Blueberry Banana Bread

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I love quick breads. I love zucchini bread, and banana bread, and pumpkin bread, and as many varieties as I’ve ever tried. I’ve never found a quick bread I didn’t like. Hmmm. . . maybe a challenge there?

But my favorite is this Blueberry Banana Bread I found on I love it. I make it way too often, and eat way more than my share. But my family don’t mind that I eat more than my share, they love it when I make it because they do get some as well. I’m always looking for brown bananas at the store so that I can make more.

I buy a big bag of frozen blueberries from Sam’s Club, divide them into zip top bags in pints. That way I can just pull out one of the frozen bags for my recipe. Yesterday I didn’t have any blueberries, so I made the bread with a triple berry mix I had also bought at Sam’s Club and divided into pint bags, the three berries in it are strawberries, blackberries, and blueberries, and the bread (which is already gone, I might add) was scrumptious.

I also decided that since I make it and we eat it so often, it might be helpful to slightly reduce the carb count in the bread. So I used ½ of the amount of sugar called for in the original recipe, and replaced the other half with Truvia®. No one noticed the difference, and I felt better eating more than my share!

I also make a double batch of the original recipe, and bake it in 2 9×5 (regular size) bread pans. The original recipe bakes it in 3 mini bread pans, so I have to increase the baking time for the bread.

Here’s my recipe:

Blueberry Banana Bread


  • 1 cup softened butter
  • 1 cup white sugar
  • ½ cup Truvia® Natural Sweetener
  • 4 eggs
  • 1 tbsp vanilla extract
  • 4 ripe bananas mashed
  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 pint frozen blueberries or berry blend, or fresh berries
  • 1 tbsp all-purpose flour


  • Preheat oven to 350° Fahrenheit.
  • Spray 2 9×5 bread pans with cooking spray or Grease with shortening or butter.
  • In the bowl of a stand mixer, combine softened butter with sugar and Truvia® Natural Sweetener until light and fluffy. Don’t worry if it looks a little grainy, Truvia® Natural Sweetener may mix a little differently than regular sugar, it will still turn out yummy.
  • Beat in eggs, one at a time.
  • Beat in vanilla extract and mashed bananas until well combined. Don’t worry about over mixing this part of the recipe, you can mix as well as you want.
  • In a separate bowl, combine 4 cups flour with 2 teaspoons baking soda and 1 teaspoon salt. Mix thoroughly so that the baking soda and salt are evenly combined.
  • Fold the flour mix into the liquid mixture carefully, do not over mix as this will make the bread tough and dry. Add the flour until just combined (batter will be thick and heavy).
  • Toss the berries with 1 Tablespoon all-purpose flour to coat.
  • Fold the berries gently into the batter.
  • Distribute the batter evenly into the two prepared bread pans.
  • Bake in the preheated oven for 55-60 minutes, or until toothpick inserted in the center comes out clean.
  • Cool in the pans for 10 minutes before turning out onto a cooling rack.
  • Try not to devour an entire loaf yourself before it has had a chance to cool completely.

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