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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.

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:

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

4.83 from 79 votes
4
Cals:98
Protein:2
Carbs:21
Fat:2
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.
Course: Breakfast, Brunch
Cuisine: American
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.
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
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:

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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

Categories:

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.
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.

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237 comments on “Blueberry Banana Bread”

  1. made this today! used a little less brown sugar than called for since the bananas were very ripe and blueberries were sweet too. came out great! 
    Really appreciate the more diabetic friendly recipes! 

  2. I love this moist blueberry filled bread as does everyone to whom I serve it.   How can I bump up protein using protein powder.  Any ideas?  Many th ask. 

  3. would this be ok with regular AP flour?
    what would you substitute for unsweetened applesauce? mom is going to make it and doesn’t have it- won’t buy just for 2 tbsp worth (making it for non WW people also)

    thanks in advance!

  4. I made this. Very good and extremely moist!. Loved it. Will definitely make it again. So much flavor. I added walnuts to mine also.

  5. Avatar photo
    Randi Subarsky

    Made almost as is , but with white flour and whole egg. Rolled berries in flour so they wouldn’t fall to the bottom. Delicious. Making them today as muffins. How long do you cook? and does it make 12 mini’s or 12 normal size? Hope you answer soon!

    1. I have made it as 8 mini loaves and baked it at 350 for 25 – 30 minutes. Each time I make them like that it comes out AMAZING.

  6. Avatar photo
    Kristen Maloney

    Made this tonight and couldn’t wait. DELICIOUS! I accidentally bought whole wheat flour (not whole wheat white flour) and it came out great. And I like to think…even healthier! I also used Swerve brown sugar instead of regular brown sugar so feel as if that must have reduced the WW point count. I will absolutely try these as muffins next time. Very happy!

  7. I do not have a hand mixer so I melted the butter and mixed with the sugar by hand. I used only 2 bananas, a whole egg instead of the whites and frozen blueberries. This is fantastic and was so easy. I will probably cut the sugar a bit next time because it tastes more like cake than breakfast 🙂

  8. I had the issue with it not rising. However, it still tasted really good!

    I turned it into French Toast for Thanksgiving Brunch. Fantastic!

  9. 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?

  10. Avatar photo
    Chandra Bruton

    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!

  11. I’ve made This recipe many times and loved it but seems that it takes FOREVER for the center to bake. WHY!?

  12. 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. 

  13. 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!

  14. 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. 

  15. 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. 

  16. 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!

  17. 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.

  18. 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!