Here’s an easy blueberry banana bread with nuts. Use pecans or walnuts to make an incredibly moist fruit bread for breakfast / brunch, snacks or desserts. Let’s bake this bread!
Why this blueberry banana bread is so good…
- This recipe makes a super moist, light and fluffy banana bread with a crunchy nut topping.
- Use fresh blueberries or frozen.
- Great way to use up ripe bananas.
- Easy to make (I make it with my toddler all the time).
- Banana bread lasts for DAYS.
Ingredients
What you need to make this blueberry banana bread recipe…
- 3 very ripe bananas
- Butter
- Vanilla extract
- Eggs
- Flour
- Sugar
- Baking powder
- Spices: salt, cinnamon, nutmeg
- Blueberries – fresh or frozen
- Chopped nuts (or pieces) of either pecans or walnuts
How to make blueberry banana bread
Let’s whip up this blueberry banana nut bread.
Quick recipe overview
- Mix together banana bread ingredients.
- Add blueberries.
- Transfer to pan, add nuts.
- Bake 60-75 minutes.
- Let cool and enjoy.
Detailed instructions
- Preheat oven to 325 degrees F. Line a nonstick loaf pan with a sheet of parchment paper. Spray bread loaf pan with cooking spray or brush with 1-2 tsp melted butter.
- Make mashed bananas by smooshing them with the back of a fork against the sides of a large bowl. Add melted butter, vanilla extract, and whisked eggs. Mix together until just incorporated.
- In a separate medium bowl, mix together all the dry ingredients: flour, sugar, baking powder, salt, and cinnamon and nutmeg. Add dry ingredients to wet ingredients, about 1 cup at a time, stirring to combine with a fork.
- Add blueberries and gently fold them in with a spatula.
- Transfer batter to prepared loaf pan. Top with nuts (pecans or walnuts).
- Bake blueberry banana bread with nuts for 60-75 minutes, at 325 degrees F, until the loaf is completely brown on top and cooked through. If using frozen blueberries in this banana bread, add 5-10 minutes of baking time.
- Let banana bread cool in the pan for 15 minutes. Once it’s cooled (blueberries will be very hot), transfer fruit loaf to a cooling rack (wire rack so air can reach the bottom) to cool completely or slice and serve immediately.. Store in a covered container like a cake dome for 2-3 days.
FAQs
Yes, banana bread is one of my favorite ways to use up those over-ripe bananas that are turning brown on the kitchen table! Over ripe bananas are easier to mash and they’re sweeter, too.
Yes! This is a great tip: if you have bananas starting to brown and you don’t know what to do with them, either make this banana bread or take the bananas out of the peel, and stick 3 at a time into a plastic freezer bag so you have just the right portion to make this recipe. Thaw them overnight in the fridge (in a bowl in case any liquid comes out). Then use them in this bread.
This bread keeps well for a few days at room temperature. You can place it in an airtight container or ziploc bag so it doesn’t dry out. Though I usually keep mine in a cake dome, uncut, and slice as desired to serve. I find it stays moist longer if kept together.
More desserts from Sip Bite Go
- Homemade popsicles
- Raspberry turnovers
- Blueberry turnovers
- Blueberry compote
- Mini apple hand pies
- Air fryer chocolate chip cookies
- Lemon olive oil cake
- Cherry pie turnovers
- Mini pumpkin pies
- Cherry cake bars
- Chocolate bundt cake
- Fudge brownies from scratch
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making this tasty blueberry banana bread.
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Blueberry Banana Bread With Toasted Pecans Recipe | Sip Bite Go
Ingredients
- 3 medium bananas very ripe
- ⅓ cup butter unsalted, melted
- 1 tsp vanilla extract
- 2 eggs whisked
- 1 ¾ cup flour
- ½ cup sugar
- 2 ¾ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup blueberries fresh or frozen
- ¼ cup nuts (pecans or walnuts) pieces
Instructions
- Preheat oven to 325 degrees F. Line a nonstick loaf pan with a sheet of parchment paper. Spray bread loaf pan with cooking spray or brush with 1-2 tsp melted butter.
- Make mashed bananas by smooshing them with the back of a fork against the sides of a large bowl. Add melted butter, vanilla extract, and whisked eggs. Mix together until just incorporated.
- In a separate medium bowl, mix together all the dry ingredients: flour, sugar, baking powder, salt, and cinnamon and nutmeg. Add dry ingredients to wet ingredients, about 1 cup at a time, stirring to combine with a fork.
- Add blueberries and gently fold them in with a spatula.
- Transfer batter to prepared loaf pan. Top with nuts (pecans or walnuts).
- Bake blueberry banana bread with nuts for 60-75 minutes, at 325 degrees F, until the loaf is completely brown on top and cooked through. If using frozen blueberries in this banana bread, add 5-10 minutes of baking time.
- Let banana bread cool in the pan for 15 minutes. Once it’s cooled (blueberries will be very hot), transfer fruit loaf to a cooling rack (wire rack so air can reach the bottom) to cool completely or slice and serve immediately.. Store in a covered container like a cake dome for 2-3 days.
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