Blueberry Banana Walnut Bread.
Wild blueberries, mashed bananas and chopped walnuts folded into a slightly sweet batter and baked to a golden perfection.
We love banana bread and blueberry muffins in our house. You too?
Recently Lucca has been on a blueberry muffin craze – requesting them at his every opportunity, pretty much everyday. He tends to do that with certain “treat” foods … blueberry muffins, bacon, cookies, chips, etc … certain foods that we don’t have often and he tries for the first time and loves. While we were in the Florida Keys with my parents at the beginning of February, Lucca and Adrian woke up every day before the sun and hopped in the golf cart to go watch the sunrise, drink coffee (well, Adrian did that :)) and share a blueberry muffin from the local bakery. (These two are the very best of buds).
While we won’t be having bluberry muffins everyday back at home, we will be baking up a batch or visiting one of our favorite local bakeries every weekend to share a muffin or two. Or maybe we’ll just be baking up batches of this Blueberry Banana Walnut Bread.
When the Recipe ReDux ladies challenged us to Bake Some Bread, I knew it had to be something with blueberries to satisfy Lucca’s blueberry muffin love, but healthier than bakery blueberry muffins. And I’ve been really craving banana bread, so this Blueberry Banana Walnut Bread was born. I started with my recipe for our favorite Dark Chocolate Walnut Banana Bread and tweaked it to be less “desserty” – no chocolate and lots of blueberries. The result is a beautiful loaf packed with fruit and nuts that satisfied Lucca’s want for blueberry muffins and my want for banana bread. While I won’t be making this loaf for Lucca every day, we’ll be making it at least once or twice a month.
Why make this Blueberry Banana Walnut Bread?
- It’s kid friendly – Lucca had a slice almost right out of the oven and kept asking for more more more
- It’s a great way to use up ripe bananas (which we always have on hand)
- It’s a love child of everyone’s favorites – blueberry muffins and banana bread
- It’s packed with fruit (antioxidant packed wild blueberries and potassium rich bananas)
- I used wild blueberries, as I prefer their taste over regular blueberries. The flavor is more intense and they have twice the antioxidant capacity of regular blues. Plus, I love their small size – and Lucca does too (“baby” blueberries)
- It’s packed with walnuts, which contain plant-based omega-3s (ALA) which promote heart and brain health
- It makes great toast! Toast leftover slices and spread with whipped salted butter or cream cheese
Here’s how to make this Blueberry Banana Walnut Bread:
- 1.5 cups AP flour (we've also used white whole wheat flour with good results)
- 2 Tablespoons chia seeds
- 2 Tablespoons cinnamon (plus additional for sprinkling atop)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 stick unsalted butter, softened
- ½ cup light brown sugar
- 2 eggs
- ½ cup milk
- 1.5 teaspoons vanilla extract
- 2 large ripe bananas, mashed
- 1.5 cups frozen wild blueberries
- 1 cup walnuts, chopped
- Preheat oven to 350 degrees.
- Line a loaf pan with tinfoil or parchment paper and spray with cooking spray.
- Combine flour, chia seeds, cinnamon, baking powder, baking soda, and salt in a large bowl.
- In a medium sized bowl, beat butter and sugar until blended, then blend in eggs. Add milk, vanilla and bananas and stir to combine.
- Add wet mixture to dry mixture and stir until moistened and combined.
- Fold in wild blueberries (gently) and chopped walnuts.
- Pour into prepared loaf pan. Sprinkle top with additional cinnamon, if desired.
- Bake for 55-60 minutes, or until lightly browned and a toothpick inserted comes out clean.
- Baking time may vary, depending on oven.
- Remove from oven and let cool slightly.
- Slice and serve with salted whipped butter or cream cheese.
You can also add chopped walnuts as a topping for additional crunch. This bread freezes well, so freeze any leftover slices.
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Disclosure: I serve on the health professional board for the California Walnut Board and Commission, however, I was not compensated for this post and all opinions are my own.