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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.
Yield: 16 servings
Serving Size: 1 slice
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
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 slice, Calories: 98 kcal, Carbohydrates: 21 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 87 mg, Fiber: 2 g, Sugar: 13 g
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