This Blueberry Banana Bread is ultra moist and fluffy, loaded with bananas and blueberries! Use fresh or frozen blueberries, and whole wheat or all purpose flour.
Table of Contents
It is such a great, mostly healthy snack or breakfast, and between the five of us we can polish off a loaf in record time.
Some Blueberry Banana Bread recipes are made with butter, all purpose flour and quite a bit more sugar, but I like to make this as healthy as I can while still having incredible flavor.
I believe in eating the foods we enjoy, but I also believe in making those recipes as nutritious and nourishing as we can to fuel our bodies (of course, I also believe that our favorite comfort foods like The BEST Cinnamon Buns and Absolutely the Best Brownies Ever are an important part of our diet, too 😉 ).
For this recipe, I’ve included as many variations as I could down below, to guide you through the recipe if you need to make any swaps.
- Mash your bananas — most often, I’m using bananas that I have frozen whole and in the peel in the freezer. I set them out in a large mixing bowl for a few hours to thaw, and then I’m ready to go! The plus side is that I always have bananas for baking and they don’t require much mashing at all.
- Add in your wet ingredients and sugar. I use a combination of unsweetened applesauce and Greek yogurt in place of butter or oil, to make this recipe a little lighter and add a ton of moisture.
- Stir in baking powder, cinnamon, baking soda, and salt — I whisk these in first to ensure they are evenly incorporated before adding the flour, because once we add the flour we don’t want to overmix! This is key to making a one bowl banana bread.
- Stir in the flour — stir only until the last traces of flour are gone.
- Stir in the blueberries — if I’m using fresh blueberries, I just toss them in. If you are using frozen blueberries, it’s important to add them last, while they are still frozen, and toss them in a bit of flour to prevent them sinking to the bottom and staining your loaf purple.
- Bake — this Blueberry Banana Bread takes quite a while to bake, as most quick breads do. It’s important to keep an eye on your loaf, and cover with foil if it begins to brown too quickly. I usually cover mine at the 40 minute mark and continue baking.
- Remove from the oven when a long skewer inserted in the middle of the bread comes out clean or with moist crumbs — it shouldn’t look gooey like batter!
- You can swap the applesauce or yogurt with oil or sour cream if you need to
- You can use all whole wheat flour, all all purpose flour, or a combination, without changing the rest of the recipe
- You can swap the blueberries for any other berry — chopped strawberries, raspberries (stir gently as they tend to fall apart), blackberries (chopped if large), or a combination.
- You can use fresh or frozen blueberries, but keep in mind that frozen blueberries may stain the batter purple, and may require a longer bake time as it slows down the cooking process slightly as they warm and thaw.
If you have any of this Blueberry Banana Bread left to store after the first couple hours of it sitting on the counter, here are a few ways to make it last!
At room temperature:
This Blueberry Banana Bread can be stored in an airtight container at room temperature for a couple of days. I don’t like to leave it longer than that, as the extra moisture from the berries can cause it to spoil more quickly.
In the refrigerator:
If you want to store this banana bread more than a couple days, but you want easy access to it, you can store it in the refrigerator for up to 1 week.
If you are going to be storing that long, be sure to refrigerate within the first day to preserve freshness.
How to freeze Banana Bread:
When I’m baking banana bread, I often double the batch and freeze one for later!
They are perfect for pulling out of the freezer for quick snacks or breakfasts when you’re short on time.
Wrap tightly or place in an air tight container, then freeze for up to 3 months.
- Banana Chocolate Chip Baked Oatmeal Cups
- Strawberry Banana Smoothie
- Banana Chocolate Chip Muffins (healthier!)
- Banana Oatmeal Muffins Recipe
Pin this recipe to save for laterPin this recipe to your favorite board
- 3 ripe medium bananas
- 1/4 cup unsweetened applesauce
- 1/2 cup 0% plain Greek yogurt
- 2/3 cup sugar
- 1 tsp vanilla
- 2 large eggs
- 3 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup whole wheat flour* (130g)
- 1 cup all purpose flour* (130g)
- 1 1/2 cups blueberries (see notes above for fresh and frozen)
- Preheat oven to 350 degrees F and lightly grease an 8×4″ or 9×5″ loaf pan (see notes)
- In a large bowl, mash bananas. Add applesauce, yogurt and sugar and whisk until combined.
- Add vanilla and eggs and stir until combined.
- Add baking powder, cinnamon, baking soda, salt and flour and stir just until combined (don’t overmix – it doesn’t have to be smooth, just combined). Stir in blueberries, reserving a few to sprinkle on top if desired.
- Spread in loaf pan and bake for 50-70 minutes (this will depend on the size of your pan), covering with foil at 40 minutes when the top is golden brown. Continue baking until toothpick inserted in the middle comes out clean (up to about 70 minutes).
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel