Deliciously Healthy Blueberry-Banana Bread
Indulge in this soft and incredibly moist blueberry-banana bread that combines the classic flavors of ripe bananas and antioxidant-rich blueberries. This wholesome loaf is made with whole wheat flour and wheat germ, providing a nutritious twist without sacrificing taste. Perfect for breakfast or a delightful afternoon snack, it’s wonderfully satisfying whether enjoyed toasted, with a pat of butter, or simply on its own. With the added benefits of nuts (if you choose) and the option to use your favorite milk alternative, this recipe is sure to become a family favorite for its health merits and deliciousness!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
whole wheat flour
1 3/4 cups (sifted)
wheat germ
1/4 cup (optional, for added nutrition)
baking soda
1 teaspoon (mixed with dry ingredients)
salt
1/2 teaspoon (mixed with dry ingredients)
butter or margarine
1/2 cup (softened)
white sugar
1/3 cup (none)
light brown sugar
1/3 cup (packed)
eggs
2 large (room temperature)
ripe bananas
2 (mashed (about 3-4 bananas))
reduced-fat milk
1/3 cup (or milk alternative)
vanilla extract
1 teaspoon (optional)
blueberries
1 cup (fresh, dried, or frozen)
nuts
1/2 cup (optional, chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, use a hand mixer to cream together the butter and both sugars until the mixture is light and fluffy.
3
Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated.
4
Stir in the mashed bananas, milk, and vanilla extract (if using), mixing until combined.
5
In a separate bowl, whisk together the whole wheat flour, wheat germ, baking soda, and salt.
6
Gradually add the dry ingredients to the banana mixture, mixing on low speed just until combined. Be careful not to overmix.
7
Gently fold in the blueberries until evenly distributed throughout the batter.
8
Pour the batter into a greased loaf pan, smoothing the top with a spatula.
9
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
11
Let it cool completely before slicing. Enjoy your delicious blueberry-banana bread plain or toasted with your favorite toppings!
12
*For a fun twist, consider baking them in muffin tins and sprinkle wheat germ on top for added texture!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary benefit of this blueberry-banana bread recipe?
This recipe offers a nutritious twist on a classic favorite by using whole wheat flour and wheat germ while remaining soft and incredibly moist.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How long does the blueberry-banana bread need to bake?
The bread should bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Can I use frozen blueberries in this recipe?
Yes, you can use fresh, dried, or frozen blueberries for this recipe.
Is wheat germ a mandatory ingredient?
No, wheat germ is optional but recommended for added nutrition and texture.
What type of flour is used in this bread?
The recipe calls for 1 3/4 cups of sifted whole wheat flour.
How many bananas do I need?
You will need 2 large ripe bananas, which is approximately 3 to 4 bananas depending on their size, once mashed.
Can I substitute the milk in this recipe?
Yes, you can use reduced-fat milk or any milk alternative of your choice.
What is the best way to mix the butter and sugar?
Use a hand mixer to cream together the butter, white sugar, and light brown sugar until the mixture is light and fluffy.
Should the eggs be at a specific temperature?
Yes, the recipe specifies using 2 large eggs at room temperature.
Is vanilla extract required?
Vanilla extract is listed as an optional ingredient to enhance flavor.
Can I add nuts to the bread?
Yes, you can optionally fold in 1/2 cup of chopped nuts for added crunch.
How should I prepare the loaf pan?
The loaf pan should be greased before pouring in the batter.
What is the secret to keeping the bread soft and moist?
Be careful not to overmix the batter when adding the dry ingredients; mix on low speed just until combined.
How long should the bread cool after baking?
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Can I turn this bread recipe into muffins?
Yes, you can bake the batter in muffin tins and even sprinkle wheat germ on top for added texture.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
What are the leavening agents used in this recipe?
This recipe uses 1 teaspoon of baking soda as the leavening agent.
Does the recipe use both white and brown sugar?
Yes, it uses 1/3 cup of white sugar and 1/3 cup of packed light brown sugar.
How do I incorporate the blueberries?
Gently fold the blueberries into the batter at the very end until they are evenly distributed.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1/2 cup of softened butter or margarine.
When should I slice the bread?
It is best to let the bread cool completely before slicing to ensure it holds its shape.
What nutrients are highlighted in this recipe?
The bread is rich in antioxidants from blueberries and fiber from whole wheat flour and wheat germ.
Should the dry ingredients be mixed separately?
Yes, whisk together the flour, wheat germ, baking soda, and salt in a separate bowl before adding them to the wet mixture.
How should the bread be served?
It can be enjoyed plain, toasted, or with a pat of butter for breakfast or a snack.
What is the preparation method for the bananas?
The ripe bananas should be mashed before being stirred into the wet ingredients.
Is salt included in the recipe?
Yes, the recipe includes 1/2 teaspoon of salt mixed with the dry ingredients.
Does the recipe mention an inserted toothpick test?
Yes, it is the recommended method to check if the bread is fully baked through the center.
Is the whole wheat flour measured before or after sifting?
The recipe calls for 1 3/4 cups of whole wheat flour, sifted.
What is the consistency of the final batter?
The batter should be thick and smoothed over the top with a spatula once in the loaf pan.