Banana Blueberry Bread. I know what you’re thinking: “Is it banana bread or is it blueberry bread?”
Both. It’s both. It’s Banana blueberry bread, and it’s just as delicious as it sounds.
We made it one day simply because we had a plethora of leftover blueberries…and bananas, of course, because bananas either tend to get eaten right away, or they sit there, darkening until we decide to either freeze them or make banana bread or blueberry bread out of them.
This time the banana blueberry bread recipe won.
Make it: Banana Blueberry Bread Recipe
The star of this banana blueberry bread recipe is, of course, the blueberries. They add that pop of fresh tangy flavor that goes so well with the sweet banana.
Banana Blueberry Bread
- ½ cups butter
- 3 ounces cream cheese by weight
- 1 cup brown sugar
- 3-4 ripe bananas
- 1 egg
- ¼ cups Greek yogurt plain or vanilla
- 1 teaspoon vanilla
- 1-½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoons salt
- 1 cup blueberries
- 1 cup chopped pecans optional
- Heat oven to 350; lightly grease a loaf pan or Brownie Pan.
- Cream butter, cream cheese, and sugar until light and fluffy.
- Add bananas, egg, vanilla, and Greek yogurt; mix until smooth.
- Add dry ingredients.
- Fold in blueberries and/or pecans.
- Pour into prepared pan. Bake for 20 minutes in brownie pan OR 60—75 minutes in loaf pan, until golden and not doughy in the middle.
A few tips
And since this banana blueberry bread recipe has Greek yogurt and fruit in it, I like to pretend that it’s on the healthier side of things.
You can certainly make it in a regular loaf pan, just plan on cooking it for around an hour or so instead of just 20 minutes.
Extra tools to help Make Banana Blueberry Bread
You can use this Brownie Pan for so much more than just brownies…but brownies in them are pretty darn delicious! Rinse and drain your blueberries in this Easy-Read Measuring Colander. Use the Classic Batter Bowl to mix up the batter, and then scoop it all out with the Large Scoop.
My adventure with Banana Bread
Back in the day, when I first started to actually enjoy cooking, I really wanted to make banana bread. It seemed like one of those quintessential things that “anyone” could do. But in reality, it was right up there with making a hard-boiled egg—it seemed easy, but every time I tried, I failed…hard.
My banana bread would come out soupy or undercooked; burnt on top, overly chewy, or hard as a rock.
Even though I’d follow directions exactly, I just couldn’t get it right. So, naturally, I gave up for a little while. But I just couldn’t shake my desire to make great banana bread.
Then I found a recipe for banana bread that didn’t fail and it was like the heavens opened up and bananas and blueberries rained down on me. It’s perfect. Like, actually perfect…and easy.
Tweaking it a bit and giving it my own spin with a few extra touches, including the blueberries, took it to another level.
The banana flavor shines through and the blueberries essentially pop and explode in your mouth with an extra dose of flavor. Then, to top it off, this banana blueberry bread is soft and fluffy.
Oh, and it tastes heavenly if it’s sliced toasted for just a little bit.
The original recipe calls for chocolate chips instead of blueberries, but since I’m not a fan of chocolate chips (I know I’m crazy) I’ve always substituted them with blueberries.
And when you have blueberries in your banana bread you have to have extra cinnamon, too. Don’t skimp on the cinnamon.
Sometimes I’ll even toss in some crushed pecans because I like the extra texture it brings to the bread.
Save up those bananas, get them extra ripe, and then add some cream cheese and Greek yogurt to your list so you can make some banana blueberry bread asap!