Banana blueberry bread is super moist and loaded with blueberries. Sure to become one of your favorites!
Blueberries add such an amazing pop of flavor and they are currently coming into season. So why not toss them into some banana bread to give it that extra pop. If you just it without the blueberries try my Cream Cheese Banana Bread!
Even as we speak I have bananas that my hubby didn't get to in time. Now they are past the point of edible in his opinion. So that means they're now all mine for some yummy banana blueberry bread.
Have one loaf now and throw the second one in the freezer. Whether you enjoy this as a snack or for breakfast, this bread is so moist and flavorful. Top it off with a pat of butter. Yummy!!
Some items I used to make this banana blueberry bread recipe
8x4 Loaf Pans
Pyrex Mixing Bowls
Hand Mixer
The cream cheese is mixed in the batter, which makes it super moist and simply AH-Mazing! Perfect for a dessert or a quick snack on the go!
Check out some of my other baked recipes!
Sour Cream Blueberry Muffins
Double Chocolate Banana Cake
Apple Walnut Fritter Bread
Lemon Zucchini Bread
Chocolate Zucchini Bread
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Banana Blueberry Cream Cheese Bread
Ingredients
- 3/4 cup butter softened
- 1- 8 oz. pkg. cream cheese softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 2 cups mashed bananas
- 1 3/4 cups fresh blueberries
Instructions
- Preheat oven to 350
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended.
- Combine flour and next 3 ingredients; gradually add to the wet mixture, beating at low speed just until blended. Add in bananas, and vanilla just until mixed. Then with a spatula gently fold in blueberries. Spray two 8x4 loaf pans and spoon in the batter.
- Bake for 1 hour or until a long wooden pick inserted in center comes out clean . Cool bread in pans on wire racks for 10 minutes.
This was amazing! I made this for my husband. The kids do not like blueberries and pretty much ate the whole loaf! I’ll definitely will make this again!
The nutrition info is all automated, but it's been adjusted now, thanks, Ruth!
In your nutrition info, I believe you got the yield and servings confused. Yield should be 2 loaves and servings 8. Might make a difference on the carbs. I did make this recipe and it is good! I reduced the sugar to 3/4 cup and used half brown sugar and half splenda.
Found this and it looked too yummy not to make it! Just took it out of the oven so haven't tasted yet, but my nose says delicious! It was easy too!
Sure, but the baking time will be reduced significantly.
Can I use the same recipe for muffins
I would do 350 degrees and start checking them after 30 minutes for a clean toothpick.
Hello, I just wanted to thank you for this recipe. I made it for the first time and I followed the instructions, but I ended up having to cook it for an extra half hour because it was too moist, but it tasted amazing! I wanted to ask you if you had any suggestions on how I could make it again but in muffin form.
I made this on Sunday and it was a hit. So moist. I sautéed extra blueberries and drizzled over the top. I will be making this again.
This came out superb! I love this recipe! It's so moist, even after days of making it (not that they both lasted very long in my household... ;))