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Blueberry Banana Bread – A Cozy Kitchen


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

Sliced blueberry banana bread loaf on a platter.Sliced blueberry banana bread loaf on a platter.

Blueberries absolutely belong in banana bread, and this recipe is proof. I already love my classic banana bread: it has a crisp exterior, a super tender crumb, and just the right amount of banana flavor and sweetness. I’ve made Strawberry Banana Bread, my viral Tropical Banana Bread, and even Chunky Monkey Banana Bread (inspired by the ice cream flavor), and this version is just as delicious. It’s super fruity in the best way, with pops of jammy blueberries throughout.

Sliced blueberry banana bread loaf on a platter.Sliced blueberry banana bread loaf on a platter.

Ingredients You’ll Need for Blueberry Banana Bread

Blueberry banana bread ingredients.Blueberry banana bread ingredients.
  1. Ripe bananas – I like to use the brown, speckled bananas for a sweeter, moist, and more flavorful loaf.
  2. Fresh blueberries – They add juicy bursts of fruit throughout the loaf.
  3. Butter and neutral oil – Butter provides rich flavor while the oil keeps the loaf soft for days.
  4. All-purpose flour – Gives the bread enough structure while still baking up tender.
  5. Cream cheese – Combined with blueberry compote, it creates a fruity, fluffy frosting that perfectly complements the sweet loaf. Plus the color is so pretty!

For the rest of the ingredients, please refer to the recipe index card below!

How to Make Blueberry Banana Bread

Bowl of banana bread wet ingredients.Bowl of banana bread wet ingredients.
  1. Whisk together the melted butter, oil, mashed bananas, sugar, vanilla, and eggs.
Bowl of banana mixture with dry ingredients on top.Bowl of banana mixture with dry ingredients on top.
  1. Stir in the dry ingredients.
Blueberries on top of the banana bread batter in large bowl.Blueberries on top of the banana bread batter in large bowl.
  1. Fold in the blueberries.
Blueberry banana bread batter in loaf pan next to large bowl of batter.Blueberry banana bread batter in loaf pan next to large bowl of batter.
  1. Pour the batter into the prepared loaf pan and bake at 350degreesF for 65 minutes. Cool the loaf completely.
Blueberries, sugar, and water in small pot.Blueberries, sugar, and water in small pot.
  1. Add blueberries, sugar, and water to a small pot.
Blueberry compote in small pot.Blueberry compote in small pot.
  1. Simmer the blueberries into a quick compote; cool completely.
Blueberry cream cheese frosting being mixed in a bowl.Blueberry cream cheese frosting being mixed in a bowl.
  1. Beat the compote with the cream cheese, butter, powdered sugar, vanilla, and salt until fluffy.
Dollop of blueberry cream cheese frosting on baked loaf.Dollop of blueberry cream cheese frosting on baked loaf.
  1. Swirl the frosting over the cooled loaf.
Sliced blueberry banana bread loaf on a platter.Sliced blueberry banana bread loaf on a platter.
  1. Slice and serve!

Quick Tips for the Best Blueberry Banana Bread

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

Don’t overmix the batter. Stir just until the flour disappears to keep the loaf soft and tender.

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

Save the extra blueberry compote. Swirl it over the frosting or spoon it onto toast, pancakes, yogurt, or oatmeal throughout the week.

Slices of blueberry banana bread on plates.Slices of blueberry banana bread on plates.

Make-Ahead & Storage

Make Ahead: The loaf can be baked up to 2 days ahead and stored tightly wrapped at room temperature. The blueberry compote can also be made a few days in advance and refrigerated until you’re ready to prepare the frosting.

Storage: Store the frosted loaf in an airtight container in the refrigerator for up to 4 days. If unfrosted, wrap tightly in plastic wrap and keep at room temperature for up to 3 days.

If you tried this Blueberry Banana Bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Blueberry Cream Cheese Frosting:

  • Preheat your oven to 350ºF and grease and line an 8-inch x 4-inch or a 9-inch x 5-inch loaf pan, and put a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan for an easy way to release the loaf to cool.

  • To a medium bowl, add the melted butter (make sure the butter isn’t hot), oil, mashed banana, sugar, vanilla paste, and eggs, whisk to combine. Then, whisk in the baking powder, baking soda, and salt. Finally, add the flour and use a large silicone spatula to mix everything just until the batter has come together, trying not to over-mix. Lastly, fold in the blueberries and mix until combined.

  • Pour the batter into the prepared loaf pan and bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out clean.

  • Let the loaf cool for about 10 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.

To Make the Blueberry Cream Cheese Frosting:

  • Start by making a blueberry compote. In a small bowl, mix together the cornstarch and ½ teaspoon of water. In a medium saucepan over medium-low heat, combine the blueberries, sugar, and a teaspoon of water. Bring to a simmer and allow the berries to cook down for about 7 minutes. Then add the cornstarch slurry and cook until thickened. Strain the compote into a small bowl and refrigerate to cool completely, about 30 minutes.

  • In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth. Next, add the butter and beat it until smooth, about 15 seconds.

  • Add the powdered sugar, 1 tablespoon of blueberry compote, salt, and vanilla extract. Beat for a full 2 minutes for fluffy and smooth frosting. If the frosting is a bit loose, just pop it in the refrigerator for a few minutes to firm up.

  • Once the loaf is cooled, dollop the frosting over the top of the loaf and use the back of a spoon to swirl it all over. Sprinkle the top with flaky sea salt and slice up the loaf.

  • Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.

Quick Tips

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

Don’t overmix the batter. Stir just until the flour disappears to keep the loaf soft and tender.

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

Save the extra blueberry compote. Swirl it over the frosting or spoon it onto toast, pancakes, yogurt, or oatmeal throughout the week.

Make Ahead & Storage

Make Ahead: The loaf can be baked up to 2 days ahead and stored tightly wrapped at room temperature. The blueberry compote can also be made a few days in advance and refrigerated until you’re ready to prepare the frosting. Storage: Store the frosted loaf in an airtight container in the refrigerator for up to 4 days. If unfrosted, wrap tightly in plastic wrap and keep at room temperature for up to 3 days.

Calories: 549kcal | Carbohydrates: 73g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 267mg | Potassium: 223mg | Fiber: 2g | Sugar: 50g | Vitamin A: 763IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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