This blueberry banana bread is super moist and naturally sweet thanks to ripe bananas and juicy blueberries. Made with white whole wheat flour and lightened up with applesauce and egg whites, it’s a healthier take the classic!
Healthy Blueberry Banana Bread Recipe
Adding blueberries to banana bread takes it to another level. They add juicy bursts of sweetness and make the bread extra moist too. This version is a little lighter than traditional recipes, but you’d never know it. It’s perfect for breakfast, a snack, or even dessert. It can also be made as muffins if you prefer!
Why This Blueberry Banana Bread Is a Family Favorite
We love banana bread in my house! Madison especially loves when I make it so she can have it for breakfast or school snack. I don’t know why it took me so long to add blueberries to my banana bread, though. It’s such a delicious combination, and I love how the berries make the bread so tender and moist.
- Naturally sweet: Ripe bananas do most of the work, so you don’t need a lot of added sugar.
- Moist texture: Applesauce, berries, and bananas keep it tender without extra fat.
- Lighter ingredients: Made with egg whites and less butter than traditional recipes.
- Freezer-friendly: Perfect for keeping on hand for easy weekday breakfasts.
More banana bread variations I love are Banana Cranberry Bread, Roasted Strawberry Banana Bread, and Maple Pecan Banana Muffins.
Ingredients You’ll Need
Below are the ingredients for this blueberry banana bread. See the recipe card for exact measurements.
- Blueberries: Fresh or frozen both work. If you’re using frozen, don’t thaw them first or they’ll tint the batter.
- Ripe bananas: The riper, the better for sweetness and moisture.
- Unsweetened applesauce helps keep the bread moist while reducing fat.
- White whole wheat flour adds fiber while keeping a light texture. (Or use a gluten-free blend.)
- Baking soda and salt for leavening and balance.
- Butter (or ghee): Just a small amount for richness.
- Light brown sugar adds sweetness and a hint of molasses flavor.
- Egg whites keep the bread lighter while still providing structure.
- Vanilla extract: Be sure to use pure vanilla extract, not imitation. It has a richer flavor.
- Baking spray to prevent sticking.
How to Make Blueberry Banana Bread
This blueberry banana bread comes together in a few easy steps.
- Prep the pan and oven: Preheat oven to 350°F and lightly spray an 8 x 4 loaf pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Make the batter: In a large bowl, cream the butter and sugar until smooth. Add the egg whites, mashed bananas, applesauce, and vanilla, and mix until well combined.
- Combine: Add the dry ingredients and mix on low speed until just combined.
- Fold in blueberries: Gently fold in the blueberries, then pour the batter into the prepared pan.
- Bake: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before slicing: Let the bread cool in the pan for at least 20 minutes, then transfer and cool completely before slicing.
Tips from Gina’s Test Kitchen
- Use very ripe bananas: The darker they are, the sweeter your bread will be. Brown bananas also have more banana flavor, so your banana bread will taste more like bananas.
- Don’t overmix: This keeps the bread tender instead of dense.
- Check doneness early: Ovens vary, so start checking around 50 minutes. If the top is browned too early, you can tent the pan with foil to keep it from getting any darker while the rest of the loaf bakes.
- Let it cool: It’s hard to resist a warm slice of this blueberry banana bread, but the loaf is actually still baking from the residual heat even after you take it out of the oven. Slicing too early will give the bread a gummy middle.
Yield: servings
Serving Size: 1 slice
-
Preheat oven to 350°F. Lightly spray a 8 x 4 loaf pan with baking spray.
-
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
-
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
-
Add flour mixture and blend at low speed until combined, do not over mix.
-
Fold in the blueberries and pour batter into the prepared loaf pan; bake in the center rack for about 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 1 slice, Calories: 98 kcal, Carbohydrates: 21 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 87 mg, Fiber: 2 g, Sugar: 13 g
Variations
- Add chopped walnuts or pecans for crunch.
- Swap the blueberries for raspberries or chopped strawberries, or use a mix of berries.
- Sprinkle a little coarse sugar on top before baking for a crisp topping.
Storage Tips
- Refrigerator: Store blueberry banana bread in an airtight container for up to 5 days. It will keep for a day or two at room temperature, but because this bread is so moist, I like to refrigerate it.
- Freezer: Freeze slices individually or whole loaves for up to 3 months. To keep them fresh, I wrap them in a layer of plastic wrap, then a layer of foil or place them in an airtight container. Thaw at room temperature or microwave until warm to serve.
