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Blueberry Banana Nut Bread

Blueberry Banana Nut Bread Recipe By: Cece Kirkwood. This post may contain affiliate links.

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If you are like me, banana bread was one of the first things you learned how to bake – it is a simple one bowl recipe, bakes quickly and leaves you with breakfast options all week long. This Blueberry Banana Nut Bread recipe dresses up your classic banana bread, adding a few of my favorites: blueberries for sweetness, walnuts for a crunch and a combo of nutmeg and cinnamon to round everything out.

The Morning I Created the Blueberry Banana Nut Bread

This Banana Bread recipe goes out to all the people out there who buy bananas with the best intentions of eating them and then, without fail, forget about them. 

I woke up one morning feeling a bit stressed about work that day, walked into the kitchen and noticed two very ripe bananas just taunting me, reminding me that “hey, you spent money on me and have yet to eat me”. I was not going to let the bananas beat me, so before logging on for the day, I whipped out my mixing bowls and got to working on this banana bread.

For more videos on this bread, visit @bakingwithcece on instagram.

Slices of Blueberry Banana Nut Bread

The Process

Grab one large bowl, one spatula, a baking scale and the ingredients. Preheat your oven to 350 degrees and prepare a bread pan (standard size) by lightly greasing and lining it with parchment paper. 

In a large bowl, mash bananas into a puree using a fork. Melt the butter by placing it in the microwave on 20 second intervals. Then fold the melted butter into the mashed bananas using a rubber spatula. 

Add in the sugars, egg and vanilla in the bowl and combine. Sift in the flour, baking soda, cinnamon and nutmeg to the banana mixture and combine. Lastly, add the salt and fully combine. 

Finally, fold in those absolutely delicious blueberries. If you’d like to add chopped walnuts to the batter as well, this is the time to do so!  

Transfer the mixture to your greased bread pan, being sure to spread the mixture evenly. Then, top with chopped walnuts to your heart’s delight.

Bake the bread on the middle rack for 50-60 minutes. To know the bread is complete, test by sticking a toothpick through the center of the bread. The toothpick should come out clean once baked through. 

Let the bread cool in your pan for 5-10 minutes before removing and allow to cool completely on a rack.

Slice and enjoy!

The Tips 

Why is this recipe in grams? 

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

Can I use frozen blueberries instead of fresh? 

You can certainly use frozen blueberries, but your bread may streak blue from the blueberry juices as they defrost into the bread. 

How can I modify this bread?

While I love the bread flavors here just as they are, a few other ingredients will add a new pop of flavor to this delicious bread.

  • Skip out on the cinnamon and nutmeg
  • Add in lemon or orange zest 
  • Leave out the walnuts 
  • Add in a couple handfuls of chocolate chips

Can I bake this banana bread ahead?

Yes! You can bake this bread 2-3 days ahead of time. Simply allow the bread to cool thoroughly, wrap tightly in plastic wrap and pop in the freezer. To thaw, place on the counter top and allow it to defrost for a few hours before slicing.

What is the best way to store the banana bread?

Once the bread has fully cooled, wrap tightly in plastic wrap and store this bread either on the counter or in the fridge. It will last for 5 days – a perfect breakfast companion for the whole work week. 

The Blueberry Banana Nut Bread Recipe


Blueberry Banana Nut Bread

Close up of Baked Baked Blueberry Banana Nut Bread on Wooden Tray

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5 from 1 review

  • Author: Cece Kirkwood
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 75 min
  • Yield: 1 Loaf 1x
  • Category: Bread


  • 2 medium ripe bananas
  • 90g unsalted butter
  • 163g of granulated sugar
  • 60g of brown sugar
  • 1 egg
  • 1 tsp of vanilla extract
  • 3/4 tsp baking soda 
  • 235g of flour
  • 1/2 tsp of nutmeg
  • 1 tsp of cinnamon
  • Pinch of Morton’s Kosher salt 
  • 40g of fresh blueberries
  • Chopped walnuts separated (40g inside, 60g to top)


Did you make this recipe?

One of my favorite things is to see you making one of my recipes! Please share a photo on social media by tagging @bakingbycece.

Baking By Cece is a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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  1. I love this recipe! This banana bread was really light and almost cake-like, not stodgy like other banana breads I’ve eaten, and was the perfect balance of banana and spice. I omitted the blueberries and used gluten-free 1:1 flour. I’d 100% make this recipe again.

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