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Mini Banana Blueberry Loaves

Mini Loaf Glazed Blueberry Banana Bread

Light and moist banana blueberry bread to serve for breakfast, a snack or dessert.
Course Breakfast, Dessert
Cuisine American
Keyword Banana Blueberry Bread, Banana Bread, Blueberry Bread, Quick Bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8


For the Bread:

  • 1/3 cup butter softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1-3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas about 3 medium size bananas
  • 1/3 cup fresh blueberries
  • 1 tablespoon butter softened (for greasing the pan)

For the Glaze:

  • 1/2 cup powdered sugar
  • 3 teaspoons milk
  • 1 dash vanilla extract


  • Grease with butter, mini loaf pans (8 cavity mini loaf pan tray - dimension of 16.06 x 10.12 x 1.57) or add paper liners.  Set aside.

For the Bread:

  • Preheat the oven to 350 degrees F. 
  • For the Dry Ingredients - In a medium size bowl, add flour, baking powder, baking soda, and salt. Whisk the ingredients together (whisking has a similar effect to sifting the dry ingredients).  Set aside.
  • Cream the Butter, Sugar and Eggs - In a large bowl add butter and sugar. Beat together. Next, add the eggs and beat in with the butter and sugar mixture until creamy. 
  • For the Batter - To the bowl with the butter mixture, add the dry ingredients a little at a time while mixing on low speed.
  • To the bowl, add mashed bananas.  Using a large sturdy spoon, mix the bananas into the batter.
  • To the batter, add blueberries.  Using a sturdy spatula, gently mix them into the batter. 
  • Distribute the batter evenly into each loaf pan or paper liner. 
  • Baking the Bread - Bake in a preheated oven until a wooden toothpick inserted into the bread comes out dry (about 45 minutes). 
  • When the loaf pans are cool enough to handle, remove the loaves from each pan.  Place them onto a cooling rack and let cool.

For the Glaze:

  • To a small bowl, add powdered sugar, milk and vanilla extract.  Mix together until smooth.  
  • If the consistency of the mixture is too thick, add just a touch more milk. The glaze should be wet enough to drizzle.
  • Place the bread loaves on a large plate or back into the cooled loaf pan.
  • Next, drizzle the glaze on top of each mini loaf. 
  • Serve warm or at room temperature.