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There is a reason the banana is one of the most consumed fruits in the world. It’s easily portable, well-liked by almost everyone, and it’s delicious to eat when both slightly underripe and even more delicious when overripe. As bananas age, they get sweeter and softer, making them perfect for banana bread. In fact, I buy bananas in bulk to make sure I have some to eat now and some to set aside for this sweet loaf. Baking the banana bread in mini loaves in my Souper Cubes allows for me to eat some now and freeze some for later, which is ideal for my busy mom life.  

Frozen vs. Fresh Blueberries

Summer is berry season however, frozen berries are budget-friendly and work just as well in this bread. Before using frozen berries, let them thaw on the counter or in your fridge overnight so you don’t weigh down the bread with any ice crystals. 

If you don’t have access to blueberries or are not a fan, you can use other fillings as well. 

Other favorite mix-ins

• Chopped nuts, such as pecans or walnuts
• Other berries, such as strawberries or raspberries
• Chocolate chips

Tips for Baking in Your Souper Cubes

No need to use cooking spray or place on a sheet pan if you’re baking in your Souper Cubes freezing trays. Before removing, make sure the blueberry banana bread has fully cooled and use a spatula to separate the bread from the silicone wells. Then gently pop out. For more tips on baking in your Souper Cubes, check out this article.

Make sure to fill each well only halfway with batter to allow the blueberry banana bread enough room to rise.

Make-Ahead Tips

If you want to make this bread fresh in the morning, assemble through Step 4 except for the sprinkle of turbinado sugar. Use your Souper Cubes lid to cover the batter and refrigerate up to 2 days until ready to bake. Because the batter will be cold, it will need approximately 10 extra minutes in the oven when baking. 

Freezing and Reheating Tips

You can freeze the blueberry banana bread directly in the Souper Cubes trays with the lid on if the bread isn’t too tall. Once frozen, you can transfer to a freezer-safe bag or if the bread is too tall to freeze in the tray with the lid, wrap the banana blueberry bread individually in plastic wrap then foil. Label them with a sharpie and freeze the individual loaves until ready to serve. 

To reheat, leave the baked blueberry banana bread on the counter until fully thawed, about 1 ½ hours. You can also reheat in the microwave in 30-second intervals or in a 325°F oven until warm, about 2 minutes in the microwave or 8 minutes in the oven. 

For optimal freshness, try to eat your frozen banana bread within 6 months.

Making Your Blueberry Banana Bread

1. Combine Dry Ingredients

Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, and salt together in a medium bowl. Be sure to use aluminum-free baking powder, if possible, to avoid the possibility of any metallic taste in your bread.

We’re using half whole-wheat and half all-purpose flour but feel free to use all whole-wheat, white whole-wheat, or all-purpose flour depending on your preference. You can also add more spices, like ¼ teaspoon cardamom or nutmeg for some extra flavor.

2. Combine Wet Ingredients

Whisk sugar and oil (or butter) until well combined. Whisk in eggs one at a time, then the vanilla, and mashed bananas. 

3. Whisk Dry Ingredients Into the Wet Ingredients

Add the dry ingredients to the wet ingredients and mix until just combined.

4. Fold In Blueberries

Add fresh blueberries or frozen and thawed blueberries. Fold until completely combined.

5. Transfer to Souper Cubes and Bake 

Fill each well ⅔ full. This recipe is written to fit two Souper Cubes trays perfectly. Choose two 1-cup or two 2-cup trays, or use one of each. Just make sure to check the 1-cup tray at 35 minutes of baking time and let the 2-cup tray bake for at least another 10 minutes, or until a toothpick inserted into the center comes out clean.