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This deliciously healthy moist Blueberry Banana Breakfast Loaf combines everyone’s favorite blueberry muffins with homey banana bread. Bake up a loaf over the weekend and you’ll have a quick breakfast, or anytime snack, at the ready all week. It also makes a nice addition to the Sunday brunch table.
How Many Calories and WW Points in this Blueberry Banana Bread?
To keep this blueberry banana bread lower in sugar I used monk fruit sweetener in place of sugar.
According to my calculations, each serving has about 140 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
How to Make Blueberry Banana Breakfast Loaf
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 350F degrees and lightly grease a loaf pan (affiliate link) with nonstick baking spray.
Step 3: In a mixing bowl, whisk together the baking mix, quick oats, sweetener and baking soda.
Step 4: Add the blueberries and gently stir to combine.
Step 5: Stir in the mashed banana, milk, eggs, oil, molasses and vanilla just until combined.
Step 6: Pour the batter into prepared loaf pan and carefully smooth the top.
Step 7: Bake about 60 minutes, or until done and a toothpick or cake tester inserted near center comes out clean. You’ll want to loosely cover the loaf with foil when the top is brown, after about 30 minutes.
Step 8: When done, remove pan to a wire rack and cool for 10 minutes.
Once cool enough to handle, loosen loaf with a thin pairing knife and continue cooling on wire rack.
Step 9: Slice and serve. Store any leftover bread in an airtight container.
Recipe Notes
If using frozen blueberries, tossing to coat in a little baking mix (or flour) will help them from running and turning the entire loaf blue.
Substitute reduced-fat Bisquick Heart Smart baking mix with this easy DIY homemade version.
Make this breakfast loaf gluten-free by using gluten-free baking mix.
This can also be easily adapted for vegetarians (and vegans) by replacing the eggs with flax eggs. In place of one egg, use one tablespoon of ground flaxseeds (flaxseed meal) mixed with three tablespoons of water. Mix the flax meal with the water and let it sit for a few minutes to thicken, then proceed with the recipe.
Another vegetarian egg replacement you might want to try (per egg) is using 1/4 cup applesauce combined with 1/2 teaspoon baking soda and mixed well.
Serving Suggestions
Enjoy a slice of this deliciously moist banana bread at breakfast (or brunch) with a Berry Yogurt Cup, or a hard-boiled egg for a little protein boost.
Reheat a slice in the toaster oven and then spread with a little almond butter.
If you’ve made this Blueberry Banana Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Healthy Blueberry Banana Loaf
Equipment
Ingredients
- 2 cups Bisuqick Heart Smart baking mix
- 1/2 cup quick oats
- 1/2 cup 0 calorie sweetener (I used Lakanto Monkfruit classic sweetener)
- 1/2 teaspoon baking soda
- 1 cup fresh or frozen blueberries
- 1-1/3 cups mashed ripe bananas (about 3 medium)
- 1/4 cup unsweetened almond milk
- 2 eggs, beaten
- 1 tablespoon canola oil
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F degrees and lightly grease a loaf pan (affiliate link) with nonstick baking spray.
- In a mixing bowl, whisk together the baking mix, quick oats, sweetener and baking soda.
- Add the blueberries and gently stir to combine.
- Stir in the mashed banana, milk, eggs, oil, molasses and vanilla just until combined.
- Pour the batter into prepared loaf pan and carefully smooth the top.
- Bake about 60 minutes, or until done and a toothpick or cake tester inserted near center comes out clean. You'll want to loosely cover the loaf with foil when the top is brown, after about 30 minutes.
- When done, remove pan to a wire rack and cool for 10 minutes. Once cool enough to handle, loosen loaf with a thin pairing knife and continue cooling on wire rack.
- Slice and serve. Store any leftover bread in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love: Restaurant Favorites (affiliate link) by Marlene Koch
