I’m not suggesting you try to bruise your perfectly ripe bananas, but it might be a struggle to wait for them to over-rippen before you whip up this healthy and delicious blueberry banana bread. The blueberries and bananas add natural sweetness and tons of moisture to this quick loaf. It also happens to be vegan and gluten free.
I like bananas just fine by themselves, but oddly enough I’m not a huge fan of anything banana flavored. I despise the banana flavored Runts candy. A banana cream pie would never be my go to choice of pie. Give me a blueberry muffin, sure! But a banana nut muffin? No thanks! However, this blueberry banana bread has given me a completely new outlook on life! I honestly can’t get enough of it. It’s not overly banana-y, but you still get the distinct banana flavor. Also, you get to mash up the bananas, and who doesn’t like playing with their food!?
Playing with your food or not, this recipe is pretty much fool proof. All it really involves is some mashing and stirring. You don’t even have to worry about proofing yeast or waiting for it to rise. But, you’ll still get that ultra-fluffy texture. Texture that practically dissolves in your mouth. It’s perfect for breakfast on those days when you’re literally too tired to chew.
Except that there is this amazing denseness to the blueberry banana bread that will leave you totally satisfied. The oat flour and buckwheat lend to that denseness, while also being full of whole grains and fiber. And, thanks to the natural sweetness of the blueberries and bananas there is barely any added sugar. I mean, we all know the truth – that everything tastes better with some added sugar. But, because there are so many bananas in this loaf, you could totally leave out all the added sweetener and it would still be delicious (just not, ya know….AS delicious 😉 ).
Speaking of sweetness, I love leaving some larger, chunky pieces when mashing the bananas. Then you get a few extra-sweet bites scattered through your slices. It’s like a sweet little surprise gem every few bites. Aside from the bloobs, of course, which are also perfectly scattered throughout the bread. The trick to getting even blueberry distribution is coating them in some flour before adding them to the dough. This helps them stay suspended throughout the loaf while it’s baking instead of sinking down to the bottom.
Also, you can use either fresh or frozen blueberries. Fresh blueberries are pretty much available all year long (according to Google….). But, if you’re anything like me and buy tons of fresh fruits and veggies with the best intentions to use them ALL before they go bad and wind up with them rotting on you, then go for the frozen ones! Just don’t thaw them out before using them. Although, if you have left over bloobs, you could totally just make some blueberry cookie dough protein energy bites. No one would try and talk you out of it, I promise!
If you make this blueberry banana bread (or anything else from the blog) tag me @HealthyHacksRD! I love seeing all your creations! Happy Baking!
Yields 8 slices
Gluten Free; Vegan; Low Fat; Low FODMAP; High Fiber
20 minPrep Time
36 minCook Time
56 minTotal Time
- 1/4 cup milk of choice
- 1 tsp apple cider vinegar
- 2/3 cup buckwheat flour*
- 2/3 cup oat flour*
- 1/3 cup almond flour
- 1/4 cup granulated sweetener of choice
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon - optional
- 1 1/2 cups bananas, mashed (~3 medium bananas)
- 1/8 cup coconut oil
- 1/2 cup blueberries
- 1 Tbsp tapioca flour
- Preheat oven to 325 F and grease or line a 9"x5" loaf pan with parchment paper.
- In a small bowl, stir together the milk and vinegar. Set aside for at least 10 min.
- In a large bowl, whisk together the flours, sweetener, baking powder and soda, salt, and cinnamon.
- In a separate bowl, mash the bananas with a fork or your hands. Add the oil and the milk mixture. Stir together to combine.
- Add the banana mixture to the dry ingredients and stir together until completely incorporated.
- In the bowl you used to mash the bananas, add the blueberries and tapioca flour. Stir together until the blueberries are coated in the flour. Add the blueberries and any left over tapioca flour to the dough and fold them in.
- Pour the batter into the prepared loaf pan. Bake for 32-36 minutes or until a toothpick inserted into the center comes out clean and the edges darken.
- Slice it up and be "berry" happy with your blueberry banana bread!
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