Whole Wheat Blueberry Banana Bread

Never miss a recipe! Subscribe through email and I'll send you FREE healthy recipes straight to your inbox!
An easy recipe for a moist, naturally sweetened loaf studded with juicy berries. Nobody can tell it’s secretly skinny, low fat & clean-eating friendly!


Our house came with the tiniest kitchen in the world, which my dad lovingly refers to as a “one-butt kitchen.” A single rather small person can easily maneuver about (aka me), but as soon as my guy enters the space, we bump knees and unintentionally hip-check each other like hockey players while opening the cabinets and pulling on the microwave door.  

With barely enough room for the refrigerator, stove, and dishwasher, the kitchen completely lacks the space for a food blogger’s pantry. Although I managed to cram most of my flour, sugar, and spices into a minuscule narrow cabinet, the remainder of our nonperishables—cans, jars, bags of chips, unopened cereal boxes, and anything else impenetrable to ants—sit on makeshift shelves in the garage.

Our storage system worked fairly well, minus the occasional dinnertime freak-out when I forgot to replenish our supply of salsa or marinara, until last weekend. My guy headed over to the snack area and discovered a rodent had attacked my entire stash of pre-workout rice cakes! That pesky animal chewed through all 5 bags… He must have been training for a running marathon of his own!

The next morning, I pulled on my waterproof jacket and shoes, bravely venturing out in the torrential downpours to pay Target a visit. I scouted out some options online before driving over, so I headed straight for their home improvement section upon entering the store to pick up the perfect one. But oh my goodness, you guys—that box weighed a lot more than I expected! Thank goodness for kettlebell workouts… I eventually hoisted the heavy thing into my arms, silently praying for the entire walk up to the front that I wouldn’t drop it before reaching the cashier.

Back at home, my guy had woken up while I ran my errand, and he immediately tore open the box after I lugged it in, just like a little kid ripping off wrapping paper on his birthday presents. I explained that I wanted to shower and eat before I started assembling it, and he replied, “What if I build it for you?”

Twist my arm! I happily skipped off to the bathroom, fresh towel in hand, while he pawed through my tool bag for a hammer. When I emerged sweet-smelling and squeaky clean, I found my bright white bookshelf sitting in the middle of the dining room. He finished it—twice! (The top and bottom pieces weren’t clearly marked, and you can probably guess what happened the first time through…)

With that extra 8 square feet of storage space, I could finally start stocking up on my favorite baking essentials! I began with my cherished bags of whole wheat flour, just to create more healthier treats to share with you guys. How does that sound?

First on my list: Whole Wheat Blueberry Banana Bread. A moist loaf, naturally sweetened with fruit and honey, practically bursting with bright juicy berries. After one bite of this fun twist on comfort food, you’ll be hooked. With its incredibly tender texture, you’d never guess this flavorful loaf is actually low fat and clean-eating too!

When I baked my first whole wheat banana bread around Christmastime, I added fresh cranberries, completely forgetting that grocery stores stopped stocking the fruit after New Year’s. The loaf turned out so magnificently—it’s one of the most popular recipes on my blog!—that I wanted to create a similar recipe, except with a mix-in that was readily available all year round.

After a Facebook conversation with one of my high school friends, I immediately picked my new fruit: frozen wild blueberries. I opted for wild blueberries because (a) they’re cute and (b) they’re smaller, meaning you’re practically guaranteed to get one in every bite! If possible, try to buy organic ones; they’re generally better in quality and rarely taste bland or tough like certain brands of regular frozen blueberries.

Before adding them into the batter, toss the blueberries in a little flour. This minimizes those bluish gray streaks that bleed into the batter, as well as helping to prevent the berries from sinking to the bottom of the pan. (But don’t worry; I designed this batter to be extra thick for that same reason too!) I impatiently tossed them in flour straight from the freezer, and the tiny layer of ice on their surface melted as I folded them in, which barely tinged the batter purple. That doesn’t affect the taste or texture, but if you prefer perfectly golden banana bread, thaw the frozen wild blueberries completely on the countertop before tossing them in flour to essentially eliminate the discoloration.

This skinny banana bread only contains 1 tablespoon of oil—yes, that’s it! The rest of the moisture comes from Greek yogurt (my favorite ingredient for healthier, low fat baking) and mashed banana. Make sure you choose the ripest, spottiest banana you can find! The blacker its skin, the sweeter its fruit, and the less additional sugar you’ll need to use. I only mixed in 2 tablespoons of honey, but if your banana lacks lots of dark speckles, you may need to squirt in a touch more.


