This easy blueberry banana bread is moist, naturally sweetened, and bursting with juicy blueberries. Made with wholesome whole wheat flour and ripe bananas, it comes together quickly and bakes into a tender loaf that’s perfect for breakfast, snacking, or dessert.
Why You’ll Love This Recipe
It’s naturally sweetened with ripe bananas and maple syrup.
The blueberries add fresh bursts of flavor in every bite.
Whole wheat flour gives it a hearty texture while keeping it soft.
The recipe is simple and beginner-friendly.
It’s ready in just over an hour from start to finish.
Perfect for using up overripe bananas.
Great for meal prep and freezer-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons coconut oil, melted
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 large egg
1/2 cup pure maple syrup
1/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups whole wheat flour
1 cup fresh or frozen blueberries
Directions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the melted coconut oil, egg, maple syrup, sour cream, and vanilla extract. Whisk until well combined.
Sprinkle the baking soda, cinnamon, and salt over the wet mixture and stir to combine.
Add the whole wheat flour and gently mix until just incorporated. Do not overmix, as this can make the bread dense.
Fold in the blueberries carefully to avoid crushing them.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and timing
Servings: 8 slices
Prep time: 10 minutes
Bake time: 55 to 65 minutes
Total time: About 1 hour and 10 minutes
Variations
Add 1/2 cup chopped walnuts or pecans for extra crunch.
Swap blueberries for raspberries or chopped strawberries.
Use white whole wheat flour for a lighter texture.
Replace sour cream with plain Greek yogurt.
Add 1/2 teaspoon nutmeg for a warmer spice flavor.
Stir in 1/3 cup dark chocolate chips for a sweeter twist.
Storage/Reheating
Store the cooled banana bread in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 1 week. Make sure it is tightly wrapped to prevent drying out.
To freeze, wrap individual slices or the entire loaf tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
To reheat, warm individual slices in the microwave for 15 to 20 seconds.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter, as this helps prevent excess moisture and color bleeding.
Can I substitute the coconut oil?
Yes, you can use melted butter or a neutral oil such as avocado oil or vegetable oil in the same amount.
How do I know when the banana bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it is ready.
Can I make this recipe gluten-free?
You can try using a 1:1 gluten-free flour blend designed for baking, though the texture may vary slightly.
Why is my banana bread dense?
Overmixing the batter or using too much flour can cause dense bread. Mix just until the flour is incorporated.
Can I reduce the sweetness?
Yes, you can reduce the maple syrup slightly, but keep in mind this may affect the moisture level.
How ripe should the bananas be?
The bananas should be very ripe with plenty of brown spots. The riper they are, the sweeter and more flavorful the bread will be.
Can I make muffins instead of a loaf?
Yes, divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18 to 22 minutes.
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour in equal amounts for a lighter texture.
How do I keep the blueberries from sinking?
Lightly tossing the blueberries in a small amount of flour before folding them into the batter can help prevent sinking.
Conclusion
Blueberry banana bread is a simple, wholesome treat that combines sweet bananas and juicy blueberries in a soft, flavorful loaf. Whether you enjoy it fresh from the oven or as a make-ahead snack, this recipe is reliable, delicious, and easy to customize to your taste.
Moist and naturally sweetened blueberry banana bread made with ripe bananas, maple syrup, and whole wheat flour. Bursting with juicy blueberries, this wholesome loaf is perfect for breakfast, snacking, or dessert.
Total Time:1 hour 10 minutes
Yield:8 slices
Ingredients
2 tablespoons coconut oil, melted
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 large egg
1/2 cup pure maple syrup
1/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups whole wheat flour
1 cup fresh or frozen blueberries
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mash ripe bananas in a large bowl until smooth.
Add melted coconut oil, egg, maple syrup, sour cream, and vanilla extract. Whisk until well combined.
Stir in baking soda, cinnamon, and salt.
Add whole wheat flour and gently mix until just incorporated. Do not overmix.
Fold in blueberries carefully.
Pour batter into prepared loaf pan and spread evenly.
Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas with brown spots for maximum sweetness and flavor.
Toss blueberries lightly in flour before folding in to prevent sinking.
Do not thaw frozen blueberries before adding to batter.
Store at room temperature for up to 3 days or refrigerate for up to 1 week.
