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.
Blueberry Banana Bread
This 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
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 3
Keywords: Banana Bread, blueberry banana bread, Blueberry Banana Bread Recipe, easy banana bread, healthy banana bread
I made this as muffins…..so good!
I had the problem some other readers have, flat mushy bread. It tasted great. I followed the recipe as written. I will try again, maybe with less banana?
This recipe is AMAZING! I can not wait to make them again! I used this recipe but took a suggestion from one of the other comments and baked them in muffin pan, it was great for a weekend at the lake to be able to grab something on the go and they were so delicious and moist! This recipe is definitely a keeper! Can’t wait to make them again!
I’ve made This recipe many times and loved it but seems that it takes FOREVER for the center to bake. WHY!?
This was one of the most amazing versions of banana bread I’ve ever made! It’s so amazing, especially right after it comes out of the oven. The banana makes it perfectly moist, and the blueberries add a little tang that just makes your mouth water. Would definitely recommend with a cup of tea for a delicious breakfast.
I love this recipe! I made it twice. The first time, I did it in a loaf pan and yesterday I made muffins out of it. I saw a poster say she baked them for 18 minutes and they came out perfect, so I did that and she was right! The muffins (because it’s 12 servings instead of 16) come out to 4 points on the blue plan. I had one this morning with a side of eggs and it was perfection!
I enjoyed this so much. I have been staying away from baked goods while on weight watchers but now with this recipe I do t need to. Thanks for listing the points. That is so helpful.
I have made this blueberry banana bread three times and each time it has been a success. The third time I added crushed walnuts, substituted 1/4 cup of the flour for 1/4 cup oatmeal, lessened the sugar to a heaping 1/4 Cup, and added extra berries. this recipe is so good and it has become my go to breakfast choice. I take a slice with me and eat it on the way to work so I don’t have to worry about making breakfast. This is the first time I have left a comment on any recipe online. This bread is that good! Since I keep looking it up over and over again I may have to write it down and add it to my cook book.
I have been making this bread for a couple months and it is still the best bread. A slice of this is my daughter’s go to breakfast along with one of your Chewy Chocolate Chip Oatmeal Breakfast Cookies. She leaves for her first year in college in a couple weeks and she has already requested I ship both things up to her frequently. Thanks for all the delicious recipes!
Made this recipe with the following changes –
Used 1 whole egg instead of 2 egg whites – I wasn’t concerned about the extra fat from the egg yolk.
I had whole wheat pastry flour in my freezer and that’s what I used.
It was the most moist delicious banana bread I’ve ever made. I especially loved the texture the whole wheat flour gave it.
Oh my!!! So delicious. I combined the strawberry and blueberry banana bread recipes. 3/4 cup roasted strawberries and 3/4 cup blueberries. I made 12 muffins so I could portion control and freeze some. Baked 18 minutes at 350* and they came out perfectly. Moist, sweet, delicious. As with most Skinnytaste recipes the only problem is not eating too much because they are so good!
Can’t WAIT to make this!!
What are you thoughts on replacing the flour with protein powder? What about the butter with apple sauce?
Also does “1/2 cup 4 oz light brown sugar” mean either ONE of those measurements? Thanks!!
NVM about the brown sugar. I saw your answer to someone else below!! Thanks!
I worried about the mixed reviews (my first time here), but I had success with this recipe. I used whole wheat flour and raspberries instead of blueberries, and it is so delicious!
The first time I made this it came out quite well. I used two bananas, not three. It was so good I decided to try it with the three bananas, as the recipe says. This time it came out flat, did not rise at all. Almost looks like it didn’t bake at all. I’m sure it will taste good, but frankly, I don’t think I’ll try this particular recipe again.
I’m hoping to try another of your recipes and trust will come out better.
I love your recipes. but I’ve no luck with this one. I used GF flour but everything else the same. Comes out flat and gooey. Not sure what I’m doing wrong.
I used 4 very, very ripened bananas and one whole egg. When I mixed the banana batter, I beat it for a while (3 – 4 minutes) but it didn’t thicken that much so I was a little worried. However, it came out great and one of the best banana breads I’ve ever made!
I used 4 very, very ripened bananas and one whole egg. When I mixed the banana batter, I beat it for a while (3 – 4 minutes) but it didn’t thicken that much so I was a little worried. However, it came out great and one of the best banana breads I’ve ever made!
