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blueberry banana bread

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4.9 from 10 reviews

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


  • 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****


  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.


* 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