Light & ultra soft banana bread, bursting with sweet blueberries… and no refined sugar or oil!
First there was the Pumpkin Banana Bread
And just like those other flavors, this homemade blueberry banana bread can be gluten-free, whole-grain, vegan, and completely free of refined sugar… it can also be oil-free.
My initial plan had been to make the banana loaf for a brunch at a friend’s apartment in the city. But after staying out until 3am for New Year’s Eve, the idea of spending January 1st at home alone in my pajamas sounded much too appealing to resist. Since I’d already bought the ingredients, I made the banana bread anyway, and kept it all to myself. Definitely not complaining about the start of 2018!
After taking the loaf from the oven and discovering some of the blueberries magically resembled tiny hearts, I decided to run with the heart theme, using a cookie cutter to make a vegan butter heart and taking a few liberties with Photoshop to really play up the natural shape of the berries and add a cartoon-like finish to the photo. Sometimes I have way too much fun with my job.
If you’ve been a longtime reader, you might remember the tradition here on The Healthy Dessert Blog of devoting each January to healthy breakfast recipes. While this year I decided to post other things as well, there will absolutely be breakfast recipes too! You can also find all of my breakfast recipes at the link below:
The video above gives a visual of how to make banana bread, in case you’re a visual learner like I am and would prefer to see the steps. The movie is for plain banana bread, so don’t forget to throw the blueberries in! You want to add them at the very end and stir as little as possible… unless you like the idea of banana bread that turns purple… which actually might be fun… Hmmm…
The blueberry banana bread is good plain or spread with jam or almond butter, but my favorite way to eat it is topped with Coconut Butter.
Blueberry Banana Bread
Adapted from my favorite Healthy Banana Bread recipe
Blueberry Banana Bread
- 2 cups spelt, white, or oat flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp cardamom, optional
- 1 1/2 cups mashed overripe banana (360g)
- 1/2 cup pure maple syrup, honey, or agave
- 1/4 cup milk of choice
- 1/4 cup oil OR additional milk of choice
- 2 tsp pure vanilla extract
- 1/2 cup blueberries, fresh or frozen and fully thawed
Preheat your oven to 350 F. Grease a 9×5 pan, and set aside. In a large bowl, combine first 4 ingredients (and cardamom, if using). Whisk all remaining ingredients except the blueberries in a separate bowl, then pour wet into dry and stir to form a batter. Very gently add the blueberries, stirring only enough to incorporate them, so as not to break the berries and turn the entire loaf purple. Smooth batter into the 9×5 pan. Bake on the center rack 38 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. If still undercooked after this time, put back into the oven (and turn the oven back on) for 5 more minutes, then check the bread again. Let cool completely, then loosely cover so there is room for moisture to escape. Taste and texture will be much better the second day (and even better the third day as it will get sweeter), and I’d recommend refrigerating after a day, for freshness. Leftovers can also be sliced and frozen if desired. As with all my recipes, I can only vouch for the results if made with one of the flours listed, but please feel free to experiment!
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