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healthy blueberry banana bread

May 24, 2020 by Amanda @ .running with spoons. 22 Comments

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.

A loaf of blueberry banana bread on a cutting board.

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.

Slices of blueberry banana bread.

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.
A loaf of blueberry banana bread in a bread pan.
  • 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.
A closeup of blueberry banana bread in a bread pan.

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.

Happy eating!

Slices of blueberry banana bread.

I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!

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blueberry banana bread


★★★★★

4.9 from 7 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x
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Ingredients

Scale
  • 2 large eggs
  • 1/4 cup (57 g) plain 2% Greek yogurt*
  • 2 medium-sized ripe bananas, mashed (230 g or 1 cup)
  • 1/2 cup (100 g) coconut palm sugar**
  • 1 tsp vanilla extract
  • 3/4 cup (60 g) quick oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup (180 g) all purpose flour***
  • 1 cup (150 g) fresh blueberries****

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

* 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.

  • Prep Time: 10 mins
  • Cook Time: 60 mins

Keywords: banana bread, banana oat bread, oats, blueberry, breakfast, Greek yogurt, healthy, recipe, snack

Did you make this recipe?

Tag @runwithspoons on Instagram and hashtag it #runningwithspoons

A collage of blueberry banana bread for Pinterest.

Looking for more banana bread recipes? Try one of these!

Greek Yogurt Banana Oat Bread
Flourless Double Chocolate Banana Bread
One Bowl Carrot Cake Banana Bread
Greek Yogurt Banana Bread
Pumpkin Banana Bread

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*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!

Filed Under: Breads & Muffins, Breakfast, Recipe Tagged With: banana bread, blueberry, breakfast, easy, Greek yogurt, healthy, oats, quick, recipe, snack

Previous Post: « strawberry banana oat bars
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Reader Interactions

Comments

  1. stumble guys

    December 23, 2022 at 1:22 am

    Absolutely fantastic, right here! First, I planned to make three batches, but then I decided to make six times as much. Made using a combination of brown and white sugar and thick rolled oats, the results were fantastic.

    Reply
  2. thinmerse

    December 18, 2022 at 9:34 pm

    These turned out perfectly and accurately. Delicious and wholesome! They truly sated my want for a treat while maintaining my nutrition. bloxorz

    ★★★★★

    Reply
  3. Andrew Mark

    November 17, 2022 at 3:59 am

    You’re so gifted on paper. God is really utilizing you in great ways. You are carrying out a superb work! It was an excellent blog!
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    Reply
  4. octordle

    October 5, 2022 at 10:21 pm

    Each piece of this unique fruit bread will have a lot of good things for you.

    Reply
  5. Ava

    August 18, 2022 at 3:27 am

    As I am a student trying to eat healthily, I really appreciate the posts like yours (some more great tips I found – https://ivypanda.com/blog/ways-to-eat-healthy-for-student/). It`s a pity that the blog hasn`t been active for some time, but the existing recipes will definitely come in handy for me 🙂

    Reply
  6. waffle game

    June 22, 2022 at 2:52 am

    Because you will be mixing all of the ingredients in ONE BOWL, you should use a bowl that is rather large in order to facilitate the mixing process.

    Reply
  7. nicolhill

    February 1, 2022 at 11:48 am

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    Reply
  8. Anna

    December 31, 2021 at 10:02 am

    Delicious! I love your recipes and as always find I end up tweaking them based on what I have available. For this I used mostly all-purpose flour but swapped in maybe 1/4 cup each of ground flaxseed and almond flour. I didn’t have quick oats so I used oat flour. I baked in a 9×9 instead of a loaf pan. Instead of topping with oats I used sugar in the raw to give it that crunchy muffin top texture. My house smells amazing right now!

    ★★★★★

    Reply
  9. Ana Carvalho

    December 20, 2021 at 12:57 pm

    It looks yummy, I will definitely try it out!

    Reply
  10. word finder

    November 25, 2021 at 8:06 pm

    It really looks great, I’ve seen many other posts, that’s the info I needed, thanks for sharing.

    ★★★★

    Reply
  11. Eleqtriki gamodzaxebit

    August 18, 2021 at 6:40 am

    his is, unbelievably, the first ელექტრიკი გამოძახებით banana bread I’ve baked in quarantine

    Reply
  12. Kate

    July 17, 2021 at 11:41 am

    Hi! Do you know if I could use almond flour?

    Reply
  13. Vindousis gadayeneba

    July 9, 2021 at 1:07 am

    Thanks for some other fantastic post vindousis-gadayeneba If you need technical assistance with the tplink repeater login

    Reply
  14. Harriet

    May 8, 2021 at 1:18 am

    This looks so moist on the inside and crisp on the outside!

    Reply
  15. Jimmin

    January 28, 2021 at 8:42 pm

    This unique fruit bread will definitely add a lot of nutrients in each piece

    ★★★★★

    Reply
  16. ACAD-Profy

    January 6, 2021 at 12:44 am

    I”ll try it! Thanks

    Reply
  17. Ethan

    October 2, 2020 at 1:22 am

    This is a bread that has many flavors I’ve ever eat. It’s really different. My daughter especially likes blueberry in this bread. I try to use sunflower seed instead of oat. It’s also tasty. Thanks for the nice recipe! healthy and convenient breakfast.

    ★★★★★

    Reply
  18. xenia

    May 26, 2020 at 9:15 pm

    Can I sub the eggs with 2 flax eggs (14 gr ground flaxseed with 90 ml water)?

    Reply
    • Amanda @ .running with spoons.

      May 29, 2020 at 2:29 pm

      I’m not 100% sure on that one. Maybe, but it might not rise as much and have a different texture. If yo do end up trying it, I’d love to know how it turns out!

      Reply
  19. Michelle Vance

    May 25, 2020 at 2:53 pm

    Made this today! Phenomenal ☺️👍🏻😘

    ★★★★★

    Reply
    • Amanda @ .running with spoons.

      May 29, 2020 at 2:28 pm

      I’m so glad you liked it, Michelle! Thanks so much for taking the time to leave a comment.

      Reply
  20. Krista Kunert

    May 24, 2020 at 4:29 pm

    These are amazing! I thought at first I would triple it, but then I made the recipe x6! 🙂
    Turned out amazing, used half brown sugar, half white sugar, thick rolled oats from Bob’s Red Mill, half whole wheat flour….I have lots of muffins now for future breakfasts on the go! Thank you!!! It was quick and easy!

    ★★★★★

    Reply

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Amanda

I'm Amanda - health coach, cookbook author, recipe developer, photographer, makeup junkie, and the blogger behind Running with Spoons - a blog dedicated to proving that healthy snacking doesn't have to be tasteless or boring, one delicious recipe at a time. More about Amanda →

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