Brown Sugar Blueberry Banana Bread with Blueberry Butter

Brown Sugar Blueberry Banana Bread — 🫐🍌🍞Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love! 

Banana bread and blueberry muffins are two of my favorite things. So I combined them into one heavenly mashup.

This blueberry banana bread is ridiculously moist, soft, and bursting with blueberries in every bite. It’s like blueberry coffee cake with the comforting, homey qualities of banana bread.

It’s a one-bowl, no-mixer recipe that goes from bowl to oven in minutes. 

The blueberry and yogurt banana bread is falling-apart soft and tender, and even though the batter is very thick before baking, the bread turns out soft and fluffy with just the right amount of density.

The cinnamon and nutmeg gently perfume the bread, and when served with a smear of blueberry butter, it’s total comfort food worthy of your ripe bananas. 

Best banana-anything I’ve ever made!

Ingredients in This Recipe

To make the brown sugar blueberry banana bread, you’ll need: 

• Egg
• Greek yogurt – sour cream my be substituted
• Coconut oil – or canola oil
• Light and dark brown sugar – both are preferred, but you may use just one kind if needed
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Bananas – should be well speckled and fragrant
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Blueberries – I used frozen, see FAQs if you want to use fresh

And to make the homemade blueberry butter, all you need is: 

• Unsalted butter
• Blueberries

I got the coconut oil, sugars, vanilla, cinnamon, flour, baking powder, and baking soda from Vitacost. It’s nice to be able to save money on my shelf-stable dry goods and pantry staples, and they show up on my doorstep, which is great. One less grocery trip to make!

Vitacost has a huge array of items from organic cinnamon to Organic King Arthur All-Puprose Flour, my favorite brand.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Banana Bread with Blueberries 

This is a super easy banana bread recipe!

1. Combine the wet ingredients in a large mixing bowl, along with some cinnamon and nutmeg.
2. Add the mashed bananas and stir to incorporate before adding in the dry ingredients.
3. Fold the fresh blueberries in with a spatula, being careful not to over mix the batter.Pour the blueberry banana bread batter into two greased 8×4-inch loaves and bake until the top is domed, golden, and set in the center. 
4. Let the blueberry brown sugar banana bread cool in the loaf pan for 15 minutes before turning it onto a wire rack. 

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4.62 from 42 votes

Brown Sugar Blueberry Banana Bread with Blueberry Butter

By Averie Sunshine

🫐🍌🍞Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love! 

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 2 8×4-inch loaves

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Ingredients  

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Blueberry Banana Bread

• ▢ 1 large egg
• ▢ 6 ounces plain or vanilla Greek yogurt, sour cream may be substituted)
• ▢ ½ cup liquid-state coconut oil, canola or vegetable oil may be substituted
• ▢ ½ cup light brown sugar, packed
• ▢ ½ cup dark brown sugar, packed
• ▢ 2 teaspoons vanilla extract
• ▢ 1 to 2 teaspoons cinnamon, or to taste
• ▢ 1 teaspoon ground nutmeg, or to taste
• ▢ 1 to 1 ¼ cups mashed ripe bananas, about 2 large or 3 small/medium
• ▢ 1 ¾ cups all-purpose flour* (See Notes)
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ pinch salt, optional and to taste
• ▢ about 1 1/2 cups frozen blueberries, keep them frozen and don’t thaw; fresh may be substituted

Blueberry Butter

• ▢ ½ cup unsalted butter, 1 stick, very well softened
• ▢ about 1/2 cup blueberries, fresh or frozen (if using frozen, make sure they’re well-drained)

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Instructions 

• Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.

Make the Banana Bread

• In a large bowl, add first 8 ingredients (through nutmeg), and whisk to combine.
• Add the bananas and stir to incorporate.
• Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. Batter is extremely thick.
• Fold in blueberries with a spatula.
• Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
• Bake for about 40 to 45 minutes (if using fresh berries, baking time will likely be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. While bread cools, make the Blueberry Butter.

Make the Blueberry Butter

• In a small bowl, combine the butter, blueberries, and whip vigorously with a spoon to combine. Optionally, instead of blueberry butter, try Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.

Notes

• * I used frozen berries for this loaf, knowing they will release water during baking. Therefore, I used 2 cups flour rather than 1 3/4 cups. Start with 1 3/4 cups, see how your batter looks, if you’re using fresh berries, that’s probably enough. If you’re using frozen berries AND the batter seems a bit thin, then add the additional 1/4 cup. Baking isn’t always an exact science especially when baking with two fruits and no two are ever exactly equal. Use your best judgement. 1/4 cup either way of flour really isn’t the biggest of deals.
• I baked 42 minutes total, and during the last 5 minutes, tented the pans with a sheet of foil so tops wouldn’t get too browned before centers cooked through. Baking times will vary based on moisture content of bananas, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock.
• Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
• Blueberry butter will keep airtight in the fridge for up to 1 week
• Adapted from Banana Yogurt Muffins and Little Banana Bread Loaf

Nutrition

Serving: 1, Calories: 172kcal, Carbohydrates: 19g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 87mg, Fiber: 1g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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More Banana Bread Recipes: 

ALL OF MY BANANA BREAD RECIPES! 

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Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! This banana bread tastes like it has cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!

Strawberry Banana Bread— This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love! 

Flour’s Famous Banana Bread — The banana bread is soft, very moist thanks to the use of oil rather than butter, and perfectly dense. If you like denser banana bread with substance, you’ll love this one.

Six-Banana Banana Bread — Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread

Browned Butter Buttermilk Banana Bread with Strawberry Butter — The browned butter and buttermilk add richness, softness, and moisture, and the strawberry butter makes it that much better

Pineapple Coconut Oil Banana Bread – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation

This post was brought to you by Vitacost. Recipe and all opinions expressed are my own.