Healthy Blueberry Almond Banana Bread
Yields: 1 loaf, 12 slices
 
This banana bread is supremely moist and tender with lots of naturally sweet 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.
  • 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) plain white vinegar
  • 6 tbsp (90mL) nonfat milk
  • 1 ½ cups (210g) fresh blueberries, divided
  1. Preheat the oven to 350°F. Lightly coat a 9x5” loaf pan with nonstick cooking spray.
  2. 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.
  3. 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: 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 (like this one!) will also work, if measured like this.

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

I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy it online here.) However, if you really prefer to omit the liquid stevia from the banana bread, substitute 6 tablespoons (72g) of granulated sugar and reduce the milk to 3 tablespoons (45mL), but the cake will no longer be clean-eating friendly. You may 6 tablespoons (72g) of coconut sugar and reduce the milk to 3 tablespoons (45mL) to keep the cake clean eating friendly. Alternatively, substitute 6 tablespoons (90mL) of pure maple syrup, honey, or agave and omit the milk. The baking time may vary with any of these substitutions.

For best results, use the ripest, darkest, most spottiest bananas you can find! The ones that are purely brown or have more brown color than yellow are ideal. They have a stronger and sweeter banana flavor than pure yellow bananas. Measure the bananas by cups or grams. 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 mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.

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!)

Any milk may be substituted for the nonfat milk.

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

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.

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2019/03/20/healthy-blueberry-almond-banana-bread/