هذه خبز الموز والتوت الأزرق الصحي is an easy 5-ingredient sweet loaf made with no refined sugar, no eggs, or dairy and loaded with blueberries.
I love making banana bread as it not only uses my black bananas, but it also makes the whole house smell so good. I’ve made many healthy banana breads before, like my خبز الموز الصحي, but I wanted to make a version with blueberries.
While I’m sharing the full recipe just below, don’t miss my tips further down, including ingredient swaps, process shots, baking tips, and a you can even send this recipe to your inbox!
هل أعجبتك هذه الوصفة؟
التعليق انظر أدناه أو توجه إلى موقعنا فيسبوك حيث أرد على جميع التعليقات (تقريبًا)، الصفحة إينستاجرام للحصول على الإلهام، أو لـ بينترست لحفظ الوصفات!
خبز الموز والتوت الأزرق الصحي
هذه خبز الموز والتوت الأزرق الصحي is an easy 5-ingredient sweet loaf made with no refined sugar, no eggs, or dairy and loaded with blueberries.
الطباعة
التقييم
شارك على الفيسبوك
دبوس
حفظ في البريد الإلكتروني
الحصص: 12 شرائح
السعرات الحرارية: 185.8 سعرة حرارية
المكونات
- 1 ½ كوب الموز المهروس - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
- ⅓ كوب شراب القيقب - (الملاحظة 2)
- ⅓ كوب زيت زيتون بنكهة خفيفة - (الملاحظة 3)
- 2 كوب طحين ذاتي الرفع - (الملاحظة 4)
- 1 كوب توت - الطازجة أو المجمدة
الإضافات الاختيارية
- 1 ملعقة صغيرة خلاصة الفانيليا
- 1 ملعقة صغيرة قرفة
تعليمات
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
- Peel, mash the bananas using a fork. Measure the exact amount required by the recipe 1 cup + 1/2 cup of mashed bananas. If you have leftover, freeze them in Ziploc bags and use in a smoothie later.
- In a large mixing bowl, whisk mashed bananas, maple syrup, light olive oil, and vanilla extract if used. Whisk until well combined.
- Stir in the self-raising flour, cinnamon if used, and stir with a rubber spatula until a thick batter forms. Fold in fresh or frozen blueberries and stir gently to incorporate the berries evenly. If using fresh blueberries, work gently to avoid breaking the blueberries.
- Transfer the banana bread batter into the loaf pan.
- Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
- Lift the hanging part of parchment paper to release the bread onto a cooling rack.
- Let the bread cool for about 1-2 hour before slicing.
ملاحظة
ملاحظات 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas, if you prefer the bread less sweet.
ملاحظات 2: Any liquid sweetener works like agave syrup, coconut nectar, or date syrup. Don’t skip the sweetener, or the batter will be too thick and dry.
ملاحظات 3: Any oil can be used. Low-flavor oil works best like melted coconut oil or light avocado oil.
ملاحظات 4: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 3 teaspoons of baking powder. For a gluten-free option, use my محول خالٍ من الغلوتين، but don’t forget the baking powder. Almond flour or oat flour does not work in this recipe.
التخزين: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.
ركن المعلومات الغذائية
التقدمي: 1شريحة | السعرات الحرارية: 185.8سعرة حرارية | الكربوهيدرات: 29.5g | بروتين: 2.9g | سمين: 6.5g | الدهون المشبعة: 0.9g | دهون غير مشبعة: 0.8g | الدهون الأحادية غير المشبعة: 4.4g | الصوديوم: 1.8mg | البوتاسيوم: 152.4mg | الألياف: 1.6g | السكر: 10.1g | فيتامين A: 25.6IU | فيتامين سي: 3.6mg | الكالسيوم: 16.8mg | حديد: 0.4mg | المغنيسيوم: 15.6mg | الفوسفور: 28mg | الزنك: 0.3mg
المكونات والبدائل
تحتوي هذه الفقرة على جميع نصائحي لاختيار المكونات المناسبة. للاطلاع على الوصفة الكاملة مع المقادير، انتقل إلى بطاقة الوصفة أسفل المنشور!انتقل إلى الوصفة الكاملة
You only need 5 base ingredients for this delicious banana bread. Here’s how to pick them.
- الموز المهروس – Bananas provide natural sweetness and moisture while acting as the primary binder. Using about 1½ cups (from roughly 3 large ripe bananas) ensures a soft, tender crumb. For a less sweet version, you can use yellow bananas, though the texture may vary.
- شراب القيقب – A natural liquid sweetener that replaces refined sugar and adds a subtle caramel note while keeping the loaf moist. Alternatives like agave syrup, coconut nectar, or date syrup work equally well.
- زيت زيتون خفيف – Olive oil brings healthy fats that help create a soft crumb without using butter. You can substitute with melted coconut oil or light avocado oil for a slightly different flavor profile.
