Blueberry Banana Nut Bread is a moist, bakery-style quick bread made with overripe bananas, juicy blueberries, crunchy pecans, and buttermilk for richness.
This easy blueberry banana bread recipe has been carefully tested for structure, moisture control, and perfect doneness, with no sinking centers, no gummy middles, and no guesswork.
Quick Look at the Recipe
Ready in: 1 hr 35 min | Serves: 8-10 slices | Difficulty: Easy | Freezer-Friendly & Make-Ahead: Yes
Jump to:
- Quick Look at the Recipe
- Why you'll love this recipe
- Main ingredient notes and easy substitutions
- Recipe variations and twists
- How to make Blueberry Banana Nut Bread (step-by-step guide)
- Serving ideas
- Recipe FAQs
- Tips for perfect results every time
- More reader favorite banana recipes you’ll love
- Join the conversation
- Recipe:
Why you'll love this recipe
- Like my Chocolate Chunk Banana Bread, it’s moist without being heavy
- One-bowl, no mixer needed = easy cleanup
- Perfect crumb structure (no sinkholes)
- Balanced sweetness and bakery-style texture
- Visually beautiful slices
- Tested four times for consistency, so you can be sure it will turn out perfectly every time.
Main ingredient notes and easy substitutions
Here's a quick look at the key ingredients, smart substitutions, and a few details that make a real difference in how this bread turns out.
- Bananas: If a banana looks good enough to eat, it doesn't belong in banana bread. Overripe bananas with dark spots have converted starch to sugar, resulting in better flavor and moisture. Freeze peeled overripe bananas in recipe-sized portions for baking on demand.
- Buttermilk: Adds tenderness and a subtle tang while keeping the crumb light. No buttermilk? Mix 1 tablespoon lemon juice or vinegar into whole milk and let sit 5 minutes.
- Blueberries: Fresh or frozen, both work. Dusting them in flour prevents sinking and streaking. Frozen berries go in straight from the freezer, no thawing.
- Pecans: Optional, but I highly recommend them for texture contrast. Walnuts also work.
Recipe variations and twists
- Blueberry Banana Bread (no nuts)
- Chocolate chip blueberry banana bread
- Lemon-blueberry banana bread (add lemon zest)
- Cinnamon version: leave out the blueberries and add a tablespoon of cinnamon
How to make Blueberry Banana Nut Bread (step-by-step guide)
This is a summary of the steps; the complete directions are in the recipe card below.
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan and add a parchment sling for easy removal.
- In a large bowl, combine bananas, eggs, sugar, oil, buttermilk, baking soda, vanilla, and salt.
- Stir in flour (reserve 1 tablespoon).
- Toss blueberries with reserved flour.
- Gently fold blueberries and pecans into batter.
- Transfer batter to the pan. Bake 30 minutes, loosely tent with foil. Bake 50-60 more minutes.
- Insert a skewer off-center and look for moist crumbs, not wet batter. The internal temperature should read 200-205°F (avoid the bottom of the pan and the blueberries).
- Rest 15 minutes in the pan, lift out using the parchment sling.
- Cool completely before slicing.
Serving ideas
- Warm with butter or toasted with honey
- Add a cream cheese spread or blueberry jam
- Sliced for breakfast or brunch. Believe it or not, I often serve this bread with dinner as a slightly sweet side; it's unexpected, and everyone loves it.
- After school snack or late-night snack (You know who you are)
- A loaf makes a perfect hostess gift or thoughtful gift for a new neighbor
Recipe FAQs
How do you store blueberry banana nut bread?
Wrap tightly and store at room temperature for 2 days, refrigerated for up to 7 days.
Can blueberry banana bread be frozen?
Yes. Wrap tightly and freeze up to 60 days. Thaw overnight in the refrigerator.
Why does banana bread sink in the middle?
Underbaking and excess moisture. This recipe uses extended bake time and internal-temp testing to prevent collapse.
