This easy blueberry banana bread is ready in just over an hour and made with coconut oil, whole wheat flour, maple syrup, sweet bananas, and juicy blueberries.
Prepare and preheat: Spray an 8.5x4.5 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.
Notes
Store in an airtight container for 2-3 days at room temperature, or up to 5 days in the refrigerator.Turn these into muffins by adding to muffin tins and cooking at 375°F for 20 minutes.