Healthy Blueberry Almond Banana Bread

 
Earlier this month, a friend of mine drove her three young boys all the way from Idaho to California to take them to Disneyland for their spring break vacation. When she asked if I would be interested in meeting up for dinner on the first night of their trip, I immediately said yes.  

That afternoon, I hopped into my car for the trip north to Anaheim. To avoid driving back late at night, I booked a room at one of my favorite hotels in the area, and after checking in at the front desk and receiving the keys, I headed upstairs and discovered a surprising view out of the window: the entire atrium down below, plus neighboring hotels through the lobby’s 16-story glass windows. I definitely didn’t mind one bit — much better than overlooking the parking lot!
 

 
After our incredibly fun dinner where I met her family and joined them in wandering around Downtown Disney, I returned to my hotel feeling so happy and relaxed. Right before crawling between the sheets, I decided to let myself sleep in as part of my mini vacation… Which would mean I’d also miss all of rush hour traffic on my drive back home!

Yet the next morning, the hotel’s alarm clock on the nightstand right next to my head had different ideas. It blared a loud buzzing sound, almost like a fire alarm, at 6 am! Completely confused, I blearily reached over and hit the button on top to quiet it. Unfortunately…
 

 
That was only the snooze button, so ten minutes later, that little alarm clock greeted me with another buzz attack. I finally found the knob to turn it off for good, and somehow, despite feeling almost completely wide awake, I managed to fall back asleep until my phone’s alarm quietly and gently nudged me awake a while later.

Not quite the surprise greeting I wanted that morning…
 

 
But the aroma of this healthy blueberry almond banana bread would’ve been a much more pleasant start to my day! My timing was just a tad off though… I baked a loaf once I arrived at my house that afternoon! It’s supremely moist with lots of naturally sweet fruit flavors, and the hint of almond extract makes it taste so classy and elegant, like something you’d serve to company or at a fancy brunch.

Despite its sweet and sophisticated flavor, this banana bread is easy to make (no mixer required!) with no refined flour or sugar. And unlike my reaction to the hotel’s unexpected alarm clock… I’d happily wake up early for a slice of two of this!
 

KEY INGREDIENTS TO MAKE HEALTHY BLUEBERRY ALMOND BANANA BREAD

Let’s go over the key ingredients that you’ll need to make this healthy blueberry almond banana bread!

Flour. You’ll start by measuring out white whole wheat flour. I know, I know… That sounds a little contradictory, doesn’t it? However, white whole wheat flour actually exists — and it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour!

Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture. That lets the moist texture and sweet flavor of your healthy banana bread truly shine!

Hint: It’s similar to red and green grapes. Slightly different flavor, noticeably different appearance, but very similar health benefits!

Tip: If you’d like to make your healthy blueberry almond banana bread gluten-free, then see the Notes section of the recipe. I’ve included how to do so there!
 

 
Unsalted butter or oil. Whereas traditional banana bread recipes often call for ¼ to ½ cup of butter or oil (or more!), you only need ½ tablespoon for this recipe. That really helps keep your healthy blueberry almond banana bread low calorie and low fat!

Then it gets the rest of its tender texture from two other ingredients… Any guesses?

Greek yogurt. If you said Greek yogurt as the first one, you’d be right! Greek yogurt is one of my favorite ingredients in healthy baking (I’ve used it in everything from banana bread and muffins to brownies and frosting!). Here, it adds the same moisture to your batter as extra butter or oil but for a fraction of the calories, and it also gives your healthy blueberry banana bread a protein boost!
 

 
Bananas. If you guessed “mashed banana” as the second ingredient, you’d be two-for-two! The mashed banana provides a lot of moisture to the batter, yet it also plays two other roles: flavor (obvious, I’m sure!) and natural sweetness. This is why I recommend using the ripest bananas you can find. Bananas that are pure brown or black are perfect!

Those overripe bananas contain more natural sweetness than the pure yellow ones, which makes your healthy banana bread taste sweeter. They’re much softer too, compared to their pure yellow (aka more starchy!) counterparts, and that gives your loaf a more moist and tender texture.

