Blueberry Banana Bread recipe

square image of two slices of blueberry banana bread.

Blueberry Banana Bread recipe

Course: Bread and Baked Goods, Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: slices

Calories: 207cal

Author: Ashley Fehr

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.

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US Customary - Metric

Ingredients

3 ripe medium bananas
⅔ cup sugar
½ cup 0% plain Greek yogurt
¼ cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla
1 cup whole wheat flour** (130g)
1 cup all purpose flour** (130g)
3 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon baking soda
½ teaspoon salt
1½ cups blueberries (see notes above for fresh and frozen)

Instructions

Preheat oven to 350℉ and lightly grease an 8x4" or 9x5" loaf pan*.
In a large bowl, mash bananas. Add sugar, yogurt, and applesauce and whisk until combined.
Add eggs and vanilla and stir until combined.
Add flours, baking powder, cinnamon, baking soda, and salt 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).
Allow to cool in the pan for 10-15 minutes before removing.

Notes

*I bake this in an 8x4" glass loaf pan. An 8x4" pan is very full, but makes a nice high loaf. You can also bake in a 9x5" loaf pan, and it will be slightly shorter and bake a little less.

**I often use equal parts whole wheat and all purpose flour, but you can use all whole wheat flour or all purpose flour as you want.

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