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Blueberry Banana Bread

An ultra soft blueberry banana bread recipe, bursting with sweet blueberries and perfect for a healthy breakfast.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 50 minutes
Yield 12 - 16 slices


  • 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 (for banana-free, try this Blueberry Bread Recipe)
  • 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 9x5 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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