This healthy blueberry banana bread is oil-free, super moist, and filled with juicy blueberries. Made with almond flour and oat flour, it's naturally sweetened with maple syrup. An easy, freezer-friendly breakfast, snack, or dessert – and it's gluten-free!

Update: This recipe was originally published in July 2022. I updated it with more details, helpful tips, and step-by-step photos to show how easy making this fluffy and healthy blueberry banana bread at home is!
Banana bread is one of those baked goods that never gets old. We love this classic banana bread, this fun chocolate banana bread with hidden veggies, and these healthy banana crumb muffins. So, naturally, here is a blueberry version!
This healthy blueberry banana bread is incredibly moist and fluffy without any oil or butter. Its soft texture is due to a mix of oat and almond flour, which add natural fats. The bread is naturally sweetened with mashed bananas and a touch of pure maple syrup. It does not contain random ingredients, oils, refined sugars, or gluten.
I also love that it's packed with juicy blueberries that burst in your mouth. This banana bread recipe makes the perfect healthy breakfast, snack, or dessert. Best of all, you can use fresh or frozen blueberries, so it's perfect year-round!
Why you'll love this banana bread:
- Bursting with blueberries: A classic healthy banana bread recipe packed with juicy blueberries.
- No Oil or Butter: It is still so moist without oil!
- Frozen or Fresh Blueberries: Enjoy this banana bread year-round with either fresh or frozen blueberries.
- Healthier: This blueberry banana bread only uses wholesome and simple ingredients.
- Naturally Sweetened: This banana bread is sweetened with mashed bananas and pure maple syrup, so it does not contain refined sugars!
Ingredients
You only need a handful of wholesome ingredients to make this deliciously moist blueberry banana bread. It's gluten-free, oil-free, refined sugar-free, and dairy-free. Here's a list of what you'll need to get started:
- Eggs: Unlike traditional recipes, this banana bread calls for three eggs to add fluffiness, structure, and protein.
- Bananas: Pick super-ripe bananas with lots of brown spots. The riper the banana, the more natural sweetness and flavor are added to the bread.
- Maple Syrup: This healthy banana bread is naturally sweetened with maple syrup, my favorite refined sugar-free sweetener for baking.
- Vanilla Extract: Just a dash goes a long way, flavor-wise.
- Almond Flour: This recipe uses almond flour, which is higher in natural fats and moistens the banana bread without needing butter or oil. I recommend Bob's Red Mill and avoid almond meal or Trader Joe's almond flour (it can make baked goods mushy).
- Oat Flour: Oat flour is my favorite healthy, cost-effective flour. You can also easily make your own by blending rolled oats!
- Cinnamon: Just a dash for the best classic banana bread flavor.
- Baking Powder & Soda: These help the banana bread rise and create a soft, fluffy crumb.
- Salt: Just a pinch for that perfect sweet and salty balance.
- Blueberries: I love blueberries! You can use fresh or frozen blueberries. Once baked, they become super juicy and sweet.
Instructions
Any level baker can make this easy and healthy blueberry banana bread. It comes together in a few steps with simple ingredients. Here are step-by-step directions and pictures for visual reference:
First, preheat the oven to 350°F and whisk together the almond flour, oat flour, cinnamon, baking powder, baking soda, and salt in a bowl
In a separate large bowl, whisk the eggs, mashed bananas, maple syrup, and vanilla extract until well combined.
Fold in blueberries with a spatula and pour batter into the greased bread tin.
Bake for 50–60 minutes or until a toothpick comes out clean. Let the bread cool completely before slicing and enjoying!
Top tips
- Measure Your Flour Correctly: Use the spoon-and-level method to measure your flour accurately. Avoid packing it into the measuring cup to prevent a dry loaf.
- Use High-Quality Almond Flour, Not Almond Meal: Almond flour is key for a moist, fluffy texture. Make sure to use high-quality almond flour (like Bob's Red Mill) instead of almond meal, which can make the bread too dense and crumbly.
- Let It Cool: Let your blueberry banana bread cool in the pan for about 10-15 minutes before transferring it to a wire rack for further cooling. Since this recipe does not use oil or butter, the bread needs time to cool and set.
Substitutions & Variations
- Make them Gluten-Free - This banana bread is already gluten-free, thanks to the almond flour and oat flour!
- Make them Dairy-Free - This recipe is naturally dairy-free since there is no butter.
- Maple Syrup - You can swap maple syrup for honey or agave syrup if you prefer.
- The Flours - I have not tested another flour in this banana bread. Please stick to almond flour and oat flour. If you want all-purpose or gluten-free flour, try this banana bread and add blueberries to it.
- Blueberries - Use raspberries, strawberries, or blackberries for a fun twist. Make sure they are patted dry when you add them to the batter.
- Blueberry Lemon Bread - For a blueberry lemon twist, remove the cinnamon and add 2 teaspoon of lemon zest instead.
- Chocolate Chips - If you love a little sweetness, add dairy-free chocolate chips or carob chips to the batter for a chocolatey twist.
- Banana Nut Bread - Add ¼ cup of chopped walnuts or pecans for a banana nut bread variation.
