This healthy blueberry banana bread is so moist, tender, and tasty – you’d never guess it’s lightened up! Perfect for guilt-free snacking. No fancy ingredients or complicated steps… just good old fashioned blueberry packed banana bread yumminess. Yes!
Although saying goodbye to vacation is never easy, one of the things I do look forward to on our ride home is the fact that we pass TONS of farm stands selling the freshest of the fresh Summer fruits and veg. It’s our on-the-road again silver lining. We stop every year on our way home to pack the car FULL of tomatoes, berries, peaches, and peppers… and this year I went a little bit CRAZY on the berries. Blueberries! To be exact. They were so plump, juicy, and only 99 cents a bin! I wanted them ALL.
And all of them I bought. Well, almost. We came home with berries for days, and I immediately went into the “omg what should we do with all of these” mindset. After finding a batch of bananas we had forgot about sitting on top of the fridge, I just knew. Healthy Blueberry Banana Bread. It was fate.
This healthy blueberry banana bread is lightened up by using whole wheat flour, coconut oil, and applesauce! And don’t worry – you can’t taste the coconut or apple sauce 😉 It just adds moisture to the bread, and helps keep things nice and tender. I have also made this recipe with olive oil and found it equally as enjoyable! So feel free to give that a try if you don’t have coconut oil on hand.
One last thing! Please be sure to use VERY ripe bananas when making this. This recipe only has a 1/2 cup of sugar, so the sweet, mushy bananas are key to making everything jive 😉
If you try this recipe for Healthy Blueberry Banana Bread, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Healthy Blueberry Banana Bread
Prep
Cook
Inactive
Total
Yield 8 slices
Healthy Blueberry Banana Bread
Ingredients
- 1 and 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup coconut sugar (you may also use an equal amount of light brown sugar, packed)
- 1/4 cup coconut, melted
- 1/4 cup unsweetened applesauce
- 2 large eggs, lightly beaten (at room temperature)
- 2 teaspoons vanilla extract
- 3 VERY ripe bananas, peeled and mashed (should yield 1 and 1/4 cups of mashed banana)
- 1 and 1/2 cups fresh blueberries
For decoration:
1 banana, sliced in half lengthwise, optional
Instructions
- Preheat the oven to 350 degrees (F). Line a 9" loaf pan with parchment paper so that the sides slightly overlap, then spray the parchment paper - and any exposed pan - with non-stick spray; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
- In a large bowl, beat the sugar, oil, applesauce, eggs and vanilla until combined. Stir in the mashed bananas and blueberries. Add the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan, and smooth the top. Place the sliced banana halves on top of the loaf and gently press them down slightly into the batter, if using. Bake for 55 to 65 minutes, or until a cake tester inserted in the center of the loaf comes out clean. Cool in the pan for 15 minutes before removing the loaf and transferring it to a wire rack to cool completely.
- Once cool, slice and serve!
Courses Breakfast
Cuisine American
Zainab says
August 20, 2014 at 3:15 pmIt’s impossible not to overload on fresh blueberries!! Love this healthy delicious looking bread!
beca says
December 21, 2017 at 5:49 pmWhat can you use instead of coconut?
Kristine @ Kristine's Kitchen says
August 20, 2014 at 3:15 pmI love making healthier versions of breakfast treats, and this bread looks so delicious! It’s just bursting with blueberries!
Todd Wagner says
August 20, 2014 at 4:22 pmHooray for 99 cent blueberries and mushy bananas!! SO in love with these photos..
marcie says
August 20, 2014 at 5:00 pmThis bread looks blueberry-licioius! I wish I had some for my breakfast!
Kelli @ The Corner Kitchen says
August 20, 2014 at 5:20 pmAll the blueberries! Somehow I’ve made it through the entire summer without making blueberry bread once. Thanks for the reminder that I need to change that asap.
Librarian Lavender says
August 20, 2014 at 5:58 pmThis bread looks delicious, it’s a real treat!
Liz @ Floating Kitchen says
August 20, 2014 at 6:02 pmThis looks so good! I am going to stop shoving fistfuls of blueberries in my mouth so I can save enough to make this! YUM!
Jessica @ Sweet Menu says
August 20, 2014 at 10:23 pmWow – delicious! I just love how power packed this bread is with blueberries, it look incredible. Nice to know its that little bit healthier too! Amazing.
Ashley @ QLCC says
August 21, 2014 at 2:20 amI’d amp up the health factor by adding some flax seed, this looks amazingly delicious as is though! 🙂
Tieghan Gerard says
August 21, 2014 at 3:41 am99 cent blueberries!! Now that is what I am talking about!! Love this bread. totally my kind of sweet bread!
