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One Bowl Blueberry Banana Bread

 

One Bowl Blueberry Banana Bread

This easy-peasy recipe for a one bowl blueberry banana bread is one that may just become a staple in your home like it is in mine. 
 
I’ve been making this recipe since 2011. You’ll see the photo from then down below. It was taken on this little camera that didn’t take good pictures. But, it’s such a delicious recipe, I redid the photos to show you how it does actually look!
 
We love this bread so much that I bake one of these babies at least every week or every other week.
 
Great to bring along to potluck dinners. Everyone will grab a piece, you’ll see! I make two.
 
Even though there are other desserts on the dessert table, this blueberry banana bread is something special. 
 
Since this particular recipe is made with coconut sugar, it’s not too sweet. In my opinion, any kind of quick bread or muffin shouldn’t be too sweet like a cupcake or cake. This will be great for any breakfast or brunch. Of course you can always have a slice for dessert. But, again, it’s not too sweet! LOL!
So, give this delicious and simple one bowl recipe a go. It’s really so delish. 

 

 

 

One Bowl Blueberry Banana Bread

Yields: 8 to 10 slices

 

 

 

What you’ll need to make this one bowl blueberry banana bread…

 

Ingredients:

  • 2 large bananas, plus one banana sliced to lay on top of the batter.
  • 1/4 cup melted and cooled butter or margarine, you can use avocado or coconut oil too
  • 1 large egg
  • 3/4 cup coconut sugar plus 2 tablespoons, you can use brown sugar too
  • 1 1/4 teaspoons vanilla extract, my favorite!
  • 1 3/4 cups all purpose flour, I think any flour would work since this is a forgiving type of recipe, I have not tried with GF flour yet
  • 1 teaspoon baking soda, important to make sure it’s fresh
  • 1/4 teaspoon baking powder, again, it’s important to make sure it’s fresh
  • 1/4 teaspoon fine salt, I used sea salt, kosher salt is good too but, any salt will work
  • 3/4 cup almond milk, any milk will work for this recipe
  • 2/3 cup fresh blueberries, you can use frozen, just don’t thaw and add a teaspoon of flour mixed into the blueberries. This will prevent the blueberries from sinking to the bottom of the bread

 

 

 

 

 

 

 

Here’s the easy way to make this one bowl blueberry banana bread…

Directions:

  1. Preheat oven to 350 degrees. Spray a loaf pan, I used a 9 x 5 size with baking or cooking spray. You can line the middle with parchment paper that has a flap on both sides for easy lifting out. Then spray the parchment paper. Or, just spray the pan. Best if you use a non stick loaf pan.
  2. In a large mixing bowl, mash the bananas. Then, add in the melted butter or oil, coconut sugar, and vanilla extract. Mix and then add in the milk. Make sure the mixture is well combined. 
  3. Add in the flour, baking soda, baking powder, and salt. Mix with a rubber spatula and make sure you dig down deep into the bowl to get all the dry incorporated into the wet. Try not to over mix. If needed add a tablespoon at a time of milk to the batter to make it pourable. It will still be a thick batter though.  Place bowl in fridge for up to 10 minutes tops. Don’t forget about it. 
  4. Take out of the fridge and pour batter into prepared loaf pan. Place the sliced banana cut side up onto the top of the batter. Bake for anywhere from 45 minutes to 60 minutes. Check after 45 minutes. The top should spring back after touching lightly and a toothpick comes out pretty much clean or with dry crumbs. Try to test in an area that doesn’t have a blueberry. Let cool on a wire rack for at least 30 minutes. When cooled, invert onto the wire rack and let sit until just about completely cooled. (This will make for easy slicing) Enjoy the deliciousness!    

 

 

 
 Here’s a few more delicious recipes to see…

Toasted Coconut Banana Bread Recipe

Banana Nut Mini Muffins

Bisquick Blueberry Lemon Scones

Here’s the photo I was talking about. I only took one photo. Thankfully, I have a better camera now!

Print and copy recipe below..

One Bowl Blueberry Banana Bread

This easy-peasy recipe for a one bowl blueberry banana bread is one that may just become a staple in your home like it is in mine. 

Course Breakfast, brunch, Dessert, Healthy Snack, Snack
Cuisine American, Tropical
Keyword banana, banana bread, blueberries, blueberry, Blueberry Banana Bread, bread, One Bowl Banana Bread, one bowl recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 slices
Author Pam

Ingredients

  • 2 large plus one banana sliced to lay on top of the batter.
  • 1/4 cup melted and cooled butter or margarine, you can use avocado or coconut oil too
  • 1 large egg
  • 3/4 cup  coconut sugar plus 2 TABLESPOONS, you can use brown sugar too
  • 1 1/4 teaspoons vanilla extract
  • 1 3/4 cups all purpose flour, I think any flour would work since this is a forgiving type of recipe, I have not tried with GF flour yet
  • 1 teaspoon baking soda make sure it's fresh for best taste
  • 1/4 teaspoon baking powder make sure it's fresh for best taste
  • 1/4 teaspoon fine salt, I used sea salt, kosher salt is good too but, any salt will work
  • 3/4 cup almond milk, any milk will work for this recipe If needed, add a tablespoon more at a time to make sure the batter is not too thick. It should be thick but pourable.
  • 2/3 cup fresh blueberries, you can use frozen, just don’t thaw and add a teaspoon of flour mixed into the blueberries. This will prevent the blueberries from sinking to the bottom of the bread

Instructions

  1. 1. Preheat oven to 350 degrees. Spray a loaf pan, I used a 9 x 5 size with baking or cooking spray. You can line the middle with parchment paper that has a flap on both sides for easy lifting out. Then spray the parchment paper. Or, just spray the pan. Best if you use a non stick loaf pan.

    2. In a large mixing bowl, mash the bananas. Then, add in the melted butter or oil, coconut sugar, and vanilla extract and then the milk. Make sure the mixture is well combined. 

    3. Add in the flour, baking soda, baking powder, and salt. Mix with a rubber spatula and make sure you dig down deep into the bowl to get all the dry incorporated into the wet. If needed, add a tablespoon at a time of milk to make sure the batter is somewhat pourable. It's still going to be a thick batter. Try not to over mix.

    4. Place bowl in fridge for up to 10 minutes top. (Make sure you don't forget about it and take out in 10 minutes) Take out of the fridge and pour batter into prepared loaf pan. Place the sliced banana cut side up onto the top of the batter. Bake for anywhere from 45 minutes to 60 minutes. Check after 45 minutes. The top should spring back after touching lightly and a toothpick comes out pretty much clean or with dry crumbs. Try to test in an area that doesn’t have a blueberry. Let cool on a wire rack for at least 30 minutes. When cooled, invert onto the wire rack and let sit until just about completely cooled. (This will make for easy slicing) Enjoy the deliciousness!

 

Thanks for stopping by. I hope you love this recipe as much as my family and I do.

To save and collect this or any of your favorite recipes, you can pin on Pinterest. It’s a great way of saving and collecting recipes for later on.

Please stop back again, there are so many recipes to see both sweet and savory. New ones too.

Before leaving, don’t forget to scroll up to print out and copy todays featured recipe.

Bye for now…

 

 

 

 

 

 

 

 

 

 

 

 

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

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4 Comments

    1. Hi Sadia, so sorry. This was posted a while ago when I had someone posting the recipes for me. My new partner Regina will fix this today. There are 2 large, mashed bananas in the recipe. Thanks for pointing this out! Sweet Smiles, Pam 🙂