Blueberry Banana Bread (No Sugar)
Equipment
- 2 Mixing bowls
- 1 Fork or potato masher
- 1 Whisk
- 1 Rubber spatula
- 1 9x5-inch loaf pan
- 1 set measuring cups
- 1 set measuring spoons
- 1 Wire rack
Ingredients
- 3 large bananas very ripe mashed
- 2 large eggs room temperature
- 80 milliliter melted butter cooled
- 60 milliliter milk any type
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking powder
- 3 gram baking soda
- 2 gram fine salt
- 150 gram fresh blueberries rinsed and patted dry
- 15 gram rolled oats for topping; optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth.
- Whisk in the eggs, melted butter, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined and no dry streaks of flour remain.
- Fold in the blueberries very gently to avoid breaking them too much.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle rolled oats evenly over the top if using.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack and let it cool for at least another 10 minutes before slicing.
Notes
Use bananas that are deeply spotted or almost black for maximum natural sweetness since there is no added sugar, and avoid overmixing the batter to keep the bread tender instead of dense. If your bananas are not very sweet, you can add a small handful of extra blueberries to boost natural sweetness or use a splash more vanilla for flavor depth. Ensure blueberries are dry before folding them in to prevent streaky, grayish batter, and if they tend to sink, toss them with a teaspoon of the flour mixture before adding. Baking times can vary slightly by oven and pan type, so start checking doneness a few minutes early, and let the bread cool fully for the cleanest slices and best texture.
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