Blueberry Banana Bread Recipe made with sour cream (or Greek yogurt) is super moist and bursting with plump, juicy blueberries. Best of all, it’s made in only ONE BOWL. No mixer required.

Blueberry banana bread with sour cream sliced on cutting board.

Sour Cream Banana-Berry Bread

I took my favorite banana bread recipe and added sour cream and blueberries.

I added sour cream for extra moisture without thinning the batter. This also helps create a very tender, fine crumb.

Sour cream makes most baked goods better. I really believe that! If you don’t like or use sour cream you can alternately use plain Greek yogurt with similar results.

I also added blueberries because they pair well with bananas. Especially in smoothies, so why not banana bread?

If you are making banana bread and want more than just the typical loaf or cake, then try this blueberry banana bread. The flavors are so light and fruity and wonderful.

Loaf of banana blueberry bread cut open to show the inside.

One Bowl Blueberry Banana Bread

The best part about this banana bread recipe is that it’s made in one bowl.

Ok I lied a little bit. You can make MOST of this recipe in one bowl. The blueberries need to be tossed separately with some flour, so it’s ALMOST made in one bowl.

But you definitely DO NOT need a mixer to make this blueberry banana bread. Let me show you how to make it.

Make the Banana Bread Batter

*Full recipe and instructions are in the recipe card at the end of this post.

Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan. Set aside.

Making sour cream banana bread in one bowl.
  • In a large bowl, mash the bananas thoroughly with a fork, until smooth.
  • Add the melted butter, sugar, sour cream, egg, and vanilla. Mix well.
  • Add the flour, baking soda, baking powder and salt. Stir the dry ingredients together slightly before mixing them into the wet ingredients. Mix until flour barely disappears.

Add Blueberries

Adding blueberries to banana bread batter.
  • Toss the blueberries with flour.
  • Add the flour-coated blueberries to the banana bread batter and fold gently.
  • Spread batter evenly into the prepared loaf pan. Top with extra blueberries, if desired.

Baking and Storing

Loaf of banana blueberry bread with sour cream baked in pan.
  • Bake at 325˚F for 60-70 minutes, or until a toothpick comes out clean from the center.
  • Allow bread to cool in pan for 10 minutes before inverting; then cool completely on a wire rack.
  • Slice with a serrated knife and serve. Wrap leftovers in plastic wrap or place in a zip-top bag and store at room temperature for up to 3-4 days.
Blueberry banana bread with sour cream sliced on cutting board.

Freezing Instructions

You may freeze the whole loaf of blueberry banana bread or individual slices.

Double wrap the entire loaf with plastic wrap, or do one layer of plastic wrap and one layer of foil.

Alternately wrap individual slices with plastic wrap and then place wrapped slices inside a zip-top freezer bag. Freeze bread up to 2 months. Thaw bread at room temperature before enjoying.

Loaf of banana blueberry bread cut open to show the inside.

More Recipes for Ripe Bananas

Looking for more uses for ripe and overripe bananas? Try these recipes:

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Loaf of banana blueberry bread cut open to show the inside.

Blueberry Banana Bread

This Blueberry Banana Bread Recipe, made with sour cream or Greek yogurt, is super moist and bursting with plump, juicy blueberries.
5 from 4 ratings

Ingredients

Banana Bread:

  • 1 cup (230 g) mashed bananas, about 3 small bananas
  • cup (72 g) unsalted butter, melted
  • ¾ cup (75 g) granulated sugar
  • cup (77 g) sour cream, or plain Greek yogurt
  • 1 large egg
  • 1 tsp vanilla
  • cups (219 g) all-purpose flour, stir, spoon & level
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt

Blueberries:

  • 1 cup (148 g) blueberries, rinsed and dried; To use frozen berries, see NOTES
  • 2 tsp all-purpose flour

Instructions
 

  • Preheat the oven to 325℉. Grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan. Set aside.
  • In a large bowl, mash the bananas thoroughly with a fork, until smooth. Add the melted butter, sugar, sour cream, egg, and vanilla. Mix well.
  • Add the flour, baking soda, baking powder, and salt. Stir the dry ingredients together slightly before mixing them into the wet ingredients. Mix until flour barely disappears.
  • Toss the blueberries with the flour. Add the flour-coated blueberries to the banana bread batter and fold gently. Spread batter evenly into the prepared loaf pan. Top with extra blueberries, if desired.
  • Bake at 325℉ for 60-70 minutes, or until a toothpick comes out clean from the center.
  • Allow bread to cool in pan for 10 minutes before inverting; then cool completely on a wire rack. Slice bread with a serrated knife and serve. Wrap leftovers in plastic wrap or place in a zip-top bag and store at room temperature for up to 3-4 days.

Notes

  • To use frozen blueberries: Rinse blueberries in cold water until the water is noticeably lighter when you drain them. Gently pat the berries dry with paper towels. Then use as directed.
Serving: 1 slice, Calories: 196kcal, Carbohydrates: 31g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 33mg, Sodium: 221mg, Fiber: 1g, Sugar: 15g

*Post originally published 3/31/13. Recipe and photos updated February 2023.

Slices of sour cream banana blueberry bread on a wire rack.