This blueberry banana bread (or loaf) is moist, delicious and loaded with blueberries! 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.
Hi friends!
We love blueberry recipes around here! Like, a lot.
Some of my faves are baked blueberry donuts, blueberry cake and blueberry bread pudding. Heck, I even use them in savoury recipes, like this blueberry BBQ sauce (so good on ribs, by the way!)
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! Blueberry banana bread it was!
Why We Love This Blueberry Banana Bread With Honey
- This berry bread is prepped in about 10 minutes.
- It’s a great way to use overripe bananas that are sitting on your counter.
- Fresh or frozen berries can be used.
- This loaf is naturally sweetened with honey and bananas (and, of course, sweet blueberries).
- It’s super yummy, especially with your favourite cuppa!
Can I Use Fresh Blueberries Instead of Frozen?
Absolutely!
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.
Can I Glaze This Loaf?
You most certainly can!
Because I kept this more of a lower sugar banana blueberry loaf, I kept things simple and left out an icing sugar glaze.
If you want to glaze, though, go for it! Just drizzle over the glaze once the loaf has completely cooled (or it will absorb right into the loaf).
Storing
Store cooled blueberry banana bread in a resealable food storage bag or airtight container in the refrigerator and enjoy within 2 to 3 days.
Alternatively, you can freeze this banana blueberry bread. To freeze, allow the loaf to completely cool. Next, wrap it well with plastic food wrap and place it into a freezer-safe bag and freeze for up to 3 months. Don’t forget to label the bag with the recipe name and date it was made so you’ll know for later.
When ready to enjoy, thaw the loaf in the refrigerator overnight.
Tip: I like to pre-slice the loaf before wrapping and freezing so I can take out a slice as I want (or crave) it.
Tip: If you plan on adding a glaze to your loaf, it’s best to do so after the loaf has thawed.
Tips and Variations
- Gently stir those blueberries in with a spatula, being careful not to break too many.
- When storing your blueberry banana bread, ensure it’s fully cooled. You don’t want to trap moisture from the steam coming out.
- When cutting the loaf into slices, a serrated knife works best.
- Instead of cinnamon and nutmeg, try the zest of one lemon or orange.
If you make this blueberry banana bread with honey, be sure to leave a comment below!
Blueberry Banana Bread With Honey
Ingredients
- Baking spray or butter, to grease loaf pan
- 2 cups all-purpose flour, plus 2 tablespoons to dust blueberries
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup honey
- 1.5 teaspoons pure vanilla extract
- 2 ripe bananas, about 1 cup
- ¼ cup plain Greek yogurt
- 2 large eggs
- 1.5 cups blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9-inch x 5-inch loaf pan with baking spray or grease with butter, then line with some parchment paper (the parchment paper should cover the bottom and two longest sides of the loaf pan, with some parchment paper slightly overhanging the longest sides — this makes for easy removal of the blueberry banana bread after it's baked). Then spray the parchment paper with baking spray or grease with butter. Set aside.
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- Add softened butter, honey and vanilla extract to the bowl of a stand mixer fitted with a paddle attachment (or use a mixing bowl with a hand mixer) and blend until combined and smooth, about 3 minutes.
- Add mashed bananas and Greek yogurt and blend. Add eggs, one at a time, blending until just combined.
- Slowly blend in reserved flour mixture. Don't overmix.
- In another bowl, dust blueberries with 2 tablespoons of flour, stirring to coat.
- Gently stir berries into batter, 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 a wooden skewer or cake tester inserted in the centre of the bread comes out clean.Note: Bake time may vary depending on your berries and how juicy they are. Just bake until there is no wet batter when you insert a wooden skewer through the centre of the bread. If your bread is browning too much and is not yet baked, you can loosely cover it with aluminum foil.
- Let the blueberry banana bread cool in the pan for about 10 minutes. Then remove the blueberry banana bread from the pan and allow it to cool for another 10 minutes or so before slicing. Enjoy!Note: Leftovers? Properly store cooled blueberry banana bread in a resealable food storage bag or airtight container in the refrigerator and enjoy within 2 to 3 days.
Notes
- Gently stir those blueberries in with a spatula, being careful not to break too many.
- When cutting the loaf into slices, a serrated knife works best.
- Instead of cinnamon and nutmeg, try the zest of one lemon or orange.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Nancy Attaway-Allen says
I have not made it. You say it has maple syrup but it is not in the recipe. ?????
Dawn | Girl Heart Food says
Hi Nancy! Oops, that was a typo. There is no maple syrup used in this recipe. Thanks so much for pointing that out. If you decide to give this recipe a try, I hope you enjoy it! 🙂