Blueberry Banana Bread
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This blueberry banana combination goes so well together and makes a super moist bread. Using lots of very ripe sweet bananas allows you to cut back on the fat without sacrificing the flavor and texture.
Blueberry Banana Bread
Blueberry Banana BreadThis is perfect for breakfast or snack and can also be made as muffins if you prefer. More banana bread variations I love are Banana Cranberry Bread, Roasted Strawberry Banana Bread, and Maple Pecan Banana Muffins.
I don’t know why it took me so long to add blueberries to my banana bread. It’s a delicious combination I’ll be doing more often. We love banana bread in my house, Madison especially loves when I make it so she can have it for breakfast or school snack.
More Healthy Banana Bread Recipes you might enjoy:
- Banana Nut Bread
- Chocolate Chip Banana Petite Loaves
- Gluten Free Banana Bread
- Pumpkin Banana Bread with Pecans
Blueberry Banana Bread
This blueberry banana combination goes so well together and makes a super moist bread. Using lots of very ripe sweet bananas allows you to cut back on the fat without sacrificing the flavor and texture.
Ingredients
- 1 cup blueberries
- 3 ripe medium bananas, mashed
- 2 tbsp unsweetened apple sauce
- 1 1/4 cups white whole wheat flour, or Bob's Redmill AP GF blend
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter (or DF Ghee), softened
- 1/2 cup 4 oz light brown sugar, packed
- 2 large egg whites
- 1 tsp vanilla extract
- baking spray
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Instructions
- Preheat oven to 350°F. Lightly spray a 8 x 4 loaf pan with baking spray.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and blend at low speed until combined, do not over mix.
- Fold in the blueberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Nutrition
Serving: 1slice, Calories: 98kcal, Carbohydrates: 21g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 87mg, Fiber: 2g, Sugar: 13g
WW Points Plus: 3
Keywords: Banana Bread, blueberry banana bread, Blueberry Banana Bread Recipe, easy banana bread, healthy banana bread
Under 30 Minutes
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Hi Gina, Could I replace the flour with Almond flour please 🙏🏻
Cheers
I love this recipe, and so does my husband. I make it for him when I need to get out of the dog house.
Lol.
I love this recipe, and so does my husband. I make it for him when I need to get out of the dog house.
I’m challenged to divide it into individual servings due to my own lack of skill. Has anyone every tried the batter in muffin tins, or divided brownie tins?
Yum!! I made this today as muffins that I baked for 20 minutes. My only change to the recipe was by accident. I totally forgot to add the applesauce! But, they are still delish!
Is it possible to make this banana bread WITHOUT the blueberries and if so, would I need to adjust any of the other ingredient to offset the removal of the blueberries? I have a client who likes plain banana bread.
***Love and have made this recipe many times!
I made this today!!! So good. Probably the best banana bread recipe I’ve made and the blueberries yummy. I used whole wheat flour and my blueberries were frozen I just let them thaw a bit before using them.
These have become a weekly staple for me and my husband! I make in muffin tins and estimate 4pts per muffin (makes 12). I’ve made these a bunch and currently do the following modifications: add 1tsp cinnamon, decrease brown sugar to 1/3 cup, add 2 Tbs oats, and substitute Avocado oil for the butter. I never have applesauce on hand either so I’ve omitted that as well and the muffins turn out great! We keep in the freezer and pop in the microwave 30 seconds. So good!
Can you use whole eggs in your bread recipes- I tend to pass over your recipes with egg whites as I don’t want to waste the yolks
Yes I used 1 whole egg instead and they were great!