Moist Blueberry Banana Bread Recipe with Lemon Glaze

This Blueberry Banana Bread is a moist, flavorful twist on classic banana bread. Ripe bananas provide natural sweetness and a tender crumb, while blueberries add bursts of juicy freshness and bright color. It’s an easy loaf to bake for breakfast, brunch, or a snack.

This recipe is a great way to use very ripe bananas—those with heavy spotting or even mostly black skins will give the best banana flavor. Fresh or frozen blueberries both work, and the loaf is made in a 9×5-inch pan, perfect for sharing or prepping ahead.

The method is straightforward and requires just a few bowls and simple pantry ingredients. The kitchen fills with a wonderful aroma while the bread bakes, and slices are delicious plain, toasted with butter, or spread with cream cheese.

You can customize the loaf by folding in chopped nuts, chocolate chips, or shredded coconut. If you like variations, try using raspberries, blackberries, or chopped strawberries instead of blueberries for different berry flavors.

Ingredient Notes

See the printable recipe card below for exact measurements and full instructions.

• All-purpose flour: Provides structure for the loaf.
• Baking soda: Helps the bread rise and keeps the crumb light.
• Salt: Enhances and balances the sweetness.
• Cinnamon: Optional, adds warm flavor notes.
• Oil: Keeps the bread moist—vegetable, canola, or light olive oil work well.
• Sugar: Granulated sugar sweetens and helps with browning.
• Eggs: Add structure and richness.
• Vanilla extract: Enhances the banana flavor.
• Bananas: Use very ripe bananas; about 1 1/4 cups mashed (roughly 2 medium bananas).
• Blueberries: Fresh or frozen. Toss with a little flour before adding to the batter to prevent sinking.

Easy Additions

• Add 1/2 cup chopped walnuts, pecans, or almonds for crunch.
• Fold in 1/2 cup semisweet chocolate chips for a sweeter, decadent loaf.

How To Make Blueberry Banana Bread

Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.

In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In a larger bowl, beat the eggs with the sugar, oil, and vanilla until smooth. Add the mashed bananas and mix until incorporated. If you don’t have a mixer, mash the bananas well before combining.

Gently fold the dry ingredients into the wet ingredients until just combined—avoid overmixing to keep the bread tender.

In a separate bowl, toss the blueberries with 1 tablespoon of flour to help them stay suspended in the batter. Fold the coated berries into the batter carefully so they don’t break and bleed color.

Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Allow the bread to cool in the pan for 8–10 minutes. Run a butter knife around the edges, turn the loaf out onto a wire rack, and cool completely before slicing for the best texture and clean slices.

Serve plain, toasted with butter, or spread with cream cheese or honey.

Storing and Freezing

Store: Wrap the cooled loaf tightly in plastic wrap or aluminum foil or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freeze: Wrap the loaf in plastic wrap and aluminum foil or place slices in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw at room temperature before slicing and serving.

Recipe Tips

• Use very ripe bananas for the best flavor and moist texture.
• Frozen blueberries can be used without thawing—toss with flour and fold into the batter.
• If the top browns too quickly, loosely cover the loaf with foil for the last 15–20 minutes of baking.
• Let the loaf cool fully before slicing for neat slices and the best crumb.

Variations and Substitutions

You can swap blueberries for raspberries, blackberries, or chopped strawberries, or use a mix of berries. Frozen bananas are fine—thaw and drain briefly before mashing and adding to the batter.

This Blueberry Banana Bread makes a comforting breakfast, a sweet afternoon snack, or an easy gift. With simple ingredients and small variations, it’s a versatile loaf you’ll return to whenever you have ripe bananas on hand.