Blueberry Banana Bread

Homemade Blueberry Banana Bread is loaded with frozen blueberries, oats, bananas and pecans! This quick bread recipe is simple, delicious and affordable! Great for breakfast or snack!

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

Looking for more recipes, books, food and travel fun? Follow me!

Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!

CLICK TO PIN THIS RECIPE FOR LATER

This recipe was photographed and updated 4/2025.

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• quick oats
• buttermilk
• frozen blueberries
• all purpose flour
• baking soda
• salt
• butter
• granulated sugar
• eggs
• ripe bananas
• chopped pecans

This Banana and Blueberry Quick bread would be a great addition to breakfast any day of the week! It's ready in about an hour and it's so good served warm with some butter smeared on each slice. My daughter also loves bringing it for snack at school, or eating it after school when she gets home. 

I love most any banana quick bread recipe, but this one is especially good with the blueberries, oats and pecans added in!

Frozen blueberries are such a great freezer staple! In addition to this bread, we also love using them to make these Blueberry White Chocolate Chip Cookies or this Easy Triple Berry Cobbler!

Keep scrolling for the full printable recipe 💙

You can add or substitute with these ingredients:

• use any frozen berry instead of blueberries
• use walnuts instead of pecans
• add vanilla extract

Recipe tips:

• If you don't have store bought buttermilk, make your own! Using a 1/2 cup measuring cup, add 1/2 tablespoon vinegar or lemon juice and enough milk to fill the cup, stir slightly and let set for 5 minutes.

• Refrigerate this bread in an airtight container for up to three days.

• This bread can be frozen for up to two months. Wrap tightly in some plastic wrap, then wrap in aluminum foil. Thaw and serve.

Yield 8 slices

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

1 Hour

Total time

1 H & 10 M

Blueberry Banana Bread

Ingredients

• ½ cup quick oats
• ½ cup buttermilk
• ¾ cup frozen blueberries
• 1 ¾ cups all purpose flour, plus 1 tablespoon for blueberries
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 very ripe bananas
• ½ cup chopped pecans

Instructions

1. Preheat the oven to 350 degrees F. Prepare a 9x5 loaf pan with parchment paper spritzed with nonstick cooking spray.
2. In a bowl, mix the oats with buttermilk and allow to soak for at least 10 minutes.
3. In a separate bowl, toss the blueberries in 1 tablespoon flour. Set aside.
4. In another bowl, stir together the remaining flour, baking soda, and salt. Set aside.
5. In a large mixing bowl, beat the butter with an electric mixer until fluffy, about 5 minutes. Add the sugar and beat until well blended.
6. Then, add the eggs, banana and oats and buttermilk mixture. Continue mixing until combined.
7. Scrape down the bowl and add the flour mixture. Mix just until evenly blended.
8. Fold in the floured blueberries and pecans, leaving some for the topping.
9. Transfer to the prepared loaf pan and spread evenly. Top with remaining blueberries and pecans.
10. Bake for 55 to 60 minutes or until a toothpick or cake tester inserted in the middle comes out clean.
11. Remove the loaf from the oven and let it cool on a wire rack for 10 minutes. Remove the loaf from the pan by lifting the parchment paper. Allow the bread to cool completely before slicing.

Nutrition Facts

Calories

424.7

Fat

18.96 g

Sat. Fat

8.51 g

Carbs

59.75 g

Fiber

2.97 g

Net carbs

56.77 g

Sugar

31.13 g

Protein

6.74 g

Sodium

335.57 mg

Cholesterol

78.65 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Our favorite kitchen equipment and supplies used with this recipe:

• 1-Pound Loaf Pan
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• OXO Good Grips 6-Piece Plastic Measuring Cups
• Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
• Precut Parchment Paper Sheets
• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• Ateco Stainless Steel Cake Tester

Looking for more recipes, books, food and travel fun? Follow me!

Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!