Healthy Blueberry Banana Bread
Breakfast doesn’t get better than a big slice of this Healthy Blueberry Banana Bread! It’s packed with wholesome oat and almond flours so it’s naturally gluten-free, there’s no refined sugar or dairy, and it comes together in one bowl!
Blueberry banana is one of my favorite flavor combinations. It’s hands down my favorite smoothie flavor, so naturally I’m over the moon about it in my quick breads as well.
Of course I’ll never pass up a thick slice of classic banana nut bread, and my gluten-free banana bread includes dark chocolate chips to take it over the top.
This Blueberry Banana Bread recipe is my absolute favorite however. It’s got the most amazing soft, yet hearty texture, the flavors of banana and vanilla, and it’s studded with juicy blueberries.
It’s beyond easy to make too, and it’s full of nutritious ingredients that I can feel good about. 🙂
Why you’ll love this recipe:
- This banana blueberry bread recipe is wholesome and delicious with a tender yet hearty texture and big banana blueberry flavor.
- It’s packed with nutritious oat and almond flours so it’s gluten-free, and there’s no refined sugar or dairy.
- It takes about 10 minutes of prep and it comes together in one bowl.
- It’s a great breakfast or snack option, and it may be made entirely in advance.
Recipe ingredients
This Blueberry Banana Bread recipe was adapted from my gluten-free pumpkin bread.
It’s got a hearty, wholesome texture from the combination of whole grain oat flour and almond flour, and it’s great whether you’re following a gluten-free diet or not.
Ingredient notes
- Oat flour. I love the whole grain, nutty flavor and soft texture that oat flour lends. And you can even make it yourself quickly and easily — see my post on how to make oat flour for more info!
- Almond flour. Use finely ground almond flour, not almond meal. Almond meal includes the skin of the almonds, which will add a grainy texture to the bread.
- Banana. Be sure your banana is nice and ripe with plenty of brown spots for best results.
- Maple syrup. This is my sweetener of choice because of its delicious flavor, but it may be subbed with honey, coconut sugar or your favorite sweetener.
- Oil. Coconut adds great flavor in my opinion, but any type of oil will work perfectly.
- Blueberries. Both fresh and frozen blueberries work in this recipe. If using frozen, thaw them slightly and toss with 1-2 additional tablespoons of oat flour before adding them to the batter.
How to make banana blueberry bread
This wholesome quick bread requires just 10 minutes of hands-on prep work, then it’s ready to be baked!
Pro tip: This recipe comes together in just one bowl. Simply mash the banana in the bowl first, then add the remaining ingredients in the order listed in the recipe.
See the recipe card below for full instructions.
- Whisk the mashed banana, eggs, oil, maple syrup and vanilla in a large bowl until incorporated.
- Add the oat flour, almond flour, baking powder, baking soda and salt and whisk well until no lumps remain. Gently fold in the blueberries.
- Pour the batter into a greased loaf pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack.
FAQ’s
Store the bread at room temperature in an airtight container for up 3-5 days or in the refrigerator for up to one week.
Yes, you can freeze the entire loaf of banana and blueberry bread, or you can freeze individual slices. I recommend wrapping the bread in plastic wrap and then sealing it in a freezer bag to prevent freezer burn.
This recipe is great for blueberry banana muffins as well. Line a muffin pan with paper liners and divide the batter evenly between them. Bake at 400 degrees for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Recipe notes
- Pro tip: This recipe comes together in just one bowl. Simply mash the banana in the bowl first, then add the remaining ingredients in the order listed in the recipe.
- Store blueberry banana bread at room temperature for 3-5 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months.
- Fresh of frozen blueberries may be used. If using frozen, thaw slightly and toss with 1-2 additional tablespoons of oat flour before adding to the batter.
More easy quick bread recipes:
See my bread recipes for more inspiration. Below are some of my favorites!
- Chocolate Zucchini Bread
- Hummingbird Bread
- Strawberry Bread by Sally’s Baking Addiction
- Zucchini Bread
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Healthy Blueberry Banana Bread
Ingredients
- 1 cup mashed banana about 3 medium
- 2 large eggs
- 1/4 cup melted coconut oil or your favorite oil
- 2/3 cup maple syrup or sub with honey or coconut sugar
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries if using frozen, thaw slightly and toss with 1-2 additional tablespoons oat flour
Instructions
- Preheat the oven to 350 degrees. Spray a standard loaf pan with cooking spray. Set aside.
- Whisk the banana, eggs, oil, maple syrup and vanilla together in a large bowl.1 cup mashed banana, 2 large eggs, 1/4 cup melted coconut oil, 2/3 cup maple syrup, 1 teaspoon vanilla extract
- Add the oat flour, almond flour, baking powder, baking soda and salt, then whisk together until well combined and no lumps remain. Gently fold in the blueberries.1 cup oat flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup fresh or frozen blueberries
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack, about one hour. Enjoy!
Notes
- Pro tip: This recipe comes together in just one bowl. Simply mash the banana in the bowl first, then add the remaining ingredients in the order listed in the recipe.
- Store blueberry banana bread at room temperature for 3-5 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in February 2013. The recipe was modified to make it gluten-free, the text has been changed to include more recipe information, and the photos have been updated to include step by step instructions.
9 Comments on “Healthy Blueberry Banana Bread”
mmmm this looks like my kind of banana bread! I love everything in it. Especially the blueberries. They are my favorite berry. 🙂 Love the presence of whole wheat flour in there!
this is beautiful. love the oats on top too 🙂
Thanks, Aimee! That means a lot coming from someone who’s food looks as gorgeous as yours does!
I had an amazing recipe that I lost years ago and have not find the perfect recipe to replace it.
So i googled and this is how I found your recipe afar a few years of searching for a good recipe. I made one this morning and I’ve made a second and Congratulations to you for having a perfect recipe and I can stop searching for one.
I’m going to try another loaf this afternoon but replace blueberries with chocolate chips.
I’m not one to compliment many people because I’m not easily impressed. Good Job to you!
Justin
You just made my day! Thank you for the feedback, and I’m so glad you loved the bread. Chocolate chips sound like an incredible idea! 🙂
The recipe doesn’t list eggs in the ingredients list, however they are mentioned in directions. Would you clarify please?
I’m sorry about that oversight — I will fix that! It should state 2 large eggs. Thank you for bringing this to my attention.
Wondering why I did not see the whole wheat flour that was supposed to be listed and instead it calls for all purpose. Hope the ww works since that’s what I was looking for and that my bread turns out good so I’m not wasting ingredients.
Hi Carol. The bread says “whole grain”, not “whole wheat”, which means it contains whole grains. In this case, the whole grains are the oats. The all purpose flour can certainly be substituted with whole wheat, but the texture will simply be a bit more dense and hearty.