Why choose between banana bread and blueberry bread when you can have both?! This delicious twist on banana bread is going to change the way you think about banana bread. This moist blueberry banana bread is topped with a delicious cream cheese glaze. So simple to make and it tastes incredible.
There is something so satisfying about baking homemade bread. Quick bread recipes like this are my absolute favorite. This Strawberry Bread and easy Homemade Honey Bread top the list.
Blueberry Banana Bread
If you love banana bread, you are going to love this blueberry banana bread. The blueberries give a tangy sweet flavor to the banana bread. I love how the two flavors combine and then topped with a delicious cream cheese glaze.
Is Banana Bread Vegan
This blueberry banana bread is not vegan. It has butter and sour cream in it. You can use a vegan version of both in order to get the same effect in the recipe.
Can Banana Bread Gluten Free
If you want to make this blueberry banana bread gluten free you want to swap the all purpose flour for a gluten free alternative. You will want to use a 1 to 1 flour or use a flour that you can convert to equal the same amount of flour.
How Long Does Blueberry Banana Bread Last
Typically Blueberry Banana Bread will last about 1 week or up to 2 weeks in the refrigerator. Make sure to keep the bread wrapped well in an airtight container or in a freezer bag.
Why Do the Blueberries Get Coated in Flour
Before adding the blueberries to the banana bread batter, you want to coat them in flour. Coating the blueberries help to keep the berries in place instead of letting the blueberries sink to the bottom of the bread.
Ingredients
Batter
- 2 c granulated sugar
- 16 tbsp butter melted
- 4 lg very ripe bananas
- 4 tsp banana extract may use vanilla extract
- 8 oz sour cream
- 2 tsp baking soda
- 1 tsp salt
- 3 c all-purpose flour
- 4 tbsp all-purpose flour for coating blueberries
- 2 c fresh blueberries
Icing Drizzle
- 4 oz cream cheese softened
- 4 tbsp butter softened
- 2 tsp vanilla extract
- ¾ c powdered sugar
- ½ c milk
How to Make Blueberry Banana Bread
Batter
Preheat oven to 350 degrees F.
Spray two 9×5-inch loaf pans with non-stick cooking spray. Cut pieces of parchment paper to fit the bottoms and drape over the short ends of the pans. This will make removing the finished loaves easier.
Mash bananas in a bowl and set aside.
In a large mixing bowl, mix sugar and butter together until creamy.
On low speed, mix in mashed bananas, extract, sour cream, baking soda and salt until combined.
Add in flour a little at a time continuing to mix until well-blended.
Reserve a small handful of blueberries for the top of loaf.
In a separate bowl, place the remaining blueberries and sprinkle with the 4 tbsp. flour. Toss to coat.
Fold the floured blueberries into the batter and pour into prepared pans.
Sprinkle reserved blueberries across tops of loaves.
Bake on center rack of oven for 50-60 minutes or until a toothpick inserted in center of loaf comes out clean.
Cool in pans for 15 minutes, then, remove from pans to a cooling rack to finish cooling.
Icing Drizzle
Mix cream cheese and butter on medium speed until creamy.
Add vanilla and combine.
Add powdered sugar and mix until combined. Thin to desired consistency with the milk, adding a little at a time until thinned to your liking.
Drizzle icing across tops of cooled loaves. Allow to set up before slicing. Chill for a short time if icing is not setting up fast enough. Humidity can play into the setting up.
Blueberry Banana Bread
Ingredients
Batter
- 2 c granulated sugar
- 16 tbsp butter melted
- 4 lg very ripe bananas
- 4 tsp banana extract may use vanilla extract
- 8 oz sour cream
- 2 tsp baking soda
- 1 tsp salt
- 3 c all-purpose flour
- 4 tbsp all-purpose flour for coating blueberries
- 2 c fresh blueberries
Icing Drizzle
- 4 oz cream cheese softened
- 4 tbsp butter softened
- 2 tsp vanilla extract
- ¾ c powdered sugar
- ½ c milk
Instructions
Instructions
Batter
- Preheat oven to 350 degrees
- Spray two 9x5-inch loaf pans with non-stick cooking spray. Cut pieces of parchment paper to fit the bottoms and drape over the short ends of the pans. This will make removing the finished loaves easier.
- Mash bananas in a bowl and set aside.
- In a large mixing bowl, mix sugar and butter together until creamy.
- On low speed, mix in mashed bananas, extract, sour cream, baking soda and salt until combined.
- Add in flour a little at a time continuing to mix until well-blended.
- Reserve a small handful of blueberries for the top of loaf.
- In a separate bowl, place the remaining blueberries and sprinkle with the 4 tbsp. flour. Toss to coat.
- Fold the floured blueberries into the batter and pour into prepared pans.
- Sprinkle reserved blueberries across tops of loaves.
- Bake on center rack of oven for 50-60 minutes or until a toothpick inserted in center of loaf comes out clean.
- Cool in pans for 15 minutes, then, remove from pans to a cooling rack to finish cooling.
Icing Drizzle
- Mix cream cheese and butter on medium speed until creamy.
- Add vanilla and combine.
- Add powdered sugar and mix until combined. Thin to desired consistency with the milk, adding a little at a time until thinned to your liking.
- Drizzle icing across tops of cooled loaves. Allow to set up before slicing. Chill for a short time if icing is not setting up fast enough. Humidity can play into the setting up.
Notes
Nutrition
You might also enjoy these other bread recipes:
Chocolate Chip Pumpkin Banana Bread
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