Blueberry Banana Bread
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.
Ingredients
- 2 Tablespoons coconut oil, vegetable oil , or melted butter
- 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 , or 1/4 tsp table salt
- 1 ½ cups (210 grams) whole wheat flour
- 1 cup fresh blueberries
Optional: 1 tablespoon lemon zest
Instructions
- Prepare and preheat: Preheat oven to 350°F and spray an 8.5x4.5 inch loaf pan with nonstick cooking spray.
- 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. Mix in lemon zest if desired.
- 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. Bake for 45 minutes, then check to make sure the bread isn't browning too quickly. Flip the loaf pan to the other side in the oven. If it's looking brown on the edges, cover the top loosely with 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. If you slice in too early, the center won't be set.
Notes
Not a fan of bluberries? Try mixing in 1/2 cup chocolate chips instead.
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.
Nutrition
Calories: 247kcal, Carbohydrates: 47g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 22mg, Sodium: 237mg, Potassium: 313mg, Fiber: 5g, Sugar: 16g, Vitamin A: 96IU, Vitamin C: 4mg, Calcium: 42mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
