Blueberry Banana Bread One Bowl No Eggs

Love all things banana bread? Try my strawberry banana bread, ginger banana bread, or banana pecan bread next. You can never go wrong with banana bread, especially when there are fresh blueberries thrown into the mix. My banana blueberry bread uses the same tried-and-true pantry staples as regular banana bread, just with one extra special ingredient. The result is a moist, tender loaf of bread with baked blueberries in every slice.

Why I love this recipe

Healthier. I used white whole wheat flour to add a fiber boost, and it’s naturally egg-free. You can even skip the dairy with a few simple swaps. Perfect texture. Golden brown on the outside, moist in the center, and studded with warm, tender blueberries. Works for any time of day. I love starting my mornings with a cup of coffee and a slice of banana bread, but it’s just as good for a midday snack or late-night treat! Made in one bowl. So clean-up and prep-time is a breeze.

Ingredients needed

Mashed bananas. As always, use the brownest, ripest bananas you’ve got, as those will make for the sweetest loaf. Butter. I used unsalted butter from a block, NOT a tub. Tubs of butter almost always have water added, which will throw off the texture of the bread. Sugar. I like to use white sugar since it bakes more evenly, while brown sugar tends to sink in the middle. That said, you could use a mix of half and half. Vanilla extract. A must for any good banana bread recipe! Milk. I used unsweetened almond milk but any milk works. Apple cider vinegar. You won’t taste it, but when combined with the baking soda, it helps leaven the loaf and give it some rise. White vinegar also works. Salt. Brings out the natural sweetness. Baking soda. Acts as a rising agent when paired with apple cider vinegar. Don’t use baking powder since it won’t have the same effect. All-purpose flour. As mentioned earlier, I used white whole wheat flour just to add some extra nutrients. Cinnamon. Adds some warming spices to it. Blueberries. I prefer using fresh blueberries, but frozen blueberries work too. If you use frozen, don’t worry about thawing them beforehand.

How to make blueberry banana bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Use a stand mixer. I usually make banana bread by hand, but when I’m feeling especially lazy, I find a stand mixer or electric hand mixer to be a bit quicker. Toss the blueberries in flour. This will keep them from sinking to the bottom. Don’t overmix the batter. More mixing means more gluten gets developed, which can make for a dense loaf. Cover in foil. If you notice the tops of your banana bread browning too fast, add some aluminum foil for the final 10-15 minutes of baking time.

Storage instructions

To store: Leftovers can be kept at room temperature in an airtight container for at least three days. If you’d like the bread to keep longer, store it in the refrigerator for up to two weeks.

Gluten-free. Use gluten-free flour with xanthan gum added. Vegan. Use plant-based butter and dairy-free milk. Add lemon zest. If you love the lemon blueberry duo as much as I do, add the zest of one lemon for a flavor boost. Add mix-ins. In addition to blueberries, I find white chocolate chips, pecans, or coconut flakes all make wonderful mix-ins.

To freeze: Wrap slices of the bread in plastic wrap, keep them in a freezer-safe bag, and freeze for up to six months.