Over-ripe bananas are the superstar ingredient in today’s whole wheat blueberry banana bread recipe since they give moisture and add a sweet fruity flavor to the bread. Incorporating honey not only delivers a hint of sweetness, but also gives another dose of the liquid, making the bread even softer and fluffier.
This delicious bread is easy to make and packed with healthy ingredients. It’s sure to become your new favorite snack in no time and is the ideal treat for National Dessert Day (October 14).
Is Whole Wheat Banana Bread Healthy?
Bread is often grouped with other baked goods that are considered a not-so-healthy food due to their high fat and carb content. Our recipe is carefully formulated to attain the balance of healthiness and deliciousness.
Our banana bread is made with 100% whole wheat flour instead of white flour or all-purpose flour. It is also sweetened with over-ripe bananas and honey, which are not processed and provide some nutrients that refined sugar doesn’t.
Lastly, the recipe calls for a moderate amount of olive oil (⅓ cup), not a whole stick of butter. Olive oil contains less saturated fat than butter and also helps to make this bread dairy-free.
Each serving of our bread contains 2 slices, which provides 221 calories. Having a slice or two occasionally can help with sweet cravings and fit well in your healthy diet.
Whole Wheat Blueberry Banana Bread Ingredients
1. Whole Wheat Flour
Whole wheat flour is made from whole wheat kernels so it’s higher in fiber and nutrient content than regular all-purpose flour. In most baking recipes, whole wheat flour can replace white flour, however, there is a need for some adjustments in the proportion of the other ingredients.
Generally speaking, whole wheat flour adds a bit more density as well as a touch of nutty sweetness to bread while offering higher nutritional value.
The benefits of raw honey have been heavily touted by health food nuts. It brings nutritional elements to the table that processed sugar can’t even begin to match.
Another unique benefit of using honey to sweeten baked goods is the depth of flavor that honey adds. With this banana bread, you can certainly taste the lingering flavor of the dark, buckwheat honey used in this loaf.
This fruit acts as a natural sweet element in the recipe, so there is no better choice than over-ripe bananas; the more ripe they are, the sweeter they are. When small brown dots appear on the skin and the banana is too soft for snacking, it’s bread-making time.
Who doesn’t love a handful of perfectly plump, fresh blueberries? While fresh blueberries could be a bit tricky to find when they’re not in season (or lacking in flavor when you do find them), you can always find them in the frozen food section of the grocery store.
They pack all the same antioxidants as their unfrozen counterparts and bake up beautifully. Give them a toss in flour before gently adding them to the batter and you will avoid that dreaded “sinkage” problem where all your berries end up on the bottom of your bread.
Here’s the rest of the method we used for this recipe:
How To Make Whole Wheat Blueberry Banana Bread
Bake bananas: Bake bananas at 355°F for 10 minutes or until blackened. Set aside to cool down completely.
Mash bananas: After cooling down, peel and mash bananas until smooth.
Combine dry ingredients with oil, eggs, and bananas: In a large bowl, combine salt, honey, olive oil, eggs, vanilla, mashed bananas, and baking soda. Mix until well combined.
Add whole wheat flour: Pour whole wheat flour into the mixture, about ½ cup at a time. Whisk until fully combined.
Add walnuts and blueberries: Whisk walnuts and half of the blueberries into the batter mixture.
Pour the batter into loaf pan: Pour the batter into a loaf pan. Sprinkle the remaining blueberries on the top of the batter. Place the pan in the preheated oven.
Bake: Bake at 355°F for 40 minutes on the lowest rack. For the last 25 minutes, cover the pan with aluminum foil to avoid the top overbrowning.
Serve: Remove the loaf from the oven and allow it to cool completely. Transfer the loaf to a plate, slice and serve.
How to Cook Banana Bread with Frozen Bananas
Frozen bananas can tend to get a slimy texture once they start thawing, but they work beautifully in baking. Once defrosted, bananas should be baked in the oven until they soften and the skin is blackened.
Frozen bananas come out a bit more moist than their ripened counterparts, which means they can add extra moisture to the batter. If you are concerned about the liquid ratio in baking recipes, put banana in a colander to drain the excess moisture or add a tablespoon of extra flour.
How Long Does Whole Wheat Blueberry Banana Bread Last?
Our whole wheat blueberry banana bread tastes best on the same day you make it. At room temperature, the bread stays fresh for up to 3 days. For longer storage, you need to keep it in the refrigerator. Here’s a few tips:
How to Store Banana Bread
The first thing is never to place your bread directly in the refrigerator. The refrigerator system is designed to circulate cool air to keep food fresh but also removes some moisture and can dry out some food.
For the longest fridge storage, the loaf or slices need to be wrapped in plastic wrap, then placed in a zip-top bag to remove most of the air. This way the bread can stay fresh for up to 2 weeks.
If you are planning on having the cake within 3 days, simply store it in an airtight container and place it in a cool, dry place.
Can You Freeze Whole Wheat Blueberry Banana Bread?
Yes, banana bread is freezer-friendly. The best way to freeze the bread is to tightly wrap the loaf in plastic wrap. Then place the wrapped loaf into a plastic bag or an airtight container and store it in the freezer for up to 3 months.
When ready to use, thaw the bread in the refrigerator overnight. Although it’s safe to eat after thawing, we recommend reheating it in the microwave or in the oven before serving for the best flavor and texture.
If you want more delicious dessert, check out this healthy dessert roundup.
Whole Wheat Blueberry Banana Bread Recipe
- 3 medium ripe bananas made into 1 cup mashed banana
- 1/3 cup olive oil
- 1 tsp vanilla extract
- 1/2 cup honey
- 2 medium eggs
- 1 3/4 cups whole wheat flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 cup water
- 1/2 cup walnuts chopped
- 2/3 cup blueberries divided
- Bake bananas at 355°F for 10 minutes or until blackened. Set aside to cool down completely.
- After cooling down, peel and mash bananas until smooth.
- In a large bowl, combine salt, honey, olive oil, eggs, vanilla, mashed bananas, and baking soda. Mix until well combined.
- Pour whole wheat flour into the mixture, about ½ cup at a time. Whisk until fully combined.
- Whisk walnuts and half of the blueberries into the batter mixture.
- Pour the batter into a loaf pan. Sprinkle the remaining blueberries on the top of the batter. Place the pan in the preheated oven.
- Bake at 355°F for 40 minutes on the lowest rack. For the last 25 minutes, cover the pan with aluminum foil to avoid the top overbrowning.
- Remove the loaf from the oven and allow it to cool completely. Transfer the loaf to a plate, slice and serve.