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Nutritious Treats

Blueberry Muffin Banana Bread

Blueberry muffin banana bread is a cross between a blueberry muffin and the best banana bread you’ve ever had! This blueberry banana loaf can be made gluten and dairy free and is absolutely the best of both worlds between banana bread and a blueberry muffin!

I’m so excited to share this quick bread recipe that’s definitely not your average banana bread! Packed with fresh blueberries in every bite and a blueberry muffin top, this blueberry muffin banana bread will be your new favorite loaf that’s perfect to snack on in the summer.

As a recipe blogger and dietitian, I always try to push myself to elevate recipes both from a flavor perspective and from a nutritional standpoint. I want to share recipes that make healthy eating feel exciting, and that add more nutrition to your life in a fun way. To me, this blueberry banana bread checks both boxes and I can’t wait for you to make it!

I especially love this banana bread variation because it’s like the best of both words — a blueberry muffin and banana bread all packed into one delicious slice! The top gets a little hard like you’d expect on a bakery-style blueberry muffin, which is my favorite part.

This time of year I truly can’t get enough blueberries. They’re easy to eat in a bunch of different ways and nutritious to boot. A handful or a cup of blueberries is a good source of fiber, vitamin C and antioxidants. To add even more nutrition to this recipe

If you make it be sure to tag me on Instagram – I’d love to see!

Tips for Baking With Blueberries

To ensure your blueberries won’t sink to the bottom of your baked goods, toss fresh or frozen blueberries with an additional 1 tablespoon of flour before folding into the batter. In this case, I tossed it with the oat flour used in this recipe.

Another tip anytime you’re baking a quick bread is to make sure you don’t spray up the sides of the pan with cooking spray, just the bottom. Spraying up the sides might add too much moisture that could cause the bread to cave in.

Ingredients for Blueberry Muffin Banana Bread

  • oat flour — not all oat flour is gluten free, so if you’re looking for this recipe to be gluten free check the label on your oat flour or make your own using old-fashioned oats.
  • blanched almond flour
  • super ripe bananas
  • fresh or frozen blueberries
  • eggs
  • light brown or coconut sugar
  • coconut oil
  • butter — this is used for the crumb topping on top of the loaf. Use vegan butter for a dairy free loaf.
  • vanilla extract
  • cinnamon
  • nutmeg
  • salt
  • baking soda
  • baking powder

Equipment / Utensils

Blueberry-Muffin-Banana-Bread

Blueberry Muffin Banana Bread

Maggie Michalczyk, RDN
Blueberry muffin banana bread is the best of both worlds if you like blueberry muffins and banana bread. Extra moist and fluffy with a blueberry crumb topping, I know you'll love it!
Prep Time 20 mins
Cook Time 45 mins

Ingredients
  

  • 3 bananas medium-large
  • 2 eggs large
  • 3/4 cup light brown or coconut sugar
  • 1/4 cup coconut oil melted
  • 1 tsp. vanilla extract
  • 1 1/2 cup oat flour
  • 1 1/2 cup blanched almond flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cup fresh blueberries

Blueberry Muffin Crumble Topping

  • 2 tbsp oat flour
  • 2 tbsp. light brown sugar
  • 2 tbsp. butter melted
  • 1/2 tsp. cinnamon

Instructions
 

  • Preheat the oven to 350 degree F. Line a loaf pan with parchment paper or lightly spray with cooking spray.
  • In a large bowl mash the bananas. Add eggs, brown sugar, melted coconut oil, and vanilla extract.
  • In a separate medium bowl, whisk oat flour, almond flour, cinnamon, nutmeg, baking powder, baking soda and salt.
  • Add dry ingredients to the wet and gently stir together with a wooden spoon until partially mixed together.
  • In a small bowl, toss blueberries with 1 tbsp. oat flour to coat.
  • Fold the blueberries into the batter and gently stir. It's ok if a couple streaks of flour remain.
  • Pour the batter into the prepared pan so that's in smooth and relatively even.
  • Stir together the ingredients for the crumb topping and sprinkle it over the loaf before putting it into the oven.
  • Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. Let cool, slice and enjoy!

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Nutritious Treats

Gluten Free Lemon Banana Bread

Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it’s a springtime twist on gluten free banana bread that you’re sure to love.

gluten free lemon banana bread

I know we all did a lot of banana bread baking last year (pumpkin bread in my case!), but if you’re ready to make a version unlike any other, this lemon banana bread is for you! Super moist with an amazing fluffy texture thanks to a blend of almond and oat flour, you will love this loaf for springtime.

Lemon juice and lemon zest give it a not too overpowering hint of tart zing that just screams spring! I will put peanut butter on pretty much anything but it goes especially well on top of this banana bread. On top of the creamy peanut butter I added a drizzle of honey and swirled it together — just try not to get lost in those delicious swirls!

And if you’re not a part of my community on Instagram, I’d love to connect with you on there as well!

