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–+ servings

Healthy Whole Wheat Blueberry Banana Bread Recipe

This healthy banana bread recipe is packed with whole grains, natural sweetness, and juicy blueberries. It's a moist, nutritious option for breakfast or snacking, and a perfect addition to your healthy recipes collection.
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Active Time 20 minutes
Course Bread, Breakfast
Cuisine American
Servings 1 loaf

Equipment

  • Microwave-safe bowl or small saucepan
  • 4½×8½-inch loaf pan
  • Rubber spatula or wooden spoon
  • Cooling rack
  • Instant-read thermometer (optional)

Ingredients
  

  • ½ cup raw walnut halves
  • 2 tablespoons coconut oil
  • 1½ cups mashed overripe bananas about 3 large or 4 small-medium
  • 1 large egg at room temperature
  • ½ cup pure maple syrup or honey
  • ¼ cup nonfat plain Greek yogurt at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1½ cups white whole wheat flour
  • 1 cup blueberries divided

Variations

Bourbon Banana Bread:

  • Replace the blueberries or 1 cup of them with dark chocolate chips and add 1 tablespoon of bourbon.

Muffin Version:

  • Scoop batter into a 12-cup muffin tin sprayed with nonstick spray. Bake at 375°F for 18–22 minutes.

Market Swaps:

  • Replace blueberries with raspberries or banana-flavored mix-ins
  • Add chocolate chips, chopped dried fruits (apricots, golden raisins), or nuts like pistachios/pecans
  • Frozen blueberries work great – stir them in gently from frozen to avoid streaking

Instructions
 

  • Preheat and Toast Nuts: Set oven to 350°F. Spread walnuts on an ungreased baking sheet and toast for 8–10 minutes, or until fragrant and golden. Let cool slightly, then coarsely chop. Leave the oven on.
  • Prep Coconut Oil & Pan: Microwave coconut oil in 15-second bursts until melted, or melt it over low heat on the stove. Let it cool. Grease a 4½×8½-inch loaf pan with nonstick spray.
  • Mix Wet Ingredients: In a large bowl, mash the bananas and whisk in the egg. Stir in maple syrup, Greek yogurt, and vanilla extract. Mix in the cooled coconut oil last, reheating it slightly if it begins to solidify.
  • Add Dry Ingredients: Sprinkle baking soda, cinnamon, and salt over the wet mixture. Stir gently. Add flour and fold it in slowly until just combined. The batter will be thick and a bit lumpy.
  • Add Nuts and Berries: Fold in the chopped walnuts and ¾ cup of the blueberries.
  • Bake the Loaf: Transfer batter to prepared pan and smooth the top. Sprinkle the remaining ¼ cup blueberries over it. Bake for 35 minutes, then check. If the edges brown too fast, tent with foil. Bake another 25–35 minutes, or until a toothpick comes out clean or an instant-read thermometer hits 200°F. Cool in the pan for 15 minutes, then transfer to a rack to finish cooling.

Notes

Storage Tips
  • Store in an airtight container with paper towels at room temp for up to 2 days.
  • Refrigerate up to 5 days.
  • Freeze (whole or sliced) for up to 3 months. Thaw overnight in the fridge, then reheat in microwave or oven wrapped in foil at 350°F.
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