Indulge in a healthier twist on classic Banana Bread with this Healthier Blueberry White Chocolate Banana Bread recipe. Made with wholesome ingredients, it’s super moist, flavourful and packed full of chunks of white chocolate and blueberry. Not only that, it’s much lower in fat, sugar and calories than traditional recipes. Whether you’re looking for a tasty snack or a sweet breakfast treat, this bread is sure to hit the spot.
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Read on to learn more about this amazing recipe and why it’s a must-try for anyone looking for a healthier take on classic banana bread.
Why you will love this Blueberry White Chocolate Banana Bread
This bread is packed with the irresistible flavors of ripe bananas, juicy blueberries, and rich white chocolate, making it the ultimate comfort food.
The best part?
It’s lower in calories, sugar and fat and is made with wholesome ingredients, making it a healthier alternative to traditional banana bread.
It’s also super easy to whip up and bake and is done in under an hour.
For those banana, blueberry and white chocolate lovers out there, this combination will blow your mind.
Macros
Per Slice (12):
Calories: 123
Carbohydrates: 19g
Protein: 4g
Fat: 3g
Sugar: 4.5g
More Healthier Banana Bread Recipes to try
Caramelised White Chocolate Banana Bread
Ingredients & Substitutions for Blueberry White Chocolate Banana Bread
All purpose flour – This is the main dry ingredient, you could sub for spelt flour, oat flour, gluten free flour or even buckwheat flour. However the texture may change depending on the flour used.
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar, honey or maple syrup. If replacing with a wet sweetener, use less liquid in the batter.
Cinnamon- Essential for that classic banana bread flavour
Nutmeg- Essential for that classic banana bread flavour
Baking Powder- Essential for rising and texture
Baking Soda- Essential for rising and texture
Banana- Obviously! The riper the better
Yogurt- Essential to provide moisture and thickness. I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt.
Light butter- A little bit of fat goes a long way with flavour and texture in this recipe, but this can be replaced with equal parts yogurt or applesauce to keep it oil and butter free.
Egg- Adds texture, moisture and helps with the rise and fluffiness of the bread. Can be substituted for 50g extra yogurt or 25g extra oil/melted butter
Vanilla- For flavaaa, can be omitted
Soy Milk- Can be subbed for any milk
Blueberries- Can use fresh or frozen
White Chocolate- I prefer to use a sugar free white chocolate alternative. My go to is the Noshu White Chocolate Chips. However, any good quality white chocolate will work and you can use chocolate chips or a chocolate block and just chop into small chunks.
Tips
- Use ripe bananas– Adds more sweetness and are easier and softer to mash and incorporate into the batter
- Dust blueberries in flour before adding to the batter- This helps to prevent the blueberries sinking to the bottom
- Mix until just combined– over mixing strengthens the gluten and results in a more dense bread
- Use room temperature eggs, milk and yogurt- This is because the wet ingredients will mix together more easily, thereby helping to create an even batter. Also ensures less mixing is required, meaning less gluten development, resulting in a fluffier and beautiful end result.
- Cover with foil in the last 15-20 minutes to prevent over-browning
- Let the banana bread cool completely before slicing– 10-15 minutes in the pan, then onto the cooling rack to cool completely. This lets the bread completely firm up and cook inside so that when you go to cut it, it’s not a crumbly mess
How to store Blueberry White Chocolate Banana Bread
Room Temperature- Store in a airtight container for 3-4 days
Refrigerator- Store in ziplock bags or an airtight container for up to 1 week
Freezer- Individually wrap each slice in foil or baking paper and add into a ziplock bag or airtight container for up to 3-4 months
Raspberry White Chocolate Banana Bread
Ingredients
- 2 ripe banana
- 80 g vanilla or plain yogurt room temp
- 1 egg room temp
- 20 g light butter or normal butter
- 60-80 ml almond milk or any milk
- 1 tsp vanilla
- 170 g all purpose flour
- 30 g protein powder vanilla or white chocolate
- 60 g zero calorie granulated sweetener (Natvia) or any normal granulated sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 125 g fresh raspberries or 175g frozen
- 50 g sugar-free white chocolate chips or a block, roughly chopped
Instructions
- Preheat the oven to 180°C (350°F)
- In a medium bowl, melt the butter and mix with the mashed bananas, yogurt, egg, almond milk, and vanilla extract until well combined
- sift through the flour, sweetener, baking powder, baking soda, cinnamon, and nutmeg and mix with a spatula until just combined
- Toss 3/4 of the raspberries in 1/2 tsp of flour and gently fold into the batter
- Add the chopped white chocolate to the batter and mix in, reserving some for the top
- Mash the remaining raspberries until no clumps remain
- Pour the batter into a lined loaf pan and swirl the mashed raspberries on top, and then sprinkle with the remaining white chocolate
- Bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean
- Let the bread cool completely in the pan before slicing into 10-12 pieces
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