Delicious and takes around 90 minutes to make, this delightful Blueberry-Banana Bread by Giada De Laurentiis is prepared using ripe bananas, fresh blueberries, sugar, flour, and eggs.

To make Giada’s Blueberry-Banana Bread, preheat your oven to 350°F and prepare your loaf pan. Mix the dry ingredients together, then blend the wet ingredients before combining everything. Bake for about 60 minutes until a toothpick comes out clean.

Whether you are baking this Blueberry-Banana Bread, Giada’s Chocolate Ricotta Cheesecake, or her Chocolate Amaretti Cookies, you’ll love every bite. Drop a comment below and let me know which one you’re trying. I’m eager to hear your thoughts!

Giada Blueberry-banana Bread Ingredients

• 1 tbsp of butter, for greasing the loaf pan
• 1 1/2 cups of all-purpose flour, plus extra for dusting the loaf pan
• 1 tsp of baking soda
• 1 tsp of fine salt
• 1/2 tsp of baking powder
• 1/2 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 1 cup of sugar
• 1/2 cup of vegetable oil
• 2 large eggs, beaten
• 2 tsp of vanilla extract
• 2 ripe bananas, peeled and coarsely mashed (about 3/4 cup)
• 1 cup (about 4 ounces) of fresh blueberries

How To Make Giada Blueberry-banana Bread

1. Preheat Your Oven: Place an oven rack in the center of the oven. Preheat it to 350°F (175°C). Grease a 9x5x3-inch loaf pan with butter and dust it lightly with flour. Set the pan aside.
2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the 1 1/2 cups of flour, 1 tsp of baking soda, 1 tsp of fine salt, 1/2 tsp of baking powder, 1/2 tsp of ground cinnamon, and 1/2 tsp of ground nutmeg. Set this mixture aside for later.
3. Mix the Wet Ingredients: In a large bowl, beat together 1 cup of sugar, 1/2 cup of vegetable oil, 2 beaten large eggs, and 2 tsp of vanilla extract until the mixture is well blended.
4. Incorporate Bananas and Blueberries: Stir in the mashed bananas and fresh blueberries into the wet mixture. Make sure the bananas are coarsely mashed and not too smooth for texture.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently just until everything is combined. Be careful not to overmix the batter; it’s okay if there are a few lumps.
6. Pour and Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula if needed. Place the pan in the preheated oven and bake for about 1 hour, or until a cake tester or toothpick inserted into the center of the loaf comes out clean.
7. Cool and Serve: Once baked, allow the loaf to cool in the pan for 15 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely, which should take about 2 hours.

Can I use frozen blueberries in this Blueberry-Banana Bread?

Absolutely, you can use frozen blueberries in this Blueberry-Banana Bread. Just make sure you don’t thaw them before adding, or you’ll end up with a soggy mess. Toss the frozen blueberries in a bit of flour to prevent them from sinking to the bottom of the loaf.

Recipe Tips

• Keep Your Blueberries from Sinking: To avoid the dreaded blueberry sinkhole, toss your fresh blueberries in a tablespoon of flour before folding them into the batter. This simple trick keeps them evenly distributed throughout the loaf instead of gathering at the bottom like they’re throwing a party without you.
• Banana Ripeness Hack: If you’re in a rush and your bananas aren’t ripe enough, pop them in the oven at 300°F for about 15 minutes to soften them up. They’ll turn black, but don’t worry—that’s exactly what you want for maximum sweetness and moisture in your bread.
• Upgrade Your Vanilla: If you’re using regular vanilla extract, consider splurging on some pure vanilla bean paste or vanilla beans for a flavor upgrade. A little goes a long way, and you’ll taste the difference with every bite—think of it as a little luxury for your taste buds.

Recipe Variations

• Coconut Lovers’ Dream: Swap out half of the vegetable oil for coconut oil, and add a handful of shredded coconut to the batter. The subtle coconut flavor plays well with the sweetness of the bananas and blueberries, giving your bread a tropical vibe that’s hard to resist.
• Chocolate Chip Temptation: For those with a serious sweet tooth, stir in a half cup of dark chocolate chips along with the blueberries. The combination of melted chocolate with the fruity goodness is a match made in heaven—just try not to eat the whole loaf in one sitting!
• Gluten-Free Goodness: If you’re looking to make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just be sure to check if it includes xanthan gum, which helps give the bread structure and keeps it from crumbling apart.

What To Serve With Blueberry-Banana Bread

Serve your blueberry banana bread with a side of creamy Greek yogurt, a handful of roasted nuts, or a smear of almond butter.

Pair it with a refreshing iced green tea, a bowl of mixed berries, or even a light citrus salad for a bright contrast.

How To Store Leftover Blueberry-Banana Bread

In The Fridge:

To store leftover Blueberry-Banana Bread in the fridge, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. Place the wrapped bread in an airtight container to keep it fresh for up to one week.

In The Freezer:

You can store Blueberry-Banana Bread in the freezer by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will last for up to 3 months, maintaining its flavor and texture. Always label the bag with the date to keep track of freshness.

How To Reheat Leftover Blueberry-Banana Bread

Reheat your leftover Blueberry-Banana Bread by placing slices in a preheated oven at 350°F for 10 minutes until warm.

Alternatively, you can microwave a slice for 15 seconds on medium power for a quick reheat, but be cautious not to overheat it.

Check out More Giada dessert Recipes:

• Giada De Laurentiis Blueberry Frozen Yogurt
• Giada De Laurentiis Chocolate Mascarpone Pound Cake
• Giada Baked Blueberry French Toast Casserole
• Giada De Laurentiis Apple Crostata