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Try this delicious Blueberry Banana Nut Bread recipe for a moist, flavorful treat with the perfect balance of sweetness and crunch.

Blueberry Banana Nut Bread Recipe

This Blueberry Banana Nut Bread combines the rich flavors of ripe bananas, sweet blueberries, and crunchy nuts for a delicious treat. Perfect for breakfast or a snack, this easy-to-make bread is moist, flavorful, and a family favorite. Whether you're using fresh or frozen blueberries, this recipe ensures a soft and flavorful loaf every time.
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Prep Time 15 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 660 kcal

Ingredients
  

  • 3 medium-sized Ripe bananas
  • 1 ¾ cups All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ teaspoon Ground cinnamon
  • ½ cup (1 stick) Unsalted butter
  • 1 cup Granulated sugar
  • 2 large

    Eggs

  • 1 teaspoon Vanilla extract
  • ¼ cup Buttermilk or milk
  • 1 cup Fresh or frozen blueberries
  • ½ cup Chopped walnuts or pecans

Instructions
 

  • Preheat the Oven and Prepare the Pan Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • Mash the Bananas In a large bowl, use a fork to mash the bananas until smooth.
  • Mix the Dry Ingredients
    In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Cream the Butter and Sugar In another large bowl, beat the butter and sugar together until light and fluffy.
  • Add the Eggs and Vanilla Beat in the eggs one at a time, followed by the vanilla extract.
  • Combine the Wet and Dry Ingredients Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk or milk. Stir until just combined.
  • Add the Blueberries and Nuts Gently fold in the blueberries and chopped nuts, being careful not to break the berries.
  • Pour and Level the Batter Pour the batter into the prepared loaf pan and spread it out evenly.
  • Bake Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Frozen Blueberries: If you’re using frozen blueberries, there's no need to thaw them. Just add them straight into the batter to avoid them breaking apart.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
  • Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.