Blueberry Banana Bread

Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 10 slices

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This Blueberry Banana Bread is ultra moist and fluffy, loaded with bananas and blueberries! Use fresh or frozen blueberries, and whole wheat or all purpose flour.

Extra bananas? Try this Banana Pancakes recipe or — my favorite — Banana Nut Bread!

blueberry banana bread whole loaf with bananas and blue towel on white background

Banana bread is probably the recipe we make more than any other, and this Healthy Banana Bread is our favorite (although we often jazz it up and make this Chocolate Chip Banana Bread).

It is such a great, mostly healthy snack or breakfast, and between the five of us we can polish off a loaf in record time.

Some Blueberry Banana Bread recipes are made with butter, all purpose flour and quite a bit more sugar, but I like to make this as healthy as I can while still having incredible flavor.

I believe in eating the foods we enjoy, but I also believe in making those recipes as nutritious and nourishing as we can to fuel our bodies (of course, I also believe that our favorite comfort foods like The BEST Cinnamon Buns and Absolutely the Best Brownies Ever are an important part of our diet, too 😉 ).

blueberry banana bread with one slice cut close up

For this recipe, I’ve included as many variations as I could down below, to guide you through the recipe if you need to make any swaps.

Love blueberries? Find more blueberry recipes here.

How to make this Blueberry Banana Bread recipe:

  1. Mash your bananas — most often, I’m using bananas that I have frozen whole and in the peel in the freezer. I set them out in a large mixing bowl for a few hours to thaw, and then I’m ready to go! The plus side is that I always have bananas for baking and they don’t require much mashing at all.
  2. Add in your wet ingredients and sugar. I use a combination of unsweetened applesauce and Greek yogurt in place of butter or oil, to make this recipe a little lighter and add a ton of moisture.
  3. Stir in baking powder, cinnamon, baking soda, and salt — I whisk these in first to ensure they are evenly incorporated before adding the flour, because once we add the flour we don’t want to overmix! This is key to making a one bowl banana bread.
  4. Stir in the flour — stir only until the last traces of flour are gone.
  5. Stir in the blueberries — if I’m using fresh blueberries, I just toss them in. If you are using frozen blueberries, it’s important to add them last, while they are still frozen, and toss them in a bit of flour to prevent them sinking to the bottom and staining your loaf purple.
  6. Bake — this Blueberry Banana Bread takes quite a while to bake, as most quick breads do. It’s important to keep an eye on your loaf, and cover with foil if it begins to brown too quickly. I usually cover mine at the 40 minute mark and continue baking.
  7. Remove from the oven when a long skewer inserted in the middle of the bread comes out clean or with moist crumbs — it shouldn’t look gooey like batter!
blueberry banana bread overhead with two slices cut
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Variations on Blueberry Banana Bread:

  • You can swap the applesauce or yogurt with oil or sour cream if you need to
  • You can use all whole wheat flour, all all purpose flour, or a combination, without changing the rest of the recipe
  • You can swap the blueberries for any other berry — chopped strawberries, raspberries (stir gently as they tend to fall apart), blackberries (chopped if large), or a combination.
  • You can use fresh or frozen blueberries, but keep in mind that frozen blueberries may stain the batter purple, and may require a longer bake time as it slows down the cooking process slightly as they warm and thaw.
blueberry banana bread stack of 5 pieces

How to store Banana Bread:

If you have any of this Blueberry Banana Bread left to store after the first couple hours of it sitting on the counter, here are a few ways to make it last!

At room temperature:

This Blueberry Banana Bread can be stored in an airtight container at room temperature for a couple of days. I don’t like to leave it longer than that, as the extra moisture from the berries can cause it to spoil more quickly.

In the refrigerator:

If you want to store this banana bread more than a couple days, but you want easy access to it, you can store it in the refrigerator for up to 1 week.

If you are going to be storing that long, be sure to refrigerate within the first day to preserve freshness.

How to freeze Banana Bread:

When I’m baking banana bread, I often double the batch and freeze one for later!

