Blueberry banana bread is what happens on a rainy afternoon when you’re craving blueberry muffins and banana bread at the same time. I happened to make a banana bread a few weeks ago using a recipe that called for sour cream and plenty of sugar. While it was really tasty, I felt downright guilty eating it because it was pretty rich (for a banana bread anyway). Lord knows that didn’t stop me though, I cannot have these sort of treats in my house and not eat them! Meanwhile that Chrissy Teigan banana bread is calling my name…
Back on track here- while I didn’t want to throw in the towel altogether on banana bread, I definitely wanted to have a healthier version available while still satisfying the craving. This healthy (ish- because while it is lightened up, let’s not fool ourselves) blueberry banana bread is still DELICIOUS, and dare I say, better than the other rich one. It’s super moist from the coconut oil, applesauce and fresh blueberries and we can feel a little better about indulging in one (or three) pieces.
Another thing that I have to share is that this recipe has totally changed my outlook on using coconut sugar. I think I tried a peanut butter cookie once that did not work out at all and probably one other recipe that I can’t even remember… but that sugar had been sitting in my pantry ever since those baking failures. I wanted to give it another go and am so glad I did. So if you’re on the fence about using it trust me and give it a try I promise it works in this recipe! And if you don’t happen to have coconut sugar just sub with brown sugar.
If you end up trying this Healthy Blueberry Banana Bread recipe, I’d love to hear what you think! Leave a comment or tag me in the photo on social media. <3
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg (approximately if freshly grated)
- 2 ripe bananas
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup coconut sugar (sub light brown sugar if needed)
- 3/4 cup applesauce (or 1 pack of kids applesauce that is 90 grams)
- 1/4 cup coconut oil, melted
- 1 1/2 cups fresh blueberries
- Optional: use 3 ripe bananas instead of 2 (I just happened to have 2) and cut the sugar to 3/4 cups
Instructions
- Preheat over to 350 degrees.
- Line a 9" loaf pan with parchment paper. You'll need 2 rectangular strips cut to fit, but long enough to hang over the sides of the loaf pan and non stick cooking spray (I used the coconut spray from Trader Joes). First, spray the pan without paper, then line with the first sheet. Spray again and lay the second sheet. Give one spray final coating to the sides that may not have been coated.
- Using a smaller mixing bowl, combine flour, baking soda, baking powder, salt and nutmeg.
- In a larger mixing bowl, mash the bananas. Add in the two eggs (whisked), applesauce, vanilla, coconut sugar and melted coconut oil. Stir to combine the ingredients. Then mix in the fresh blueberries.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the loaf pan.
- Optional: top with a sprinkle of coconut sugar
- Bake for 55-65 minutes depending on your oven. I baked mine for 60 minutes and it came out perfect.
- Cool in pan for about 15 minutes, then lift the bread up using the parchment paper and remove to a wire rack to finish cooling.
- Slice and serve!