I followed the recipe exactly using gluten free 1:1 except I couldn’t use my 8×4 pan since I had a loaf of gluten free bread rising in it, so used an 8×5 pan. The result was a loaf that barely rose and the bread was too dense. I measured my flour by weight, but I wonder if I needed a tad more flour or perhaps the applesauce wasn’t necessary?
I do know the higher sides pan would have made a difference for gluten free to have something to cling to as it baked. The flavor is good though and certainly moist.
Exactly what I wanted. Very moist! 😋
This is the best banana bread I have ever made – hands down!! Thank you so much for the recipe!
I actually used half whole wheat flour and half white, cut the sugar in half, used canola oil instead of butter, used whole eggs, and left out the applesauce. I also had to cook on a lower heat because my oven runs so hot.
I will be making this again and again!!!
I make it with chocolate chips instead and it’s so good! It’s gone within the hour in my house!
This recipe is delicious. However, when I entered it into the WW app, it is 5 points a slice not 3 points.
Hi Maggie, are you using the recipe builder?
Yes. I used the app provided to me by WW. I entered in the information at the end of the recipe. I double checked that I entered the information correctly. The points are 5 for a slice.
Yes. I have put the information in three time. Every time it calculates 5 points. I have responded to this several times. I hope it is received this time.
Sorry, this is the first response I have seen! I will double check the points.
Can you make into muffins?
Absolutely!
Absolutely wonderful for breakfast this morning. I can’t get white whole wheat flour in our small town so I just mixed 1/2 cup white and 3/4 cup whole wheat. I know it’s not as healthy. Also my bananas were really big, so I only used 2 of those and mixed frozen berries with a little of the flour mixture. it all came out super moist and delicious!
Hi,
Is it possible to use frozen blueberries and if so so does that change any other measurements? In this time of Covid that last place I want to go is the grocery store.
Did that this morning and just mixed them with a couple tablespoons of the flour mixture. Came out perfect!
Delicious. After it cooled sliced and wrapped each slice in waxed paper. Froze and then take one out each morning. Thaws quickly. Have with a piece of fresh fruit and cup of coffee. Delicious breakfast
Can I use whole eggs instead of egg whites?
Yes, if you wish.
Tried muffins made 12 at 25 still a little goey cooking longer – they do taste great will continue to tweak the timing. Added cane sugar with cinnamon on top.
Hi Gina
Excited to try this recipe. Could I use oat flour or put oats in it as well to make it nuttier tasting? What do you think about adding walnuts? Thanks so much!
You can try although I have not tested in this one.
I have tried this recipe many times. It’s a go to. Just tried it with almond flour…did not work. Lol. It overflowed the pan, and also was a non-firm consistency. Will need to remake with regular or whole wheat flower.
Gina, for the brown sugar is it 1/2 plus 4 oz or 1/2 alternative measure is 4 oz?
Alternative measurement. 🙂
So moist & delish! I made them into 12 muffins so I wouldn’t be tempted into cutting large slices, lol. It adds 1 Blue Smart Point for a total of 4 points. Really satisfied my craving for a muffin. I’m going to freeze them and have them for breakfast all week. Thank you!!
Cut the sugar in half and do 1/4 sugar and 1/4 stevia. Then, add cinnamon and extra blueberries. When I do that, I can bake 18 regular muffins at 2 pts each.
This came out great. I reduced the points by using golden monk fruit instead.
I want to make this recipe but my bananas are so different in size. Do you have an amount of banana? A cups, 2 cups,,,? Two bananas is not very specific.
thanks.
What’s the oven temp and baking time for regular muffins and mini muffins? Thanks, we do the bread often but making muffins for classroom birthday treat. 🙂
I wish you would give the serving size in grams so it could be weighed on a scale for accuracy of calorie counting. It is really difficult to ensure all 16 pieces are exactly equal.
Goodness so ungrateful 😢Thank you fir this fabulous recipe Gina and for providing nutrition facts at all 💗
SCOUT
I too can not believe some of the questions Gina is asked here. If someone wants a conversion there are ways to look it up themselves.
Thank you Gina for these wonderful healthy and FREE recipes.
Weigh the total loaf and divide it by 16, the number of servings.
Just made this recipe. Taste is great but mine did not look like picture. Did not rise much more dense.
what did I do wrong
The blue smartpoints shoild read 5 jot 3. I am presently on the plan and was deceived after tracking with nutrional info that the points were higher than 3.
Hi Lynne,
You can go by nutritional info, but you get more accurate information if you put the ingredients in. On Blue, bananas, eggs, and applesauce are free, which the nutritional info doesn’t reflect.
I made this as 16 muffins and added some cinnamon and nutmeg. They are delicious! Don’t use cupcake liners, just spray the pan well.
I made into mini muffins (about 20 min cook time) and they were perfect. My son loves them too!
I made 24 mini-muffins and 4 regular muffins. I pulled the mini ones out at 18 mins and the regular out at 23 mins. Absolutely delicious!
Wow. I have been using the same banana bread recipe for 20 years, but just decided to try this one. This will be my new recipe from now on. So much less butter and sugar without sacrificing any taste. I used frozen blueberries, so I tossed them with a tablespoon of flour before adding them to the batter.
This recipe comes out moist and delicious! You would never know that it’s low in SmartPoints. The taste and texture is just like the higher calorie ones, only this recipe won’t knock you off track! Love this for a quick breakfast to go with a cup of tea or coffee or for a sweet snack to keep the sweet tooth in check.
Holy Moly Yummy! (and easy) I used frozen blueberries! I will say it’s not easy making 16 servings out of this but I tried! Thank you skinny taste. XO
These are terrific! Recipe made 48 mini muffins (bake at 350° for 12-15 minutes). No applesauce so I did 3 Tbl butter, 2 whole eggs. Also added a dash of cinnamon for interest. Used my own homegrown blueberries from frozen state. No staining!
I love this! But had to make some changes. No unsweetened applesauce as my apples are not yet ripe. So i upped the butter top 3 tablespoons. Can’t stand to throw away any part of an egg so I used two whole eggs. Surprisingly, the calories came out the same!
Just made this for the first time. Delicious. I love that it hsed less butter and sugar than many recipes. I was out of light brown sugar and used 1/4 cup dark brown and 1/4 cup coconut sugar. I will be making this again and freezing some.
Is the sugar 1/2 cup + 4oz? 1/2 cup IS 4oz.
1/2 cup or 4oz
My question too, is everyone just using 1/2 cup or are they using 1 cup (1/2c + 4oz)?
She answered above, it’s an alternative measure.
This is an amazing recipe and a favorite in my home. I use Whole Wheat flour and it taste just fine. Not sure why white whole wheat vs whole wheat bu I highly recommend it. Thanks for providing such great recipes for us.
My kids made this yesterday and loved it. We only had 2 bananas so we used a 4 oz applesauce container to make up the rest of the banana and threw in more blueberries. No way we’d cut this in 16 servings, but even at 8 servings, the nutrition amounts are fine. We’ll make again. It is very moist so a bit sticky when eating; i might try again with a whole egg instead of just whites.
Excellent!
OMG!!! I made this recipe and it’s now a “go-to” for any and all occasions. It’s moist, flavorful and not too sweet…just right. I followed recipe with exception of white flour.
Hi there! Just made this recipe exactly, doubled it to fit my round Bundt pan….. however just curious what you might be able to use in place of the brown sugar as we are not eating sugar due to my husband’s type 2 diabetes. Any ideas are appreciated, thank you!
Maybe blackstrap molasses?
I use stevia product may come out denser but will still be delicious. Give it a try hope it works for you and your hubby.
Can I add frozen raspberries in place of blueberries and it turn out ok?
I have made so many banana breads, and many were great, however this is truly amazing. I have used this recipe twice this week. My kids devoured it. I don’t think I will ever use another banana bread recipe. It is delicious, and I can eat it without feeling guilt. Thanks Gina! Thanks to you WW may work for me this time!!
Great! Glad you enjoyed it!
This recipe is amazing!! Super healthy, moist, and delicious! Whole family really enjoys it every time, I make it every weekend because the recipe is so so simple and I always have the ingredients on hand. This is a must try for when you want to be healthy but need some dessert!!! 🙂 Thank you!!
