Brown Sugar Blueberry Banana Bread with Blueberry Butter
There’s something magical about the combination of sweet bananas and burst-of-flavor blueberries, especially when wrapped up in a warm, moist loaf of banana bread. This Brown Sugar Blueberry Banana Bread with Blueberry Butter takes that classic treat up a notch with the deep caramel notes of both light and dark brown sugars and the cozy spices of cinnamon and nutmeg. And let me tell you, the homemade blueberry butter spread is the ultimate finishing touch—creamy, fruity, and downright addictive.
This recipe is perfect for breakfast, a snack, or even a comforting dessert. Whether you’re an experienced baker or just starting out, this bread is forgiving, fun to make, and absolutely delicious. Plus, the use of Greek yogurt keeps it wonderfully tender without excess oil, making it a little lighter but still rich in flavor. Trust me, once you try this, it’ll become a regular in your baking rotation.
Why This Recipe Belongs in Your Rotation
This Brown Sugar Blueberry Banana Bread isn’t your everyday loaf. The dual brown sugars add a beautiful depth of flavor that complements the natural sweetness of ripe bananas. The warm spices like cinnamon and nutmeg make it perfect for any time of year, especially when you want that cozy, homemade feel. Using frozen blueberries means you can enjoy this bread year-round without worrying about seasonal availability, and keeping them frozen until mixing prevents the batter from turning purple or watery.
And let’s not forget the blueberry butter—a luscious spread made from fresh or frozen blueberries and softened butter. It’s bursting with fresh fruit flavor and adds a creamy, fruity layer of indulgence to every slice. This recipe is versatile, approachable, and yields a loaf that’s moist and packed with fruit, making it a crowd-pleaser for family breakfasts, brunches, or even a sweet gift for neighbors.
What You’ll Gather
- 1 large egg
- 6 ounces plain or vanilla Greek yogurt (sour cream may be substituted)
- â…“ cup liquid-state coconut oil (canola or vegetable oil may be substituted)
- â…“ cup light brown sugar, packed
- â…“ cup dark brown sugar, packed
- 2 teaspoons vanilla extract
- 1 to 2 teaspoons cinnamon, or to taste
- 1 teaspoon ground nutmeg, or to taste
- 1 to 1½ cups mashed ripe bananas (about 2 large or 3 small/medium)
- 1½ cups all-purpose flour* (see Notes)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt, optional and to taste
- About 1½ cups frozen blueberries (keep them frozen and don’t thaw; fresh may be substituted)
- ½ cup unsalted butter (1 stick), very well softened (for blueberry butter)
- About ½ cup blueberries, fresh or frozen (if frozen, make sure they’re well-drained, for blueberry butter)
What You’ll Need (Gear)
- 9×5-inch loaf pan – Perfect size for this bread, allows even baking.
- Mixing bowls – One for wet ingredients, one for dry.
- Electric mixer or whisk – Helps blend wet ingredients smoothly.
- Measuring cups and spoons – To ensure accurate ingredient amounts.
- Spatula – For folding in blueberries gently.
- Cooling rack – Essential for cooling the bread evenly after baking.
- Small saucepan or microwave-safe bowl – For preparing the blueberry butter.
Brown Sugar Blueberry Banana Bread with Blueberry Butter in Steps
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with a bit of coconut oil or line it with parchment paper for easy removal. This ensures your bread won’t stick and comes out cleanly after baking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the egg, Greek yogurt, and coconut oil until smooth. Stir in both the light and dark brown sugars, vanilla extract, cinnamon, and nutmeg until everything is well combined and the sugars start to dissolve. Next, fold in the mashed ripe bananas. The mixture will be thick and incredibly fragrant.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt (if using). This step helps distribute the leavening agents evenly for a perfectly risen loaf.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as that can make your bread dense. The batter will be thick and luscious.
Step 5: Fold in the Blueberries
Take your frozen blueberries straight from the freezer and fold them gently into the batter. Keeping them frozen helps prevent the batter from turning purple and keeps the fruit from bleeding too much during baking.
Step 6: Bake the Bread
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, tent with foil halfway through baking.
Step 7: Prepare the Blueberry Butter
While the bread is baking, prepare your blueberry butter. In a small saucepan or microwave-safe bowl, heat the blueberries with a tablespoon or two of water until they start to break down and release their juices. Let cool slightly, then mash gently and mix with the softened unsalted butter until smooth and creamy. Chill if you prefer a firmer spread.
