If you love banana bread, get ready to take it up a notch. This blueberry banana bread is rich, buttery, and packed with juicy blueberries. It’s soft, flavorful, and perfect for breakfast—or let’s be honest, anytime you want a cozy, sweet treat.
Ingredients
- 9 medium bananas, very ripe
- 1 cup butter, unsalted, melted
- 1 tbsp vanilla extract
- 6 eggs, whisked
- 5 ¼ cups flour
- 1 ½ cups sugar
- 3 tbsp baking powder (rounded up from 2 ¾ tbsp)
- 1 ½ tsp salt
- 3 tsp cinnamon
- ¾ tsp nutmeg
- 2 cups blueberries, fresh or frozen (plus more for topping, optional)
Also try this cinnamon apple banana bread.
Extra tips
- Stir just until combined to keep it soft and tender.
- Don’t rush the bake. This bread takes its time—pull it too early, and it won’t set properly.
- Use ripe bananas. They add natural sweetness and moisture.
Also try this viral 2-ingredient Biscoff cheesecake for a quick, dreamy dessert.
How to make banana bread cake
- Preheat oven to 325 degrees F and line a 9×13 baking dish with parchment paper if desired. Brush with melted butter.
- Smoosh bananas and in a large bowl mix them with melted butter, vanilla extract, and whisked eggs.
- In another bowl, mix together flour, sugar, baking powder, salt, and cinnamon.
- Add dry ingredients to wet ingredients and stir to combine.
- Add blueberries and mix together.
- Transfer to the baking pan. Top with sliced banana and blueberries, if desired.
- Bake at 325 degrees F for 75-90 minutes or until the top is completely browned and the bread is cooked through.
- Cool in the pan for ~30 minutes to let it set, and enjoy.
For a loaf-sized version of this cake, see my blueberry banana bread recipe.
Also try this blueberry chocolate banana bread.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Banana Bread Cake Recipe | Sip Bite Go
This banana bread cake recipe is everything… a brunch dish for a crowd, snack, dessert… it is satisfying and gives all the comfort-food vibes… see how to make this moist, fruit-filled cake… | sipbitego.com
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Servings: 24 people
Calories: 284kcal
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Ingredients
- 9 medium bananas very ripe
- 1 cup butter unsalted, melted
- 1 tbsp vanilla extract
- 6 large eggs whisked
- 5 ¼ cups flour
- 1 ½ cups sugar
- 3 tbsp baking powder
- 1 ½ tsp salt
- 3 tsp cinnamon
- ¾ tsp nutmeg
- 2 cups blueberries fresh or frozen (plus more for topping, optional)
Instructions
- Preheat oven to 325 degrees F and line a 9×13 baking dish with parchment paper if desired. Brush with melted butter.
- Smoosh bananas and in a large bowl mix them with melted butter, vanilla extract, and whisked eggs.
- In another bowl, mix together flour, sugar, baking powder, salt, and cinnamon.
- Add dry ingredients to wet ingredients and stir to combine.
- Add blueberries and mix together.
- Transfer to baking pan. Top with sliced banana and blueberries, if desired.
- Bake at 325 degrees F for 75-90 minutes or until the top is completely browned and the bread is cooked through.
- Cool in the pan for ~30 minutes to let it set, and enjoy.
- Reheating tip: for breakfast, I like to heat some butter in a pan on the stove and griddle slices until lightly browned – it’s so good, you have to try it!
Notes
Also see this Sip Bite Go recipe for Blueberry Banana Bread With Toasted Pecans
Nutrition
Calories: 284kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 227mg | Potassium: 371mg | Fiber: 2g | Sugar: 19g | Vitamin A: 340IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg
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