This healthy blueberry banana bread is so moist, tender, and tasty! Adding juicy blueberries is a delicious twist on classic banana bread! An easy breakfast the whole family will love!
Healthy Blueberry Banana Bread
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: Whole Wheat Blueberry Banana Bread. It was fate.
Healthy Blueberry Bread
This blueberry banana bread loaf 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 banana 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 ♥
More Banana Recipes:
- Healthy Banana Chocolate Chip Muffins
- Chocolate Coconut Banana Bread Breakfast Cookies
- Healthy Raspberry Chocolate Chip Banana Bread
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!
Khourtney says
I just made this last night. It is delicious and will be a definite remake in my house!
Michelle says
This 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
Hi 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
Just made it today with frozen blueberries. Turned out fab!!! Half the loaf is gone already. Thanks 😀
Katrina says
I 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.
Kris says
I 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
Hi Kris! Wow, loving your adaptions 🙂 And very happy they turned out!
Jeanette Phillips says
Can you use coconut flour instead of the wheat flour? Also coconut sugar instead of brown sugar?
bakerbynature says
Hi 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
I 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
Coconut 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.
Lori says
Just wondered if this doubles well? Five kids later and my hubby and I never get a slice!
bakerbynature says
Hi 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!
Missy says
I 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!
Cindy says
I 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
Hi Cindy. Thank you for your helpful feedback! So happy to hear your adaptions turned out well 🙂
Paola says
ohhh I forgot to mention that I also added 2 tbsp of chia seeds… lots of antioxidants, calcium and fiber… LOVED IT!
Paola says
Just 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
I always use liquid stevia but have not found many baked good recipes using it. Could you explain how you substituted and the amounts.