Ingredients for lemon banana bread

  • oat flournot all oat flours are gluten free so look for gluten free oat flour to ensure this recipe is gluten free. You can also make your own oat flour by adding oats to a high-speed blender or even food processor until a flour forms.
  • blanched almond flour
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • very ripe banana
  • whole milk yogurt (plain or vanilla works)I used siggi’s yogurt. For a dairy-free version, you can substitute regular yogurt for dairy-free yogurt.
  • honey 
  • eggs
  • lemon
  • lemon
  • vanilla extract 
  • creamy unsweetened peanut butter

equipment / utensils

healthy lemon banana bread
gluten free lemon banana bread

Gluten Free Lemon Banana Bread

Maggie Michalczyk, RDN
Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it’s a springtime twist on gluten free banana bread that you’re sure to love.
Prep Time 10 mins
Cook Time 50 mins
Servings 1 loaf

Ingredients
  

  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ tsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup ripe banana mashed (about 3 small-medium sized bananas)
  • 1/2 cup whole milk yogurt plain or vanilla works
  • 1/3 cup honey
  • 2 eggs
  • 1 lemon zested
  • 1/2 lemon juiced
  • 1 tsp.vanilla extract
  • for the honey peanut butter icing:
  • 1/4 cup creamy peanut butter slightly melted
  • drizzle of honey

Instructions
 

  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside. 
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, eggs, oil, lemon zest and juice and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on low until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it! 
  • Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. 
  • Once the loaf is cool, drizzle or spread the slightly melted peanut butter on top and drizzle the honey on top of the peanut butter. Use a toothpick to create swirls. Cut into slices and enjoy! 
Keyword banana bread; lemon banana bread; gluten free banana bread

This recipe was inspired by my gluten free blood orange olive oil cake. Be sure to check out that loaf for more citrus deliciousness!

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honey lemon banana bread made with almond flour, oat flour, yogurt and bananas
Nutritious Treats

Gingerbread Banana Loaf

Gingerbread banana bread combines whole-wheat pastry flour with mashed bananas, oats, molasses and gingerbread spices for a delicious hearty loaf!

2020 will forever be known as the year of banana bread, so I decided to put my own spin on a classic banana bread recipe with this gingerbread banana loaf recipe!

Made with whole-wheat pastry flour, oats, overripe bananas, molasses and lots of spices, it’s a fun twist on banana bread that’s perfect for December. Each slice has a nice hearty texture thanks to oats, and that’s a good thing!

Oats have a relatively unique nutrition profile compared to other whole grains providing a combination of both soluble and insoluble fiber — a 1/2 cup serving of raw oats has 4 grams of fiber which may help support healthy digestion.

If you’re following along on Instagram, then you know this week is oat week where I’m sharing all different ways to use oats

gingerbread loaf made with bananas and oats

ingredients for gingerbread banana bread

  • whole wheat pastry flour – you can definitely use regular all purpose flour or a 1:1 gluten free flour
  • Quaker Old Fashioned Oats
  • salt
  • baking soda
  • bananas
  • molasses
  • unsweetened almond milk or other nut milk of your choice
  • eggs
  • vanilla extract
  • confectioners sugar
  • maple syrup
  • lemon juice

Tips for making gingerbread banana bread

  1. Don’t over mix the batter! Once you combine the wet and dry ingredients gently mix just until all the flour disappears — do not over mix because this will cause the bread to be dense. It’s already a hearty loaf thanks to the oats!
  2. Top with the glaze! As mentioned, this bread is on the heartier side! The glaze gives it a little extra sweetness! I’m a fan of putting this maple lemon glaze on a lot of my baked goods if you haven’t noticed!
gingerbread-banana-bread

Gingerbread Banana Bread

Maggie Michalczyk, RDN
Gingerbread banana bread combines whole-wheat pastry flour with mashed bananas, oats, molasses and gingerbread spices for a delicious hearty loaf!
Prep Time 10 mins
Cook Time 50 mins
Servings 12 slices

Ingredients
  

  • For the bread:
  • 1 1/2 cup whole wheat pastry flour
  • 1 cup Quaker Old Fashioned Oats + extra for sprinkling on top
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 1/8 tsp. allspice
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 2 large ripe bananas mashed
  • 2 tbsp. molasses
  • 1/2 cup unsweetened almond milk
  • 2 eggs
  • 2 tsp. vanilla extract

for the maple glaze:

  • 1/2 cup confectioners’ sugar
  • 1 tbsp. almond milk
  • 1 1/2 tsp. maple syrup
  • 2 tsp. lemon juice
  • 1/4 tsp. vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F. Coat a loaf pan with non-stick cooking spray and set aside.
  • In a large bowl, whisk together mashed bananas, almond milk, eggs, vanilla extract, and molasses.
  • In a separate bowl whisk together the flour, oats, spices, salt and baking soda. Add mixture to wet ingredients and stir until just combined. Don’t over mix!
  • Add to the greased loaf pan, sprinkle more oats on top, and bake for approximately 50 minutes until a toothpick inserted into the center comes out clean. Let cool, slice and enjoy! 
Keyword banana bread; gingerbread banana loaf

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gingerbread loaf made with bananas and oats