Blueberry Banana Bread made with sour cream or Greek yogurt is exceptionally moist and studded with juicy blueberries. It’s simple to prepare and can be made mostly in one bowl—no mixer required.
Sour Cream Banana-Berry Bread
This version builds on a classic banana bread by adding sour cream (or plain Greek yogurt) for extra moisture and a tender crumb, and folding in fresh blueberries for bright, fruity flavor.
Sour cream enriches the batter without thinning it, resulting in a fine, soft texture. If you prefer, substitute an equal amount of plain Greek yogurt.
Blueberries and bananas pair beautifully, adding a pop of color and a fruity contrast to the sweet banana base. This loaf is a lovely change from ordinary banana bread—light, fruity, and satisfying.
One Bowl Blueberry Banana Bread
Most of this recipe can be mixed in a single bowl. The only separate step is coating the blueberries with a small amount of flour to keep them from sinking or bleeding into the batter.
No mixer is required—just a bowl, a fork, and a spatula. The method is straightforward and forgiving.
Make the Banana Bread Batter
*Full recipe amounts and detailed instructions are provided in the recipe card below.
Preheat the oven to 325°F. Grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan and set aside.
- In a large bowl, mash the bananas with a fork until smooth.
- Add the melted butter, sugar, sour cream (or Greek yogurt), egg, and vanilla; mix until combined.
- Whisk together the flour, baking soda, baking powder, and salt, then add to the wet ingredients. Stir until the flour has mostly disappeared—do not overmix.
Add Blueberries
- Toss the blueberries lightly with a couple teaspoons of flour to prevent them from sinking.
- Fold the floured blueberries into the batter gently to avoid crushing them.
- Spoon the batter into the prepared loaf pan and smooth the top. Add a few extra blueberries on top if you like.
Baking and Storing
- Bake at 325°F for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Slice with a serrated knife and serve. Store leftovers wrapped in plastic or in a zip-top bag at room temperature for 3–4 days.
Freezing Instructions
You can freeze either the whole loaf or individual slices. Double-wrap the loaf in plastic wrap and foil, or wrap slices individually in plastic and place them in a freezer bag. Freeze for up to 2 months and thaw at room temperature before serving.
More Recipes for Ripe Bananas
If you have ripe or overripe bananas, here are some popular ideas to try: chocolate chip banana bread, banana cake, banana oatmeal cookies, sour cream banana muffins, coffee cake banana bread, banana sheet cake, and banana crumb muffins.
If you make this, please leave a rating and review in the comments. Thank you!
Blueberry Banana Bread
Ingredients
Banana Bread:
- 1 cup (230 g) mashed bananas (about 3 small bananas)
- 1/3 cup (75 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 g) sour cream or plain Greek yogurt
- 1 large egg
- 1 tsp vanilla
- 1 3/4 cups (210 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
Blueberries:
- 1 cup (140 g) blueberries, rinsed and dried (for frozen berries, see notes)
- 2 tsp all-purpose flour (to toss with berries)
Instructions
- Preheat oven to 325°F. Grease and flour a 1 lb loaf pan and set aside.
- In a large bowl, mash the bananas until smooth. Stir in melted butter, sugar, sour cream (or yogurt), egg, and vanilla.
- Add flour, baking soda, baking powder, and salt. Stir the dry ingredients together, then fold into the wet ingredients until just combined.
- Toss blueberries with 2 tsp flour, then fold gently into the batter. Transfer batter to the prepared pan and top with extra blueberries if desired.
- Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then invert onto a wire rack to cool completely. Slice and serve.
Notes
- To use frozen blueberries: rinse under cold water until the drain water is less colored, pat dry, then toss with flour and use as directed.
Nutrition
Calories: 196 kcal |
Carbs: 31 g |
Protein: 3 g |
Fat: 7 g
*Post originally published 3/31/13. Recipe and photos updated February 2023.
