Favorite Blueberry Banana Bread Lower Sugar

There are few things I love more than a slice of banana bread—and when you add in blueberries, well, it’s the best! This recipe is super easy to stir together, bakes without any work from you, and stores so well in the fridge for days. We love it cold, warmed, or toasted with a little butter. It’s great for an easy breakfast or as a snack. We sometimes even pack it as a no cook kids lunch idea! It’s a really delicious version of my classic Lower Sugar Banana Bread that is a perfect use for very ripe bananas. And fresh blueberries or frozen blueberries. It is, for sure, one of our very favorite banana bread recipes. (You may also like my Blueberry Banana Smoothie, How to Freeze Blueberries, and Overnight Blueberry Baked Oatmeal.)

Ingredients You Need

To make this blueberry banana bread recipe, you’ll need to have the following ingredients on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Very ripe bananas: Very ripe bananas with some brown spots are the key to success with this recipe. The brown spots indicate natural sweetness and flavor, so be sure to use this type of banana. Unsalted butter: I like to use unsalted butter in my baking so I can control the level of salt. Butter, in conjunction with the yogurt below, ensures that the bread is super moist. Whole-milk plain Greek yogurt: You can use all butter or half butter and half yogurt as you prefer. Eggs: Eggs help the bread have a tender crumb and the classic texture of banana bread. If you need to make this egg-free, try a store-bought subsitute like the one from Bob’s Red Mill. Vanilla extract and cinnamon: Vanilla and cinnamon add a nice undertone of flavor so I like to add it here. Whole wheat flour: I like to make this bread with whole wheat flour for extra nutrients and also because this hearty flour can hold up to the high moisture content of the other ingredients. (To bake with all-purpose flour, add an extra 2 tablespoons.) Sugar: I use regular sugar in this recipe, in an amount that is half of what’s usually added to banana bread, for sweetness. I find that using granulated sugar ensures a moist and tender bread a little better than something like honey or maple syrup. (You can use either of them if you prefer, just know that I do prefer sugar.) Baking soda: Fresh, active baking soda is the key to ensuring this bread rises and bakes through. Check yours before you start baking. Blueberries: You can use fresh or frozen blueberries in this recipe, regular or wild, so use the ones you have access to.

Step-by-Step Instructions

Here’s a look at the process in this Blueberry Banana Bread recipe so you know what to expect. Scroll down to see the full recipe at the bottom of this post, including the timing and the amounts. TIP: I like to add a piece of foil to cover the loaf toward the end of baking to ensure it cooks through without over-browning.

How to Store

Let blueberry banana bread cool completely, then slice and store in an airtight container in the fridge for up to 5 days. You can also individually wrap slices of Blueberry Banana Bread for easy future meals or store the slices in a zip-top freezer bag in the freezer for up to 3 months.

Best Tips for Success

You can use fresh or frozen blueberries in this recipe. Add a handful of chocolate chips if desired. I like to add a piece of aluminum foil to cover the loaf toward the end of baking to ensure it cooks through without over-browning. This bread takes a while to bake due to the bananas and berries. Try it cold out of the fridge, warmed slightly, or toasted. Add butter or nut butter or cream cheese if you’d like.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate below!