Blueberry Banana Nut Bread is the perfect blend of sweet, nutty, and fruity flavors, making it a delicious treat for any time of the day. This moist and tender quick bread combines ripe bananas, browned butter, juicy blueberries, and crunchy nuts for added texture.
Can we talk about browned butter? Oh, sweet foamy, golden brown butter. Browning the butter makes this banana bread oh so nutty and toasty and all the other adjectives. I added blueberries because I just can't stop adding blueberries to things. If you don't like blueberries, well then we can't be friends.
Ok, that last part was harsh- I take it back. We CAN be friends. If you really don't like blueberries, chocolate chips are a great substitute. But you should try the blueberries just for the pretty pop of color. The blueberries burst and make a purplish-pink-blue situation right in the bread. It's a beautiful scene!
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Ingredients
Here is what you'll need and a few substitutions to help you along.
- Flour
- Baking soda
- Cinnamon
- Salt
- Sugar- White and dark brown sugar.
- Eggs
- Vanilla
- Butter- Unsalted to make the browned butter.
- Bananas- Choose very ripe bananas for the best banana flavor and a moist center. If your bananas aren't ripe yet, roast them in the oven (skins on) at 350℉ for 20-25 minutes until the skins are black and ugly. Allow the bananas to cool before peeling, mashing, and adding them to the recipe.
- Buttermilk- You can use milk (whole is best) or Greek yogurt thinned with a little milk.
- Blueberries - Fresh blueberries are best, but you can also use frozen blueberries. Toss them in flour to prevent them from sinking to the bottom while baking.
- Nuts- I use pecans, but almonds or walnuts would also work.
- Sugar in the Raw- Turbinado sugar provides a nice crunchy, sweet top. I add it to all my quick-breads.
Step-by-step instructions
Take a look below to see how to make browned butter and how to prepare your bread.
Step 1. For the browned butter, melt the butter over medium heat. Step 2. It will begin to foam. Step 3. It will start to deepen in color and bubble. Continue to stir. Step 4. It will continue to darken. Step 5. It will darken and smell nutty. Step 6. At this point, remove from heat. Don't throw away the bowned bits!
Step 1. Whisk the dry ingredients together. Step 2. In a separate bowl, whisk together the sugars, eggs, and vanilla. Slowly add the browned butter and stir. Step 3. Add the bananas and buttermilk. Step 4. Combine the dry and wet ingredients. Step 5. Fold in the blueberries and nuts. Step 6. Pour the batter into a prepared loaf pan.
Bake the bread at 350℉ for 55-60 minutes or until a tester comes out clean. Just note, if you are baking in a smaller 8x4 loaf pan, you will need to add additional baking time.
👩🍳 Pro Tip
If your bananas aren't ripe yet, roast them in the oven (skins on) at 350℉ for 20-25 minutes until the skins are black and ugly. Allow the bananas to cool before peeling, mashing, and adding them to the recipe.
Variations
Make it your own with some of these combos:
- Strawberries and bananas are a match made in heaven. Swap out the blueberries for strawberries or even mangoes.
- Play around with different spices such as nutmeg, cloves, or allspice.
- In place of the pecans, try adding chocolate chips for a little indulgence.
- Convert them to muffins! Follow this guide for all the tips and tricks.
How to serve blueberry banana nut bread
This quick bread is a perfect sweet breakfast treat, whether on the go or served with a meal. Enjoy a slice straight from the oven, or warm it up in the microwave for 10–15 seconds. And don't forget to pair it with a cup of coffee, tea, or a cold glass of milk.
You could also toast slices in a buttered pan or toaster for a bit of crunch. If serving it as a dessert, add a scoop of vanilla ice cream over the top. Yum!
Lastly, don't forget the toppings! How good would this be with a slather of chocolate spread or a dollop of fresh strawberry jam?
Storage
Store blueberry banana bread on the counter for 3 days wrapped in plastic wrap. Place a paper towel over the top to absorb some of the moisture. This bread also freezes very well. Wrap tightly in wrap and place it in a freezer bag in the freezer for up to 3 months.
