This Blueberry Banana Bread is out-of-this-world – soft, moist, and utterly irresistible! It’s slightly sweet, perfectly balanced, and guaranteed to put a smile on your face with every bite. With just a handful of everyday ingredients and a couple of mixing bowls, you’re well on your way to the BEST Blueberry Banana Bread ever!
Easy-Peasy Blueberry Banana Bread: A Smile in Every Slice!
This heavenly Moist Blueberry Banana Bread (Egg-Free) ticks all the boxes: it’s super easy to whip up, uses simple ingredients, and delivers a burst of flavor with every bite. It’s a delightful treat that’s as easy to make as it is to enjoy.
This recipe is completely egg-free! That’s right—whether you’re avoiding eggs due to allergies or simply looking to switch things up in the kitchen, this recipe has got you covered. With a few simple adjustments, you can also make this recipe dairy and/or gluten-free (details below).
So, let’s roll up our sleeves and get baking!
What To Love About This Recipe
- Quick and Easy: One of the best parts of this recipe is how effortlessly it comes together. No fancy equipment is needed – just a couple of mixing bowls and your trusty oven.
- Simple ingredients: This recipe calls for pantry staples you likely already have. It’s a fuss-free approach to baking at its finest.
- Egg-free: Whether you’re avoiding eggs due to allergies or simply looking for egg-free options, this recipe has you covered. With a few simple adjustments, you can also make this recipe dairy and/or gluten-free (details below).
- Perfect texture: This recipe delivers a moist, tender crumb that melts in your mouth with every bite.
- Taste: This blueberry banana bread is a match made in baking heaven. It combines classic banana bread’s comforting warmth with juicy blueberry bursts.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bananas: Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor.
- Butter: Unsalted butter adds richness and flavor to the bread. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Buttermilk: Don’t have buttermilk? No problem! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Pure Vanilla Extract: A hint of vanilla extract elevates the overall flavor profile of the bread.
- Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Brown Sugar: Provides sweetness and a hint of caramel flavor. I use and recommend light brown sugar.
- All-Purpose Flour: The base of our bread, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend.
- Baking Powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Balances the sweetness and enhances the other flavors in the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Blueberries: Fresh blueberries are this recipe’s crowning glory, adding juicy sweetness to every slice bursts. While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
Step 4 – Pour Into The Pan
Pour the mixture into the prepared bread loaf pan. Add more blueberries on top.
Step 5 – Bake
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let it sit in the pan for 10 minutes. Loosen with a knife or spatula around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Recipe Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.
- Fold the blueberries gently into the batter to prevent them from breaking apart and turning the entire loaf blue.
- Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.
- Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend checking for doneness around 50 minutes and then every 5 minutes after that.
Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like \ soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Variations & Additions
- Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
- For a warm, cozy twist, stir in a teaspoon of ground cinnamon or nutmeg.
- Feel free to swap out the blueberries for other fruits, such as raspberries or diced strawberries.
Serving Suggestions
Enjoy a slice of blueberry banana bread on its own for a delightful snack or breakfast treat. For an extra indulgent touch, spread a bit of butter or cream cheese on a toasted slice of bread. If you love banana bread as much as we do, try our Easy Eggless Chocolate Banana Bread and our Banana Nut Bread Without Eggs (Moist & Easy) recipes!
Storing and Freezing Instructions
Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.
Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.
Frequently Asked Questions
Yes, you can! While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture.
Yes, you can substitute an equal amount of plain yogurt for the buttermilk if needed. Make sure the yogurt is not too thick.
Feel free to experiment with additions like raspberries, blackberries, or strawberries for a fruity twist on classic blueberry banana bread.
While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
More Quick Bread Recipes You’ll Love!
Recipe Card 📖
Moist Blueberry Banana Bread (Egg-Free)
This Blueberry Banana Bread is out-of-this-world – soft, moist, and utterly irresistible! It’s slightly sweet, perfectly balanced, and guaranteed to put a smile on your face with every bite. With just a handful of everyday ingredients and a couple of mixing bowls, you’re well on your way to the BEST Blueberry Banana Bread ever!
Instructions
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Preheat oven to 350º F (180º C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas, mix until combined. Add in buttermilk, vanilla, sugar, and mix until well combined.
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Add the dry ingredients and mix to incorporate. Add in the blueberries and mix until distributed. Extra Tip: To prevent the blueberries from sinking to the bottom of the bread, make sure to toss them with one tablespoon of flour before adding them to the batter.
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Pour the mixture into the prepared loaf pan. Add more blueberries over the top.
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Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.
Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.
Blueberries: While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
Allergy Swaps:
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Recipe Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.
- Fold the blueberries gently into the batter to prevent them from breaking apart and turning the entire loaf blue.
- Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.
- Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
Variations & Additions
- Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
- For a warm, cozy twist, stir in a teaspoon of ground cinnamon or nutmeg.
- Feel free to swap out the blueberries for other fruits, such as raspberries or diced strawberries.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
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Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Serving: 1 sliceCalories: 291kcalCarbohydrates: 49gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 145mgPotassium: 215mgFiber: 2gSugar: 29gVitamin A: 343IUVitamin C: 5mgCalcium: 77mgIron: 1mg
