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  • Writer's pictureNicole Ciuppa, RDN

Blueberry Banana Bread


One of my favorite things as a food blogger is to challenge myself to create delicious meals and sweets with whatever I have in the house. It is so often that we feel the need to have every food in the house "just in case" instead of utilizing what we currently have. With a couple of super ripe bananas in my fruit bowl and fresh blueberries in the refrigerator, I decided to bake something sweet for a midweek pick me up. I whipped up my favorite allergy friendly blueberry banana bread that I kept written in the drafts of my blog for a little while. I am finally ready to share the perfected recipe with all of you!

Serves: one 9 x 5 inch loaf pan


  • 2 medium bananas, ripened

  • 1/3 cup allergy free butter substitute, melted

  • 1 teaspoon baking soda

  • pinch salt

  • 1/2 cup sugar

  • 1 egg replacer

  • 1 teaspoon 100% pure vanilla extract

  • 1 1/2 cups unbleached all-purpose flour

  • 1/2 cup blueberries, rinsed


  1. Peel the bananas and add to a large bowl. Mash them with a fork until smooth and creamy.

  2. Melt the allergy free butter substitute and whisk into the bananas.

  3. Whisk in the baking soda, salt, sugar, egg replacer, and vanilla extract.

  4. Using a spatula, mix in the flour by adding 1/2 cup at a time. Mix until all ingredients are well incorporated and try to avoid over mixing the batter. This will help your bread stay aerated and fluffy in texture.

  5. Gently, fold in the blueberries being careful not to burst them. Allow the batter to rest for 10 minutes.

  6. Pour the batter evenly into a greased 9 x 5 inch loaf pan. Bake in the preheated oven for 50 minutes - 1 hour at 350°F or until a toothpick inserted into the center of the bread comes out clean.

  7. Remove from oven and allow the banana bread to cool in the pan for 5 minutes. Remove the banana bread from the pan to cool completely before slicing. A sharp serrated knife works best to slice the banana bread.

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