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Blueberry Banana Bread

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Blueberry Banana Bread

During quarantine, everyone is making bread and more specifically, I’ve been seeing a bunch of people make banana bread!

Banana bread is probably one of the best scents to be coming out of a kitchen. It’s the smell of comfort and that is what we all need right now in this questionable and uneasy time.

I think that’s also why many people are making bread. It’s therapeutic and it’s comforting because it has sweet memories associated with it. It’s also a nice distraction from the real world.

Last week, we had three really ripe bananas and some blueberries in the fridge that needed to be used so we combined them and made blueberry banana bread!

This blueberry banana bread uses the banana bread recipe I already have on the blog and although it has coconut in it, we omitted it and just substituted blueberries.

The banana bread recipe minus the coconut is a great base recipe for any banana bread that you want to make. Whether it is a blueberry banana bread or another type, it is sure to make all your banana bread dreams come true!

I feel like picking add-ins for banana bread is one of the most fun parts of making banana bread, haha…but one thing is for sure, I am NOT a nut fan in banana bread, or any baked dessert for that matter.

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Other banana bread recipes:

Healthy coconut banana bread

Banana bread for dad

Biscoff crunch banana bread

Double chocolate banana bread

Carrot cake banana bread

Blueberry Banana Bread

The intoxicating smell of blueberry banana bread is comforting and exactly what one needs!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 9 slices
Author: Julie Chiou
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Ingredients 

  • cup melted coconut oil
  • ½ cup maple syrup, room temperature
  • 2 large eggs, room temperature
  • 1 cup large ripe bananas,, mashed (about 3)
  • ¼ cup unsweetened almond milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ¾ cups whole wheat flour
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 pint fresh blueberries

Instructions

  • Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan with coconut oil spray, or similar.
  • In a large bowl, whisk together coconut oil, maple syrup, eggs, bananas, almond milk, and vanilla extract.
  • Add the baking soda, cinnamon, and whole wheat flour to another large bowl and scoop out two tablespoons of the dry mixture and put into a small bowl to toss the blueberries in.
    Gently fold together dry and wet ingredients until batter forms then pour the blueberries and extra flour into the batter and gently fold in.
  • Pour batter into prepared loaf pan and gently tap it against the countertop to let air bubbles escape and to smooth out the top.
  • Bake in the middle rack in the oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in pan for 10 minutes before placing on a wire rack to cool completely.
  • Slice and put in an airtight container for up to one week in the fridge.

Recipe Notes

Room temperature liquids are very important in this recipe because you don’t want your coconut oil to re-harden up and cause you to have clumps of coconut oil in the batter.

YOUR NOTES

NUTRITION FACTS

Serving: 1 slice | Calories: 268 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 10 g | Fiber: 5 g | Sugar: 18 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Bread
Cuisine: American
Keyword: banana, blueberry, bread
Recipe Rating