Blueberry Banana Nut Bread is the solid blend of sweet, nutty, and fruity flavors, making it a good treat for any time of the day. This moist and tender quick bread combines ripe bananas, browned butter, juicy blueberries, and crunchy nuts for added texture.

Close-up of blueberry banana bread in a blue ruffled loaf pan.

Can we talk about browned butter? Oh, sweet, foamy, golden brown butter. Browning the butter makes this banana bread oh so nutty and toasty and all the other adjectives.

We added blueberries because we can't stop adding blueberries to things. If you don't like blueberries well then we can't be friends.

Ok, that last part was harsh- we take it back. We CAN be friends. If you don't like blueberries chocolate chips are a great substitute. But you should try the blueberries for the pretty pop of color. The blueberries burst and make a purplish-pink-blue situation right in the bread. It's a beautiful scene!

Key ingredients

Below you'll find the key ingredients to make blueberry banana nut bread. The full list of ingredients is in the recipe card.

Ingredients in for blueberry banana bread in small bowls.

Butter. Unsalted to make the browned butter.
Bananas. Choose ripe bananas for the best banana flavor and a moist center.
Buttermilk. You can use milk (whole is best) or Greek yogurt thinned with a little milk.
Blueberries. Fresh blueberries are best, but you can also use frozen blueberries. Toss them in flour to prevent them from sinking to the bottom while baking.
Nuts. We use pecans, but almonds or walnuts would also work.
Sugar in the Raw. Turbinado sugar provides a nice, crunchy, sweet top. We add it to all our quick breads.

Step-by-step instructions

Take a look below to see how to make browned butter and how to prepare your bread.

A collage of six steps for making brown butter in a pan.

Step 1. For the browned butter, melt the butter over medium heat. Step 2. It will begin to foam. Step 3. It will start to deepen in color and bubble. Continue to stir. Step 4. It will continue to darken. Step 5. It will darken and smell nutty. Step 6. At this point, remove from heat. Don't throw away the bowned bits!

A grid of six pictures showing how to make banana bread in a bowl.

Step 1. Whisk the dry ingredients together. Step 2. In a separate bowl, whisk together the sugars, eggs, and vanilla. Slowly add the browned butter and stir. Step 3. Add the bananas and buttermilk. Step 4. Combine the dry and wet ingredients. Step 5. Fold in the blueberries and nuts. Step 6. Pour the batter into a prepared loaf pan.

Bake the bread at 350℉ for 55-60 minutes or until a tester comes out clean. note, if you are baking in a smaller 8x4 loaf pan, you will need to add additional baking time.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tip

If your bananas aren't ripe yet, roast them in the oven (skins on) at 350℉ for 20-25 minutes until the skins are black and ugly. Allow the bananas to cool before peeling, mashing, and adding them to the recipe.

Swaps

Make it your own with some of these combos:

Strawberries and bananas are a match made in heaven. Swap out the blueberries for strawberries or even mangoes.
Play around with different spices such as nutmegcloves or allspice.
In place of the pecans, try adding chocolate chips for a little indulgence.
Convert them to muffins! Follow this guide for all the tips and tricks.

Two slices of banana blueberry bread on a metal pan.

How to serve blueberry banana nut bread

This quick bread is a solid sweet breakfast treat, whether on the go or served with a meal. Enjoy a slice straight from the oven, or warm it up in the microwave for 10-15 seconds. And don't forget to pair it with a cup of coffee tea or a cold glass of milk.

You could also toast slices in a buttered pan or toaster for a bit of crunch. If serving it as a dessert, add a scoop of vanilla ice cream over the top. Yum!

Lastly, don't forget the toppings! How good would this be with a slather of chocolate spread or a dollop of fresh strawberry jam?

Three slices of blueberry banana bread on a wood table with fruit in the background.

Keeping leftovers

Store blueberry banana bread on the counter for 3 days wrapped in plastic wrap. Place a paper towel over the top to absorb some of the moisture. This bread also freezes well. Wrap tightly in wrap and place it in a freezer bag in the freezer for up to 3 months.

Kitchen questions

How can we ripen bananas faster? How do we avoid burning the browned butter?

Toss the butter into a pan over medium-high heat, and watch it carefully. It is ready when the butter begins to foam, the color changes to a golden brown, and it begins to smell nutty. You don't want it to burn, which can happen quickly. For best results, use a pan with a light bottom so you can easily see the color change.

Ingredients

Makes 8

8 tbsp unsalted butter
2 cups all-purpose flour, plus 1 tbsp, divided
1 tsp baking soda
½ tsp ground cinnamon
½ tsp kosher or fine sea salt
½ cup dark brown sugar
½ cup white granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
¼ cup buttermilk, room temperature
1 cup mashed bananas, very ripe (from about 3 medium bananas)
1 cup fresh blueberries, plus more for the top
⅓ cup chopped pecans, plus more for the top
1 tbsp turbinado sugar for sprinkling on top, optional

Equipment

8 by 4-inch loaf pan

Method

Preheat the oven to 350℉. Flour and butter an 8x4-inch loaf pan (we use baking spray).
Make the Browned Butter: In a medium saucepan, melt the butter over medium heat. Using a wooden spoon or spatula, stir the butter until it melts. The butter will begin to foam, darken to a golden brown, and start to smell nutty. When this happens, remove from heat and let cool. You will also see browned bits on the bottom. These are tiny flavor bombs- don't discard them. This should take about 8-11 minutes. Watch it closely, so it doesn't burn. Set aside to cool.
In a medium bowl, whisk together the 2 cups of flour (reserve the 1 tbsp), baking soda, cinnamon, and salt until combined.
In a separate bowl, whisk together the sugars, eggs, and vanilla. Slowly add the browned butter and stir. Add the buttermilk and bananas and stir to combine. Add the banana mixture to the flour mixture and mix until incorporated.
Toss the blueberries with the 1 tbsp of remaining flour to coat (this will help the blueberries not sink in the batter when baking). Fold the blueberries into the batter, along with the nuts. Pour the batter into the prepared pan.
If you reserved some extra blueberries and/or nuts, place some on the top of the batter. Sprinkle the top with the turbinado sugar, if using. Bake for 55-60 minutes or until a tester comes out clean. Allow the bread to cool in the pan for 15 minutes, then remove it and place it on a wire rack to finish cooling. Enjoy!

Kitchen notes

*Note the original recipe called for roasted bananas, but now that step is optional if you don't have ripe bananas. If your bananas aren't ripe yet, roast them in the oven (skins on) at 350℉ for 20-25 minutes until the skins are black and ugly. Allow the bananas to cool before peeling, mashing, and adding them to the recipe.

If baking in a 9x5 loaf pan, you may need less time. Start checking for doneness at the 40-minute mark.
Store the bread on the counter for up to 3 days, wrapped in a paper towel and plastic wrap. This bread also freezes well. Wrap tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.