Monet says
August 21, 2014 at 3:57 amRipe bananas really do make all the difference! This looks so good, my friend!
Julia says
August 21, 2014 at 4:19 pm99 cent a bin???? Gimme every last blueberry! I want this bread to be my ee’ery thang. I want to snatch your loaf and never look back 😉 Okay, that’s not true…I’ll leave a couple of pieces behind.
Consuelo | Honey & Figs says
August 21, 2014 at 10:11 pmOhhhh how perfect does the new layout look??? And so does the bread! Absolutely yummy!
Sippitysup says
August 22, 2014 at 1:09 amThere’s that phrase I love, “guilt free snacking”. GREG
Erin | The Law Student's Wife says
August 22, 2014 at 4:42 amI love that you crammed this bread choc full o’berries. Gimme the loaf!
Laura @ Laura's Culinary Adventures says
August 22, 2014 at 12:52 pmFruit stand are so fun! This bread looks delicious and much more healthy than the usual quick bread!
Christine @ Cooking with Cakes says
August 26, 2014 at 3:56 pmYUM this bread looks amazing girrrl, jealous of all the farm stand goodies you came home with!!!
bakerbynature says
August 27, 2014 at 1:16 amThank YOU, girl 🙂
Joanne says
August 27, 2014 at 2:13 amThese are SO berryful! So much juiciness in every bite. I’m jealous of your berry haul!
Jocelyn@Brucrewlife says
August 29, 2014 at 7:43 pmThis bread looks amazing!! The blueberry and banana combo never fails! 🙂 I would eat the whole loaf if I could!
T says
February 28, 2015 at 1:23 pmAnyone tried it with almond flour or oat flour? Looking to make it. Thank you
Paola says
March 12, 2015 at 3:20 amJust AMAZING! I made a few changes… I never cook or bake with wheat, so I used organic glutein free brown rice flour; Instead of brown sugar, I used liquid stevia extract, less calories; also I replaced the apple sauce for plain greek yogurt to add protein to the bread and finally I added walnuts and unsweetened coconut flakes… Can’t explain the success I had at home 😉
Diane says
August 24, 2017 at 6:58 pmI always use liquid stevia but have not found many baked good recipes using it. Could you explain how you substituted and the amounts.
Paola says
March 12, 2015 at 3:22 amohhh I forgot to mention that I also added 2 tbsp of chia seeds… lots of antioxidants, calcium and fiber… LOVED IT!
Cindy says
May 14, 2015 at 2:23 amI added 2 scoops of jay rob chocolate protein, substituted truvia for brown sugar, used avocado oil instead of coconut because it’s 1/3 less calories and used egg whites instead of whole eggs. Added an extra banana and cup of blueberries. Ended up being 220 calories per slice with only 5g of fat and an awesome 11 grams of protein!
bakerbynature says
May 15, 2015 at 8:10 pmHi Cindy. Thank you for your helpful feedback! So happy to hear your adaptions turned out well 🙂
Missy says
June 27, 2015 at 1:17 amI made this tonight and it was awesome! I had to sub Greek yogurt for the applesauce (because I didn’t have any) but it was still sweet. I will definitely make this again. Thank you for sharing this recipe!
Lori says
July 21, 2015 at 7:02 pmJust wondered if this doubles well? Five kids later and my hubby and I never get a slice!
bakerbynature says
July 21, 2015 at 7:04 pmHi Lori. While I’ve never tried doubling the recipe, I think it should work as long as you divide it evenly into two separate loaf pans 🙂 Enjoy!
Jeanette Phillips says
July 30, 2015 at 2:31 pmCan you use coconut flour instead of the wheat flour? Also coconut sugar instead of brown sugar?
bakerbynature says
August 1, 2015 at 12:59 pmHi Jeanette. I have never tried baking this bread with those ingredients so I honestly cannot predict the outcome. Please let us know if you give it a try 🙂
Amy says
April 17, 2018 at 3:35 pmI just used coconut flour! EEk! It’s baking now! Wish me luck.
I will say, mine was a very think/dry batter. But i don’t think my flour would have done that? :/
Hopefully it still turns out!
Amber says
May 16, 2017 at 1:53 pmCoconut flour cannot be used to replace wheat flour. It absorbs way too much moisture. But coconut Palm sugar is recommended as a substitute for brown sugar. You could use almond flour for at least part of the flour, although the bread tend to turn out heavier if you replace all of it.
Kris says
July 31, 2015 at 8:38 amI didn’t have brown sugar so I used a 1/2 cup combo of coconut sugar, honey and some chopped dates as substitute. It was nothing short of amazing!!. I also used the coconut oil as choice of fat. Great recipe, thanks!
bakerbynature says
August 1, 2015 at 12:58 pmHi Kris! Wow, loving your adaptions 🙂 And very happy they turned out!