Frequently asked questions
I find that roasting bananas in the oven is the best way to get soft, carmelized bananas that are just as good as ripe bananas. You don't even need to peel the skins! To roast bananas, toss them on a sheet pan and bake at 350°F for 25-30 minutes. They will get pretty black (and ugly looking), but no worries, you are only here for the yummy, gooey insides. Allow them to cool before peeling, mashing, and adding them to the recipe.
Toss the butter into a pan over medium-high heat, and watch it carefully. It is ready when the butter begins to foam and the color changes to a golden brown, and it begins to smell nutty. You don't want it to burn, which can happen quickly. For best results, use a pan with a light bottom so that you can see the color change easily.
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Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Blueberry Banana Nut Bread
Equipment
- 9 by 5 inch or 8 by 4 inch loaf pan
Ingredients
- 8 tablespoon unsalted butter
- 2 cups (250 grams) all-purpose flour, plus 1 tbsp, divided
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon Kosher or fine sea salt
- ½ cup dark brown sugar
- ½ cup white granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup buttermilk, room temperature
- 1 cup mashed bananas, very ripe (from about 3 medium bananas)
- 1 cup fresh blueberries, plus more for the top
- ⅓ cup chopped pecans, plus more for the top
- 1 tablespoon turbinado sugar for sprinkling on top, optional
Instructions
- Preheat the oven to 350℉. Flour and butter a 9x5 inch or 8x4 inch loaf pan (I use baking spray).
- Make the Browned Butter: In a medium saucepan, melt the butter over medium heat. Using a wooden spoon or spatula, stir the butter until it melts. The butter will begin to foam, darken to a golden brown, and start to smell nutty. When this happens, remove from heat and let cool. You will also see browned bits on the bottom. These are tiny flavor bombs- don't discard them. This should take about 8-11 minutes. Watch it closely, so it doesn't burn. Set aside to cool.8 tablespoon unsalted butter
- In a medium bowl, whisk together the 2 cups of flour (reserve the 1 tbsp), baking soda, cinnamon, and salt until combined.2 cups (250 grams) all-purpose flour, plus 1 tbsp, divided, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon Kosher or fine sea salt
- In a separate bowl, whisk together the sugars, eggs, and vanilla. Slowly add the browned butter and stir. Add the buttermilk and bananas and stir to combine. Add the banana mixture to the flour mixture and mix until incorporated.½ cup dark brown sugar, ½ cup white granulated sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract, ¼ cup buttermilk, room temperature, 1 cup mashed bananas, very ripe (from about 3 medium bananas)
- Toss the blueberries with the 1 tablespoon of remaining flour to coat (this will help the blueberries not sink in the batter when baking). Fold the blueberries into the batter, along with the nuts. Pour the batter into the prepared pan.1 cup fresh blueberries, plus more for the top, ⅓ cup chopped pecans, plus more for the top
- If you reserved some extra blueberries and/or nuts, place some on the top of the batter. Sprinkle the top with the turbinado sugar, if using. Bake for 55-60 minutes or until a tester comes out clean. Allow the bread to cool in the pan for 15 minutes, then remove it and place it on a wire rack to finish cooling. Enjoy!1 tablespoon turbinado sugar for sprinkling on top, optional
Notes
- If baking in an 8x4 loaf pan, you will need to add additional baking time.
- Store the bread on the counter for up to 3 days, wrapped in a paper towel and plastic wrap. This bread also freezes very well. Wrap tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Jess says
Thanks for the inspiration, Jenn. I made this recipe tonight and it is delicious! A perfect way to turn bananas into happiness.
Jennifer says
So glad you liked it!
Marion says
Made this the other day. Delicious! My 11 year old grandson was a self designated taste tester. He gave it two thumbs up. Will definitely make again
Jennifer says
Yay! So glad you enjoyed it!