This healthy blueberry banana bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Greek yogurt and bananas keep it moist, while fresh blueberries add extra sweetness and flavour.
This is, unbelievably, the first banana bread I’ve baked in quarantine. And I say “unbelievably” because, according to Google, banana bread has been all the rage for the past couple of months.
Thankfully, this stuff never goes out of style. And because berries are coming into season soon, I figured now was a good time to incorporate some blueberries and make blueberry banana bread.
This recipe is based off my much loved Greek yogurt banana oat bread with some modifications to accommodate the extra moisture that the berries add.
How To Make Blueberry Banana Bread
- All the ingredients get combined in ONE BOWL, so grab one that’s nice and big to make mixing easier.
- Start with the wet ingredients. Break the eggs and beat them a few times to combine the yolks with the whites. Then add the mashed bananas, yogurt, sugar, and vanilla. Stir in the oats along with the baking soda, and salt.
- I used coconut palm sugar for my sweetener, but you can replace that with brown or cane sugar as well. A liquid sweetener doesn’t really work here as it adds too much moisture to the loaf and makes it a little gummy.
- You can use regular yogurt instead of Greek, and it can be flavoured/sweetened instead of plain. However, this will affect the sweetness and taste of the loaf.
- When it comes time to add the flour, add it slowly and mix it into the batter gently. Some lumps are totally fine if it means mixing fewer times. You want to handle the batter as little as possible after the flour goes in. Like, as soon as there are no more streaks of flour, stop mixing.
- I used all-purpose flour because it was what I had on hand, but you can swap half of it for whole wheat flour. So it would be 3/4 cup (90 g) all purpose and 3/4 cup (90 g) whole wheat flour.
- Coating the blueberries in flour helps keep them from sinking to the bottom of the loaf as it bakes. Also, try to distribute the berries as evenly as you can through the batter so they don’t end up all clumped up in one spot. This will ensure more even baking and texture.
- You can use frozen blueberries in place of fresh, but your loaf will turn a lot more blue from the berries melting during baking.
Okay, But What’s It Like?
This loaf is based off my much loved Greek yogurt banana oat bread with a few modifications to accommodate for the extra moisture that the blueberries add. I halved the amount of Greek yogurt, added 1/4 cup of extra flour, and swapped the maple syrup for coconut sugar… which is actually why the loaf looks a little darker in colour.
The result is a banana bread that’s soft, tender, and loaded with blueberry and banana flavour. I normally like my banana breads without any add-ins, but I’ll definitely make an exception for berries – the combination is just too perfect.
The oats add a little bit of extra heartiness and the Greek yogurt helps keep things nice and moist so you don’t need to add any butter or oil. Overall, it’s a perfect little banana bread to enjoy if you have some berries hanging around.
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- Preheat your oven to 350ºF (176ºC) and line a 9 x 5 (23cm x 13cm) bread pan with a sheet of parchment paper, leaving a few inches of overhang to allow for easier removal. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, and vanilla, mixing until smooth.
- Stir in the oats, baking soda, and salt. Finally, spoon in the flour and gently stir it in until just combined. Toss the blueberries in 1 Tbsp of flour and fold them into the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50 – 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Store in a sealed container at room temperature for up to 5 days, or freeze for up to 3 months.
* You can also use regular yogurt and it can be flavoured.
** You can also use brown or cane sugar.
*** You can swap out half of the AP flour for whole wheat. So it would be 3/4 cup (90 g) all purpose and 3/4 cup (90 g) whole wheat flour. You can use a gluten-free flour blend to make this gluten-free, but it won’t rise as much.
**** You can also use frozen blueberries, but your loaf will come out a lot more blue as the berries melt during baking.
Keywords: banana bread, banana oat bread, oats, blueberry, breakfast, Greek yogurt, healthy, recipe, snack
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