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)
- 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 This Loaf?
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).
Can I Freeze This Loaf?
You bet! This fruity loaf freezes beautifully!
Just wrap the cooled bread well with plastic food wrap and place into a freezer-safe bag for up to 3 months. Don’t forget to label what it is with the recipe name and date it was made so you’ll know for later.
It thaws pretty quickly on your countertop.
Tip: I like to pre-slice before freezing so I can take it out as I want (or crave) it.
Tip: If you’re going to freeze this loaf, it’s best to glaze after it’s thawed. The glaze will look prettier that way.
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!
If you make this blueberry banana loaf, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Blueberry Banana Bread with Honey
- 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 or maple syrup
- 1.5 teaspoons pure vanilla extract
- 2 ripe bananas (about 1 cup)
- ¼ cup Greek yogurt
- 2 large eggs
- 1.5 cups blueberries
- baking spray or butter (to grease loaf pan)
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, in a bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Stir and lay to one side. Grease a 9-inch x 5-inch non-stick loaf pan with baking spray or (grease with butter) and lay to one side.Note: You can also overhang some parchment paper in the pan so you can easily remove the loaf once it's baked and cooled. I like to grease the parchment paper too.
- Add softened butter, honey and vanilla extract to the bowl of 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 overmix.
- In a bowl, dust blueberries with 2 tablespoons of flour 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 comes out clean of wet batter when inserted into the centre of the loaf. Note: Bake time may vary depending on your berries and 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 loosely cover with aluminum 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.
- When storing, ensure your loaf is fully cooled. You don’t want to trap moisture from the steam coming out.
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.