Blueberry Banana Nut Bread

Blueberry Banana Nut Bread

Bratz 0

"Delicious and moist. It's more like a cake than a bread. Looks as good as it tastes and easy to make. Also great with a little spread of lemon curd."

Ingredients 2 h 30 m {{adjustedServings}} servings 265 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
  2. Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
  3. Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
  4. Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
  5. Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
  6. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.
Tips & Tricks
Chef John’s Banana Bread

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Gluten-Free Banana Bread

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  • Cook's Note:
  • You can use any combination of Greek yogurt, applesauce, shortening, or butter equaling 1/2 cup for the fat and liquid portion.
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Reviews 9

  1. 13 Ratings


If my photo of this bread looks a little on the flat side, it's because I halved the recipe using the loaf pan size called for. We really enjoyed this bread with our morning coffee today! I love the little bit of sweetness provided by the topping, and I especially appreciate that it's not a crumbly topping that falls off the bread like it does on so many muffins. I will make this again very soon but with the full size! We loved it! Thanks for the recipe! UPDATE: I made a double batch yesterday, this time using the whole recipe. Be careful if you tend, like me, to get carried away with how many nuts and how many blueberries you put in! While it turned out delicious, I am now busy cleaning out my oven for what overflowed! I should have used my better sense and noted that when it was going past the 3/4 mark on my pans, I should have changed to a bigger size. But it still is delicious.


I'm going to go and try it right now, I will let you know! :) Sounds good!

Linda K. Young

Substituted sour cream for the yogurt. Yummy!!!!!