Healthy Blueberry Banana Bread
This healthy blueberry banana bread is soft, moist, and loaded with fresh blueberries. Made with almond and oat flour, it's gluten-free, oil-free, and naturally sweetened with just ripe bananas and a splash of maple syrup — one bowl, one hour, and the kind of loaf I keep on the counter all week.
Ingredients
- 3 large 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
- Prep the pan. Preheat the oven to 350°F and line a bread tin with parchment paper or grease it well.
- Make homemade oat flour (optional). If you're making your own, add 1.5 cups of rolled oats to a blender and blend until fine, about 20 seconds to 1 minute. Measure out 1 cup of flour.
- Whisk the dry ingredients. In a small mixing bowl, whisk together the almond flour, oat flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Whisk the wet ingredients. In a large mixing bowl, whisk together the eggs, mashed bananas, maple syrup, and vanilla extract until fully combined.
- Combine and fold in blueberries. Add the dry ingredients to the wet and mix until just combined. Gently fold in the blueberries with a spatula, then pour the batter into the prepared bread tin.
- Bake. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Let the bread cool fully in the pan before slicing — this is what gives you a clean crumb instead of a gummy center.
Notes
Homemade oat flour: Add 1.5 cups of rolled oats to a blender and blend until fine, about 20 seconds to 1 minute. Measure out 1 cup for this recipe.
Store-bought oat flour: Works great — just don't pack it into the measuring cup. Spoon and level, or the loaf will turn out dry.
Almond flour: Use blanched almond flour, not almond meal. I don't recommend Trader Joe's brand — it runs coarse and makes the loaf mushy. Bob's Red Mill is my go-to.
Bananas: Use very ripe bananas with lots of brown spots. Yellow bananas won't give you enough sweetness or moisture.
Blueberries: Fresh or frozen, both work. If using frozen, toss them in a teaspoon of oat flour before folding them in so they don't sink.
Storing: Store in an airtight container at room temperature or in the fridge for up to 5 days.
Freezing: Slice the loaf, then store slices in a freezer-safe bag for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 20 seconds.
Nutrition
Calories: 145kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 195mg | Potassium: 114mg | Fiber: 2g | Sugar: 7g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
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