- طحين ذاتي الرفع – This flour contains baking powder, which makes the dough lift for a fluffy and moist loaf. If unavailable, you can use all-purpose flour combined with 4 teaspoons of baking powder per 2 cups, but avoid almond flour or oat flour as they won’t yield the same texture. For a gluten-free option, use my محول خالٍ من الغلوتين، لكن لا تنسي مسحوق الخبز.
- توت – This adds bursts of sweetness and antioxidants while enhancing the loaf’s appeal. Both fresh and frozen work well; however, gently fold them in to prevent breaking and excess juice, which could affect the texture.
How to Make Healthy Blueberry Banana Bread
This recipe is really easy to whip up, here’s how in pictures.
Mash the bananas in a large bowl and measure the amount needed.
Pour all the other ingredients on the top and start working the dough.
When the texture of the dough is consistent, prepare a loaf pan with parchment paper.
Transfer the batter and bake the bread on the center rack for 50-55 minutes at 350°F (180°C) .
نصائح كارين للخبز
Let me share a few more tips for the best possible banana bread.
- Gentle Folding: When adding blueberries, fold them in gently to keep them intact. This prevents the release of excess juice that can lead to gummy, dense spots.
- قياس دقيق: Ensure you measure the mashed banana accurately. Too much banana makes the loaf dense; too little can dry it out. Freeze any leftovers for العصائر or الشوفان بين عشية وضحاها.
- Even Batter Consistency: Whisk the mashed banana, maple syrup, olive oil, and optional vanilla extract thoroughly before adding the flour to create a uniform, smooth batter.
- Monitor Baking Time: Check if the bread is done with a toothpick. If the top browns too fast, cover loosely with foil to prevent over-browning while the center finishes baking.
- تعديلات الملمس: For added crunch and extra protein, gently fold in ½ cup of chopped nuts (almonds, walnuts, or hemp seeds) along with the blueberries.
- Healthier Flour Option: To boost fiber and protein, you can try swapping up to ½ cup of self-rising flour with oat flour. Note that this may result in a slightly less fluffy loaf.
- أهمية التبريد: Allow the bread to cool in the pan on a cooling rack for 1–2 hours. Proper cooling helps the crumb set, making slicing easier and maintaining the moist texture.
It states in the recipe that almond flour will not work here but I used the gf converter flour. In there it says a nutty flour should be used and one option is almond. Any of those flours but almond should be used?
The gluten free converter don’t tells you to swap all the flour for almond flour! It tells you that you need about 10% of nutty flour like almond flour which is very small, and need to avoid a gummy bread when converting with gluten-free all-purpose flour. However, using only almond flour instead of flour will result in a batter that never firm up. Almond flour is mostly fat, there’s no starch to bind an egg free recipe.
This recipe looks soo good, would adding some poppyseeds work in this too?
Absolutely! I would add 3-4 tbsp max
Hi I are this just a quick question I did put all ingredients same quantity as yours but it’s little hard do you think I use all purpose 2 cup instead of self rising and 3 tsp of baking powder. Please let me know. Thanks
If you swap self-rising flour for all purpose flour you must add 1 1/2 teaspoon of baking powder per cup of all-purpose flour or your brad will not raise. Self-rising flour already contains baking powder.
This was delicious, easy and all of your notes were helpful. Came out perfect. Family was rushing to make sure they got a slice. Highly recommend
That’s the best thing to hear!
hi I made this bread and it was gummy, what happened? I made another banana bread recipe of yours and it was delicious and not gummy
Did you use self-rising flour as per written? It contains added baking powder that create a fluffy banana bread. Also a gummy texture could occurs if you overmix the batter, add too much mashed bananas, bake at a slower temperature or a pan that don’t diffuse heat properly.
Smells like old world baking, very fragrant. Mix looks exactly as pictured and baked 50-55 minutes
This will definitely be a family favorite!
شكراً لك
That’s so amazing to hear, thank you!
This worked exactly as written and was absolutely delicious, thanks!
شكرا !!!
Can you use 00 flour or bread flour instead and if so will I need to add anything else to make it rise?
Those flours are higher in protein, delivering dryer, heavier baked goods. Plus, my recipe use self-rising flour, so you will need to add 1 1/2 teaspoon baking powder per cup of flour you use. Overall, it should work, but epect a dryer bread, firmer and not as moist and bouncy as seen on pictures and video.
I made this last night and it was so easy to make, with minimal effort, not much cleanup and it tasted great. It was truly delicious! I think I used a few too many blueberries though.
Thank you ! I am so happy that you loved the banana bread.
Can I use whole wheat flour instead of refined flour?
This recipe use self-rising flour so you will have to add the extra baking powder. Usually, it’s 1 1/2 teaspoon per cup of flour, but if you use wholewheat flour, I would up to 2 teaspoon per cup because the fibers in wholewheat will decrease the raise. Also, you will need to rest the batter 15 minutes before baking, and up the liquid a little or the bread will be dry.