Blueberry Banana Bread offers a delightful twist on classic banana bread. With the texture somewhere between a muffin and a quick bread, it’s equally welcome at breakfast, for a snack, or as a casual dessert.
Blueberry Banana Bread
I finally caught a moment when enough bananas survived long enough for me to bake again, so I made this blueberry banana bread. My boys devour fruit so quickly that ripe bananas are a rare treat in this house, which makes baking with them feel extra special.
We were hosting Sunday dinner and I wanted something simple to prepare with ingredients I already had. This version of banana bread—studded with blueberries and finished with a lemon cream cheese glaze—was just the ticket. The glaze adds a bright, slightly tangy sweetness that elevates the bread from everyday to dessert-worthy.
For an optional finishing touch, I also made a simple blueberry sauce to spoon over slices; it makes each serving feel extra special. The bread pairs well with coffee, tea, or a light scoop of vanilla ice cream if you’re serving it as dessert.
Our main course that day was rotisserie chicken—our first time making one at home on the rotisserie. The result was tender with great texture; we agreed it was even better than some store-bought options. Next time I plan to brine and smoke the birds briefly before finishing them on the rotisserie to add depth of flavor.
Blueberry Banana Bread
This recipe makes three small loaves of moist blueberry banana bread. It’s easy to prepare and bakes in under an hour.
10 minutes
45 minutes
55 minutes
Ingredients
Bread:
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 3 bananas, extra ripe
- 1 cup sour cream
- 1 tablespoon vanilla
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 1 1/2 cups blueberries, fresh or frozen
Glaze:
- 3 oz cream cheese, softened
- 1/3 cup powdered sugar, sifted
- 1/8–1/4 cup fresh lemon juice, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl or stand mixer, combine the white sugar, brown sugar, vegetable oil, eggs, ripe bananas, sour cream, vanilla, baking soda, and all-purpose flour. Mix on medium speed for about 3 minutes, until the batter is smooth and evenly combined.
- Gently fold in the blueberries, taking care not to overmix so they don’t break up and color the batter completely.
- Divide the batter into three small loaf pans or into a single larger loaf pan. Bake at 350°F for 45–60 minutes, or until the top is golden and a toothpick inserted into the center comes out with moist crumbs but not raw batter.
- Allow the loaves to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before glazing.
- For the glaze, beat the softened cream cheese with the sifted powdered sugar until smooth. Gradually add lemon juice until you reach the desired consistency—thicker for spreading, thinner for drizzling. Drizzle or spread the glaze over cooled slices and serve.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 535
Total Fat: 26g
Saturated Fat: 5g
Trans Fat: 1g
Unsaturated Fat: 19g
Cholesterol: 80mg
Sodium: 267mg
Carbohydrates: 69g
Fiber: 2g
Sugar: 41g
Protein: 7g
Nutrition data provided here is an estimate.