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.
- Freeze tightly wrapped for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55–65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