Can I use frozen blueberries in banana bread?
Yes. Add directly from frozen and toss in flour first. You may need to add a few extra minutes to the baking time due to the added moisture.
Tips for perfect results every time
- Use a metal pan for even baking
- Tent with foil after 30 minutes to avoid over-browning
- Use an instant-read digital thermometer to ensure your bread is done. When testing, insert the probe into the thickest part and pull it out slowly until the temperature begins to drop. Whichever depth has the lowest temperature is where you should test.
- I tried various tricks or hacks to make my bananas ripen quicker, including putting them in a sealed brown paper bag with an apple, storing them in a warm spot, baking them in the oven, and even heating them up in the microwave. I didn't find that any of these methods worked particularly well, though putting them in the oven or microwave does make them easier to mash. But it doesn't give you the sweet banana flavor you get from overripe bananas.
- Insert testing skewers at an angle, not straight down, and avoid blueberry pockets when temp testing
- Let cool completely before slicing, and use a serrated knife for clean slices
More reader favorite banana recipes you’ll love
Join the conversation
If you try this Blueberry Banana Nut Bread, I'd love to hear how it turned out for you. Leave a comment below and let me know if you made any changes. And if you have a second, please leave a star rating; those ratings help my recipes rise to the top of the search results and help other readers find this recipe.
G&P Wisdom: "Good banana bread isn't about fancy ingredients - it's about timing, temperature, and knowing when to trust the science."
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Blueberry Banana Nut Bread
This blueberry banana nut bread is moist, bakery-style, and easy to make in one bowl. Overripe bananas, juicy blueberries, pecans, and buttermilk create a tender loaf with balanced sweetness. Fully tested with foolproof tips for perfect results every time.
Ingredients
- 2 overripe bananas, mashed (average size, a little less than a cup)
- 2 eggs beaten
- 1½ cups sugar
- ½ cup vegetable oil
- ¼ cup plus one tablespoon buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1¾ cups all-purpose flour, not sifted, plus 1 scant tablespoon (divided)
- 1 cup chopped pecans
- 1 cup blueberries, stems removed
Instructions
- Preheat oven to 350°F
- Grease and flour a 9×5 loaf pan, or spray with non-stick baking spray with flour. Add a parchment paper sling to lift the bread out. (Blueberries tend to be sticky if they burst next to the pan.)
- Add the bananas, eggs, sugar, vegetable oil, buttermilk, baking soda, vanilla extract, and salt to a large bowl and stir to combine.
- Add the flour, except the extra tablespoon, and stir to combine.
- Toss the blueberries with the tablespoon of flour, discard any excess, and gently fold in the with the pecans.
- Transfer batter to your prepared pan.
- Bake for 30 minutes and loosely cover the tip with a sheet of foil. Then bake an additional 50-60 minutes, until the top is golden brown and splits slightly, and a toothpick or wooden skewer comes out with just a few moist crumbs attached, not wet batter. Insert the skewer off-center, not straight down the middle.
- The internal temperature, as measured with a digital thermometer, should be between 200 and 205 °. When checking the internal temperature, insert the thermometer into the center of the loaf and stop before reaching the bottom of the pan, which can give a false high reading. Avoid visible blueberries
- Let the bread rest 15 minutes in the pan. Use a thin knife and slide between the bread and the exposed ends. Use the parchment sling and lift it out of the pan. Let cool completely before slicing.
- Slice and serve or wrap well and freeze for up to 60 days.
Notes
I used a metal loaf pan. If a glass or light-colored pan is used, the batter may not cook evenly, and the cooking time may vary.
Tent with foil after 30 minutes to avoid over-browning
Use an instant-read digital thermometer to ensure your bread is done. When testing, insert the probe into the thickest part and pull it out slowly until the temperature begins to drop. Whichever depth has the lowest temperature is where you should test.
I tried various tricks or hacks to make my bananas ripen quicker, including putting them in a sealed brown paper bag with an apple, storing them in a warm spot, baking them in the oven, and even heating them up in the microwave. I didn’t find that any of these methods worked particularly well, though putting them in the oven or microwave does make them easier to mash. But it doesn’t give you the sweet banana flavor you get from overripe bananas.
Insert testing skewers at an angle, not straight down, and avoid blueberry pockets when testing for doneness.
Let cool completely before slicing, and use a serrated knife for clean slices
Consider using an oven thermometer to confirm your oven temperature is correct.
Additionally, because blueberries can burst along the sides of the pan and stick, even if the pan is greased and floured, I added a parchment sling that should be long enough to reach both long sides of the pan and cover the bottom. I secured it with binder clips. This makes it even easier to lift it out of the pan.
For picture-perfect slices, let the bread cool completely and use a serrated bread knife.
If a banana looks good enough to eat, it will not work well in banana bread. Your bananas should have visible dark spots and be overripe, meaning the starches have turned to sugar, which is perfect for banana bread.
If you have overripe bananas but don’t have time to make banana bread, simply peel them and place the amount your recipe calls for in an airtight freezer bag, then freeze them. They thaw quickly.
I use a fork to mash my bananas, but you could also use a potato masher.
Nutrition
Calories: 317kcalCarbohydrates: 56gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 33mgSodium: 246mgPotassium: 185mgFiber: 3gSugar: 35gVitamin A: 87IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Loved this recipe? Leave a rating & review!Click the stars ⭐️ below to let me know what you think or leave a comment. I'd love to hear how it turned out for you!
David
To freeze bananas for use in bread or muffins, DO peel them before freezing. A thawed banana is very mushy. It is easier to peel before it gets to that state. You can’t really peel one when it’s frozen, either.
Barbara Andrews
A wonderful banana loaf and a real family favourite ! I’d like to triple the recipe and bake it in a 4 1/2 x 16 1/4 inch cake pan. What adjustments would you suggest besides cooking it longer?
Sharon Rigsby
Hi Barbara,
Wow, you must be feeding a lot of folks! I have never doubled this recipe and I’ve only used a bread pan, so I can’t say for sure, how it would work. I did find an article referencing how to do this on the Dixie Chrystals Website, and it has to do with reducing the amount of baking powder and baking soda in the doubled batch. I also don’t know for sure how much more time it would take to bake, but I’m guessing it wouldn’t be that much longer because the bread wouldn’t be as thick, but again, that’s only a guess. You will probably have to test it several times with a wooden skewer to determine if it’s done or not.
Honestly, I would have to recommend just making three separate recipes and baking them in three separate pans. If you do decide to go forward, please do let me know how it goes and I wish you all of the best! Sharon
Beverly A Scheer
Hi Sharon, planning on making this banana bread with blueberries.
The baking time seems so long. I usually bake the bread for 60 minutes total.
What are your thought on this.
Thanks
Bev
Sharon Rigsby
Hi Beverly,
I know that does seem like a long time, but this bread is dense, and it does take a little longer than most quick bread to cook all the way through. Also, all ovens bake a little differently; it makes a difference whether you use a glass or metal pan and if your metal pan is shiny or dark. You might want to start checking the bread at about 60 minutes and then at five-minute intervals after that if you are worried, it will be overdone. If you use a thermometer, you are looking for a 200 to 205 degrees F temperature in the center.
Let me know how it works out for you and I hope you like it!
All the best,
Sharon
Vicki
I just made this today and it is delicious! This is sure to become a family favorite.
Sharon Rigsby
Hi Vicki,
I’m so glad you enjoyed the bread and thanks too for taking the time to rate it and let me know!
All the best,
Sharon
Jan Junkin
This is my new favorite Banana Bread recipe. Easy to make (using the make your own Buttermilk method) and really delicious. Did not have fresh fruit so made it without….wonderful and light.
Sharon Rigsby
Awesome! I’m so glad you liked it!
Miss you,
Sharon