Healthy Blueberry Banana Bread

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5 from 32 votes

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www.theconsciousplantkitchen.com

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 Time10

Cook Time50

Total Time1

Servings: slices

Calories: 185.8kcal

Author: Carine Claudepierre

Ingredients

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

Optional Add-ons

1 teaspoon Vanilla Extract
1 teaspoon Cinnamon

US Customary - Metric

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.

Equipment

9-inch x 5-inch Loaf Pan

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, 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 + 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. Almond flour or oat flour does 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition