Blueberry Banana Bread
Blueberries and banana combine so well together in this delicious, super moist bread made with lots of very ripe sweet bananas which allow you to cut back on the fat without sacrificing the flavor and texture. This is perfect for breakfast or snack and can also be made as muffins if you prefer.
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 snack in school.
More Healthy Banana Bread Recipes you might enjoy:
- Banana Nut Bread
- Chocolate Chip Banana Petite Loaves
- Roasted Strawberry Banana Bread
- Gluten Free Banana Bread
- Pumpkin Banana Bread with Pecans
Blueberry Banana Bread
Blueberries and banana combine so well together in this delicious, super moist bread made with lots of very ripe sweet bananas which allow you to cut back on the fat without sacrificing the flavor and texture. This is perfect for breakfast or snack and can also be made as muffins if you prefer.
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, softened
- 1/2 cup (4 oz) light brown sugar, packed
- 2 large egg whites
- 1 tsp vanilla extract
- baking spray
Directions:
- 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 Information
Yield: 16 servings, Serving Size: 1 slice
- Amount Per Serving:
- Freestyle Points: 3
- Points +: 3
- Calories: 98 calories
- Total Fat: 2g
- Saturated Fat: g
- Cholesterol: 4mg
- Sodium: 87mg
- Carbohydrates: 21g
- Fiber: 2g
- Sugar: 13g
- Protein: 2g
Under 30 Minutes
Freezer Friendly
Paleo
Slow Cooker Recipes
Low Carb
Kid Friendly
Dairy Free
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Whole 30 Recipes
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Everything I have made from your recipes comes out delicious. This looks absolutely decadent! (even though I know it is not). LOVE IT and will be making it soon! Thanks Gina for sharing all this with us. I thank God that I found you. Blessings on you & yours!
Thank you!!!
I don't have any applesauce handy…what would be a good substitute? Oil? How many more points would that add?
Usually you can sub an oil (veggie or canola for this recipe, I'd think) in equal parts to applesauce. I have no clue what the points would be; I don't do WW.
Half of banana
I made my own unsweetened apple sauce. Just boil up an apple with minimal water. ?
Could you use 100% whole wheat flour? That's what I have on hand.
sure, although the taste will change a bit so see how you like it.
Instead of just egg whites, could I use 2 whole eggs.
I would just use one egg. I've done that before when a recipe has called for 2 egg whites, always comes out great!
What is the size of a loaf pan? It's not clear from the recipe. Thank you!
I would like the loaf pan size, also. Thanks!
It's an 8 x 4, just checked.
I have frozen blueberries–can I throw them in frozen? Or should I thaw them?
I would think that they need to be thawed first. If not, there's going to be excess moisture from the berries.
I used frozen blueberries and it turned out just fine…just coat them in the flour first.
Oh my goodness!!!!!! This is one of the best banana breads I have ever made! It is so moist and delicious. I always freeze fresh blueberries and love to use them in breads etc. A delicious recipe to add to my collection for blueberries. I will add nuts etc for my friends that love a “loaded” bread. I was thinking I may decrease some of the brown sugar but that is the only change I would make. Thank you once again for another yummy recipe!
This is currently in my oven and smells fantastic! Can't wait for a great Sunday afternoon snack!
Mi piace tantissimo!!!
This looks awesome! Thank you! 🙂
I made this yesterday afternoon and am eating it right now. Delicious! However, I think my loaf pan was too big because my bread is only about an inch tall! I'll just tell people it's biscotti! 😉
I wonder if you could make this in a bread machine on the quick bread setting…
Would the bake time be the same for muffins?
Definitely do less for muffins- maybe try 22-24 mins?
Less time, use a toothpick to test it.
I have to try this recipe. How many muffins does it make? Regular size or mini? Points remain the same?
12 regular size, don’t have the nutritional info handy, sorry!
Looks super yummy. Can whole eggs be used? What can be subbed for the brown sugar? Maple syrup??
Love the simple ingredient breakdown here.
So, what is the size of a loaf pan again? Still waiting for the answer… Thanks.
Just checked, it's an 8 x 4
Thank you. Gina! I don't know how I missed it!?
You imply one pan then the recipe says pan(s). Does this recipe only make one loaf or two? Thanks!
What can you use instead of butter as a substitute?
Coconut oil would be great.
I plan to try this when my blueberries come in this summer 🙂 Looks delish!
I've always wanted to add blueberries to banana bread but always forget to! I'm glad someone did it and posted it! It's looks and sounds just as great as I thought it would be.
I made this with my daughters yesterday. We didnt have brown sugar so I used white instead. They loved it so much they ate it for breakfast and wanted it in their school lunch today! This is a keeper, for sure!!!
I have only 1/2 cup of Bobs Red Mill GF Flour, but have oat flour and coconut flour. Would those work, or regular white flour, because I have plenty of that.
Thank you so much for this wonderful recipe. I just made 20 muffins instead of a loaf and I recalculated the WW points to 2. I have really been missing muffins since I began WW and this recipe is going to help me immensely. Thanks again!
This was so delicious!!! I added about 1/4 sliced almonds (effects the points plus value) and topped it with fat free plain Greek yogurt mixed with a little cinnamon and vanilla extract! The bread was so moist! Terrific and satisfying breakfast.
I just baked this bread and I would have to say this is the best banana bread recipe I have ever used.
Would regular white flour be fine to use and would the amount still be 1 1/4 cups? Is the points value affected then?
I am a huge fan of your gluten free banana bread, so I was thrilled to see you added blueberries. I don't know if I can make this bread without them! I made it with gluten free flour and it was so unbelievably delicious. My only regret is that I didn't make two!!!
Could I omit the applesauce or use something else?
I made this today. Delicious. Very moist slightly sweet and positively lovely, thank you!
Mine came out too moist, wet and very dense on the bottom of the loaf, especially by day 2. Flavor was good. Maybe bake longer on a lower temp? Use more leavening? I used a glass loaf pan.
Remember that glass vs metal usually needs to bake at different temperatures.
I am curious as to why when I put this in the recipe builder it comes up at 7 points and not 3? Any thoughts?
RIDICULOUS!!!!
Just made this as muffins (16) added a dash of cinnamon ????
Hi Gina,
Do you think this would work with almond flour? I'm trying to figure out if I have developed an allergy to wheat, so I'm doing an elimination diet for a while. If so, do you know how much I would use?
Thank you!! : ))
I made this last night using sprouted spelt flour instead of whole wheat. I like how it's not too sweet and moist. Turned out great, will be making it again.
Mine ended up in the oven for atleast 80 minutes at 350F!
55 minutes and the toothpick was still coming out gooey and the top of the bread was clearly unset. I lost count of how many more tests I did on it at 5 minute intervals.. at the end, the top overbrowned and the bread is a gray color.. not at all like how I expected it to come out based off the photos here. I wonder what happened. I followed the recipe to the letter, except that I used organic whole wheat pastry flour. It still tastes good but I suspect it should have been less wet than it is..
I made the blueberry banana bread It was very good. Only problem was it only got 1 1/2 inches high. I did use whole wheat flour don’t know if that made a difference. Instructions only called for 3/4 of tsp of baking soda. Is that right? Love your site and recipes. Donna
I made these in muffin sizes and are in the oven now. My house smells heavenly!!!
I made these this morning as muffins. Baked at 350 for 20 min and it was about perfect. Note that the muffins don’t really rise much so you need to fill the cups pretty high. I also used whole wheat flour (not white whole wheat) and they were delish! Thanks!
This looks delicious!! If you opt for muffins, what quantity would equal the same 4sp per muffin?
I meant 3sp
This is delicious! I wasn’t sure what white whole wheat flour is (couldn’t find it at the grocery store) so just used all purpose whole wheat flour and it turned out great! Your recipes are my go to! Thank you! Can’t wait for the new cook book this fall!
Thank you!
This was awesome! I had some overripe bananas that I wanted to use and knew there would be a good SkinnyTaste recipe for banana bread…I wasn’t disappointed! I did make one substitution; I “accidentally” used chocolate chips instead of blueberries. 😉 We aren’t dieting right now – trying to be healthy overall, but not counting calories and indulging occasionally – but I still came to SkinnyTaste for a banana bread recipe first, because the recipes here are so good. Thank you, Gina!
I made this tonight and it is by FAR the best banana and/or blueberry bread I have ever had. Ever. Every single recipe of yours that I try is phenomenal and this one was no different.
I only had frozen blueberries but tossed them in the flour mixture and it turned out perfectly. I have never had any tea bread raise so beautifully before!
Thank you so much for helping me enjoy all my favorite foods while still maintaining a healthy lifestyle.
Thank you!
Wow just took these out of the oven and they are Flippin delicious. I’m doing Weight Watchers and I didn’t have apple sauce so I put in 2 tablespoons of canola oil and used regular eggs. I got 40 for mini muffins as i doubled the receipr and they calculated for two points each or one regular muffin for Four Points. All I can say is I will be having these for breakfast with my coffee yum yum thank you Gina.
Subbed pumpkin purée for the applesauce. YUM!
Do you think this recipe would work in a slow cooker?
Yes, if you have my new book you can follow my banana bread recipe as a guide.
I made this with regular wheat flour and as muffins and it tastes amazing! So good! The muffins were cooked for about 25 minutes. Delicious! Thank you for sharing your awesome recipes!!
I make this bread over and over. Delicious!
I just made this as muffins. Taste, texture and shape are great. I added in some chocolate chips so the kids are tempted to try it. For low calorie muffins, these are excellent. Thanks Gina!
I’ve made this a few times and it’s amazing! Could you add ground flaxseed to it for added nutrition? If so, how would you adjust the recipe?
Sure, add it with the blueberries.
Has anyone ever added vanilla protein powder for extra nutrition?
Any suggestions on modifying to add protein powder? Less flour, more water?
Has anyone tried this with a flax egg? My son is allergic to egg and I want to know if a flax egg would work?
Yes, I’ve tried it with other recipes and it worked fine. Just google to find the appropriate measurements
I have a bit of a silly question, but does this recipe make 1 or 2 loaves?
One.
My three year young stated ” the taste is not quite right”. Ratatouille quote.. We are trying to eat a little cleaner.. This was a good start.. Maybe more applesauce?
What could I use to substitute for the egg whites/egg? My kids are allergic to them
Have you tried “Egg Replacer”?? Its a powder, bought at natural foods stores, that I’ve had good success with when baking for my vegan mother.
Gina – LOVE all your recipe, but FYI, when I put the nutrition info into WW calculator, it comes up as 4 SmartPoints. Maybe they changed their formula? Either way, I’m happy!! Used 1 cup white flour & 1/4 cup wheat, as I don’t have the blend in my pantry. And made 16 muffins, baking for about 20-25 minutes. Thanks for all your recipes. You’re my go-to when looking for something new for dinner.
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
I don’t have apple sauce!! What else can I use. Oil?
I built this in the WW Recipe Builder using 12 servings (muffins), regular whole wheat flour, 1/3 cup brown sugar, 2 whole eggs (not whites) and came up with 2 sp/muffin.
Hi Gina! Could I turn these into muffins? I would love to make a batch then freeze some of them.
Love all your recipes!
Yes! Thank you!
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Hi Gina, can I froze the sliced loaf ?
Just made this yesterday. It was so yummy I gave some away and made another loaf today. This recipe is a keeper, thank you !!!
I make this all the time! I put a divider in the pan and make half blueberry for me and half chocolate chip, for my husband. (He’s not doing WW, obviously!!) I slice it and freeze it already frozen, so I can take out a slice whenever I want one. Absolutely delicious!
I made this recipe as muffins this morning. The only changes I made were to use 2 T. canola oil instead of butter and Splenda instead of brown sugar. Oh, and I had to use regular AP flour as I didn’t have any white whole wheat on hand. I got 12 muffins which are 2 SPs. per muffin! They are very tasty!
Was wondering if I could use fat free plain yogurt or fat free sour cream in place if the applesauce.