Katrina says
August 9, 2015 at 10:23 pmI am 15 years old and love to bake! I tried making this banana blueberry bread and it turned out AMAZING. It also made my kitchen smell like heaven. In addition it was very easy to make! I highly recommend.
Michelle says
September 5, 2015 at 10:11 pmThis looks like a yummy, healthy breakfast 🙂 I love the banana and blueberry combination! I am thinking of making this, but would like to know if you think frozen blueberries would work? Fresh blueberries right now are costing a fortune…
bakerbynature says
September 8, 2015 at 1:33 pmHi Michelle. This banana bread definitely makes a healthy and delicious breakfast! Frozen blueberries will definitely work, just be sure to mix them in while they’re frozen – not defrosted! Please let me know if you make it and how it turns out 🙂
Michelle says
September 15, 2015 at 2:11 pmJust made it today with frozen blueberries. Turned out fab!!! Half the loaf is gone already. Thanks 😀
Khourtney says
September 22, 2015 at 7:24 pmI just made this last night. It is delicious and will be a definite remake in my house!
Cailee says
January 11, 2016 at 7:43 pmThis turned out amazing!!! I used frozen blueberries and oh my goodness it’s delicious.
bakerbynature says
January 11, 2016 at 8:09 pmSo happy to hear it! Thank you for letting me know, Cailee.
Jill says
January 21, 2016 at 11:05 pmThis bread was really good. My 5 year old is in love with it. I did add pecans to it because I like the texture of them in my bread. Thanks for a great recipe!
bakerbynature says
January 23, 2016 at 2:55 pmSo happy you enjoyed this recipe, Jill. And I love the idea of adding pecans – yum!
Violeta says
January 30, 2016 at 7:48 pmI just made this and it is super easy (I’m the worst baker of all time) and to die for!! My hubby was impressed 🙂 although it is healthy it is very difficult not to eat the whole thing in one seating..that’s how wonderful it is! I added a few drops of almond extract and and extra 1/3 cup of blueberries. Yum yum yum! Thanks for the recipe!!
bakerbynature says
February 2, 2016 at 3:01 pmYou’re so welcome, Violeta! Thank you for letting me know it was a hit in your home 🙂
Alicia says
February 2, 2016 at 5:21 amHave you ever tried this substituting the egg for a flax seed egg? For those of us trying to do plant based. Also could you substitute the coconut oil with avocados? (I might be crazy?!)
bakerbynature says
February 2, 2016 at 2:47 pmHi Alicia. I’ve never tried either of those adaptions so I cannot say if they would work or not. If you decide to try them, I would love to hear how they turn out 🙂
Bekkie says
February 7, 2016 at 7:48 pmThis is the yummiest and came out fluffy too. Thank u i have just made mine and was so easy.
bakerbynature says
February 8, 2016 at 4:02 pmSo happy to hear it, Bekkie!
plasterers bristol says
March 16, 2016 at 6:09 pmthis sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
Micah Reilly says
June 1, 2016 at 11:10 pmI made these into 12 muffins. Cut the cooking time to about 20 minutes and they were fabulous and easy to store and freeze! I also used 1/4 c Splenda brown sugar blend instead of regular brown sugar for a few less calories. I’ve made these once with oat flour as well, little bit grainier texture but healthier and still
Felt like a sinful treat. Great recipe!
Tracy says
June 8, 2016 at 9:50 pmThis bread is delicious!! My picky grandfather could not get enough of these muffins and did not even know they were healthier for him. Added a few extra fresh blueberries. Will be making this again tomorrow for a weekend camping!! Thank you for this great recipe!!
bakerbynature says
June 11, 2016 at 7:54 pmYou’re very welcome, Tracy! So happy you and your family enjoyed this recipe 🙂
Veronica says
June 9, 2016 at 4:22 amI made this bread tonight and it was amazing!! The only modification I made was to use coconut sugar because it is what I had and I added one TBS of honey for additional sweetness since coconut sugar is more mild. My loaf came out far darker looking than yours but that is purely cosmetic, just wondering why, though. My bread was absolutely delicious. Thanks for the recipe.
bakerbynature says
June 11, 2016 at 7:54 pmHi Veronica! I’m so happy you enjoyed the bread. I find coconut sugar always yields a darker loaf, so I’d guess that was why yours was a little darker.
Theresa says
June 13, 2016 at 9:34 pmFollowed the recipe exactly except I substituted Splenda brown sugar. It turned out great! I will definitely be making this again!
