This blueberry banana bread (or loaf) is moist, delicious and poppin’ with plenty of those blue gems! It’s naturally sweetened and makes a perfect sidekick with your favouite cuppa tea or coffee! Without refined sugar, this blueberry banana bread with honey is a healthier quick bread you’re going to love.
We love blueberry recipes around here! Like, a lot.
So, when I found some frozen blueberries in our freezer coupled with the way too ripe bananas sitting on our counter, I knew what had to happen!
Why This Blueberry Banana Bread With Honey is Great!
- It’s prepped in about 10 minutes.
- It’s a great way to use overripe bananas that are sitting on your counter.
- You can use fresh or frozen berries.
- This loaf is naturally sweetened with maple syrup and bananas (and, of course, sweet blueberries).
- It freezes really well.
- Of course, it’s super yummy, especially with your favourite cuppa!
Can I Use Fresh Blueberries Instead of Frozen?
I kept the frozen berries mostly frozen until they were ready to use. I find that when they thaw, they’re quite delicate and burst easily.
Whatever you use, be careful in incorporating them into the batter and always dust with flour before adding (to prevent them from sinking into the batter).
It’s inevitable that some blueberries will burst and bleed into the batter. Not a big deal…at all. It just makes for a prettier presentation when they’re whole.
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Can I Glaze?
You most certainly can!
Because I kept this more of a low sugar banana blueberry loaf, I kept things simple and left out a glaze.
If you want to glaze, though, go for it! Just glaze once the loaf has completely cooled (or it will absorb right into the loaf).
How to Store Blueberry Loaf
Wrap cooled loaf with some wax paper or parchment paper and store at room temperature. F52 has some tips on how to wrap your loaf. I like to also put in a covered container or sealed bag.
Like most baked goods, it’s best enjoyed the day it’s made. Typically, though, after that (and for optimal freshness) enjoy within 2 to 3 days.
Can I Freeze?
You bet! This fruity loaf freezes beautifully!
Just wrap well and place in a freezer safe bag or covered container for up to 2 to 3 months.
It thaws pretty quickly on your countertop, especially if it’s sliced.
Tip: I like to pre-slice before freezing so I can take it out as I want (or crave) it.
More Tips + Variations
Gently stir those blueberries in with a spatula, being careful not to break too many.
Speaking of blueberries, don’t skip tossing them with flour! This helps prevent them from sinking into the batter.
When cutting, a serrated knife works best.
Instead of cinnamon and nutmeg, try the zest of one lemon or orange.
When storing, ensure your loaf is fully cooled. You don’t want to trap moisture from the steam coming out.
Hope you love this blueberry banana bread with honey as much as we do!
Until next time, take care and chit chat again soon,
Make this Banana Blueberry Loaf? That’s awesome! Love it if you left a comment and rating below. Many thanks!
Blueberry Banana Bread with Honey
- 2 cups all purpose flour (plus 2 tablespoons to dust blueberries)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , softened
- 1/3 cup honey or maple syrup
- 1.5 teaspoons pure vanilla extract
- 2 ripe bananas (about 1 cup)
- 1/4 cup Greek yogurt
- 2 large eggs
- 1.5 cups blueberries
- In a bowl combine flour, baking powder, cinnamon, nutmeg and salt. Stir and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too. Spray a 9 x 5 inch nonstick loaf pan with baking spray or grease with butter. Note: You can overhang some parchment paper in the pan so you can easily remove the loaf once it's baked/cooled.
- Meanwhile, add softened butter, honey and vanilla extract to your stand mixer (or use a mixing bowl with a hand mixer) and blend until combined and smooth, about 3 minutes.
- Add mashed bananas and yogurt and blend. Add eggs, one at a time, until just combined.
- Slowly blend in flour mixture. Don't over mix.
- Dust blueberries with 2 tablespoons of flour to coat. Gently stir in berries, being careful not to break too many. Use your mixer on low or use a spatula.
- Pour batter into prepared loaf pan. Bake for 50 to 60 minutes or until golden brown on top and there's no wet batter when a wooden skewer is inserted into the centre of the loaf. Note: Bake time may vary depending on your berries/how juicy they are. Just baked until there is no wet batter when you insert a wooden skewer through the centre. If your bread is browning too much and is not yet set, you can loosley cover with foil.
- Let cool in pan for about 15 minutes before removing and allowing to fully cool on a wire rack. Enjoy!
- Gently stir those blueberries in with a spatula, being careful not to break too many.
- Speaking of blueberries, don’t skip tossing them with flour! This helps prevent them from sinking into the batter.
- When cutting, a serrated knife works best.
- Instead of cinnamon and nutmeg, try the zest of one lemon or orange.
- When storing, ensure your loaf is fully cooled. You don’t want to trap moisture from the steam coming out.