There’s something truly magical about the aroma of banana bread baking in the oven—warm, sweet, and comforting. But when you add juicy blueberries and a rich cinnamon swirl, it becomes an irresistible treat that takes classic banana bread to the next level.
This Blueberry Cinnamon Swirl Banana Bread is soft, moist, and packed with natural sweetness from ripe bananas. The cinnamon sugar swirl running through the center adds a cozy warmth, while the bursts of blueberries bring a fresh, juicy contrast. Whether you’re enjoying it as a breakfast treat, an afternoon snack, or a sweet ending to your day, this banana bread is guaranteed to make your kitchen smell amazing and your taste buds happy.
This recipe is perfect for using up overripe bananas, and the addition of blueberries makes it feel extra special. Plus, it’s easy to make, requiring just a handful of ingredients and a little mixing—no fancy equipment needed!
Let’s get baking!
Why You’ll Love This Recipe
- Moist and flavorful – Thanks to the bananas, blueberries, and a hint of cinnamon, every bite is soft and bursting with flavor.
- Easy to make – No complicated steps, just simple ingredients mixed together for a perfect homemade treat.
- Naturally sweet – The bananas and blueberries add natural sweetness, so you can enjoy a delicious bread without excessive sugar.
- Perfect for any time of day – Great as a quick breakfast, a snack with coffee, or even a light dessert.
- Freezer-friendly – Make a loaf ahead of time and freeze slices for a grab-and-go option when you need a sweet fix.
Ingredients You’ll Need
For the Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 ripe bananas, mashed
- ½ cup sugar
- ⅓ cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- 1 cup fresh blueberries
For the Cinnamon Swirl:
- ¼ cup sugar
- 1 teaspoon cinnamon
How to Make Blueberry Cinnamon Swirl Banana Bread
Making this banana bread is simple, and the results are so rewarding! Follow these step-by-step instructions to create the perfect loaf.
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a small bowl, mix together the ¼ cup sugar and 1 teaspoon cinnamon for the cinnamon swirl. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This helps evenly distribute the leavening agents, so your banana bread rises beautifully.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, mash the bananas until smooth. Stir in the sugar, melted butter, eggs, vanilla extract, and Greek yogurt until well combined. The Greek yogurt keeps the bread extra moist and adds a slight tangy flavor that balances the sweetness.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in the blueberries, being careful not to mash them. If you’re using frozen blueberries, toss them in a little flour first to prevent them from sinking to the bottom of the loaf.
Step 5: Layer the Batter and Cinnamon Swirl
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top, then finish by sprinkling the rest of the cinnamon sugar.
To create a beautiful swirl, use a knife or skewer to gently swirl the cinnamon sugar into the batter.
Step 6: Bake to Perfection
Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover it with foil for the last 10 minutes of baking.
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the flavors settle and makes slicing easier.
Once cooled, slice and enjoy with a cup of tea or coffee!
Helpful Tips
- Use extra ripe bananas – The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots!
- Don’t overmix – Stir the batter just until the ingredients are combined. Overmixing can make the bread tough.
- Fresh or frozen blueberries? – Both work, but if using frozen, don’t thaw them first to prevent excess moisture in the batter.
- Make it ahead – This banana bread tastes even better the next day as the flavors develop. Store it tightly wrapped at room temperature for up to 3 days.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: About 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- You can substitute Greek yogurt with sour cream for a similar texture.
- If you like a crunch, add chopped walnuts or pecans to the batter for extra texture.
- For a fun twist, drizzle a simple glaze (powdered sugar + milk) over the cooled loaf for added sweetness.
Nutritional Information (Per Slice)
Estimated values per slice, based on 10 slices per loaf:
- Calories: ~210
- Carbohydrates: 35g
- Protein: 4g
- Fat: 7g
- Sugar: 14g
- Fiber: 2g
Frequently Asked Questions
Can I make this banana bread gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free 1:1 baking flour for a similar texture.
How do I store leftovers?
Store at room temperature in an airtight container for up to 3 days. If you want to keep it longer, refrigerate for up to a week or freeze slices for up to 3 months.
Can I use another fruit instead of blueberries?
Absolutely! Raspberries, chopped strawberries, or even dried cranberries would be delicious in this recipe.
What if I don’t have Greek yogurt?
You can use sour cream, applesauce, or even buttermilk as a substitute. They’ll all help keep the bread moist.
Storage Instructions
- Room Temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store in a sealed container for up to 1 week.
- Freezer: Wrap slices individually and freeze for up to 3 months. Just thaw and enjoy!
Related Recipes
If you loved this Blueberry Cinnamon Swirl Banana Bread, you might also enjoy:
- Lemon Blueberry Sourdough Bread
- Lemon Cream Cheese Bread
- Classic Cinnamon Swirl Banana Bread
- Hot Fudge Brownie Bread
Conclusion
This Blueberry Cinnamon Swirl Banana Bread is a delicious twist on a beloved classic. The combination of ripe bananas, juicy blueberries, and a cozy cinnamon swirl creates a loaf that’s as beautiful as it is tasty. Whether you’re baking it for your family, as a thoughtful gift, or just to treat yourself, this recipe is sure to become a favorite.
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Blueberry Cinnamon Swirl Banana Bread
Description
There’s something truly magical about the aroma of banana bread baking in the oven—warm, sweet, and comforting. But when you add juicy blueberries and a rich cinnamon swirl, it becomes an irresistible treat that takes classic banana bread to the next level.
This Blueberry Cinnamon Swirl Banana Bread is soft, moist, and packed with natural sweetness from ripe bananas. The cinnamon sugar swirl running through the center adds a cozy warmth, while the bursts of blueberries bring a fresh, juicy contrast. Whether you’re enjoying it as a breakfast treat, an afternoon snack, or a sweet ending to your day, this banana bread is guaranteed to make your kitchen smell amazing and your taste buds happy.
This recipe is perfect for using up overripe bananas, and the addition of blueberries makes it feel extra special. Plus, it’s easy to make, requiring just a handful of ingredients and a little mixing—no fancy equipment needed!
Let’s get baking!
Ingredients
For the Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 ripe bananas, mashed
- ½ cup sugar
- ⅓ cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- 1 cup fresh blueberries
For the Cinnamon Swirl:
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a small bowl, mix together the ¼ cup sugar and 1 teaspoon cinnamon for the cinnamon swirl. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This helps evenly distribute the leavening agents, so your banana bread rises beautifully.
In a large mixing bowl, mash the bananas until smooth. Stir in the sugar, melted butter, eggs, vanilla extract, and Greek yogurt until well combined. The Greek yogurt keeps the bread extra moist and adds a slight tangy flavor that balances the sweetness.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in the blueberries, being careful not to mash them. If you’re using frozen blueberries, toss them in a little flour first to prevent them from sinking to the bottom of the loaf.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top, then finish by sprinkling the rest of the cinnamon sugar.
To create a beautiful swirl, use a knife or skewer to gently swirl the cinnamon sugar into the batter.
Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover it with foil for the last 10 minutes of baking.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the flavors settle and makes slicing easier.
Once cooled, slice and enjoy with a cup of tea or coffee!
Notes
- You can substitute Greek yogurt with sour cream for a similar texture.
- If you like a crunch, add chopped walnuts or pecans to the batter for extra texture.
- For a fun twist, drizzle a simple glaze (powdered sugar + milk) over the cooled loaf for added sweetness.
