Over-ripe bananas are a superstar in today’s whole wheat blueberry banana bread recipe since they give moisture while adding fruity flavor to the cake. And honey not only delivers a merit hint of sweetness, but it also gives an extra dose of the liquid, making the bread even softer and fluffier.
This delicious bread is easy to make and packed with healthy ingredients, will become your new favorite snack in no time.
Is Whole Wheat Banana Bread Healthy?
Bread or pastry in general is often considered a not-so-healthy food due to its high content in fat and carb. Our recipe is carefully formulated to reach the balance of healthiness and deliciousness.
Our banana bread is made with 100% whole wheat flour instead of white flour or all-purpose flour. Besides, it is sweetened with over-ripe bananas and honey, which provides 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.
Each serving of our bread contains 2 slices, which provides 221 calories. Therefore, an occasional one or two slices of it will fit well in your healthy diet.
Whole Wheat Blueberry Banana Bread Ingredients
1. Whole Wheat Flour
Whole wheat flour is made from wheat kernels so that it is 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 other ingredients.
Generally speaking, whole wheat flour can make the bread heavier and fluffier 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 sweetened 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 I 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. When small brown dots appear on the skin and the banana is too soft for snacking, then it’s bread time.
Who doesn’t love a handful of perfectly plump, fresh blueberries? While fresh blueberries could be a bit tricky to find when they are not in the season, you always can find them readily available in the frozen food section of the grocery store.
They pack all the same antioxidants as their fresher cousins and they 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.
Homemade Banana Bread
Step 1: Bake bananas
Bake bananas at 355 F in 10 minutes or until blackened. Set aside to cool down completely.
Step 2: Mash bananas
After cooling down, peel and mash bananas until smooth.
Step 3: 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.
Step 4: Add whole wheat flour
Pour whole wheat flour into the mixture, about ½ cup at a time. Whisk until fully combined.
Step 5: Add walnut and blueberries
Whisk walnut and half of the blueberries into the batter mixture.
Step 6: 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.
Step 7: Bake
Bake at 355 F for 40 minutes on the lowest rack. In the last 25 minutes, cover the pan with tin foil to avoid the surface overbrunt.
Step 8: Serve
Remove the loaf from the oven and allow it to cool completely in the pan set. Slice and serve.
How to Cook Banana Bread with Frozen Bananas
It is not a great idea to eat frozen bananas, 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.
Whole Wheat Blueberry Banana Bread Recipe
- 1 cup mashed banana from 3 medium ripe bananas
- 1/3 cup olive oil
- 1 tsp vanilla extract
- 1/2 cup honey
- 2 medium eggs
- 1 3/4 cup 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
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- 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.
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1. How Long Does Whole Wheat Blueberry Banana Last?
The whole wheat blueberry banana bread tastes best on the first day after making it. At room temperature, the bread stays fresh within 3 days. For longer storage, you need to keep it in the refrigerator. We will share some tips and tricks for storing whole wheat banana bread.
2. 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 stay but also remove some moisture and can dry out the food.
The loaf or slices needed to be wrapped in a 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 to have the cake within 3 days, simply store it in an airtight container and place it in a dry place.
3. Can You Freeze Whole Wheat Blueberry Banana Bread?
Yes, banana bread is friendly-frozen. 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 they are safe to eat after thawing, however, we recommend reheating them in the microwave or in the oven before serving for the best flavor and texture.
If you have some ripe bananas on the table, check out our banana bread recipe for an easy and healthy bread idea.