Whole Wheat Blueberry Banana Bread -- an easy recipe for a skinny, clean-eating treat!

With purple as my favorite color, I literally twirled in happy dance circles after slicing into this tender loaf. The deep gorgeous hue of the berries’ juices really pops—and it tastes even better! The comforting backdrop of banana, the subtle hint of honeyed sweetness, and the soft morsels of wild blueberries all combine together in a beautiful symphony of flavor in this Whole Wheat Blueberry Banana Bread.

With almost every recipe I bake, I sample just a serving or two before handing off the rest to friends and neighbors. With how often I pull out my mixing bowls and turn on the oven, I need to give everything away to prevent our house from bursting open at the seams with baked goodies! But after my first bite of this clean-eating banana bread, I claimed the entire loaf for myself (well, minus a small sliver I invited my guy to taste), despite the massive amounts of Valentine’s Day chocolate covering my countertops.

Yes, it’s that good… So take it from me: you might want to bake a double batch!


Whole Wheat Blueberry Banana Bread

Yield: 1 loaf, 8 slices

Serving Size: 1 slice

Whole Wheat Blueberry Banana Bread

This moist, tender loaf is perfect for breakfast or snacking! It’s full of fresh fruity flavors, and it tastes even better on the second day once the flavors meld and it develops that characteristic thin sugary film on top. Store the bread covered in plastic wrap or foil on the countertop for up to 4 days.

1 ¼ c whole wheat flour, divided (measured correctly)
2 tsp baking powder
¼ tsp salt
1 tbsp oil or butter, melted and cooled
1 egg
2 tsp vanilla extract
½ c + 2 tbsp mashed banana (about 1 extra long 9” banana)
2 tbsp plain nonfat Greek yogurt
2 tbsp honey
1/3 c frozen wild blueberries

  1. Preheat the oven to 325°F, and coat an 8x4” loaf pan with nonstick cooking spray.
  2. Set aside 1 tablespoon of flour in a small bowl. In a medium bowl, whisk together the remaining flour, baking powder, and salt. In a separate bowl, whisk together the oil (or butter), egg, and vanilla. Stir in the mashed banana, yogurt, and honey. Add in the flour mixture, and stir just until incorporated. Toss the frozen blueberries with the reserved tablespoon of flour, and gently fold into the batter.
  3. Spread the batter into the prepared pan, and bake at 325°F for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack.

Note: For 100% whole wheat baked goods, I prefer Gold Medal Whole Wheat Flour. It has a higher gluten content than other whole wheat flours, which allows this bread to rise better, turning out lighter and not as dense as other brands. If using another brand and you’re nervous about the texture, consider substituting 2-4 tablespoons of all-purpose flour for some of the whole wheat.

Make sure your banana is extra ripe! You’ll want to use one that’s at least half covered in dark brown spots. For less ripe bananas, add in a touch more honey (or to taste).

I prefer wild blueberries for their smaller size and intense flavor. Regular frozen blueberries may be substituted as well. Try choosing organic if possible; their quality is usually slightly better.

A 9x5” loaf pan may be used instead. The bread will bake faster with more surface area, so begin checking for doneness around 25-30 minutes.


View Nutrition Information


Other clean-eating recipes you may also like…


Clean-Eating Blueberry Oatmeal Cookies -- these skinny cookies don't taste healthy at all! You'll never need another oatmeal cookie recipe again!

Blueberry Oatmeal Cookies


Apple Bran Muffins -- an easy recipe for a skinny, clean-eating breakfast!

Apple Bran Muffins


Soft-Baked Oat Bars | by Foods for the Soul {foodsforthesoul.net}

Soft-Baked Oat Bars



*Disclosure: Some of the links included in this post may be affiliate links and I will earn a small commission if you purchase through those links. I really appreciate your support!


  1. Melisssa says on February 17, 2014 at 8:45 pm

    I love to make banana bread but I’ve never thought of adding blueberries. I’ll have to try this out :) I totally get the small kitchen-no pantry-food blogger situation. That’s when creativity & resourcefulness kick in!

    • Amy says on February 18, 2014 at 2:53 pm

      It’s so true about the pantry situation! Do you have any tips and tricks that work for you? I’m all ears! :) And I’d love to hear what you think of adding blueberries to banana bread too!

  2. Natasha (@NatashasKitchen) says on February 22, 2014 at 4:43 pm

    Adding blueberries to a banana bread, now that’s an idea that my husband would love :). I will have to give this recipe a try.

