This Sugar Free Blueberry Banana Bread is a delicious alternative to the usual bakery style bread.
Made with self-rising flour and mashed bananas, this flavorful bread moist and flavorful, making it perfect for breakfast, brunch, or even as a snack.
What you will read about in this recipe.
What makes banana bread so good?
Bananas are an excellent way to add a moist and tender texture as well as flavor to the bread, which is perfectly complemented by the blueberries for a perfect treat.
I like that this is a versatile bread that you can enjoy for breakfast, brunch, or a snack topped with butter, honey, or even Homemade Sugar Free Glaze.
have you tried try my recipe for Sugar Free Banana Bread Pound Cake?
That is a bundt style cake made with bananas. Both this recipe for bread and that recipe for cake are delicious ideas for baked goods made with bananas and without added sugar.
To make this recipe you will need a loaf or bread pan. You can find a selection of bread pans here.
Ingredients needed to make Banana Bread
This quick and easy blueberry banana bread has the amazing taste of a classic banana bread, with ground cinnamon for a hint of spice and pops of fresh blueberries.
- Self rising flour. - Alternatively, you can substitute with a combination of two cups all purpose flour with two teaspoons baking powder.
- Granulated Sugar Alternative. For best results, use a sugar alternative that measures like sugar and that can also be baked with.
- Ground cinnamon. Added for a hint of spice to complement the bananas and blueberries.
- Bananas. For best results, the riper the banana, the better the flavor will be. Plus, it will be easier to blend with the other ingredients.
- Milk. A full fat milk will yield a more moist bread. However, a lower fat milk or milk alternative can also be used to make this bread.
- Oil Use a mild or neutral oil, such as canola oil or vegetable oil. The oil can also be substituted with ½ cup melted butter.
- Eggs. The eggs should be at room temperature.
- Vanilla extract. The vanilla extract helps to balance the flavor of this bread.
- Blueberries Fresh blueberries work best in this recipe.
Expert Tip 👉 You can use frozen blueberries to make this recipe. However, it is best to not thaw the blueberries (ie use them frozen) before folding them into the batter.
How to make banana bread with berries.
Prep time: 15 minutes
Cook time: 1 hour
Cooling time: 30 minutes
Yield: Serves 10
- Preheat your oven to 325 and prep a loaf or bread pan for nonstick. Parchment paper or greasing should work for this recipe.
- In a large mixing bowl, use a whisk or similar item to mix together the flour, sugar alternative, and the ground cinnamon.
- Next, in another mixing bowl, beat together the mashed bananas, milk, and oil until combined. Then mix in the eggs and vanilla extract .
- Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined.
- Use a rubber spatula to gently fold in ¾ of a cup of the berries. Then transfer the batter to your prepared bread pan, evenly spreading out the ingredients.
- Scatter the remaining ¼ cup of the blueberries over the batter so that they will be visible on the top of the bread.
- Bake your bread for 65-70 minutes or until baked through and the bread turns golden. Allow the bread to cool for about ten minutes in the pan before transferring to a wire cooling rack and allowing to cool completely.
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Tips for making the best banana bread.
My bread was made with blueberries. You can use any similar berry of your choice or even a combination of berries.
More helpful tips for you.
- Make sure that you are using a very ripe banana for this recipe. Using a banana that is soft, will make it easier the blend the ingredients more successfully.
- When adding the berries to the mixing bowl, gently fold them in rather than stirring them. Blackberries tend to be fragile and as a result, can spread too much when they are overmixed.
- When baking your bread check on it frequently while it is baking. Pulling the banana bread out of the oven too soon can cause the center to be soft or gooey as the bananas need to fully bake.
- The banana bread is baked through when it springs back when lightly touched in the center. A toothpick or skewer can also be used. Insert the toothpick or skewer into the center of the banana bread. If it comes out clean, the banana bread is cooked through. Also, if your banana bread is browning too quickly before cooked through in the center, cover lightly (like a tent) with a piece of aluminium foil.
- Lastly, allow the bread cool completely before slicing and serving it. Doing so will help to prevent the bread from crumbling when you do slice it.
How to store homemade banana bread.
This bread should be stored in an airtight container. If properly stored, it should keep for up to a few days at room temperature or frozen for up to three months
Here are some similar recipes that you may also like.
Print the recipe for no added sugar banana and blueberry bread.
Sugar Free Blueberry Banana Bread
Equipment
Ingredients
- 2 cups Self Rising Flour - see post for details.
- ¾ cup Sugar Alternative - Granular, See post for details.
- 1 tsp Ground Cinnamon
- 2 Bananas - see post for details.
- 1 cup Milk
- ½ cup Oil - see post for details.
- 2 Eggs
- 1 cup Blueberries - divided
Instructions
- Preheat your oven to 325 and prep a loaf or bread pan for nonstick.
- In a large mixing bowl, use a whisk or similar item to mix together the flour, sugar alternative, and the ground cinnamon.
- Next, in another mixing bowl, beat together the mashed bananas, milk, and oil until combined. Then mix in the eggs and vanilla extract .
- Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Use a rubber spatula to gently fold in ¾ of a cup of the berries. Then transfer the batter to your prepared bread pan, evenly spreading out the ingredients.
- Scatter the remaining ¼ cup of the blueberries over the batter so that they will be visible on the top of the bread.
- Bake your bread for 65-70 minutes or until baked through and the bread turns golden.
- Allow the bread to cool for about ten minutes in the pan before transferring to a wire cooling rack and allowing to cool completely.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
August 8, 2023*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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