Blueberry Banana Bread

This Blueberry Banana Bread combines sweet and fruity flavors with ripe bananas and juicy blueberries for a moist, tender loaf perfect for breakfast or as a snack.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Wet Ingredients

2 Tablespoons coconut oil Melted
1 ½ cups overripe bananas (about 3 bananas) Mashed
1 large egg
½ cup pure maple syrup
¼ cup sour cream or plain Greek yogurt
2 teaspoons vanilla extract

Dry Ingredients

1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 ½ cups whole wheat flour (about 210 grams)

Add-ins

1 cup blueberries Fresh or frozen

Method

Preparation

Spray an 8.5 inch loaf pan with nonstick cooking spray and preheat the oven to 350°F.
In a large mixing bowl, whisk together the mashed bananas, egg, maple syrup, and sour cream until smooth.
Heat the coconut oil in the microwave for about 10 seconds until melted, then add it and the vanilla extract to the banana mixture and stir to combine.
Sprinkle the baking soda, cinnamon, salt, and flour over the wet mixture. Stir gently, leaving the batter a bit lumpy.
Fold in the blueberries gently to avoid breaking them.
Pour the batter into the loaf pan and add a few extra blueberries on top.

Baking

Bake in the preheated oven for 45 minutes. If it browns too quickly, cover loosely with aluminum foil and continue baking for another 20-30 minutes until a toothpick comes out clean or the internal temperature reaches 200°F.
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This bread is great served warm or at room temperature. Enjoy it with butter, honey, or whipped cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices for up to 3 months.