Healthy Blueberry Banana Bread (No Refined Sugar, 5 Ingredients)

This Healthy Blueberry Banana Bread is an easy 5-ingredient sweet loaf made with no refined sugar, no eggs, or dairy and loaded with blueberries.

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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 Healthy Banana Bread, but I wanted to make a version with blueberries.

Ingredients and Substitutions

You only need 5 base ingredients for this delicious banana bread. Here’s how to pick them.

• Mashed Banana – 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.
• Maple Syrup – 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.
• Light Olive Oil – 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.
• Self-Rising Flour – 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 gluten-free blends, almond flour, or oat flour as they won’t yield the same texture.
• Blueberries – 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) .

Carine’s Baking Tips

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.
• Measure Precisely: Ensure you measure the mashed banana accurately. Too much banana makes the loaf dense; too little can dry it out. Freeze any leftovers for smoothies or overnight oats.
• 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.
• Texture Tweaks: 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.
• Cooling Matters: 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.

More Healthy Banana Bread Recipes

Healthy Banana Bread

Almond Banana Bread

3-Ingredient Banana Bread

Oatmeal Banana Bread

Healthy Blueberry Banana Bread

This Healthy Blueberry Banana Bread is an easy 5-ingredient sweet loaf made with no refined sugar, no eggs, or dairy and loaded with blueberries.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 185.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cup Mashed Banana - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ cup Maple Syrup - (note 2)
• ▢ ⅓ cup Light Olive Oil - (note 3)
• ▢ 2 cup Self-Rising Flour - (note 4)
• ▢ 1 cup Blueberries - fresh or frozen

Optional Add-ons

• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 teaspoon Cinnamon

Instructions

• 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.

Notes

Note 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 too if you prefer the bread less sweet.

Note 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. 

Note 3: Any oil can be used. Low flavor oil works best like melted coconut oil or light avocado oil.

Note 4: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder. I didn’t try gluten-free all-purpose flour in this recipe, and I can’t guarantee it works or delivers great results. Almond flour or oat flour do not work in this recipe.

Storage: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Equipment

9-inch x 5-inch Loaf Pan

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Nutrition

Serving: 1slice | Calories: 185.8kcal | Carbohydrates: 29.5g | Protein: 2.9g | Fat: 6.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.4g | Sodium: 1.8mg | Potassium: 152.4mg | Fiber: 1.6g | Sugar: 10.1g | Vitamin A: 25.6IU | Vitamin C: 3.6mg | Calcium: 16.8mg | Iron: 0.4mg | Magnesium: 15.6mg | Phosphorus: 28mg | Zinc: 0.3mg