Basically… Be patient and wait until your bananas are fully and completely covered in spots. I promise it’s worth letting your bananas overripen before baking this quick bread!
 

 
Sweetener. Then to boost the natural sweetness, you’ll also stir in a bit of liquid stevia. It’s another one of my favorite ingredients! Stevia is a plant-based, sugar-free, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also really concentrated. You just need 1 teaspoon for this entire loaf!

This is the liquid stevia that I use because I love its flavor and don’t notice any strange aftertaste like with some other stevia products. Although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine too!)

Hint: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best flavor and results, I highly recommend using the same one that I do!
 

 
Special ingredient. This recipe has a slightly surprising ingredient not found in many traditional banana bread recipes… And that’s distilled white vinegar. Yes, I know it sounds really strange — but it’s a vital component!

The vinegar (an acid) reacts with the baking soda (a base) to create air bubbles. When your quick bread is in the oven, those air bubbles make it rise, and they also create a more tender texture in your healthy blueberry banana bread. The vinegar flavor completely bakes out, so you can’t taste it at all in your finished loaf!

Isn’t that neat? I love nerdy baking chemistry like that! (Maybe because I was a scientist before I became a blogger…)
 

 
Almond extract. Time for the final two most important ingredients! The first of those would be almond extract. It’s actually my favorite baking extract! I love its naturally sweet and sophisticated flavor. It elevates just about any baked treat to make it taste elegant and fancy, including this healthy blueberry banana bread!

Blueberries. Last — but certainly not least! — come the blueberries. In my quick breads, I try to use fresh blueberries whenever possible, and that’s what I did when baking this healthy banana bread. Frozen ones tend to dye the batter a funky gray color, and every once in a while, they taste a little less sweet or juicy. But as long as you don’t mind that gray color, frozen ones will work in this recipe too!
 

HOW TO MAKE HEALTHY BLUEBERRY ALMOND BANANA BREAD

Like I mentioned earlier, this healthy blueberry almond banana bread is easy and straightforward to make. This recipe includes one key difference in its steps compared to traditional ones…

Foil. Before sliding your pan into the oven, you must cover the top with foil. By placing the foil over your loaf pan and tightly crimping it to seal air inside at the start, rather than at the end, it allows the top of your banana bread to bake at the same rate as the center. This gives your healthy blueberry almond banana bread a gorgeous domed top — without any splits or cracks!

Hint: When the top of your quick bread bakes faster than the inside, it sets sooner and creates a rigid crust. As the center continues to bake through and rise, it pushes up on that rigid top crust, which causes the cracks and splits.

Then partway through baking, you’ll remove the foil to let the top of your quick bread finish baking and turn a beautiful golden color. Just be careful and work quickly!

Whew! Are you still with me? I hope so! Because now all that’s left to do is…
 

 
Slice and devour your banana bread! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy blueberry almond banana bread!

Healthy Blueberry Almond Banana Bread

© Amy's Healthy Baking

Yields: 1 loaf, 12 slices

This banana bread is supremely moist and tender with lots of naturally sweet fruit flavor! The bananas and juicy blueberries pair beautifully with the almond extract. It’s my favorite baking extract, and it makes this easy banana bread taste elegant and classy, perfect for serving to company or at weekend brunches! Leftovers will keep for at least 4 days (if not longer!) if stored in the refrigerator in an airtight container or tightly sealed inside of plastic wrap.

