Banana Nut Bread with Blueberries

This banana nut bread with blueberries is perfectly moist and has the perfect combination of sweet banana flavor, blueberries and walnuts. It’s made with simple ingredients like white whole wheat flour and maple syrup for a delicious banana bread you’ll make again and again!

This post may contain affiliate links.

Why you’ll love this

This blueberry banana nut bread combines two of my favorite things: banana bread and blueberry muffins.

It’s packed with four ripe bananas for the moistest banana bread with the perfect amount of sweetness and banana flavor.

This easy recipe also uses wholesome ingredients like white whole wheat flour, juicy blueberries and walnuts for a banana bread that’s full of nutrients like 3 grams of fiber per slice of banana bread!

The addition of blueberries is not only delicious but also adds a boost of fiber and antioxidants to this delicious bread.

This is one of my favorite recipes to make when I’m in the mood for a comforting baked treat with simple ingredients and a little bit of extra nutrition.

There is truly nothing like a good banana bread, so let’s get into what you need to make this blueberry banana bread recipe!

Ingredients

1. White whole wheat flour: You can use regular all purpose flour or regular whole wheat flour. I like to use white whole wheat flour because it produces a slightly less dense texture vs. traditional whole wheat.
2. Overripe bananas: This recipe calls for four bananas! Yes, four! You’ll need those four ugly brown bananas that you forgot about on your countertop. I love to save old, mushy bananas on purpose specifically for banana bread. I typically love to add Greek yogurt or sour cream for moist banana bread, but this one is perfectly moist without it!
3. Blueberries: I prefer to use frozen, wild blueberries (they’re a little smaller!) but you can absolutely use any fresh blueberries that you have as well or any fresh berries. Blueberries are loaded with antioxidants and are so delicious in this banana bread!
4. Walnuts: Walnuts add the perfect amount of texture and nuttiness, plus healthy fats! Pecans would also work amazing in this recipe.
5. Maple syrup: I prefer maple syrup but you can also use honey here. You could also use brown sugar or white sugar as well.
6. Eggs: Eggs help to provide structure and moisture to the bread.
7. Oil: You can use any neutral oil for this banana bread recipe, my favorite to use is avocado oil because of it’s neutral flavor, high smoke point and healthy fats. This is my current favorite that I order regularly.
8. Vanilla extract: You’ll need vanilla, this one is my favorite!
9. Cinnamon: Cinnamon is the perfect spice to compliment the yummy banana flavors.
10. Salt + baking powder: This is a “quick bread”, so you don’t need any yeast!
11. Optional: I also love to sprinkle some brown sugar, extra blueberries and extra walnuts on top before baking! The brown sugar adds a touch of sweetness that’s perfect for banana bread without adding a ton of added sugar.

How to make banana nut bread with blueberries

1. In a medium bowl, combine wet ingredients: avocado oil, maple syrup, eggs, mashed banana, and vanilla extract. Mix well until thoroughly combined.

2. In a large bowl, mix dry ingredients: flour, baking power, salt, and cinnamon. Combine well.

3. Combine flour mixture with wet ingredients in the large bowl and mix until just combined with a wooden spoon.

4. Add frozen blueberries and walnuts and gently fold into the banana bread batter.

5. Pour into a prepared loaf pan (I recommend spraying with oil, lightly coating with oil or lining with parchment paper). Optional: top with a sprinkle of brown sugar, extra walnuts, and blueberries.

6. Bake for about 50-55 minutes in a preheated oven, or until a fork or toothpick comes out clean. Note: Different ovens may have a slightly different baking time so you may need a few minutes more or less. Let bread cool and then transfer the whole loaf to a cooling rack until ready to slice.

How to store

Store extra banana bread at room temperature in an airtight container (or cover tightly with plastic wrap) for 3-4 days out of direct sunlight. Or, store in an airtight container in the refrigerator for up to 1 week.

Variations

• Make it chocolate chip banana bread with walnuts by swapping the blueberries for chocolate chips.
• Add whatever nuts you like: pecans, hazelnuts, macadamia nuts, chopped peanuts, sliced almonds or even cashews. You can also lightly toast them beforehand for a nuttier flavor.
• Pour them into a muffin pan for banana blueberry muffins!
• Drizzle with melted butter, peanut butter or almond butter before serving.

More recipes you’ll love

Sharing is caring!