I love banana bread. This is one of those baked goods that I would eat non-stop if it was on my counter. I especially love this Blueberry Banana Bread because it’s perfectly sweet and has the most delicious muffin-top topping.
- Dry Mix: Mix the dry ingredients in a medium bowl and set aside.
- Wet Mix: In a large bowl, mash the bananas until there are no lumps left. Then add the remaining wet ingredients and mix.
- Mix dry and wet: Gradually add the dry ingredients and mix until smooth. Finally, add coconut oil and blueberries and mix again.
- bake: Pour the batter into a greased bread pan. Bake at 350ºF for 45-50 minutes or until cooked through.
- Use Ripe Banana: The more ripe banana you use, the sweeter your banana bread will be.
- Tent if necessary: Is the banana bread looking too brown on the edges? Just cover it with a piece of foil for the last 15 minutes.
- Let cool completely: Always let your banana bread cool completely before cutting it, otherwise it may fall apart!
Let the blueberry banana bread cool completely. Then, store on the countertop for up to 3 days or in the refrigerator for 3-5 days (recommended).
Make one, two or three loaves of this healthy blueberry banana bread and freeze it for later.
- Let your bread cool completely.
- Then, wrap it tightly in tin foil.
- Freeze for up to 3 months.
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Preheat oven to 350ºF and spray a standard loaf pan with nonstick cooking spray.
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Place all the ingredients for the streusel topping in a bowl and mix together. It should have a crumb-like consistency. Cancel.
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Add the dry ingredients to a bowl (except the blueberries) and mix. Cancel.
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In a separate mixing bowl, mash 3 bananas with a fork. Add remaining wet ingredients to bowl. Stir to combine.
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Mix dry ingredients into wet ingredients. Add the blueberries and stir to combine.
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Pour batter into a greased pan and top with streusel topping. Bake at 350ºF for 45-60 minutes. * If the top of the bread starts to brown, but the middle is baked, place a tin foil tent.
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Remove the banana bread from the oven, let cool for 5 minutes, and remove from the pan until cool.
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While the bread is cooling, mix the glaze. Drizzle the glaze over the bread before serving.*
- Baking time will vary depending on oven. This bread has been tested several times in several ovens, and cooking times vary. If you’re adding the blueberry drizzle to your bread, start adding the powdered sugar and liquid to the blueberry powder a teaspoon at a time until it reaches the desired consistency.
(adthrive-in-post-video-player video-id=”tBl2AXaX” upload-date=”2018-08-31T00:00:00.000Z” name=”Blueberry Banana Bread” description=”Give your classic banana bread recipe a twist with some fresh blueberries. You’ll love this Blueberry Banana Bread recipe because it’s moist and easy to make.”)
Calories: 344 kilo calorie, Carbohydrates: 64 Yes, Protein: 5 Yes, thick: 9 Yes, Fiber: 2 Yes, Sugar: 40 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
