Moist Blueberry Banana Bread (Egg-Free)

sliced Moist Blueberry Banana Bread without eggs over a wooden board with fresh blueberries around it.

Moist Blueberry Banana Bread (Egg-Free)

This Blueberry Banana Bread is out-of-this-world – soft, moist, and utterly irresistible! It's slightly sweet, perfectly balanced, and guaranteed to put a smile on your face with every bite. With just a handful of everyday ingredients and a couple of mixing bowls, you're well on your way to the BEST Blueberry Banana Bread ever!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 291kcal

Author Oriana Romero

Equipment

Ingredients

1 1/2 cups (210 g) all-purpose flour
1 1/2 teaspoon (6 g) baking powder
1/4 teaspoon (1 g) salt
3 very ripe bananas (about 270 -300 g)
1/2 cup (115 g) unsalted butter, melted
1/2 cup (120 ml) buttermilk
2 teaspoons (10 ml) pure vanilla extract
1 cup (200 g) brown sugar
1 1/2 cup (215 g) blueberries plus more for the top of the bread (see notes)

Instructions

Preheat oven to 350º F (180º C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside. NOTE: Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas, mix until combined. Add in buttermilk, vanilla, sugar, and mix until well combined.
Add the dry ingredients and mix to incorporate. Add in the blueberries and mix until distributed. Extra Tip: To prevent the blueberries from sinking to the bottom of the bread, make sure to toss them with one tablespoon of flour before adding them to the batter.
Pour the mixture into the prepared loaf pan. Add more blueberries over the top.
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Notes

Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.

Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.

Blueberries: While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.

Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

Recipe Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.
Fold the blueberries gently into the batter to prevent them from breaking apart and turning the entire loaf blue.
Don't overmix: Mix the batter until just combined to avoid a tough or dense loaf.
Keep an eye on it: Baking time will vary slightly depending on your bananas' moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.

Variations & Additions

Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
For a warm, cozy twist, stir in a teaspoon of ground cinnamon or nutmeg.
Feel free to swap out the blueberries for other fruits, such as raspberries or diced strawberries.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition