Blueberry Banana Bread
Blueberry Banana Bread Recipe made with sour cream (or Greek yogurt) is super moist and bursting with plump, juicy blueberries. Best of all, it’s made in only ONE BOWL. No mixer required.
Sour Cream Banana-Berry Bread
I took my favorite banana bread recipe and added sour cream and blueberries.
I added sour cream for extra moisture without thinning the batter. This also helps create a very tender, fine crumb.
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Sour cream makes most baked goods better. I really believe that! If you don’t like or use sour cream you can alternately use plain Greek yogurt with similar results.
I also added blueberries because they pair well with bananas. Especially in smoothies, so why not banana bread?
If you are making banana bread and want more than just the typical loaf or cake, then try this blueberry banana bread. The flavors are so light and fruity and wonderful.
One Bowl Blueberry Banana Bread
The best part about this banana bread recipe is that it’s made in one bowl.
Ok I lied a little bit. You can make MOST of this recipe in one bowl. The blueberries need to be tossed separately with some flour, so it’s ALMOST made in one bowl.
But you definitely DO NOT need a mixer to make this blueberry banana bread. Let me show you how to make it.
Make the Banana Bread Batter
*Full recipe and instructions are in the recipe card at the end of this post.
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan. Set aside.
- In a large bowl, mash the bananas thoroughly with a fork, until smooth.
- Add the melted butter, sugar, sour cream, egg, and vanilla. Mix well.
- Add the flour, baking soda, baking powder and salt. Stir the dry ingredients together slightly before mixing them into the wet ingredients. Mix until flour barely disappears.
Add Blueberries
- Toss the blueberries with flour.
- Add the flour-coated blueberries to the banana bread batter and fold gently.
- Spread batter evenly into the prepared loaf pan. Top with extra blueberries, if desired.
Baking and Storing
- Bake at 325˚F for 60-70 minutes, or until a toothpick comes out clean from the center.
- Allow bread to cool in pan for 10 minutes before inverting; then cool completely on a wire rack.
- Slice with a serrated knife and serve. Wrap leftovers in plastic wrap or place in a zip-top bag and store at room temperature for up to 3-4 days.
Freezing Instructions
You may freeze the whole loaf of blueberry banana bread or individual slices.
Double wrap the entire loaf with plastic wrap, or do one layer of plastic wrap and one layer of foil.
Alternately wrap individual slices with plastic wrap and then place wrapped slices inside a zip-top freezer bag. Freeze bread up to 2 months. Thaw bread at room temperature before enjoying.
More Recipes for Ripe Bananas
Looking for more uses for ripe and overripe bananas? Try these recipes:
- Chocolate Chip Banana Bread
- Chocolate Banana Cake
- Banana Oatmeal Chocolate Chip Cookies
- Banana Chocolate Chip Muffins with Sour Cream
- Coffee Cake Banana Bread
- Banana Sheet Cake
- Banana Crumb Muffins
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Blueberry Banana Bread
Ingredients
Banana Bread:
- 1 cup (230 g) mashed bananas, about 3 small bananas
- ⅓ cup (75 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 g) sour cream, or plain Greek yogurt
- 1 large egg
- 1 tsp vanilla
- 1¾ cups (210 g) all-purpose flour, stir, spoon & level
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
Blueberries:
- 1 cup (140 g) blueberries, rinsed and dried; To use frozen berries, see NOTES
- 2 tsp all-purpose flour
Instructions
- Preheat the oven to 325℉. Grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan. Set aside.
- In a large bowl, mash the bananas thoroughly with a fork, until smooth. Add the melted butter, sugar, sour cream, egg, and vanilla. Mix well.
- Add the flour, baking soda, baking powder, and salt. Stir the dry ingredients together slightly before mixing them into the wet ingredients. Mix until flour barely disappears.
- Toss the blueberries with the flour. Add the flour-coated blueberries to the banana bread batter and fold gently. Spread batter evenly into the prepared loaf pan. Top with extra blueberries, if desired.
- Bake at 325℉ for 60-70 minutes, or until a toothpick comes out clean from the center.
- Allow bread to cool in pan for 10 minutes before inverting; then cool completely on a wire rack. Slice bread with a serrated knife and serve. Wrap leftovers in plastic wrap or place in a zip-top bag and store at room temperature for up to 3-4 days.
Notes
- To use frozen blueberries: Rinse blueberries in cold water until the water is noticeably lighter when you drain them. Gently pat the berries dry with paper towels. Then use as directed.
Nutrition
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*Post originally published 3/31/13. Recipe and photos updated February 2023.
i made all recipes very good thanks
Just baked this blueberry banana bread with my 2-year-old! I just started homeschooling and wanted to make something fun and yummy for “B” week. This is perfect. I did one large loaf, and I had to decrease the heat to 300 at one hour because it was getting very dark on the outside, but was completely wet in the middle. After that, I just kept checking it for doneness. I took it out around 90 minutes total, so 60 minutes at 350 and 30 minutes at 300. It is so moist and flavorful! Next time, I might try 70 or 80 minutes at 325.
Glad you got the temp and time adjusted to your needs and that it was a success! What a fun idea for your homeschooling!
can you use fresh blueberries
For sure!
This banana bread sounds fantastic
I love blueberries in banana bread but I’ve never made one with sour cream – this I’ll have to try!