Close-up of a sliced loaf of blueberry banana bread with a crumbly topping, showing visible blueberries inside the moist bread.

Blueberry Banana Bread – Fit Foodie Finds

April 3, 2026 adminsr

I love banana bread. It’s one of those baked goods that I will eat non-stop if it is sitting on my counter. I especially love this blueberry banana bread because it’s perfectly sweet and has the most delicious muffin-top topping.

Various baking ingredients in bowls, including flour, brown sugar, eggs, ripe bananas, blueberries, butter, yogurt, vanilla extract, spices, baking powder, baking soda, and coconut oil.

A glass bowl with muffin batter and fresh blueberries, being mixed with a green spatula on a light textured surface.

Mix Dry: Combine dry ingredients in a medium bowl and set aside.
Mix Wet: Mash the bananas in a large bowl until there are few lumps. Then, add the rest of the wet ingredients and mix.
Combine Dry & Wet: slowly add dry ingredients and mix until smooth. Finally, add coconut oil and blueberries and mix again.
Bake: transfer the batter into a greased bread pan. Bake at 350ºF for 45-50 minutes or until fully cooked.

Rectangular metal baking pan filled with an even layer of unbaked, crumbly streusel or crumble topping on a light stone surface.

A loaf of crumb-topped bread sits on a light surface next to a knife, a bowl of blueberries, a striped cloth, and a small bowl of dark fruit jam.

Four slices of crumb-topped bread are stacked on a wire rack as a hand drizzles dark syrup or sauce from a spoon onto the stack. Bananas are visible in the background.

Use ripe bananas: the riper the bananas you use, the sweeter your banana bread will be.
Tent if needed: banana bread looking too brown on the sides? Simply tent it with a piece of foil for the last 15 minutes.
Let cool completely: always let your banana bread cool completely before slicing or it may crumble!

Let the blueberry banana bread cool completely. Then, store on the countertop for up to 3 days or in the fridge for 3-5 days (recommended).

Make one, two, or three loaves of this healthy blueberry banana bread and freeze it for later.

Let your bread cool completely.
Then, tightly wrap it in tin foil.
Freeze for up to 3 months.

A close-up of a sliced loaf of blueberry banana bread with a crumb topping, showing blueberries inside the bread.

Preheat the oven to 350ºF and spray a standard loaf pan with nonstick cooking spray.
Add all of the ingredients for the streusel topping to a bowl and mix together. It should have the consistency of a crumble. Set aside.
Add the dry ingredients to a bowl (except for the blueberries) and mix. Set aside.
In a separate mixing bowl, mash the 3 bananas with a fork. Add the rest of the wet ingredients to the bowl. Mix to combine.
Add the dry ingredients to the wet. Add the blueberries and mix to combine.
Pour batter into a greased pan and top with the streusel topping. Bake at 350ºF for 45-60 minutes.* If the top of the bread begins to brown, but the center is baked, add a tin foil tent.
Remove banana bread from the oven, let cool for 5 minutes, and remove from the pan to finish cooling.
While the bread is cooling, mix the glaze. Top the bread with glaze before serving.*

The bake time will vary by oven. This bread has been tested multiple times across multiple ovens, and bake times vary. If you are adding the blueberry drizzle to your bread, start by adding one teaspoon of liquid to the powdered sugar and blueberry powder at a time until it reaches the desired consistency.

[adthrive-in-post-video-player video-id=”tBl2AXaX” upload-date=”2018-08-31T00:00:00.000Z” name=”Blueberry Banana Bread” description=”Give your classic banana bread recipe a twist with some fresh blueberries. You’re going to love this blueberry banana bread recipe because it’s moist and easy to make.”]

Calories: 344 kcal, Carbohydrates: 64 g, Protein: 5 g, Fat: 9 g, Fiber: 2 g, Sugar: 40 g