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5.0 from 18 votes

Blueberry Banana Bread

Fluffy, easy banana bread is made with flour, fresh blueberries, coconut oil, and other simple and clean ingredients to make this bread lighter without missing out on taste.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 10
Calories: 261 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour ** see notes
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 eggs at room temperature
  • ¾ cup brown sugar coconut sugar or honey
  • ¼ cup coconut oil melted
  • ¼ cup Greek yogurt or plain yogurt
  • 1 teaspoon vanilla extract
  • 3 ripe bananas about 1 ¼ cups
  • 1 ½ cups fresh blueberries

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Grease a loaf pan and set aside.In a medium bowl combine flour, baking powder, baking soda, cinnamon, and salt. Mix it well and set it aside.
  3. In another bowl beat the egg and sugar for a minute with a hand blender or whisk.
  4. Add oil, yogurt, vanilla extract, and add the mashed banana and mix until well combined.
  5. To the wet mixture slowly add the flour mixture and combine until everything is well incorporated.
  6. Gently fold the blueberries into the batter. (Coat the blueberries with a tablespoon of flour and then add it to the batter)
  7. Transfer the batter to the prepared loaf pan and bake them for 55-65 minutes, until the toothpick inserted in the middle comes out clean.
  8. Once done, cool the bread on the wire rack for 10 minutes.
  9. Slice and serve the banana bread to enjoy.

Notes

  • Serving size: one slice 
  • Blueberries: you may use fresh or frozen blueberries 
  • Flour: We used all-purpose flour. You may change this up and use/mix the following: gluten-free flour, oat flour, and whole-wheat flour.
  • Sugar: we used brown sugar but you may use any other sugar of your choice like vane sugar, monk fruit sugar, or honey.
  • Yogurt: if you don't like Greek yogurt, you may use plain unflavored yogurt.
  • Coconut oil: If you do not have coconut oil, use any other neutral-tasting oil.
  • To store, cover, and keep it on your kitchen counter for up to 24 hours. Store them in an airtight container in the fridge for up to 7 days.
  • To freeze: tightly wrap the bread with foil or plastic wrap, then place it into a ziplock bag and store it in the freezer for up to 3 months.

Nutrition Information

Calories 261kcal (13%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 33mg (11%) Sodium 288mg (12%) Potassium 213mg (6%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 83IU (2%) Vitamin C 5mg (6%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 261

% Daily Value*

Calories 261kcal 13%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 33mg 11%
Sodium 288mg 12%
Potassium 213mg 5%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 83IU 2%
Vitamin C 5mg 6%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.