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!
Theresa says
Followed the recipe exactly except I substituted Splenda brown sugar. It turned out great! I will definitely be making this again!
Veronica says
I 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
Hi 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.
Tracy says
This 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
You’re very welcome, Tracy! So happy you and your family enjoyed this recipe 🙂
Micah Reilly says
I 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!
plasterers bristol says
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
Bekkie says
This is the yummiest and came out fluffy too. Thank u i have just made mine and was so easy.
bakerbynature says
So happy to hear it, Bekkie!
Alicia says
Have 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
Hi 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 🙂
Violeta says
I 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
You’re so welcome, Violeta! Thank you for letting me know it was a hit in your home 🙂
Jill says
This 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
So happy you enjoyed this recipe, Jill. And I love the idea of adding pecans – yum!
Cailee says
This turned out amazing!!! I used frozen blueberries and oh my goodness it’s delicious.
bakerbynature says
So happy to hear it! Thank you for letting me know, Cailee.