 minutes

Total: 1 hour 5 minutes
Servings: 10
Close-up of a sliced loaf of blueberry banana bread with a crumbly topping, showing visible blueberries inside the moist bread.

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Ingredients 

Stuesel Topping

  • ¼ cup unsalted butter, melted
  • ¼ cup all-purpose flour
  • ½ cup packed brown sugar

Dry Ingredients

Wet Ingredients

  • 3 medium ripe bananas, mashed (1.5 cups mashed)
  • 2 large eggs
  • 1 cup packed light brown sugar
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil
  • 3 tablespoons almond milk*

Optional Drizzle

Instructions 

  • Preheat the oven to 350ºF and spray a standard loaf pan with nonstick cooking spray.
  • Add all of the ingredients for the streusel topping to a bowl and mix together. It should have the consistency of a crumble. Set aside.
    A glass bowl filled with crumbly dough mixture being mixed with a fork on a light textured surface.
  • Add the dry ingredients to a bowl (except for the blueberries) and mix. Set aside.
    A glass bowl with flour, baking powder, baking soda, and ground cinnamon, with a metal whisk resting inside, on a light-colored surface.
  • In a separate mixing bowl, mash the 3 bananas with a fork. Add the rest of the wet ingredients to the bowl. Mix to combine.
    A glass bowl containing two eggs, mashed bananas, brown sugar, yogurt, and vanilla extract on a light textured surface.
  • Add the dry ingredients to the wet. Add the blueberries and mix to combine.
    A glass bowl containing a yellow batter with a pile of white flour on top and a light blue spatula resting inside.
  • Pour batter into a greased pan and top with the streusel topping. Bake at 350ºF for 45-60 minutes.* If the top of the bread begins to brown, but the center is baked, add a tin foil tent.
    Rectangular metal baking pan filled with an even layer of unbaked, crumbly streusel or crumble topping on a light stone surface.
  • Remove banana bread from the oven, let cool for 5 minutes, and remove from the pan to finish cooling.
    A loaf of crumb-topped bread sits on a light surface next to a knife, a bowl of blueberries, a striped cloth, and a small bowl of dark fruit jam.
  • While the bread is cooling, mix the glaze. Top the bread with glaze before serving.*
    A close-up of a sliced loaf of blueberry banana bread with a crumb topping, showing blueberries inside the bread.

Tips & Notes

  • The bake time will vary by oven. This bread has been tested multiple times across multiple ovens, and bake times vary. If you are adding the blueberry drizzle to your bread, start by adding one teaspoon of liquid to the powdered sugar and blueberry powder at a time until it reaches the desired consistency.

Watch It

[adthrive-in-post-video-player video-id=”tBl2AXaX” upload-date=”2018-08-31T00:00:00.000Z” name=”Blueberry Banana Bread” description=”Give your classic banana bread recipe a twist with some fresh blueberries. You’re going to love this blueberry banana bread recipe because it’s moist and easy to make.”]

Nutrition

Calories: 344 kcal, Carbohydrates: 64 g, Protein: 5 g, Fat: 9 g, Fiber: 2 g, Sugar: 40 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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