This blueberry banana bread is moist and naturally sweet thanks to ripe bananas and juicy blueberries. Made with white whole wheat flour and lightened with applesauce and egg whites, this classic dish is even healthier!
Healthy Blueberry Banana Bread Recipe
Adding blueberries to banana bread takes the flavor to the next level. It adds juicy sweetness and makes the bread more moist. This version is a little lighter than the original recipe, but you’d never know it. Perfect for breakfast, snacks, and even dessert. You can also make it into muffins if you want!
Why This Blueberry Banana Bread is a Family Favorite
we love banana bread At my house! Madison especially loves the ones I make so she can have them for breakfast or as a school snack. But I don’t know why it took me so long to add blueberries to banana bread. It’s a really delicious combination, and I love how the berries make the bread soft and moist.
- Naturally Sweet: There is no need to add a lot of sugar as the ripe bananas do most of the work.
- Moist Texture: Applesauce, berries and bananas become smooth without adding fat.
- Lighter Ingredients: Use egg whites and less butter than traditional recipes.
- Freezer Friendly: Perfect for preparing an easy weeknight breakfast.
Here are some of my favorite banana bread variations: Banana Cranberry Bread, Baked Strawberry Banana Breadand Maple Pecan Banana Muffins.
materials needed
Below are the ingredients for blueberry banana bread. See recipe card for exact measurements.
- Blueberries: Fresh or frozen both work. If you are using frozen food, do not thaw it first. Otherwise, the dough may change color.
- Ripe Banana: The riper it is, the sweeter and moister it is.
- Unsweetened apple sauce It helps keep the bread moist while reducing fat.
- white whole wheat flour Added fiber while maintaining a light texture. (Or use a gluten-free blend.)
- baking soda and salt For fermentation and balance.
- Butter (or ghee): It’s just a small amount for abundance.
- light brown sugar It adds a hint of sweetness and molasses flavor.
- egg whites Keeps the bread lighter while providing structure.
- Vanilla Extract: Be sure to use pure vanilla extract, not imitation. It has a richer taste.
- baking spray To prevent sticking.
How to Make Blueberry Banana Bread
This blueberry banana bread comes together in just a few simple steps.
- Prepare your pan and oven. Preheat oven to 350°F and lightly spray an 8 x 4 loaf pan.
- Mix dry ingredients: In a medium bowl, mix together the flour, baking soda, and salt.
- Make the dough: In a large bowl, cream butter and sugar until smooth. Add egg whites, mashed banana, applesauce, and vanilla and mix until well combined.
- Combine: Add dry ingredients and mix on low speed until combined.
- Fold in the blueberries: Gently fold in the blueberries, then pour the batter into the prepared pan.
- baking: Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting: Let the bread cool in the pan for at least 20 minutes, then transfer it to cool completely before slicing.
Tips from Gina’s Test Kitchen
- Use very ripe bananas: The darker the color, the sweeter the bread. Brown bananas also have a stronger banana flavor, so your banana bread will have a stronger banana flavor.
- Do not overmix: This will make the bread soft and not dense.
- Check completeness early. Each oven is different, so start checking at around 50 minutes. If the tops are browning too early, you can cover the pan with foil to prevent the rest of the bread from darkening further while baking.
- Cool down: It’s hard to resist a warm slice of this blueberry banana bread, but the reality is that it’s still baking with residual heat even after you take it out of the oven. If you cut it too early, the center of the bread will be sticky.
produce: night soil
Serving Size: 1 one part
Preheat oven to 350°F. Lightly spray an 8 x 4 loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, and salt with a whisk. Set aside.
Cream butter and sugar in a large bowl with an electric mixer. Add egg whites, banana, applesauce, and vanilla and beat on medium speed until thickened. Scrape down the sides of the bowl.
Add the flour mixture and mix on low speed until combined, but do not overmix.
Fold in the blueberries and pour batter into prepared loaf pan. Bake on the center rack for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool for at least 20 minutes. Bread should be at room temperature before cutting.
Final step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
clothing material: 1 one part, calorie: 98 calorie, carbohydrate: 21 g, protein: 2 g, province: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, sodium: 87 mg, fiber: 2 g, sugar: 13 g
strain
- Add chopped walnuts or pecans for a crunchy texture.
- Swap out the blueberries for raspberries or chopped strawberries, or use a mix of berries.
- For a crunchy topping, sprinkle lightly with granulated sugar before baking.
storage tips
- refrigerator: Store blueberry banana bread in an airtight container for up to 5 days. It can be stored at room temperature for a day or two, but this bread is moist, so I like to refrigerate it.
- Freezer: Freeze slices individually or the entire loaf for up to 3 months. To keep them fresh, wrap them in plastic wrap, then wrap them in foil or place them in an airtight container. Thaw at room temperature or in the microwave until warm.