This was excellent! I am not usually a banana bread fan but I love this bread. I did not have applesauce so I used butter to replace. I also subbed .5 cups of unbleached white flour for .5 cup of the whole wheat flour so that the wheat taste didn’t overtake the bread. I used frozen berries and did not defrost.
Love, love, LOVED these. I am normally not a blueberry or banana fan, so I originally made this for my husband, but it was DELICIOUS!
Excellent twist to banana bread, used frozen blueberries turned out great. Made exactly as written, will definitely make this one again.
This was totally amazing. I will be making it again & again.
I made this but it hardly rose. What went wrong. It was super moist but is not like the picture. Mine is almost gooey.nsuggestions?
Made this recipe as muffins. Cooked for 23 minutes at 350 and the came out perfect. Made 12 muffins.
This was the best banana bread that I have ever made! Followed the recipe with no changes, and it came out perfect. Thank you for my new go-to breakfast bread that my family will actually eat, and one that cooks all the way through!!!
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?
I’ve read in other recipes that if you mix the blueberries with ~1 Tbsp of flour to coat them it helps prevent them from falling to the bottom.
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 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.
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
Best Banana Bread I have ever made. Loved it.
Would never have thought to put blueberries in Banana Bread.
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.
what does the applesauce substitute??
Oil
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!
Can you use almond milk instead of applesauce? Or will that ruin everything?
Ah-Mazing!! Have made all the banana breads I love them all. Not sure which one is my favorite!!
So good! Something different with the blueberries, we loved it.
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.
Used this recipe to make muffins & they are amazing! My whole family loved them & I’ll definitely be making them again, thank you Gina!
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 recipe
Warm Hugs
Joseph
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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!
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! 🙂
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!
Any ideas on how Maple Syrup would work instead of the light brown sugar?
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!
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’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.
how much banana would that be-a cup ?
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.
Can you use whole wheat pastry flour???
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.
Was wondering if I could use fat free plain yogurt or fat free sour cream in place if the applesauce.
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!
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!
Just made this yesterday. It was so yummy I gave some away and made another loaf today. This recipe is a keeper, thank you !!!
Hi Gina, can I froze the sliced loaf ?
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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!
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.
I don’t have apple sauce!! What else can I use. Oil?
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.
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.
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?
I have a bit of a silly question, but does this recipe make 1 or 2 loaves?
One.
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 used flax because I was out of eggs and it worked great.
Any suggestions on modifying to add protein powder? Less flour, more water?
Has anyone ever added vanilla protein powder for extra nutrition?
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.
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 make this bread over and over. Delicious!
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!!
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.
Subbed pumpkin purée for the applesauce. YUM!
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.
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!
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!
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 looks delicious!! If you opt for muffins, what quantity would equal the same 4sp per muffin?
I meant 3sp
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!
I made these in muffin sizes and are in the oven now. My house smells heavenly!!!
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
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..
HI Gina and Zahra, i did the same thing…I used Whole wheat pastry flour and found it didn’t rise like your pictures. Other than that I followed the recipe to a T. I’ve used WWPF before in other banana breads and not had that problem. ANy idea/ suggestions for next time? Also Blueberries sank to bottom so don’t know if that was because of the four I used. Thanks Gina, Cindy
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.
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!! : ))
RIDICULOUS!!!!
Just made this as muffins (16) added a dash of cinnamon ????
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?
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 made this today. Delicious. Very moist slightly sweet and positively lovely, thank you!
Could I omit the applesauce or use something else?
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!!!
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 just baked this bread and I would have to say this is the best banana bread recipe I have ever used.
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.
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!
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.
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'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 plan to try this when my blueberries come in this summer 🙂 Looks delish!
What can you use instead of butter as a substitute?
Coconut oil would be great.
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!
Love the simple ingredient breakdown here.
Looks super yummy. Can whole eggs be used? What can be subbed for the brown sugar? Maple syrup??
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!
Wow! This is an amazing recipe! Thanks Gina!
I wonder if you could make this in a bread machine on the quick bread setting…
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! 😉
This looks awesome! Thank you! 🙂
Mi piace tantissimo!!!
This is currently in my oven and smells fantastic! Can't wait for a great Sunday afternoon snack!
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!
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.
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!
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.
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. ?
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!!!