Blueberry Walnut Banana Bread
There’s something so wonderfully comforting about banana bread fresh from the oven, and adding blueberries and walnuts just takes it to a whole new level of yum. I still remember the first time I baked this combo for a lazy Sunday morning—there was this warm aroma of ripe bananas mingling with toasted nuts and that little burst of juicy blueberry sweetness. This bread is tender with just the right crumb, and every bite delivers a delightful surprise of crunchy walnuts and fruity pockets. Trust me, once you make this, it’ll be your go-to way to use up those overripe bananas and wow your family or friends with something cozy yet a bit special.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (if frozen, do not thaw)
- ½ cup chopped walnuts, toasted
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures your bread will rise beautifully and have a balanced flavor.
Step 2:
In a large bowl, cream the softened butter and brown sugar until light and fluffy—this usually takes about 2-3 minutes with a mixer. Then, beat in the eggs one at a time, making sure each is fully incorporated.
Step 3:
Stir in the mashed bananas and vanilla extract until the mixture is smooth and inviting. The smell right now is honestly irresistible!
Step 4:
Gently fold in the dry ingredients until just combined—don’t overmix, or your bread will be tough. Then carefully fold in the blueberries and walnuts, spreading them evenly but gently so the berries don’t burst too much.
Step 5:
Pour the batter into your prepared loaf pan. Give it a little shake to level the batter, then pop it in the oven.
Step 6:
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack—it helps keep it from getting soggy and makes slicing easier. Then, slice and enjoy the hearty, slightly sweet loaf that’s perfect warm or at room temperature.
Variations & Tips
- Swap walnuts for pecans or almonds for a different crunch.
- Use frozen blueberries straight from the freezer to avoid color streaks in the batter.
- For extra moisture, add ¼ cup Greek yogurt or sour cream to the batter.
- If you want a sweeter twist, drizzle a simple honey glaze before serving.
- Overripe bananas work best—they make the bread naturally sweeter and moister.
- Don’t stir too vigorously when adding blueberries to keep them from bleeding.
How I Like to Serve It
I love slicing this blueberry walnut banana bread thick and slathering it with a bit of cream cheese or honey butter for a weekend breakfast treat. It’s also fantastic with your afternoon tea or coffee, especially when paired with fresh fruit or a dollop of yogurt on the side. During cooler months, I sometimes warm a slice in the microwave for 15 seconds—instant cozy goodness.
Notes
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or freeze slices for longer storage.
- Reheat slices in the toaster oven for a freshly baked feel without the oven wait.
Closing: This blueberry walnut banana bread is my little slice of homemade happiness, and I know it’ll become one of yours too once you smell that first warm slice coming out of the oven.
