Each loaf of this Blueberry Walnut Banana Bread is filled with four ripe bananas plus a cup each of walnuts and blueberries — no wonder it disappears so quickly!
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Original content posted May 2019. Updated July 2021.
Blueberry season is in full swing and I’ve been using every opportunity to enjoy them. This Blueberry Walnut Banana Bread was an instant favorite at our house — even the picky eaters who usually say they don’t like blueberries asked for seconds. The combination of ripe bananas, juicy berries and crunchy walnuts makes for an irresistible, tender loaf.
What Other Fruit Can I Add to Banana Bread?
This recipe is a simple variation on my popular Chocolate Chip Walnut Banana Bread. Swap the chocolate for blueberries and you get a loaf that’s incredibly moist and tender. Fresh or frozen berries both work; if using frozen, fold them into the batter straight from the freezer to minimize color bleeding.
Tip: For a seasonal twist in autumn, try using pumpkin and chocolate chips instead.
When Is Blueberry Season?
In North America, fresh blueberry season generally runs from April through late September. Outside those months most stores carry imported berries, so you can still enjoy them year-round. I’ve been buying extra packages at the grocery store and using them in recipes like One-Bowl Blueberry Brownies and Yogurt Blueberry Oatmeal Muffins.
Can You Freeze Banana Bread?
I often bake two loaves at once because one never seems to last long. If you want a spare loaf for later, you can freeze it: wrap the cooled loaf tightly in foil and place it in a freezer bag. Reusable silicone food bags work well for this. Thaw overnight in the refrigerator or at room temperature before serving.
How to Make Blueberry Walnut Banana Bread
[1] Preheat oven to 350°F (175°C).
[2] In the bowl of an electric mixer, cream together 1/2 cup softened butter and 1 cup sugar on medium speed until light and fluffy, about 3–4 minutes.
[3] Add 2 beaten eggs and 4 ripe bananas to the mixing bowl. Mix on medium speed until combined. Tip: leave some larger banana pieces for extra texture and banana flavor.
[4] Add 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon vanilla; mix on low speed just until combined. Be careful not to overmix — overworking the batter makes the bread dense.
[5] Gently stir in 1 cup blueberries and 1 cup chopped walnuts with a spatula, folding until just combined. Folding keeps the batter light and preserves the berries so they don’t break apart.
[6] Pour the batter into a greased and parchment-lined loaf pan. Bake at 350°F for about 55 minutes. Turn the oven off and leave the bread inside for an additional 15 minutes before removing. Optional: top the loaf with a few extra blueberries and a sprinkle of chopped walnuts for a bakery-style finish.
Tip for lining the pan: cut a length of parchment paper long enough to hang over the sides. Spray the pan with non-stick spray, press the parchment into the bottom and sides so it stays in place, then pour in the batter.
If you try this Blueberry Walnut Banana Bread or any recipe from Melanie Makes, please leave a comment — I read and respond to every one!
Print Recipe
Blueberry Walnut Banana Bread
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs beaten
- 4 ripe bananas
- 1-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup blueberries
- 1 cup chopped walnuts
Instructions
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Preheat oven to 350 degrees.
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In the bowl of an electric mixer, add butter and sugar. Cream together on medium speed until light and fluffy, about 3-4 minutes.
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Add eggs and bananas to mixing bowl. Mix on medium speed until combined.
TIP: I like to leave some larger pieces of banana in my batter so they’re visible and provide a punch of banana to the finished bread.
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Add flour, baking soda, salt and vanilla to mixing bowl.
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Mix on low speed until just combined.
TIP: Mix only until the ingredients are barely combined; overmixing results in dense, chewy bread.
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Add walnuts and blueberries to mixing bowl.
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With a spatula, fold in walnuts and blueberries until just combined.
TIP: Folding is a gentle stirring motion with a rubber spatula, using broad, scoop-like movements from the inside out to avoid deflating the batter.
The gentler you are with the batter, the more tender the bread will be.
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Pour batter in a greased and parchment-lined loaf pan and bake at 350 degrees for 55 minutes. Turn oven off and leave bread in oven for an additional 15 minutes.
TIP: To form a parchment paper sling, cut a length of parchment long enough to hang over the sides. If it’s longer than the pan, fold the extra under. Spray the pan with non-stick spray, press the parchment into the bottom so it stays in place, then add the batter.
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OPTIONAL: Dot the top with extra fresh blueberries and a sprinkle of chopped walnuts for a bakery-style finish.