Healthy Blueberry Banana Bread
Moist, naturally sweet, and packed with wholesome ingredients, this Healthy Blueberry Banana Bread is the perfect guilt-free treat for any time of day. Made with ripe bananas, juicy blueberries, and sweetened naturally with maple syrup or honey, this recipe strikes the ideal balance between flavor and nutrition. Whole wheat flour, unsweetened applesauce, and a touch of coconut oil make this loaf irresistibly tender while keeping it light and low in processed sugars. The addition of ground cinnamon enhances the warm, comforting aroma, while the blueberries add vibrant bursts of fruity sweetness in every bite. Simple to prepare with just 15 minutes of prep time, this banana bread is an excellent choice for a healthy breakfast, snack, or dessert. Serve it fresh with a smear of nut butter or enjoy it on its own—either way, it’s sure to be a family favorite! Perfect for meal prep, this loaf stores beautifully for up to a week.
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Recipe Information
Ingredients
- 3 large Ripe bananas (mashed)
- 1 cup Blueberries (fresh or frozen)
- 2 large Eggs
- 0.25 cup Maple syrup (or honey)
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1.75 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.25 cup Coconut oil (melted) or olive oil
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the eggs, maple syrup, applesauce, vanilla extract, and melted coconut oil. Whisk until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. Stop mixing as soon as the batter comes together.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 119.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 231 mg | 18% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2846 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
