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.
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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Blueberry Banana Bread With Toasted Pecans Recipe | Sip Bite Go
Video
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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