This whole wheat banana blueberry bread is lightly sweet, tender, and ideal for a satisfying breakfast or snack.
I’m unabashedly a carb lover, and I’m willing to bet many of you are too. Bread often gets a bad reputation in dieting culture, but whole grains deserve a fair shake. They supply carbohydrates that break down into glucose, the primary fuel for our brains and bodies. Including whole grains like whole wheat, quinoa, and brown rice in your meals supports energy and satiety.
Grains = Carbohydrates = Glucose = Fuel for our brain
Nutrition authorities typically recommend about six servings of grains per day for adults, with at least half as whole grains. Simple swaps and additions—like incorporating whole wheat into quick breads—make it easy to boost fiber and nutrient intake without sacrificing flavor. This recipe for whole wheat banana blueberry bread gives you a moist, flavorful loaf using mostly whole wheat flour, oats, and naturally sweet bananas and honey.
Whole Wheat Blueberry Banana Bread
I usually worry that using only whole wheat flour will make a quick bread dense or dry, but this recipe proves otherwise. The loaf stays moist, has a gentle sweetness, and works perfectly for breakfast, an afternoon snack, or packed lunches.
Begin by creaming butter and brown sugar until smooth, then add vanilla and mashed bananas. Beat until the mixture is well combined, then add honey and eggs. Stir in the baking soda and salt.
Add oats and whole wheat flour, mixing only until the batter is evenly combined—overmixing can make quick breads tough or dry.
Toss the blueberries with a couple teaspoons of flour, then gently fold them into the batter. This prevents the berries from sinking and keeps the batter from turning blue.
Spoon the batter into a greased loaf pan, smooth the top, and sprinkle with extra oats and a touch of brown sugar if you like a slightly crunchy, sweet topping.
Bake at 350°F. After about 50 minutes, lay a piece of foil over the top to prevent excessive browning, and continue baking another 10–15 minutes until a skewer inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely.
📖 Recipe
Whole Wheat Banana Blueberry Bread
Ingredients
- ½ C butter, softened
- ½ C packed brown sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- About 2 large overripe bananas, cut into chunks (about 1 lb before peeling)
- ¼ C honey
- 2 eggs, room temperature
- 1 ¾ C whole wheat flour
- 1 C fresh or frozen blueberries + 2 teaspoons flour (for tossing)
- ½ C old-fashioned or quick-cooking oats
- Additional brown sugar and oats for the top (optional)
Instructions
- Preheat oven to 350°F. Lightly grease an 8½” x 4½” or 9″ x 5″ loaf pan.
- In a large bowl, beat together the butter and brown sugar until smooth. Add vanilla, baking soda, salt, and the banana chunks, beating until well combined. The mixture may still have small banana pieces.
- Beat in the honey and eggs until incorporated.
- Stir in the whole wheat flour, then add the oats and mix until just combined. Toss the blueberries with 2 teaspoons flour and gently fold them into the batter.
- Spoon the batter into the prepared pan and smooth the top. Sprinkle with extra oats and brown sugar if desired. Let the pan rest at room temperature for 10 minutes.
- Bake for 50 minutes. Lay a piece of aluminum foil over the top to prevent over-browning, then bake an additional 10–15 minutes. A toothpick inserted into the center should come out clean.
- Cool the loaf in the pan for 10 minutes, then remove it to a rack to cool completely before slicing.
Nutrition Facts
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Calories: 225 kcal
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Carbohydrates: 30 g
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Protein: 4 g
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Fat: 11 g
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Fiber: 3 g
