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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!