Blueberry Banana Quick Bread

Q is for Quick Bread!

For the letter Q in the Alphabet Challenge, I’m sharing a simple Blueberry Banana Quick Bread that  comes together quickly and is exactly the kind of recipe I make when I want something homemade without a lot of fuss.

This quick bread  is loaded with blueberries and is a great way to use up overripe bananas. Whether you’re serving it for breakfast, brunch, or a quick snack, it’s sure to be a hit.

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What You’ll Need

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup vegetable oil

• 1 cup sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 medium very ripe bananas, mashed

• 1 cup fresh blueberries

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Step-by-Step Instructions

1. Preheat & Prep Pans: Preheat oven to 350°F. Line three 5x3-inch mini loaf pans with parchment and coat with nonstick spray.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.

3. Combine the Wet Ingredients:  In a large bowl, beat sugar, oil, eggs, vanilla and bananas until well combined.

4. Combine Wet & Dry: Gradually add the flour mixture to the banana mixture, stirring until just combined.

5. Fold in Blueberries: Gently fold in blueberries with a spatula.

6. Divide Batter & Bake: Divide batter evenly into prepared pans (I like to use a scoop and kitchen scale for accuracy). Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool & Serve: Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

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Tips for Storage and Baking Success 

• Choose ripe bananas: The more brown spots, the sweeter the flavor—overripe bananas work best.
• Prevent blueberry sinking: Toss berries lightly with flour before folding into the batter.

• Storing your bread: Keep in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.
• Freezing: Wrap cooled loaves tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

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More Quick Bread Recipes to Try

• Banana Split Bread

• Lemon Greek Yogurt Bread

• Ice Cream Bread

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I like it buttered and warmed up on the griddle. Or swap in this quick bread for regular bread in this Best French Toast recipe to make a tasty twist on a classic.

Thanks again to Wendy for hosting this fun challenge! Scroll down to check out what the other bloggers are sharing for the letter Q. And if you want to catch up on everything I’ve made so far, you can find all my recipes here: Alphabet Challenge 2025.

Blueberry Banana Quick Bread

Author: Jolene's Recipe Journal

Ingredients

• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 medium ripe bananas, mashed
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 350°F and line three 5x3-inch mini loaf pans with parchment and coat with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, add sugar, oil, eggs, vanilla, and mashed bananas; mix well.
4. Gradually stir in the dry ingredients until just combined, then gently fold in blueberries. Divide batter evenly into the prepared pans.
5. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Slightly adapted from: https://www.tasteofhome.com/recipes/blueberry-banana-bread/

Recommended Products

Oxo 4 Tablespoon cookie scoop

Escali Primo Digital Kitchen Scale

Chicago Metallic Non-Stick Mini Loaf Pans, 5x3, 4 Count

Other recipes you may enjoy:

Quick & Easy Chocolate Sauce

Loaded Quinoa Breakfast Bowl

 

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