default-logo

Whole-Wheat Banana Blueberry Bread

Banana Blueberry Bread

Bananas are one of our favorite snack-time foods but every week there are a couple that don’t get eaten quickly enough. Usually I freeze them or make them into banana pops, but lately I’ve also been making whole-wheat banana blueberry bread. I like this bread for many reasons, some of them being:

  • It uses almost 100% whole wheat flour
  • Has less sugar than most banana bread recipes
  • Uses yogurt instead of sour cream
  • Uses olive oil instead of butter
  • Has blueberries!

This bread is about as healthy as you can get without “tasting healthy,” if you know what I mean. My son likes it so much I have to slice an extra bit of bread if I want to enjoy some with my morning coffee – he always mooches at least half of what’s on my plate.

Whole-Wheat Banana Blueberry Bread
 
This delicious recipe uses whole wheat, yogurt and blueberries to create a beautiful loaf of quick bread.
Author:
Ingredients
  • ½ cup olive oil
  • ½ cup light brown sugar
  • ¼ cup granulated white sugar
  • 1 cup whole wheat flour*
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup mashed bananas (about 1 large banana)
  • 1 cup whole yogurt
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries (fresh or frozen, optional)
Instructions
  1. Preheat your oven to 350 degrees and grease a 9×5 inch loaf pan with PAM.
  2. In a large bowl combine the olive oil, sugars, eggs, bananas, yogurt and vanilla. Make sure you break apart any clumps of brown sugar.
  3. In a medium bowl combine the flours, baking soda and salt. Reserve 1 tsp of flour mixture to toss with blueberries if using.
  4. Add the dry ingredients to the wet ingredients, mix until just combined. Toss blueberries with reserved 1 tsp of flour mixture, then fold into the batter.
  5. Pour the batter into your pan. Bake until the loaf is golden brown and a tester inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. Let rest in the pan for 10 minutes, then turn out on a rack to cool.
Notes
* I only use King Arthur White Whole Wheat flour with this recipe. It has a lighter texture, which means I can use more whole wheat flour without sacrificing anything in the finished product. If not using King Arthur flour, flip the ratio and use ½ cup whole wheat to 1 cup all-purpose flour.

Additional Notes: I’ve experimented a lot with this bread and, just so you know, you can use 1 cup mashed bananas (about 3 bananas) with ½ cup whole (or lowfat) yogurt instead. You can also use ½ a vanilla bean instead of vanilla extract.

This recipe can also be used to make a fantastic batch of muffins. Divide the batter amongst 12 regular-sized muffin tins and bake for 25-30 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean.

 

About the Author
I'm a work-at-home mom and entertainment director for my son, a.k.a. The Munchkin. When we aren't doing art, singing songs or making something tasty in the kitchen we enjoy listening to podcasts and exploring the outdoors. I'm also slightly obsessed with coffee and love to knit. :)
  1. Technicolor Kitchen

    Looks delicious! I love baking with banana but haven’t made banana bread in a while now. Beautiful!

    • Anonymous

      Thank you! And so nice to see you, it’s been a while huh? Do you still have a blog?

      • Technicolor Kitchen

        Yes, I still do! And it’s wonderful to see you blogging again. xx

  2. Claire

    How did I not realize this was you!?  I made this bread last week…delicious.  And it actually baked well in my oven.  I’ve been having issues with banana bread recently.

    • Anonymous

      I’m glad you liked the recipe! 

      I probably should have posted something about the switch over before I started publishing content on this site, but I wanted to wait until there was a fair amount of material here. Oh well! Live and learn I guess? :)

  3. Vitalet9

    I used only normal whole wheat flour not King Arthur… & used 1 1/2 cups!!!!! Oh no! Its in oven now… is i still gonna turn out ok? Didn’t read your fine print before I started mixing.

    • Anonymous

      It should be fine! The texture will be a little different (not as soft as when you use AP flour or the whole wheat flour I mentioned in the recipe), but still a tasty loaf of bread.

  4. Librarianlizzard

    I made this recipe two nights ago. It is delicious and so moist! I flipped the whole wheat to all-purpose flour ratio and it was just right. I will definitely make this again! Thank you!

    • Anonymous

      So glad you enjoyed it! 

  5. J. Wong

    In the oven now, sans blueberries, threw in a few oats, cinnamon and nutmeg…first batch is delicious!

    • Anonymous

      Sounds amazing! Would love to know what kind of oats you added and how much.

  6. Jacqui D.

    I just baked this bread and couldn’t wait until it cooled, so I took a slice… It was super delicious and moist! It’s gonna be my new banana blueberry recipe from now on. I cut back the white sugar a little bit and mine was done baking at 50 minutes. Thanks for sharing such a healthy recipe.

    • Anonymous

      My pleasure, I’m so glad you enjoyed it. Thanks for coming back to tell me about your experience with the recipe. :)

  7. Pingback: blender banana bread | Diary of a Crazed Cook

  8. Leo

    Hi! I just bought some blueberries this morning and wanted to bake some blueberry muffins from this website… but I kept on researching and found your recipe. The banana and blueberry bread (with some raisings that left from the weekend) is waiting in the oven to be finished. I can’t wait to eat it!

    Cheers!

    • Leo

      p.s.: mine was also done in 50 minutes… wow! looks great!!

  9. Pingback: banana bread laced with millet & granola | Diary of a Crazed Cook

  10. Caprituss

    hello!
    can ou please help me here with grams instead of cups? There are so many types of cups on google – imperial cup, metric cup, us customery cup, us legal cup, japanese cup, I’m lost. Thank you!