Blueberry Banana Bread

Blueberry Banana Bread

This recipe is my moms and she’s been baking it the same way for years. She is a master baking banana bread. I remember the house smelling amazing every time. I of course have made some of my own adjustments to the bread myself over the years, but the original will always be my favorite.

She likes to add yogurt to hers, I have done it this way and it really helps make the texture a bit more creamy but this time I opted to skip the yogurt. Instead I added fresh blueberries and granola. It turned out better than expected and had more texture to it. I like to put butter or even a spread of peanut butter on my banana bread and often times I prefer it warmed so the butter/peanut butter is nice and melty on top.


  • 1 1/2 C of gluten free all purpose flour or regular all purpose

  • 2/3 C coconut sugar

  • 1 tsp baking powder*

  • 1/2 tsp baking soda*

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/3 C coconut oil

  • 2 eggs (room temperature) or 2 chia eggs slightly beaten

  • 1 tsp vanilla extract

  • 3 over ripe bananas, mashed

  • 1 C of granola

  • 1 C of fresh blueberries

* be sure your baking powder and baking soda are not expired or stale. With all baking recipes this can greatly effect the way a recipe turns out if these items aren’t ablate work their magic! 🙂 *

I like to add blueberries to everything, but if you aren’t a fan or do not have excess to fresh blueberries this recipe will work just as well without them.


  • Mix all the dry ingredients into a large bowl which together and get clumps out.

  • Mix all wet ingredients together lightly and pour into dry ingredients. Mix together well.

  • Bake at 350 in a loaf pan for 55 min or until cooked all the way through.

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