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This blueberry banana bread is full of delicious banana flavor and juicy blueberries, plus it’s so easy to make and stays moist for several days.

This blueberry banana bread has been a great morning bite for my family this week as we continue on our never-ending move to a new place. It’s so easy to make, keeps well at room temperature, and has made our exhausting and horrible move a little more tolerable.

After my last move, I told myself I’d hire movers next time. And I was planning on hiring movers. Then we found a place so close by. So close that we thought it seemed silly to hire movers. So, we decided to move ourselves.

BIG MISTAKE. One I have been regretting constantly for the last two weeks. It’s mind-boggling, the millions of tiny little things that are laying around and the hours upon hours it takes to pack and move them. We’ve been in the “almost done” stage for three days, and despite working hard, there seems to be no end in sight.

Thank goodness for blueberry banana bread! It’s been the only good thing about the move. It’s easy to make and we’ve enjoyed it for breakfasts and snacks, but it also makes a great dessert.

Ingredients

Unsalted butter
White sugar
Eggs
Mashed ripe bananas
Sour cream
Vanilla extract
Ground cinnamon
Salt
Baking soda
All-purpose flour
Blueberries

It’s really important to use over-ripe bananas to make banana bread. Bananas that are overripe have a more intense flavor which gives baked goods a great flavor.

I like to buy my bananas and leave them out at room temperature until the peels have turned brown. Then I peel them, store them in a freezer bag, and pop them in the freezer. That way, I have plenty on hand when I’m in the mood to make banana bread.

It doesn’t take long to thaw the bananas so when I’m ready to bake, I just leave the bananas out a room temperature for a bit until they thaw out.

I love to add sour cream to the batter because it helps keep the bread moist for several days. It also gives the bread a subtly tangy flavor that pairs really well with the bananas and blueberries.

How to Make Blueberry Banana Bread

Cream the butter and sugar in large bowl. Mix in the eggs, mashed bananas, sour cream, vanilla and cinnamon. Add the salt, baking soda and flour and mix. Stir in half the blueberries.

Divide the batter between two greased 7×3” loaf pans. Sprinkle the rest of the blueberries over the top of the batter. Bake them for one hour or until a toothpick inserted in center comes out clean.

Tips

I like to fold the blueberries into the banana bread batter so the baked bread is studded with juicy berries.
I also like to sprinkle a few blueberries over the top of the batter before the bread bakes. I love how the blueberries look on top when the bread comes out of the oven.
I hate when I make a quick bread and it dries out after a short amount of time. Unless you’re serving a lot of people at once only slice the pieces you want and keep the loaf in one piece wrapped in plastic. It will keep better that way.

With no end in sight for the move, I’ll definitely be making more blueberry banana bread to get us through. It’s so simple to make and one of my favorite banana bread recipes.

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