Blueberry Banana Bread
on Dec 13, 2023, Updated Apr 09, 2025
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I am literally obsessed with this blueberry banana bread. And luckily so are my kids! It is only 5 ingredients, has NO added sugar, and is so so yummy. I hope you and your littles enjoy this recipe as much as my family has! There is no blending, which makes it quick and easy to just stir all the ingredients together and bake!
The aroma of freshly baked banana bread is enough to make anyone’s day brighter. And when it’s a toddler-friendly Blueberry Banana Bread that only requires five basic ingredients, you’ve got a real winner on your hands. In this blog post, we’ll explore why this bread is a fantastic option for toddlers, provide you with easy step-by-step instructions on how to make it, and share tips for storing this delicious and healthy bread.
Why Blueberry Banana Bread Is Great for Toddlers:
- No Added Sugar: This recipe relies on the natural sweetness of ripe bananas and the delightful burst of flavor from blueberries. There’s no need for any added sugar, making it a healthier choice for your little one.
- Fruit-Packed: With three mashed bananas and a generous portion of blueberries, this bread is rich in essential vitamins and fiber, supporting your toddler’s growth and development.
- Simple Ingredients: The recipe is incredibly straightforward, using ingredients commonly found in most kitchens. It’s a convenient and budget-friendly option.
- Kid-Approved Taste: The combination of sweet bananas and juicy blueberries is sure to be a hit with your toddler’s taste buds.
Ingredients:
- 3 mashed bananas
- 3/4 cup blueberries
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups self-raising flour
Note: If you don’t have self-raising flour, you can create your own by using 1 1/2 cups all-purpose flour and adding 2 1/4 tsp of baking powder and 1/4 tsp salt.
Instructions:
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a mixing bowl, mash the three ripe bananas until they become smooth and free of lumps. Then add the two eggs and a teaspoon of vanilla extract. Mix these wet ingredients well until they are fully combined.
- Incorporate the Dry Ingredients: Add the 1 1/2 cups of self-raising flour (or the equivalent with added baking soda) to the wet mixture. Stir until all the ingredients are incorporated and you have a consistent batter.
- Add Blueberries: Gently fold in the 3/4 cup of fresh or frozen blueberries into the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your bread in the last few minutes.
- Cool and Serve: Allow the Blueberry Banana Bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve to your hungry toddler.
Storage:
To store any leftover Blueberry Banana Bread:
- Room temperature: Wrap in plastic wrap, and leave on the counter for 2-3 days.
- Refrigeration: Place the bread in an airtight container or wrap it in plastic wrap. Store it in the refrigerator for up to 3-4 days.
- Freezing: If you’d like to save some for later, wrap slices or the whole loaf in plastic wrap and place it in an airtight container or a freezer bag. It can be frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.
To Make Into Muffins:
You can easily make these into muffins! To do that, make them the same way but put them into muffin tins. Cook for 20-25 mins.
Blueberry Banana Bread
Ingredients
- 3 mashed bananas
- 3/4 cup blueberries
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups self raising flour, if you don't have self raising flour, you can do 1 1/2 cup all purpose flour and 2 1/4 tsp baking powder, 1/4 tsp salt.
Instructions
- Preheat the oven to 350 degrees F. Grease a standard loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, add all the ingredients and stir together until you have your batter.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your bread in the last few minutes.
- Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, could this be baked in a muffin tin?
Yes definitely! Just cook for about 20-25 mins.
Do you need to add baking soda ?
You just use self raising flour, or use normal and add baking powder. No baking soda!
My 14mo loves this. I make it for her every other week and it never lasts. 30-35 cook time never works, as it’s never fully cooked, always falls apart since it’s still raw/moist in the middle. I’ve been cooking to 45 minutes and adding 5-8 minutes if it’s still not fully cooked. Sometimes I swap the blueberries for chocolate chips, or sometimes I do both. I highly recommend, just be prepared to cook for much longer than listed
Have you tried adding Ota for part of the self rising flour?
Can I replace the flour with gluten free self raising flour?
As long as it’s self raising, that should be fine!
Hello! The recipe seems delicious. I will definitely try. Just a quick question. Is it OK if we mix wet ingredients in a food processor or sth will get wrong? Thank you!
I would probably just mix by hand so it doesn’t get too thin, but it is super easy to mix!
Hey there! Can you use whole wheat flour or would it not turn out well do you know? Thank you!
I think it will be fine as long as you add the baking powder and salt!
Could I use frozen blueberries or would that make the mixture too wet?
Frozen blueberries work!
Could this be used with strawberries instead of blueberries?
For sure!
Would almond flour be the same ratio?
Bummer! Tried this recipe tonight and it came out dense and after 42 minutes of baking still uncooked.
Sad I wasted my Blueberries, currently back in the oven to see if some more cooking time will help.
I’m so sorry to hear that! Did you use self rising flour?
This turned out so great. I ended up adding some lemon zest to the mix, and topped it with a “icing” made from Greek yogurt mixed with maple syrup. Will definitely be making this again!
Could I use almond flour or oat flour in place of flour?