Healthy Blueberry Banana Bread
Soft, fluffy and plenty moist, this healthy blueberry banana bread is PERFECT for spring and summer baking. Made with whole wheat flour, maple syrup and cinnamon, it’s topped with a delicious oat crumble. Dairy free and vegetarian.
This post is sponsored by Bob’s Red Mill.
It’s Easter baking time! Well, I should say, it’s time to get prepared for Easter baking.
But. I know for SURE that this healthy blueberry banana bread will most definitely be making an appearance on my holiday menu.
And let me tell you. I am very serious about my Easter menu. And by serious, what I really mean is that I may go a tad bit overboard.
But anyway. Let’s get back to today’s baked goodie.
Lightly sweet banana bread with a little something special. In the form of juicy blueberries and an easy oat crumble. So so good.
Now, the recipe itself is pretty simple. You just need a few bowls, a whisk and your loaf pan. Nothing fancy required.
We’ll whisk together the dry ingredients, then the wet ingredients, before mixing them together into a batter and topping with the oat crumble. Done and done.
About This Healthy Blueberry Banana Bread
Now, this banana bread is naturally sweetened with pure maple syrup and of course, the banana and blueberries.
We also have some whole wheat flour, to give it a little boost of whole grains.
And then of course there’s the all-purpose flour. I keep my pantry stocked at all times with Bob’s Red Mill organic unbleached all-purpose white flour – it is freshly milled from organic hard red wheat and is not enriched with any additives. Which is really important to me.
It’s incredibly versatile and helps to produce light and airy baked goods. Like in today’s recipe! It helps keep the banana bread from getting too dense and heavy.
Now, once the bread emerges all golden brown and warm from the oven, we can dig in.
I’d especially encourage you to serve with a steaming mug of coffee or tea. Perfect for the holiday (orrrrr just as an afternoon snack).
Additional Quick Bread Recipes You Might Enjoy:
- Healthy Spiced Sweet Potato Bread
- Orange Poppy Seed Zucchini Bread
- Olive Oil Banana Bread
- Healthy Maple Gingerbread Loaf
- Pumpkin Olive Oil Bread
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the topping:
- ¼ cup Bob’s Red Mill Organic Unbleached All-Purpose Flour
- ¼ cup old-fashioned rolled oats
- ¼ cup raw walnuts, finely chopped
- pinch of ground cinnamon
- pinch of fine sea salt
- 1 ½ tablespoons grapeseed oil (or another neutral oil)
- 1 tablespoon pure maple syrup
For the bread:
- 1 ¼ cups Bob’s Red Mill Organic Unbleached All-Purpose Flour
- ¾ cup white whole wheat flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup well mashed banana (from about 3 very ripe bananas)
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup grapeseed oil (or another neutral oil)
- ¼ cup unsweetened vanilla almond milk
- ½ cup plus 2 tablespoons pure maple syrup
- 1 ¼ cups fresh blueberries tossed with 1 teaspoon flour
- Preheat the oven to 350ºF. Spray a 9x5 inch loaf pan with nonstick cooking spray and set aside.
For the topping:
- Add the flour, oats, walnuts, cinnamon and salt to a small bowl and toss to combine. Pour in the oil and maple syrup and mix until evenly moistened. Set aside.
For the bread:
- In a large bowl, whisk together both kinds of flour, the cinnamon, baking soda and sea salt.
- In a medium bowl, whisk together the banana, eggs, vanilla, oil, milk and maple syrup until well combined.
- Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.
- Gently fold in the blueberries, then transfer the batter to the prepared pan. Spread evenly with a spatula. Use your fingers to crumble the topping over the top.
- Bake for about 60 to 70 minutes, or until a cake tester inserted into the middle comes out clean. If the top of the loaf starts getting too brown during baking, tent loosely with aluminum foil.
- Let cool for at least 15 to 20 minutes before slicing! The bread keeps for about 2 to 3 days at room temperature (I like to wrap loosely with aluminum foil).
It’s important to stick with a 9x5 inch loaf pan here! It doesn’t bake up quite right with a smaller sized pan.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 37mgSodium: 230mgCarbohydrates: 40gFiber: 3gSugar: 9gProtein: 6g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.