Blueberry Banana Bread – A Cozy Kitchen

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This Blueberry Banana Bread It’s everything you love about classic banana bread, with juicy bursts of fresh blueberries in every bite. It’s easy to make with pantry staples and finished with a dreamy blueberry cream cheese frosting for an extra special touch. Pair it he iced latte for the best comfortable treatment.

Sliced blueberry banana bread on a plate.

Blueberries absolutely belong in banana bread, and this recipe is proof of that. I already love my classic banana bread. it has a crispy exterior, a super soft crunch, and just the right amount of banana flavor and sweetness. i made Strawberry Banana Breadmy viral Tropical Banana Breadand even Monkey thick banana bread (inspired by an ice cream flavor), and this version is just as delicious. It’s super fruity in the best way, with jammy blueberries.

Ingredients for Blueberry Banana Bread

Ripe banana – I like to use brown, speckled bananas for a sweeter, moister, more flavorful loaf.
Fresh blueberries – They add juicy bursts of fruit to the whole loaf.
Butter and neutral oil – Butter adds a rich flavor while ghee softens bread for days.
All purpose flour – Gives the bread enough structure while still baking.
Cream cheese – Paired with blueberry compote, it creates a fruity, fluffy frosting that perfectly complements the sweet loaf. Also, the color is so pretty!

Please refer to the recipe index card below for the remaining ingredients.

How to make blueberry banana bread

Mix melted butter, oil, banana puree, sugar, vanilla and eggs.

Bowl of banana mixture topped with dry ingredients.

Mix the dry ingredients.

Blueberries over banana bread batter in a large bowl.

Fold in the blueberries.

Blueberry Banana Bread Dough next to a large bowl of batter.

Pour the batter into the prepared pan and bake at 350 degrees for 65 minutes. Cool the bread completely.

Blueberries, sugar and water in a small saucepan.

Add blueberries, sugar and water to a small saucepan.

Cook the blueberries in a quick compote; cool completely.

Blueberry Cream Cheese Frosting is mixed in a bowl.

Beat the compote with cream cheese, butter, powdered sugar, vanilla and salt until fluffy.

A dollop of blueberry cream cheese frosting on a baked loaf.

Swirl the icing onto the frozen loaf.

Slice and serve.

Quick Tips for the Best Blueberry Banana Bread

Use ripe bananas. Spotted bananas give the bread the best flavor, sweetness and moisture.

Do not overmix the dough. Knead until the flour disappears so that the loaf is soft and tender.

Freeze before freezing. Even slightly warm bread will melt the frosting, so let the loaf cool completely first.

Save the extra blueberry compote. During the week, swirl it over ice or spoon it over toast, pancakes, yogurt or oatmeal.

Slices of blueberry banana bread on plates.

Make-Ahead & Storage

Storage. Store frosted bread in an airtight container in the refrigerator until 4 days. If not refrigerated, wrap tightly in plastic wrap and store at room temperature until 3 days.

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Blueberry Cream Cheese Frosting.

Preheat the oven to 350ºF and grease and grease an 8″ x 4″ or 9″ x 5″ loaf pan and place a piece of parchment paper running right down the center with the ends of the parchment hanging over the edge of the pan for an easy way to cool the loaf.
In a medium bowl, add the melted butter (make sure the butter is not hot), oil, mashed banana, sugar, vanilla paste, and eggs, and whisk to combine. Then mix in the baking powder, baking soda and salt. Finally, add the flour and use a large silicone spatula to mix everything together until the dough comes together, trying not to over mix. Finally, add the blueberries and mix until combined.
Pour the batter into the prepared pan and bake for 65-75 minutes, until the loaf turns golden brown and a toothpick inserted in the center of the loaf comes out clean.
Let the loaf cool in the pan for about 10 minutes, then remove the loaf from the pan using parchment paper and place on a cooling rack to cool completely.

To make blueberry cream cheese frosting.

Start by making the blueberry compote. In a small bowl, mix the cornstarch and ½ teaspoon water. In a medium saucepan over medium-low heat, combine blueberries, sugar, and 1 teaspoon water. Bring to a boil and let the berries cook for about 7 minutes. Then add cornstarch and cook until thickened. Strain the compote into a small bowl and refrigerate to chill completely, about 30 minutes.
In a medium bowl, using an electric hand mixer, add the cream cheese and beat until smooth. Then add the butter and beat until smooth, about 15 seconds.
Add powdered sugar, 1 tablespoon of blueberry compote, salt and vanilla extract. Beat for a full 2 minutes until fluffy and smooth. If the frosting is a little loose, just put it in the fridge for a few minutes to firm up.
Once the loaf is cool, spread the frosting on top of the loaf and use the back of a spoon to swirl it. Sprinkle the top with sea salt and slice the loaf.
Store leftover banana bread tightly wrapped in plastic wrap at room temperature for up to 3 days.

Quick tips

Use ripe bananas. Spotted bananas give the bread the best flavor, sweetness and moisture.

Do not overmix the dough. Knead until the flour disappears so that the loaf is soft and tender.

Freeze before freezing. Even slightly warm bread will melt the frosting, so let the loaf cool completely first.

Save the extra blueberry compote. During the week, swirl it over ice or spoon it over toast, pancakes, yogurt or oatmeal.

Make ahead and stock up

Make forward. The loaf can be baked until 2 days ago and stored tightly wrapped at room temperature. The blueberry compote can also be made a few days ahead and refrigerated until you are ready to make the frosting.
Storage. Store frosted bread in an airtight container in the refrigerator until 4 days. If not refrigerated, wrap tightly in plastic wrap and store at room temperature until 3 days.

Nutritional information is automatically calculated and should only be used as an approximation.

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