Just made this and it’s delicious! I didn’t have applesauce so I added 1 tbsp canola oil and I used whole eggs instead of egg whites.
Can you use whole wheat pastry flour???
This is delicious!! I thought it was pretty sweet and I have a huge sweet tooth. I might cut back on brown sugar a bit next time I make it.
how much banana would that be-a cup ?
I’ve made this a couple of times now and will make it again. The taste is superb and I can’t keep them in the house more than a couple of days. My family really enjoys them. Thank you for a wonderful recipe.
I made a loaf this morning so my daughter could take some in her lunch through the week. Quickly realized there likely won’t be any left by tomorrow because it’s SO good! Ran to the store to buy more bananas and made a second loaf this afternoon! We’re hooked!!
🙂
I just made this banana bread. I used frozen blueberries/raspberries, rinsed them in cold water to defrost a bit first. Also used Splenda brown sugar, I otherwise followed the recipe exactly and…..it was flipping delicious! Thank you Gina!
You’re welcome!
Any ideas on how Maple Syrup would work instead of the light brown sugar?
I absolutely love this recipe. I always have some presided in my freezer. My husband asked me to make him some with chocolate chips. Of course, it changed the points, but so delicious! The only change I made is… I use regular flour if I don’t have wheat. Still delicious!
This is the best! I made muffins with this recipe and hubby loves them too. Thanks for all the great recipes Gina. They’re so delicious, I can never wait to try a new one. Your website has definitely elevated my already very good WW experience. Keep ’em coming! 🙂
This was wonderful. I used whole eggs and did not have brown sugar so I used white instead. Will definitely be keeping this in rotation. Thx!
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This recipe was simply amazing, although my Friends ate most of it :(. i will be experimenting w homemade pear and applesauce this time around, and add 1 tbs of yougurt. I also added a layer of sunflower seeds on top:)Thanks so much Gina, for this wonderful recipeWarm HugsJoseph
Used this recipe to make muffins & they are amazing! My whole family loved them & I’ll definitely be making them again, thank you Gina!
Love this recipe! I already made it several times and I’m going to make it next week for my colleagues, I even stocked my freezer with three ripe bananas to make this banana bread on short notice.
So good! Something different with the blueberries, we loved it.
Ah-Mazing!! Have made all the banana breads I love them all. Not sure which one is my favorite!!
Can you use almond milk instead of applesauce? Or will that ruin everything?
Just wanted to pipe in to say that I made this recipe last night (into mini loaves) and used blackberries instead of blueberries. (I had blackberries in the fridge that were screaming “Now or never!” at me!). I mashed up the blackberries into the batter instead of leaving them whole. There are seeds of course but the result was tasty good!
what does the applesauce substitute??
Great recipe, very moist. I always have some banana in my freezer. I have used both fresh and frozen berries. I find 16 slices too thin so I do 12 and add a smart point. I preslice it and put waxed paper between the slices to freeze it. That way I can just take out 1 slice at a time and won’t be tempted to cut a bigger slice or keep having more.
Best Banana Bread I have ever made. Loved it.Would never have thought to put blueberries in Banana Bread.
What type of butter do you use? I’m having a hard time finding a light butter that comes in stick form.
I use whipped butter from a tub
I went out of town and came back to some very ripe bananas. I didn’t want to throw them out, and I had just bought my weekly berries, so I made this recipe. Absolutely delicious.
Gina, does it make a difference if you use a metal or glass pan? I made this in metal. Maybe a little overdone on the bottom. Just wondering. Very delicious! I was disappinted to see that one loaf makes 16 slices. Impossible to cut half-inch slices. When I used WW recipe builder, and switched to 12 servings, it only went up 1 WW point, from 3 to 4. Easier to cut and more to eat. Doublecheck me. Thanks!
I’m not sure what I did wrong, but I noticed that a lot of blueberries settled at the bottom. Also, the outside was done, and the toothpick came out clean, but when I tried to take the loaf out of the pan (after cooling), it fell apart because it was so wet. Thoughts??
Too many bananas maybe? Did you use the correct measurements for flour?