Equipment
Equipment can make a big difference in how your banana bread turns out. Here's what you'll need:
- Whisk + Spatula
- Bread Loaf Tin
- Parchment Paper
- Mixing Bowls
- Measuring Tools
Storage
Keep leftovers in an airtight container at room temperature for up to 4-5 days, or cover the original bread tin with aluminum foil to keep them fresh. For longer freshness, you can also store banana bread in the fridge. Fun fact: banana bread actually tastes even better and stays moister the day after you bake it!
Frequently Asked Questions
Yes, frozen blueberries work great! Just add them directly to the batter without thawing them to avoid extra moisture.
Banana bread can be dry for two reasons: (1) overbaking or (2) adding too much flour. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Also, avoid substituting almond flour in this recipe for the best results.
Yes! To make muffins, line a cupcake tin and fill it with the banana bread batter. Top with extra blueberries and bake for 16 to 20 minutes or until a toothpick comes out clean.
Yes! Let the banana bread cool completely, then slice it and place individual slices in freezer-safe bags. You can freeze it for up to 3 months. To thaw, simply place it in the fridge overnight or microwave slices for 30–60 seconds until warm.
Banana bread goes bad when it develops mold or a sour smell. If it becomes excessively dry or hard, it's best to discard it. Store banana bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.
More healthy blueberry & banana recipes!
If you liked this healthy banana bread, here are some more recipes you might like:
Did you make this recipe?
Don't forget to leave a review and let me know how it turned out! And tag me @healthfulblondie on Instagram with #healthfulblondie—I'd love to see and share your creations!
📖 Recipe
Healthy Blueberry Banana Bread
Ingredients
- 3 eggs
- 1 cup mashed overripe bananas, about 2 large bananas
- ¼ cup real maple syrup
- 2 teaspoon pure vanilla extract
- 1 cup almond flour, spooned & leveled
- 1 cup homemade oat flour*, spooned & leveled
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F. Line and grease a bread tin with parchment paper.
- If you are making homemade oat flour: In a blender, add about 1.5 cups of rolled oats. Blend until the oats turn into a fine flour, about 20 seconds to 1 minute. Then measure 1 cup of flour.
- In a small mixing bowl, whisk together almond flour, oat flour, cinnamon, baking powder, baking soda, and salt. Set it to the side.
- In a large mixing bowl, whisk eggs, mashed bananas, maple syrup, and vanilla extract.
- Add in the dry ingredients and mix until completely combined. Fold in blueberries with a spatula and pour batter into the greased bread tin.
- Bake for 50 – 60 minutes, or until a toothpick comes out clean.
- Let the bread completely cool before slicing and enjoying!
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
Kellie says
This was a very easy gluten free blueberry banana bread to make its currently baking and smells amazing. I hope my guests love it!
Sil says
Hi! I only have Trader Joe's almond flour. Can I substitute for organic coconut flour?
Tati Chermayeff says
No - coconut flour will not work. The Trader Joe's almond flour will work, the bread will just be a little softer.
Emily says
This is delicious! Do you know why the middle of mine would still be undercooked but the ends and outer layer are nice and browned? Any tips to get the middle to cook? Ive extended the baking time but no luck. Thank you!
Ruth says
Delicious! I used 3 frozen bananas. Hubby loves it!
Tati Chermayeff says
Hi Ruth! So happy to hear that. Thanks for leaving such a kind review.
Darlene says
Do you think I could omit the blueberries and add chocolate chips? One of my family members does not like blueberries!
Tati Chermayeff says
Yes! You you can do that for sure. Let me know how it turns it out.
Margaret Stenger says
Love your recipes and that you list the calories and nutritional info. But some recipes like this one do not say how much a serving is.
Tati Chermayeff says
Hi! At the top of the recipe card, you can see the serving size, but I can add it to the bottom too! Thank you for pointing that out.
Tara says
Instead of eggs would applesauce work do you think? I need it to be dairy, gluten and egg free!
Tati Chermayeff says
Hi Tara, you can try 3 flax eggs instead of the eggs. If you do, let me know how it turns out 🙂 Thanks!
Lauren says
Probably the best banana bread I’ve ever had. I don’t think I’ll ever be able to make a different recipe. So good!!
Riley Herbeck says
So good!
Tati Chermayeff says
Teaspoons 🙂 sorry!
Kelley Acton says
This was amazing !!!! It was healthy but so delicious . My whole family was blown away and asking for seconds . Definitely going to be making again !
Dana Sultan says
My roommate and I made this last night and were SO happy with the result! It turned out perfectly moist and perfectly sweet. Love the idea of the crumble on top... works so well! Highly recommend!
Tati Chermayeff says
Hi Dana, YAY I am thrilled you and your roommate loved this loaf. It is addictive!
Abby Jones says
This bread was amazing!! The perfect combination of moist and fluffy. Super simple to make and you can easily sub in a flax egg if you don’t have a regular egg.
Tati Chermayeff says
I am SO HAPPY you loved this loaf. It is truly so fluffy and delicious 🙂