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.
Hey friends!
We love blueberry recipes around here! Like, a lot.
Some of my faves are baked blueberry donuts, blueberry bundt 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!
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?
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.
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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,
Dawn
Make this Banana Blueberry Loaf? That’s awesome! Love it if you left a comment and rating below. Many thanks!
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Blueberry Banana Bread with Honey
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
I love banana bread, and I love blueberries. What is there not to love about this combo! Great idea Dawn!
Thanks so much, Matt!
Blueberry and banana go so well – I love this idea! Huge banana bread fan here, so always happy to make a different version 😉
They really do! Thanks Alex 🙂
Dawn, this loaf is perfection! The perfect way to dress up banana bread!
Thank you Kelly 🙂
How did you pack SO may blueberries into this gorgeous loaf, Dawn? It looks absolutely wonderful and needs to happen in my house ASAP!
Lol…I just love ’em! Thanks Marissa! Enjoy 🙂
Banana bread is my fave! I love that you added blueberries–it’s impossible to go wrong when they’re involved. This looks awesome, Dawn!
I agree! Thank you Kelsie 🙂
This bread looks amazing, Dawn! I love me some quick breads, and I totally could devour a slice or four of this bread with my morning coffee. (And right on cue, my belly just rumbled. Haha!) The honey is a fun twist in this one…I’ll have to try it out. And I’m really intrigued by the idea of maple syrup in there, too. Sounds delicious! Pinned!
Lol! Thanks David 🙂 !!
Dawn we would DEVOUR this! It looks delicious!! Blueberries are the best in baked goods! And that honey on it, perfection. Pinning and definitely trying soon!
Woo hoo! Thanks Katherine! Enjoy 🙂
Blueberry, honey and lemon — oh my! What an amazing combination of fresh flavors. I love that flour dusting tip, too! Hope you’re well, Dawn. 🙂 ~Valentina
Thank you Valentina! Same to you 🙂
I have overripe bananas and blueberries in my freezer so this loaf recipe is perfect timing. I always appreciate a tasty refined sugar-free sweet treat. So I can totally justify a slice for breakfast with my coffee! Love that this one is bursting with berries too!
Awesome! Thanks Leanne 🙂 Enjoy!
Wish I had blueberries and bananas in my kitchen, your photos make me want a slice of that bread.
Thank you so much, Karen 🙂 !!
I can’t wait to add this to my baking list Dawn! I’m always up for making a quick bread. And this flavor combination is one of my favorites!
Yay! Thank you Mary Ann 🙂 Enjoy!
Blueberries and bananas are a winning combination! Such a great treat and wonderful to have on the counter to snack on 😉
Totally! Thanks Jennifer 🙂
I love it just by seeing it….how will i feel when i taste it!! This looks amazing! Love that melty pat of butter on all that deliciousness! Happy day!! XO
Woo hoo! Thank you Annie! You’re so sweet! XO
Those blueberries are perfectly dispersed in that bread! Tossing them in flour is a step I often skip, but I can see how important it is. This looks like a delicious loaf of banana bread!
Thanks Kathy! It really works 🙂