Blueberry Banana Quick Bread

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Blueberry Banana Quick Bread with white chocolate and pecans is a definite upgrade from your typical banana loaf recipe. It’s easy to make too!!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this easy banana quick bread with blueberries is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

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The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

• Greek yogurt
• granulated sugar
• brown sugar
• pure vanilla extract
• overripe bananas
• butter (I use salted)
• chopped pecans
• kosher salt
• fresh blueberries
• eggs
• white chocolate chips
• all-purpose flour
• baking soda
• baking powder

Kitchen tools and equipment needed:

• large mixing bowl
• wooden spoon or spatula
• measuring cups and spoons
• pastry blender, potato masher, or fork (for mashing bananas)
• standard loaf pan
• baking spray
• kitchen timer

Why this banana bread with blueberry recipe works?

It’s super easy to make with a bowl, wooden spoon, and a few basic baking ingredients.

The crumb on this sweet quick bread is extra tender and delicious.

The Greek yogurt lends an ever so slight tang to the flavor of this bread. The white chocolate and bananas add sweetness, the chopped pecans add crunch, and the blueberries add extra freshness, texture, and an extra boost of nutrition.

Can overripe bananas be stored in the freezer?

Yes!! I do it all the time.

Once a banana turns all spotty and brown, take it out of its peel and cut it into pieces. Store the pieces in a zip-top bag, squeeze out the air and keep them in the freezer for up to 4 months.

Additional overripe bananas may be added to the same bag as needed.

To use, take out the bananas you need for baking out of the freezer, thaw them on the counter (this will only take about 15-20 minutes), and you’re then ready to use them as needed.

Can frozen blueberries be used in this recipe?

Yes, but there are a few easy steps you’ll need to take first.

1. Thaw them thoroughly first.
2. Make sure they’re as dry as possible after thawing.
3. Toss them lightly with 1 tablespoon of all-purpose flour before adding them to the quick bread batter.
4. Stir the batter ever so gently to keep the batter from turning blue/purple.

Can other nuts be used in place of the pecans?

Sure. Feel free to swap out the nuts depending on what you have on hand, or use whatever nuts are your favorites.

Or, if you’re not a fan of nuts at all, feel free to leave them out completely if you prefer. Your bread. Your call.

Can the white chocolate be left out of this quick bread recipe?

Of course.

I’m not here to tell you that you have to follow this recipe 100%.

You can make this Blueberry Banana Bread your own by tailoring the add-in ingredients to suit your tastes and preferences.

Feel free to leave out the white chocolate chips if you’d like, or maybe swap them out for semi-sweet chocolate chips, do a combination of chips, or maybe try cinnamon chips or even caramel chips if you prefer. Mmmm. *note to self* LOL

The step-by-step photo instructions:

• Preheat oven to 375-degrees Fahrenheit.
• Mash 3 overripe bananas (about 1 cup) in a large bowl.
• Add room temperature eggs, vanilla extract, Greek yogurt, melted butter, granulated sugar, and brown sugar to the bowl and stir well to combine.

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• Add all-purpose flour, baking soda, baking powder, and salt to the bowl and stir well.
• Next add the chopped pecans, white chocolate chips, and fresh blueberries to the batter.
• Stir gently to combine the batter thoroughly.
• Spoon the batter evenly into a standard loaf pan that has been sprayed with baking spray.
• Bake in a preheated 375-degree (F) oven for approximately 60 minutes, or until the loaf is deeply golden brown and a pick inserted into the center comes out clean.
• Cool on a wire rack for 45 minutes, turn the loaf out of the pan and cool completely before slicing and serving.

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Can this banana blueberry quick bread be frozen after baking?

Yep!

You can either freeze the entire loaf unsliced or slice it and freeze individual slices.

Just make sure to wrap it very well in plastic wrap and you’re good to keep it in the freezer for up to 3 months.

Additional quick bread recipes:

*Chocolate Chip Dessert Loaf (shown below)

Chocolate Chip Dessert Loaf with Coconut and Pecans is rich and decadent. A small slice will go a long way in satisfying your sweet tooth…but a large slice is even better! LOL

*Eggplant Zucchini Bread (not shown)

Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.

*Italian Herb Parmesan Quick Bread (shown below)

This Italian herb quick bread comes together in a snap with only one bowl, one spoon, and no kneading required. It’s fast, easy, and super delicious!

*Soda Bread with Caraway and Dill (not shown)

Irish Soda Bread with Caraway and Dill is super simple to make, but it packs a huge punch of flavor! You’re going to love this savory quick bread!!

*Blueberry Banana Bread with White Chocolate and Pecans (shown below) THIS IS THE PLACE!!

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy and delicious quick bread recipe.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Thank you so much for visiting me here today in my Kudos Kitchen! 

I sincerely hope you’ve enjoyed today’s sweet dessert or breakfast bread recipe as much as I’ve enjoyed bringing it to you!

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