Step 8: Cool and Serve
Allow the bread to cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely. Serve slices with a generous spread of the blueberry butter for a sweet, tangy, and buttery experience that’s hard to beat.
Healthier Substitutions
- Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber without compromising texture.
- Sweeteners: Use coconut sugar instead of brown sugar for a lower glycemic index option.
- Oil: Swap coconut oil with avocado oil for a heart-healthy fat alternative.
- Dairy: Use plant-based yogurts like almond or coconut yogurt if avoiding dairy.
- Butter: Use a plant-based butter alternative for the blueberry butter if preferred.
Problems & Prevention
- Bread is too dense: Make sure bananas are ripe and mashed well. Avoid overmixing the batter, especially after adding the flour.
- Blueberries sinking: Toss blueberries in a little flour before folding into the batter to help them stay suspended.
- Top browns too fast: Tent the bread with foil halfway through baking to prevent burning.
- Bread is dry: Don’t overbake; check for doneness early. Using Greek yogurt helps add moisture.
- Blueberry butter too runny: Chill the mixture to firm it up, or mash blueberries less for more texture.
Storage Pro Tips
Once fully cooled, wrap the banana bread tightly in plastic wrap or store in an airtight container to keep it moist. It will stay fresh at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well in foil and plastic; it’ll keep for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
The blueberry butter should be stored in an airtight container in the refrigerator and used within 5 days. Bring it to room temperature before spreading for the best texture.
Quick Questions
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work wonderfully in this recipe. Just be sure to drain them well if they’re particularly juicy to avoid adding excess moisture to your batter.
Why keep the blueberries frozen before adding to the batter?
Keeping the blueberries frozen helps prevent them from bleeding into the batter and turning it purple or watery. This keeps your bread’s crumb beautifully light and colorful.
Can I make this banana bread gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or another binder for best results.
What’s the best way to mash bananas for this recipe?
Use ripe bananas with lots of brown spots for maximum sweetness. Mash them with a fork or potato masher until smooth but still slightly chunky for texture.
More Recipes You’ll Love
- Caramelized Banana Foster Cookies – If you adore banana flavors, these cookies are a dreamy tropical treat.
- Blueberry Cheesecake Danish Braids – A beautiful, flaky pastry packed with luscious blueberry and cream cheese filling.
- No Bake Blueberry Cheesecake Icebox Bars – A cool, easy dessert that’s bursting with fresh blueberry flavor and creamy sweetness.
Next Steps
Ready to dive into baking? Gather your ingredients and get your loaf pan ready, because this Brown Sugar Blueberry Banana Bread with Blueberry Butter is sure to become a staple in your kitchen. Pair it with a hot cup of coffee or tea, or pack it up for a picnic or lunchbox treat. Don’t forget to experiment with the blueberry butter — it’s delicious on toast, pancakes, or even swirled into oatmeal.
Once you’ve mastered this, why not explore more ways to celebrate banana and blueberry flavors? The Caramelized Banana Foster Cookies or the Blueberry Cheesecake Danish Braids are wonderful next adventures for your baking journey.
Enjoy every bite of this cozy bread, and happy baking! Your kitchen is about to smell amazing.
Brown Sugar Blueberry Banana Bread with Blueberry Butter
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with a bit of coconut oil or line it with parchment paper for easy removal.
- In a large bowl, whisk together the egg, Greek yogurt, and coconut oil until smooth. Stir in both the light and dark brown sugars, vanilla extract, cinnamon, and nutmeg until well combined and the sugars start to dissolve. Fold in the mashed ripe bananas.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt (if using).
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Take your frozen blueberries straight from the freezer and fold them gently into the batter to prevent color bleeding.
- Pour the batter into your prepared loaf pan and spread evenly. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway if top browns too quickly.
- While the bread is baking, prepare the blueberry butter. Heat blueberries with a tablespoon or two of water until they release juices. Let cool, then mash gently and mix with softened butter until smooth. Chill if preferred.
- Allow the bread to cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely. Serve with blueberry butter spread.
Notes
- Keep blueberries frozen until folding them into the batter to prevent color bleeding and watery texture.
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Tent the top of the bread with foil halfway through baking if it starts to brown too fast.
- Wrap leftover bread tightly or freeze for up to 3 months to maintain freshness.
- Blueberry butter can be chilled to firm it up or mashed less for more texture.