Emily says
October 13, 2016 at 3:19 amI made this today with with the help of my two-year-old has a fun cold weather activity, and I must say that this is not only the best banana bread recipe I’ve made, it’s probably one of the best things I’ve ever baked(and I bake a lot!) ! I actually had to hide it from myself because I couldn’t stop eating it! I’ll be sharing this recipe with EVERYONE
bakerbynature says
October 16, 2016 at 6:38 pmThat’s awesome, Emily!!! I’m so happy you and your family are enjoying this banana bread recipe 🙂 And I know all too well about having to hide this from yourself! It’s addicting!
Claudia says
December 13, 2016 at 8:03 amHello Emily!!!!!!This Banana Bread is AMAZING!!! It’s addicting!Thank You so muche for sharing this recipe.
Huggs and Kisses from france Claudia
cindy says
December 30, 2016 at 2:00 pmLook sinfully delicious. Wondering what the calorie count would be?
Nicole says
January 8, 2017 at 11:45 pmI’m out of applesauce, can I sub with something else?
Francesca says
February 9, 2017 at 11:03 amThis looks delicious 🙂 Do you have a UK version of this recipe? We don’t do cups! Also what else can you use instead of applesauce? Thanks so much
bakerbynature says
February 10, 2017 at 12:10 amHi Francesca. I don’t have UK measurements, but there are a ton of tools online that can help convert the recipe for you 🙂 I’ve never tried making this with something other than applesauce, but you could try using an equal amount of mashed bananas.
Kristir says
February 16, 2017 at 11:20 pmLooks delicious! Bought all the ingredient today. Do you leave out at room temp or refrigerate after serving? Thank you!
bakerbynature says
February 17, 2017 at 1:27 amI like to place it in the fridge because I like it a little chilled, but you can wrap and keep at room temperature 🙂
Stacy Dohle says
March 4, 2017 at 8:04 pmHi Franseska!
Co you know the calories off hand? My sister would love this bread and I want to make it for her 🙂
Amber says
May 17, 2017 at 2:00 pmI used entirely whole wheat flour. I used coconut sugar and took it down to 1/3 cup, plus doubled the cinnamon and increased the vanilla. I didn’t have any applesauce, but I had 1 1/2 cups mashed banana and also added in about 1/2 cup shredded zucchini. This bread came out unbelievably moist and delicious. It stayed in my stomach for nearly 5 hours yesterday, which almost no bread ever does.
Chris says
May 23, 2017 at 5:59 pmThis bread is great! I only had one thought, and that is, do you think it’s possible that the baking soda and powder quantities are swapped? It rose beautifully and everything, but tastes pretty strongly of soda. I was thinking next batch I may try different levels of them and see what happens. Thank you so much for this awesome recipe!
bakerbynature says
May 26, 2017 at 12:45 pmHi Chris. I’ve never noticed a strong soda taste, but you could definitely try swapping them if you’d like! I’m not sure what the outcome will be with that change, but let us know if you give it a go 🙂
Jackie says
August 3, 2017 at 5:04 amTried this tonight and can’t stop eating it! used grape seed oil and frozen blueberries we had on hand… my husband has laughed at my many failures when trying to fudge a recipe to make it healthier by using apple sauce and whole wheat flour and even HE approves of this one!
Rachel says
September 8, 2017 at 2:30 amThis bread was delicious! I used brown sugar instead of coconut sugar and added some vegan chocolate chips on top (leftover from a vegan recipe). My family loved it and I will definitely make again, it’s almost gone already!
Brian says
October 1, 2017 at 8:26 pmI made this today, I used what I had in the cupboard, which was stevia instead of coconut sugar, & vegetable oil instead of coconut oil, I also didn’t have any vanilla extract, but it turned out great, better than I was expecting, really moist & tasty, so I’m really pleased.
Mary says
October 15, 2017 at 2:19 pmHi can I use frozen blueberries? Thanks
bakerbynature says
October 15, 2017 at 8:28 pmSure! Just don’t thaw them first 🙂
Alyssa says
October 22, 2017 at 11:07 pmHi, I am looking forward to trying this recipe tomorrow. Wondering though if how using maple syrup or honey as the sweetener would work?
Helen Johnson says
March 10, 2018 at 8:31 amHi Ashley, I made this banana loaf to take to work today, only I used raspberries instead of blueberries. I was amazed that a healthy loaf could be so delicious and moist. All of my workmates want the recipe, because everyone these days is trying to be healthy without sacrificing the good things in life. Thanks so much/
Denise Milotte says
September 2, 2018 at 11:31 pmSo delicious! This recipe was easy and with the exception of the coconut oil and sugar, all ingredients which i had on hand. THey both will be in my cupboard from now on! Thanks for sharing.