Description
A moist and delicious blueberry banana bread that’s perfect for breakfast or a snack.
Ingredients
Scale
- ⅓ cup canola oil (or coconut oil, avocado oil, vegetable oil)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe large bananas (mashed)
- 1 ¾ cups all-purpose flour (or white whole wheat flour or Bob’s Redmill AP GF blend)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350°F. Lightly spray a 9 x 5 loaf pan with baking spray or line with parchment and spray with non-stick baking spray.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl, whisk together the oil and sugars until combined. Add eggs and vanilla together and whisk together well, followed by the mashed bananas, mixing well.
- Add the dry ingredients to the wet ingredients and mix together with a wooden spoon or rubber spatula until combined without over-mixing.
- Add blueberries to a bowl and sprinkle with a tablespoon of flour to coat them. Fold in the blueberries and pour batter into the prepared loaf pan.
- Bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool for at least 20 minutes; bread should be room temperature before slicing.
Notes
- This recipe can be adapted with various oils such as coconut, avocado, or vegetable oil.
- Use fresh blueberries for a better flavor, but frozen can work too.
- Make sure not to over-mix the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg