Bake up a moist and healthy blueberry banana bread in just over an hour using coconut oil, whole wheat flour, maple syrup, and loads of sweet bananas and juicy blueberries!
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Blueberry Banana Bread Recipe
There’s nothing quite like a classic easy banana bread recipe, but tweaking it with mix-ins like this blueberry banana bread, is one of the things I love most. Other crowd-favorites around here include sour cream banana bread and cinnamon roll banana bread!
Made with whole wheat flour, coconut oil, and sour cream this version is healthier yet still delivers bakery-style texture and flavor. The ripe bananas and maple syrup add natural sweetness, while the fresh blueberries bring pops of juicy goodness in every bite!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Coconut oil: Needs to be melted, so if you’re using unrefined coconut oil, it’ll be solid and will require melting for 10 seconds in the microwave beforehand.
- Ripe bananas and blueberries: The riper the bananas the sweeter the bread. Mash them well. Wash and pick over the blueberries and reserve some for the top.
- Maple syrup: An unrefined natural sweetener that also adds a warm and subtle maple flavor.
- Sour cream: Full-fat works best. You can also swap it for plain Greek yogurt.
- You’ll also need: Large egg, vanilla, baking soda, ground cinnamon, salt, and whole wheat flour.
How to Make Blueberry Banana Bread
Start by whisking the mashed bananas, egg, maple syrup, and sour cream in a large bowl until smooth. Stir in the melted coconut oil and vanilla extract until fully combined.
Sprinkle in the baking soda, cinnamon, salt, and flour and gently stir until combined. It’s ok if there are still a few lumps, it’s important not to overmix.
Fold in the blueberries and transfer the batter to a prepared 8.5-inch loaf pan and top with a few extra blueberries for a bakery-style look.
Bake in a preheated 350°F oven for 60-70 minutes, tenting with foil after 40 minutes if it’s browning too quickly. Now, the hard part is to let it cool completely before slicing. With such a tender crumb, the moist bread will fall apart if cut too soon!
Recipe Tips
- Spray the pan with nonstick spray. For easy removal from the loaf pan, once the moist banana blueberry bread has cooled.
- No coconut oil? You can replace it with melted butter or canola oil, if preferred.
- If the bread is browning too quickly. Tent it will foil. Check at the 30-40 minute mark.
- Bread is done when the inside reaches 200°F or when a toothpick inserted into the middle comes out clean.
- Frozen blueberries can be used. No need to thaw them first.
More banana bread recipes banana bread muffins, banana nut bread and cranberry banana bread.
More Banana Bread Recipes
Blueberry Banana Bread
Ingredients
- 2 Tablespoons coconut oil
- 1 ½ cups over ripe bananas (about 3 bananas) , mashed
- 1 large egg , room temperature
- ½ cup pure maple syrup
- ¼ cup sour cream or plain greek yogurt
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 ½ cups (210 grams) whole wheat flour
- 1 cup blueberries , plus more for the top
Instructions
- Prepare and preheat: Spray an 8.5×4.5 inch loaf pan with nonstick cooking spray and preheat oven to 350°F.
- Whisk wet ingredients: In a large mixing bowl, whisk together 1 1/2 cup mashed bananas, 1 egg, 1/2 cup maple syrup, 1/4 cup sour cream until combined. Place the 2 Tablespoons coconut oil in the microwave for 10 seconds to melt it. Add it and the 2 teaspoons vanilla to the bowl and mix well.
- Add dry ingredients: Sprinkle 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1 1/2 cups flour over the top. Stir until just barely combined. Don't overmix the batter, it's ok if it's a little lumpy.
- Add blueberries: Gently fold in the 1 cup blueberries.
- Bake: Pour the batter into the prepared pan and gently place some additional berries on the top. Bake for 40 minutes, then check to make sure the bread isn't browning too quickly. If it's looking brown on the edges, cover loosely with aluminum foil. Continue baking for an additional 20-30 minutes, until a toothpick comes out clean or the center is 200°F in the middle.
- Cool: Cool completely before serving.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
You can store the whole loaf or individual slices at room temperature for up to 2 days. Keep everything airtight to maintain moisture, or the bread will dry out. You can also keep it in the fridge for up to 5 days.
Yes! Wrap it tightly in plastic wrap and a layer of foil. Transfer it to a freezer bag to keep frozen for up to 2 months. Thaw at room temperature and enjoy.
