Description
Delicious and moist Blueberry Banana Bread made with ripe bananas, fresh blueberries, and wholesome whole wheat flour. This healthy twist on classic banana bread is lightly sweetened with brown sugar and apple sauce, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 3 ripe medium bananas (mashed)
- 2 tbsp unsweetened apple sauce
- 2 tbsp butter (or dairy-free ghee), softened
- 1/2 cup (4 oz) light brown sugar, packed
- 2 large egg whites
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups white whole wheat flour (or Bob's Redmill all-purpose gluten-free blend)
- 3/4 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1 cup blueberries
Other
- Baking spray
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8 x 4-inch loaf pan with baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and light brown sugar until the mixture is light and fluffy.
- Add Wet Ingredients: To the creamed mixture, add the egg whites, mashed bananas, unsweetened apple sauce, and vanilla extract. Beat at medium speed until the batter becomes thick and well combined, scraping down the sides of the bowl as needed.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet mixture, blending at low speed just until combined. Avoid overmixing to keep the bread tender.
- Fold in Blueberries: Gently fold fresh blueberries into the batter using a spatula to distribute them evenly without breaking them.
- Bake: Pour the batter into the prepared loaf pan. Bake on the center rack for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for at least 20 minutes. It is best served at room temperature after fully cooling before slicing.
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- For a dairy-free version, substitute butter with dairy-free ghee or vegan butter.
- Ensure not to overmix the batter to keep the bread tender and moist.
- Fresh blueberries work best, but frozen blueberries can be used if added without thawing.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months. Slice before freezing for easy thawing.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