    • Amy says on February 22, 2014 at 11:18 pm

      You’re so sweet to bake for your husband, and he has great taste if he likes blueberries with bananas! I can’t wait to hear what you both think of the recipe. :)

  3. Lara Arar says on February 25, 2014 at 3:41 pm

    Hello Amy! So, you probably already how I’m a big fan of your recipes, and when I saw this blueberry banana bread I was like “Wow, it looks so moist and delicious and yummy… I have to try it out”. And guess what? Mine is in the oven right now!
    Can’t wait to see it finished and tell you how it turned out! Thank you so much for these incredible recipes <3

    • Amy says on February 25, 2014 at 6:28 pm

      Lara, you’re just the sweetest friend! I’m really touched that you wanted to try another one of my recipes and that you wrote me while the loaf was baking. :) I’m excited to hear what you think of the banana bread!

  4. Baby June says on May 6, 2014 at 5:26 pm

    I just made this after realizing I had too many blackened bananas sitting out on the counter. Came out flawless! Very moist and delicious, especially for a low-fat loaf, but I think anyone would love this! :)

    • Amy says on May 6, 2014 at 11:10 pm

      I’m so happy you enjoyed it! That’s a huge compliment that you found it so moist and think anyone would love it. Thank you so much! :)

  5. Carolina says on July 23, 2014 at 9:14 am

    Thanks for the recipe! I just made it and it’s delicious! Greetings from Chile!

    • Amy says on July 23, 2014 at 10:23 am

      I’m so happy you enjoyed the banana bread Carolina! :)

  6. Jenna says on July 31, 2014 at 1:00 pm

    Hi! This recipe looks amazing! I had a question, if using oil, what type of oil do you use? Do you prefer to use oil or butter? Also was wondering, is it ok to use fresh blueberries? Thanks!

    • Amy says on July 31, 2014 at 2:13 pm

      Thanks Jenna! I don’t have a preference regarding butter vs. oil; it’s more of what’s easiest for you. They both have the same taste and texture in the finished loaf. If you want to make sure it’s “clean eating” friendly, then I recommend either unsalted butter or coconut oil (measured when solid, then melted). Canola and vegetable oil both work too. Fresh blueberries are definitely okay! I made my first loaf of this banana bread during the winter, when it wasn’t blueberry season, which is why I chose frozen. I can’t wait to hear how it turns out for you! :)

  7. Shalini says on December 8, 2014 at 7:13 am

    Can I use dried blueberries?

    • Amy says on December 9, 2014 at 12:22 pm

      Yes Shalini! I’d recommend hydrating them first, if possible. Add them to a microwave-safe bowl, cover with water, and place a tight-fitting lid or plastic wrap on top. (You may want to set the bowl on a plate in case any of the water seeps out.) Microwave for about 45 seconds; then let them sit while you prepare the batter. Drain the blueberries well and then you’re all set! :) I’d love to hear what you think if you try the bread!

  8. Boooche says on March 1, 2015 at 1:29 pm

    I had a couple of bananas that were perfect for making bread and came across this recipe. It is delicious. This was easy to make and quick to devour. It will be going into my recipe “bible”. Bonus is its healthy too!

    • Amy says on March 1, 2015 at 2:21 pm

      You’re so sweet — thank you for your kind words! I’m really glad you enjoyed it!

  9. Angi says on March 11, 2015 at 7:17 am

    Thank you so much for another great recipe. Just made the blueberry banana bread which is cooling down at the Moment. But… I’ve already tried the first piece and it’s fantastic! I just had to put in more yogurt. Maybe because of the diffrent kind of yoghurt here in Switzerland. Greetins, Angi

    • Amy says on March 11, 2015 at 12:00 pm

      I’m so glad you enjoyed the bread Angi! Waiting is always the hardest part, and I usually end up sneaking a piece too. 😉

  10. Rachel says on April 2, 2015 at 9:53 pm

    hi, this recipe looks amazing! I wanted to know if there is Any gluten free substitutes for the flour that work with this recipe ?

    • Amy says on April 4, 2015 at 7:35 am

      Thanks Rachel! I’d recommend using ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (35g) brown rice flour and 1 teaspoon xanthan gum as the GF flour substitute. I hope you enjoy the banana bread!

  11. Taylor A says on June 30, 2015 at 8:00 pm

    Just stumbled across this via Pinterest. I loved the idea. So I tripled the batch, added some vanilla, substituted some of the flour for protein powder, and added some extra blueberries. While baking I put a dish of water in the bottom of my oven to make it extra moist. They turned out great! Our new favorite post workout snack or breakfast on the go!

    • Amy says on June 30, 2015 at 8:01 pm

      That sounds fabulous Taylor! I’m so glad you enjoyed the loaf! :)

Leave a Comment