A moist banana bread recipe, try this Whole Wheat Blueberry Banana Bread with fresh or frozen blueberries [from The Well Plated Cookbook].

a loaf of banana blueberry bread with a close up of a slice

Friends, I’ve been in a nesting mode, have you, too? I really feel that fall is in the air, especially with our chilly mornings and evenings.

Whole Wheat Blueberry Banana Bread

Just in time for fall baking, I made my friend Erin’s recipe, Whole Wheat Blueberry Banana Bread this past weekend. DELICIOUS!

blueberry banana bread in a loaf pan

I love a breakfast bread that isn’t too sweet, but is moist and flavorful. The combination of bananas and blueberries? The best!

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slice of whole wheat banana blueberry bread

Ingredients for Blueberry Banana Bread:

  • Raw walnuts
  • Coconut oil (I used vegetable oil)
  • Mashed, overripe bananas
  • Egg
  • Maple syrup or honey (I used maple syrup)
  • Nonfat plain Greek yogurt
  • Pure vanilla extract
  • Baking soda, cinnamon, kosher salt
  • White whole wheat flour (I used regular whole wheat flour)
  • Blueberries (fresh or frozen)

the well plated cookbook with a loaf of banana blueberry bread

The Well Plated Cookbook

Today I’m sharing a new cookbook from my friend, Erin, from Well Plated.

It’s called The Well Plated Cookbook, and you can buy it, too (affiliate link). It’s beautiful, filled with gorgeous photography and helpful extras and practical tips, to make the most of your cooking.

Buy the book, HERE:
The Well Plated Cookbook: Fast, Healthy Recipes You’ll Want to Eat

Tell your friends and family about this cookbook!

close up, a hand holding a slice of banana blueberry bread

There were so many recipes I wanted to try, but with the chilly morning yesterday, I was happy to turn my oven on to 350! :)

The book is chock-full of fast, healthy recipes that you’ll actually want to eat … and share with others.

group of food bloggers at Sunriver Resort, Central Oregon

Erin came to my other mountain home a couple years ago, and we spent a weekend here where we live … riding bikes, kayaking, and eating [check out this tortellini sausage skewers appetizer].

She blogs at Well Plated [healthy, wholesome recipes]!

a slice of blueberry banana bread

Baking at home

I’m so excited, and proud of her.

This book has a collection of recipes that I’ll be making over and over.

And honestly, with COVID, how many more of us are eating (and baking) at home now?

close up blueberries in a banana bread recipe

Enjoy this Whole Wheat Banana Blueberry Bread recipe today!

The recipe makes one full loaf, and trust me, you may want to double it!

a cookbook by erin clarke

blueberry banana bread in a loaf pan
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Get the Recipe:

Whole Wheat Blueberry Banana Bread

from The Well Plated Cookbook
Prep Time: 15 minutes
Cook Time: 1 hour
resting: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 8
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Ingredients
 

  • 1/2 raw walnut halves, toasted
  • 2 Tbsp coconut oil, I used vegetable oil
  • 1 1/2 cup mashed, overripe bananas
  • 1 large egg, at room temp
  • 1/2 cup maple syrup or honey
  • 1/4 cup nonfat plain Greek yogurt, at room temp
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 1/2 cups white whole wheat flour
  • 1 cup blueberries, divided

Instructions
 

  • Lightly coat a 4 1/2 x 8 1/2 inch loaf pan with nonstick spray. Preheat oven to 350.
  • In a large bowl, whisk the bananas with the egg. Whisk in the maple syrup and yogurt until well combined. Last, whisk in the vanilla extract and oil.
  • Sprinkle the baking soda, cinnamon, and salt as evenly over the top as you can.. With a rubber spatula or wooden spoon stir to combine. Sprinkle the flour evenly over the top, then gently and patiently stir it in, just until the flour disappears. The batter will be lumpy and shaggy.
  • Add the toasted walnuts and 3/4 cup of blueberries; gently fold to combine.
  • Scrape the mixture into the prepared pan and smooth the top. Sprinkle remaining 1/4 cup blueberries over the top. Bake for 35 minutes, then check the color of the bread. If it is browning too quickly at the corners, loosely tent the pan with aluminum foil. Continue baking for 24-35 minutes additional, or until the center comes out without any wet batter clinging to it.
  • Allow to cool for 15 minutes. Remove the bread from the pan and transfer to the rack to finish cooling completely.

Notes

I used vegetable oil instead of coconut oil; you can also use canola oil.
I toast walnuts in the microwave, but you can also toast in the oven.
Cuisine: American
Course: Bread
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

banana blueberry bread in loaf pan