They are perfect for pulling out of the freezer for quick snacks or breakfasts when you’re short on time.

Wrap tightly or place in an air tight container, then freeze for up to 3 months.

More banana recipes you’ll love!

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Blueberry Banana Bread

5 from 6 votes
This Blueberry Banana Bread is ultra moist and fluffy, loaded with bananas and blueberries! Use fresh or frozen blueberries, and whole wheat or all purpose flour.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Cuisine American
Course Bread and Baked Goods, Breakfast
Servings 10 slices
Calories 207cal


  • 3 ripe medium bananas
  • 1/4 cup unsweetened applesauce
  • 1/2 cup 0% plain Greek yogurt
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whole wheat flour* (130g)
  • 1 cup all purpose flour* (130g)
  • 1 1/2 cups blueberries (see notes above for fresh and frozen)


  • Preheat oven to 350 degrees F and lightly grease an 8×4″ or 9×5″ loaf pan (see notes)
  • In a large bowl, mash bananas. Add applesauce, yogurt and sugar and whisk until combined.
  • Add vanilla and eggs and stir until combined.
  • Add baking powder, cinnamon, baking soda, salt and flour and stir just until combined (don’t overmix – it doesn’t have to be smooth, just combined). Stir in blueberries, reserving a few to sprinkle on top if desired.
  • Spread in loaf pan and bake for 50-70 minutes (this will depend on the size of your pan), covering with foil at 40 minutes when the top is golden brown. Continue baking until toothpick inserted in the middle comes out clean (up to about 70 minutes).


*I bake this in an 8×4″ glass loaf pan. An 8×4″ pan is very full, but makes a nice high loaf. You can also bake in a 9×5″ loaf pan, and it will be slightly shorter and bake a little less.
*I often use equal parts whole wheat and all purpose flour, but you can use all whole wheat flour or all purpose flour as you want.

Nutrition Information

Calories: 207cal | Carbohydrates: 45g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 217mg | Potassium: 354mg | Fiber: 3g | Sugar: 21g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
Keywords banana bread recipe, blueberry banana bread

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Sibby says

    I adore this recipe!! I sub AP flour with almond flour and add a dash of almond extract too. I have made this numerous times and it’s always great and a bit with my picky family and in-laws. I am going to attempt this with muffins and just adjust the time.

    Thank you so much for a no oil healthy alternative. I am looking forward to trying you other recipes!

    • The Recipe Rebel says

      Hi CoKo! I have no idea, I don’t bake for high elevation. I would just follow what you normally do when you are baking (as far as temperatures and times). Enjoy!

  2. Lezah says

    Love this banana blueberry bread. Just barely sweet, applesauce instead of oil, moist and tasty. I used parchment paper to line my pan. Will make this again!

  3. Stephanie says

    This is my go-to bread recipe. I just love the flavor combo and the loaf turns out soft and perfect every time!

  4. Krissy Allori says

    Yum! This bread looks so good. I don’t think I’ve had blueberry and banana together. It looks amazing.

  5. Ashley says

    We just picked fresh blueberries this week and this bread is just perfect. I can’t wait to make it again!

      • D says

        I may be an idiot but after reading this article, I read that you could use either all whole wheat flour or all AP flour or a combination (like you do). In the recipe, there’s an asterisk by each. I took that to mean either/or/both… but not one cup of each. I just put this in the oven with one cup of flour total. Now that I have reread the recipe, I have doubts – maybe having both types in the recipe IS your ‘combination’ but I can’t find anything conclusive in the recipe to say one or two cups total. It’s a bit confusing and I hope this turns out okay…

      • Ashley Fehr says

        Hi D! The asterisk is to link the ingredients to the related comments in the notes section. The recipe ingredients listed in the recipe card are always needed unless they are listed as optional. I use 1 cup of each. But as mentioned a couple of times, you can use 100% whole wheat or all purpose if you prefer. I’m sorry for the confusion!

5 from 6 votes

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