Blueberry Banana Bread – Fit Foodie Finds

Blueberry Banana Bread – Fit Foodie Finds

I love banana bread. This is one of those baked goods that you’ll want to eat over and over again once you’re sitting at the counter. I especially love this blueberry banana bread because it’s super sweet and has the most delicious muffin topping.

A hand holds a slice of blueberry bread on a white plate, with swirls of blueberries and blueberry sauce visible all over the slice.
Various baking ingredients in a bowl: flour, brown sugar, eggs, ripe bananas, blueberries, butter, yogurt, vanilla extract, spices, baking powder, baking soda and coconut oil.
Mixing glass bowl with muffin batter and fresh blueberries with green spatula on light textured surface.
  1. Mix dry: Combine dry ingredients in a medium bowl and set aside.
  2. Mixed Wet: Mash the bananas in a large bowl until there are barely any lumps. Then add the remaining wet ingredients and mix.
  3. Dry and wet combined: Slowly add the dry ingredients and mix until smooth. Lastly, add coconut oil and blueberries and mix again.
  4. baking: Transfer the dough to a greased loaf pan. Bake at 350°F for 45-50 minutes or until cooked through.
A rectangular metal baking pan filled with an even layer of unbaked crumbly streusel or crumbly topping on a light stone surface.
A loaf of bread crumbs lies on a bright surface next to a knife, a bowl of blueberries, a striped cloth and a small bowl of dark fruit jam.
Four pieces of bread crumbs are piled on a steel rack, and a hand drizzles thick syrup or sauce from a spoon onto the pile. Bananas are shown in the background.
  • Use ripe bananas: The riper the bananas you use, the sweeter your banana bread will be.
  • Tent if needed: The sides of the banana bread look too brown? Tent with foil for the last 15 minutes.
  • Allow to cool completely: Always let banana bread cool completely before cutting. Otherwise the bread may fall apart!

Let the blueberry banana bread cool completely. Then store on the counter for up to 3 days or in the refrigerator for 3 to 5 days (recommended).

Make one, two, or three loaves of this healthy blueberry banana bread and freeze them for later.

  1. Let the bread cool completely.
  2. Then wrap it tightly in tin foil.
  3. Store frozen for up to 3 months.
Close-up of a loaf of sliced ​​blueberry banana bread with crumb topping, showing the blueberries inside the bread.

  • Preheat oven to 350°F and spray a standard loaf pan with nonstick cooking spray.

  • Add all streusel topping ingredients to a bowl and mix. It should maintain a crumb-like consistency. Set aside.

  • Combine dry ingredients (except blueberries) in bowl. Set aside.

  • In a separate mixing bowl, mash 3 bananas with a fork. Add remaining wet ingredients to bowl. Mix to combine.

  • Add dry ingredients to wet ingredients. Add blueberries and mix.

  • Pour batter into greased pan and top with streusel topping. Bake at 350°F for 45-60 minutes.* Add foil when the top of the bread begins to brown but the center is toasted.

  • Take the banana bread out of the oven and let it cool for 5 minutes, then remove it from the pan and let it cool.

  • While the bread cools, mix the glaze. Spread glaze over bread before serving.*

  • Bake time will vary depending on your oven. This bread has been tested multiple times in different ovens and baking times vary. If adding a blueberry drizzle to bread, add liquid 1 teaspoon at a time to the powdered sugar and blueberry powder until desired consistency is reached.

(adthrive-in-post-video-player video-id=”tBl2AXaX” upload-date=”2018-08-31T00:00:00.000Z” name=”Blueberry Banana Bread” description=”Add fresh blueberries to a classic banana bread recipe. You’ll love this Blueberry Banana Bread recipe because it’s moist and easy to make.”)

calorie: 344 calorie, carbohydrate: 64 g, protein: 5 g, province: 9 g, fiber: 2 g, sugar: 40 g

Nutritional information is automatically calculated and should only be used as estimates.

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