Sweet Happy Life

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.
  • 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)
  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.
* 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.

18 CommentsLeave a comment

  • 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.

    • 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? :)

  • 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.

    • 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.

  • 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!

  • 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.

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

  • 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!


  • 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!