Blueberry Banana Bread
This is the best blueberry banana bread recipe, bursting with sweet blueberries and ripe mashed banana in each bite!
Servings: 16 slices
Ingredients
- 1 1/2 cups mashed banana (360g) (for banana-free, try this Blueberry Bread)
- 1/2 cup pure maple syrup or honey (120g)
- 1/4 cup water (60g)
- 1/4 cup oil or additional water (48g)
- 2 tsp pure vanilla extract (10g)
- 1 1/2 cups flour (180g) (spelt, white, or oat flour)
- 1/2 cup protein powder or additional flour (60g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp cardamom (optional)
- 1 cup blueberries (120g) (fresh or thawed frozen)
Instructions
- 1. To make the blueberry banana bread, start by preheating your oven to 350° Fahrenheit (176° Celsius).
- 2. Grease a 9x5 inch loaf pan, and set this pan aside.
- 3. In a large bowl, whisk the banana, maple syrup, water, optional oil, and pure vanilla extract until well blended.
- 4. Then stir in all remaining ingredients except blueberries, until just evenly mixed.
- 5. Very gently fold in the berries so they do not burst.
- 6. Smooth the batter into the prepared baking pan, and place it on the center rack of your preheated oven.
- 7. Bake 50 minutes or until a toothpick inserted into the center comes out mostly clean.
- 8. Let the loaf cool on the counter before going around the sides with a knife and carefully inverting onto a plate. Alternatively, you can cut slices from within the pan.
- 9. If you can wait, I recommend loosely covering the cooled quick bread with a cloth towel and refrigerating overnight. The taste and texture are even better the next day!
Video
Notes
Readers also really love this Protein Banana Bread.
Nutrition
Serving: 1slice | Calories: 90kcal | Carbohydrates: 18g | Protein: 6.5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 114mg | Potassium: 140mg | Fiber: 3.8g | Sugar: 7g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg