Moist and fluffy blueberry banana bread bursting with sweet bananas and juicy blueberries, perfect for breakfast or a snack!
Why You’ll Love This Recipe
- Naturally Sweet – Bananas add natural sweetness, reducing the need for extra sugar.
- Moist and Fluffy – Perfectly tender texture thanks to the combination of bananas and oil.
- Easy to Make – Simple ingredients and quick preparation.
- Versatile – Enjoy as breakfast, dessert, or an afternoon snack.
- Customizable – Easily make it vegan, nut-free, or gluten-free.
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup melted coconut oil (or vegetable oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup almond milk (or any milk)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together mashed bananas, melted coconut oil, granulated sugar, brown sugar, vanilla extract, and almond milk until well combined.
- In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 servings
- Calories: 220 kcal per serving
Variations
- Vegan Option – Use a flax egg instead of regular eggs.
- Nut-Free – Use regular milk instead of almond milk.
- Gluten-Free – Replace all-purpose flour with a gluten-free 1:1 flour blend.
- Extra Flavor – Add a handful of chopped nuts or shredded coconut.
- Chocolate Twist – Fold in dark chocolate chips for a sweeter treat.
Storage and Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheating: Warm slices in the microwave for 10-15 seconds or toast lightly for a crisp texture.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use frozen blueberries? Yes, but don’t thaw them before adding to prevent excess moisture.
Can I make this bread gluten-free? Yes, use a 1:1 gluten-free flour blend for best results.
What if I don’t have coconut oil? Vegetable oil, melted butter, or even applesauce work as substitutes.
Can I reduce the sugar? Yes, you can reduce the sugar slightly without affecting texture too much.
How do I prevent my blueberries from sinking? Toss them in a little flour before folding into the batter.
Can I use honey or maple syrup instead of sugar? Yes, but you may need to slightly reduce the liquid in the recipe.
What if my bread is too dense? Avoid overmixing the batter, which can make the bread heavy.
Can I add nuts to the batter? Yes! Walnuts or pecans add a great crunch.
How can I make muffins instead? Pour batter into muffin tins and bake at 350°F for 18-22 minutes.
What’s the best way to mash bananas? Use a fork or potato masher for a smooth consistency.
Conclusion
Blueberry banana bread is a delicious, moist, and flavorful treat perfect for any time of day. With easy-to-follow steps and various customization options, you can make this recipe your own. Enjoy it fresh or store for later—either way, it’s a guaranteed hit!
Print
Blueberry Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Moist and fluffy blueberry banana bread bursting with sweet bananas and juicy blueberries—perfect for breakfast or a snack!
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup melted coconut oil (or vegetable oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup almond milk (or any milk)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together mashed bananas, melted coconut oil, granulated sugar, brown sugar, vanilla extract, and almond milk until well combined.
- In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Notes
- Use overripe bananas for extra sweetness and moisture.
- Toss blueberries in a little flour before adding to prevent them from sinking.
- Store leftovers in an airtight container for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American