Banana Blueberry Bread: A Simple, Reliable Treat
We’ve all been there! That sad-looking pile of overripe bananas sitting in the fruit bowl, begging to be used. If you are looking for the absolute best way to rescue them, this is it.
This Banana Blueberry Bread has become a staple in our home, and it’s my go-to recipe whenever those bananas hit that perfect stage of ripeness.
It is simple, reliable, and just a little bit special. The addition of juicy blueberries brings a burst of freshness that perfectly complements the warmth of the cinnamon and nutmeg, making every slice a winner. It’s always a hit in my home.
Jump to RecipeWhy This Works
The combination of white and brown sugar provides both structure and a lovely depth of flavor. Using room-temperature ingredients helps the batter emulsify beautifully, resulting in a consistent, tender crumb every single time.
What you will need:
- 225g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 115g unsalted butter, melted
- 3 ripe bananas, mashed
- 120g white sugar
- 95g brown sugar
- 1/4 cup milk, at room temperature
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 3/4 cup frozen blueberries
Em’s Pro Tips:
For the best texture, don’t over-mash your bananas. Leaving a few slightly larger chunks creates delicious, moist pockets throughout the loaf. You want it to look rustic, not like a smoothie!
Change It Up
If you’re feeling adventurous, you can swap the blueberries for raspberries, or fold in a handful of walnuts for a satisfying crunch. For an extra decadent touch, try folding in some white chocolate chips.
How to make it:
Prep: Preheat your oven to 160°C (fan-forced) and line a standard loaf tin with baking paper, leaving a little overhang on the sides for easy removal later.
Dry Ingredients: In a large mixing bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, and nutmeg until well combined and lump-free.
Wet Ingredients: Make a well in the centre of your dry ingredients. Pour in the mashed bananas, melted butter, milk, sugars, vanilla extract, and egg.
Combine: Using a spatula, gently mix the ingredients together until just combined. Be careful not to overwork the batter.
The Blueberries: Carefully fold through the frozen blueberries, distributing them evenly throughout the batter.
Bake: Pour the batter into your prepared loaf tin and smooth the top. Bake for 50 minutes, or until a skewer inserted into the centre comes out clean.
Cool: Let the loaf rest in the tin for 5 minutes to firm up, then carefully lift it out using the baking paper overhang and transfer to a wire rack to cool completely before slicing.
How to store:
This loaf stays fresh in an airtight container at room temperature for up to three days. If you’d like to keep it longer, wrap individual slices tightly and freeze them for up to a month. A quick toast and a smear of butter make it taste as good as the day it was baked!
Happy Baking!
I hope you enjoy baking this as much as I do. Don’t forget to tag me in your photos. I love seeing your versions of my recipes!
More One Bowl Recipes
Banana Blueberry Bread
Course: DessertDifficulty: Easy1
loaf10
minutes50
minutesA simple, reliable treat perfect for rescuing those overripe bananas sitting in your fruit bowl!
Ingredients
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
115g unsalted butter, melted
3 ripe bananas, mashed
120g white sugar
95g brown sugar
1/4 cup milk, room temperature
1 egg, room temperature
1 tsp vanilla extract
3/4 cup frozen blueberries
Method
- Preheat oven to 160°C (fan-forced) and line a loaf tin with baking paper, leaving a little overhang on the sides.
- In a large mixing bowl, whisk together flour, bicarbonate of soda, salt, cinnamon, and nutmeg.
- Make a well in the centre of the dry ingredients. Add the mashed bananas, melted butter, milk, sugars, vanilla, and egg.
- Mix until just combined. Note: Do not overmix; a few small streaks of flour are fine.
- Gently fold in the frozen blueberries until evenly distributed.
- Pour the batter into the prepared tin. Bake for 50 minutes, or until a skewer inserted into the centre comes out clean.
- Rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Em’s Pro Tip: For the best texture, don’t over-mash your bananas. Leaving a few slightly larger chunks creates delicious, moist pockets throughout the loaf. You want it to look rustic, not like a smoothie!
- How to Store: This loaf stays fresh in an airtight container at room temperature for up to three days. If you’d like to keep it longer, wrap individual slices tightly and freeze them for up to a month. A quick toast and a smear of butter make it taste as good as the day it was baked!
- Change it up: You can swap the blueberries for raspberries, or fold in a handful of walnuts for a satisfying crunch. For an extra decadent touch, try folding in some white chocolate chips.
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
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