4.50 from 4 votes

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Ingredients 

• 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
• 3 large egg whites, room temperature
• 2 ½ tsp almond extract
• 1 tsp liquid stevia
• ¼ cup (60g) plain nonfat Greek yogurt
• 1 cup (260g) mashed banana (about 2 medium – see Notes!)
• 2 tbsp (30mL) distilled white vinegar
• 6 tbsp (90mL) nonfat milk
• 1 ½ cups (210g) fresh blueberries, divided

Instructions

• Preheat the oven to 350°F. Coat a 9x5” loaf pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, almond extract, and liquid stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the mashed banana. Stir in the vinegar. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 1 cup + 5 tablespoons of blueberries.
• Spread the batter into the prepared pan. Gently press the remaining blueberries into the top. Cover the top with foil, crimping the edges around the pan’s rim to seal, and try to push up the foil in the center to ensure it doesn’t touch the batter while baking. Bake covered at 350°F for 35 minutes. Acting very quickly, remove the pan from the oven, and carefully remove the foil. Immediately put the pan back in the oven, and continue baking the banana bread for an additional 30-35 minutes (for a total of 65-70 minutes) or until the top feels firm to the touch and looks golden or a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's extremely important to measure the flour with this method or a kitchen scale. (← That’s the one I own!) Too much will make your banana bread dry and bland.

 

IMPORTANT BANANA NOTES – READ BEFORE BEGINNING: For the best flavor and texture, use the ripest, darkest, and most spotty bananas you have! Do not use purely yellow bananas. The ones that are purely brown are ideal. They have a stronger and sweeter banana flavor than purely yellow bananas. They also yield a moister texture in your banana bread.

 

Measure the bananas by cups or grams, not by “two medium bananas.” Not all “medium” bananas are the same size!

 

The mashed banana and Greek yogurt combined need to measure 1 ¼ cups. If you have slightly more than 1 cup of mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.

 

IMPORTANT STEP 3 NOTE – READ BEFORE BEGINNING: You must cover the batter with foil during the first stage of baking. This allows the center to cook through without the top turning overly brown or burnt. Work very quickly when removing the foil! If you leave the pan out of the oven for too long, the loaf will start to collapse, and it won’t recover to fully rise properly.

 

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

 

EGG WHITE NOTES: This banana bread requires 3 egg whites. The protein in the whites helps prevent it from collapsing while cooling. If you'd prefer to use whole eggs, then use 3 large eggs AND reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.

 

ALMOND EXTRACT ALTERNATIVE: If you aren’t a fan of almond extract or don't have any, substitute vanilla extract instead.

 

STEVIA NOTES + ALTERNATIVES: I do not recommend substituting for the liquid stevia, if at all possible. Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too. (It's one of my favorite ingredients!)

 

However, if you really prefer to omit the liquid stevia, substitute 6 tablespoons (72g) of granulated sugar or light brown sugar AND reduce the milk to 3 tablespoons (45mL), but your banana bread will no longer be clean eating friendly. You may also substitute 6 tablespoons (72g) of coconut sugar AND reduce the milk to 3 tablespoons (45mL) to keep your banana bread clean eating friendly. Alternatively, substitute 6 tablespoons (90mL) of pure maple syrup, honey, or agave AND omit the milk. The baking time may vary slightly with any of these substitutions.

 

VINEGAR NOTES + ALTERNATIVE: The vinegar reacts with the baking soda to help the banana bread rise and create a more tender texture. Don’t skip it! (And I promise you can’t taste it!)

 

If you don’t have or can’t find distilled white vinegar, try to find another vinegar with a similar pH level of around 2.5 to maintain the same texture. Lemon juice has a pH level around 2-3, so it should also work.

 

MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.

 

FRESH BLUEBERRIES ALTERNATIVE: Frozen blueberries may be substituted for the fresh, but they’ll most likely dye your batter a funky gray color. The baking time will most likely increase a bit as well.

 

GLUTEN-FREE OPTION: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.

 

HOW TO STORE: Store leftover banana bread in the refrigerator tightly wrapped in plastic wrap (I love this one because it seals more tightly than other brands!) or inside of an airtight container. It should keep for at least four days, if not closer to a week or longer.

 

{gluten-free, clean eating, low fat, lower sugar}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  Healthy Blueberry Oatmeal Breakfast Quick Bread
♡  Healthy Blueberry Buttermilk Banana Bread
♡  Healthy Blueberry Banana Oatmeal Cookies
♡  Healthy Banana Buttermilk Scones
♡  Healthy Blueberry Banana Bran Muffins
♡  …and the rest of Amy’s healthy banana bread recipes!