This White Bean Blueberry Banana Bread is packed with banana and blueberry goodness. It's a super tasty banana bread made with simple and wholesome ingredients found in your pantry and fridge, including white kidney beans for a protein kick! 😄
You know those brown-spotted bananas in your freezer?
Turn them into something delicious and make this blueberry banana bread with them!
This healthy and gluten-free blueberry banana bread is easy to make and is one of the BEST banana bread recipes out there, in my opinion💃
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📝 Ingredients for white bean banana bread
- Gluten-free flour - I have been using Bob's Red Mill 1:1 Baking Flour lately
- Baking soda
- Salt
- 2 large and very ripe bananas
- Sugar - you can use white or brown sugar
- Olive oil
- Eggs
- White kidney beans - also known as "cannellini beans", give a protein and fibre boost to this bread; plus the beans make the loaf more dense and moist (no fluffy loafs here!)
- Vanilla
- Blueberries - fresh blueberries or frozen blueberries will work
🔪How to make gluten-free blueberry banana bread
Prep your loaf pan and pre-heat the oven to 350 degrees F. Add the dry ingredients to a large bowl and stir to combine
Then add the bananas, white kidney beans, sugar, oil, eggs, vanilla to blender. Blend until just smooth.
Add the wet ingredients to the dry ingredients and stir until combined. Add the blueberries and stir.
Pour the banana loaf batter into the prepared loaf pan and bake in a pre-heated oven for ~55 minutes.
Hot Tips
🫐For the blueberries, you can use fresh blueberries or frozen blueberries. If you use frozen blueberries, I recommend stirring them into the batter before the blueberries thaw out or you'll have some pretty blue-tinged batter, as I did one time😄
Either frozen blueberries or fresh juicy blueberries will give you a delicious blueberry POP in your mouth when you eat the bread.
Enjoy!
~April
📖 Recipe
White Bean Blueberry Banana Bread
Ingredients
- 1.5 cups gluten-free flour blend I use Bob's Red Mill 1:1 Baking Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large very ripe bananas
- 1 cup canned white kidney beans (cannellini beans) drained and rinsed
- ⅓ cup sugar
- ¼ cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- ½ cup blueberries
Instructions
- Preheat oven to 350 degrees F and brush sides of an 8x4 inch loaf pan with oil or spray with non-stick spray.
- Combine the flour, baking soda and salt in a large bowl and stir.
- Add bananas, beans, sugar, oil, eggs and vanilla to a food processor or blender. Pulse a few times - chunks are ok!
- Pour the banana mixture into the large bowl of dry ingredients. Stir until just combined.
- Add the blueberries and stir once or twice through.
- Pour this mixture into the prepared loaf pan. Bake for about 55 minutes. Sprinkle a few blueberries on the top if you want.
- It's done when the top is springy to the touch and an inserted toothpick comes out clean. Cool on a rack for about 10 minutes and then take it out of the pan. Slice and enjoy warm.
Francine Wilson says
Sounds delicious. Can’t wait to try it😄
I often put bananas that are overripe in my freezer for future use in a recipe just like this one!
April Saunders says
Thanks Francine! I hope you like it. Me too-my freezer is full of those brown bananas🍌
Gerarda says
I will try this, just use an egg substitute 🙂 thanks April
April Saunders says
Awesome Gerarda! Hope you love it????
Nadine says
I only had spelled flour at home and no blueberries. I added half of a chopped banana to it and a few chopped walnuts and almonds. It’s in the oven now😄
April Saunders says
Nice Nadine! Sounds like a yummy combo 🙂
Nadine says
It was. My 8 year old son ate 3 big slices. He said it’s sooo delicious. Next time I add frozen blueberries.
I baked on low for 1h10min and it was perfect. Thank you for such a great recipe that is so versatile.
April Saunders says
That's awesome! I wish my 7 year old would eat it lol You're so welcome and thank you for letting me know the delicious variation.
Susan P says
I added dates and cinnamon then poured into 8 mini loaf pans. Took only 30 minutes to bake thoroughly and soooo delicious. Even my spouse who gets tired of my trying to get him to eat beans loves it - thank you!!
Hey Nadine - omg YUM. I love the addition of dates, I gotta try it. Glad you and your hubby enjoyed them!
Best,
April
Leslie-Jo says
I just made it! Delicious but my blueberries all sunk to the bottom....
Any idea how much fibre per slice?
April says
Hi Leslie-Jo - so glad you liked it! Oh no! Sorry about that re: the blueberries 🙁
Maybe next time you could try tossing the blueberries with a very small amount of flour (~1 Tbsp) before adding them to the batter. The light coating of flour around the berries will absorb some of the fruit's liquid, making them less likely to sink. Hopefully that will help!
Fibre is approx. 4g per slice. Thanks again for commenting and trying it out 🙂
Cathy Hoover says
This is a great recipe! I didn't have any blueberries but I put in about a 1/3 cup of chopped walnuts which tasted great. I am glad I discovered this recipe because I have a weakness for baked goods such as muffins and quick breads, although I know they tend to be high in fat and sugar. I love the fact that it uses those white beans.
Also I also discovered that it freezes well ( just slice first); this is helpful for those of us who live alone.
April says
Hey Cathy! Thanks so much for commenting! So glad you like the banana bread and I love that you added the walnuts in there. Also, super good to know it freezes well. Thanks again!
Antonella says
I just made my second loaf! I used chocolate chips because I didn't have any blueberries. This bread is absolutely delicious, light and fluffy. I love that it is low in added sugar but remains true to the flavour of a banana bread. My new favourite banana bread recipe!
April says
Thank you for commenting, Antonella. And that's awesome to hear! So glad you loved it😄
Deb G. says
Hi April,
Love your recipes and I can't wait to try them!
Just wanted to know what I can substitute the beans with?
Blessings for a Happy Thanksgiving 🙂
April Saunders says
Thank you Deb!
I haven't tried this recipe with a straight-up substitute for the beans so I can't promise it'll work but you could try more flour and / or some unsweetened applesauce. It would turn out differently because with the cup of beans, it gives the loaf a lot of structure (and the protein):)
If you're interested in a banana bread taste without the beans, check out this recipe for Healthy Banana Chocolate Chip Muffins.
All the best and Happy Thanksgiving to you too!
April
Theresa says
Looking forward to trying this, but for some reason, I have no plain white beans in the pantry at the moment. Any thoughts on if garbanzo beans would be a good substitute?
Theresa says
Decided to go for it. I extra hulled the chickpeas to help with toughness, added cinnamon, walnuts, and chopped dates instead of blueberries. Came out beautifully! I did use all purpose flour for this try but I’ll do GF next time.
Hi Theresa,
Oh I love those modifications! Glad it worked out with the chickpeas too, what a great sub for the white beans. I'm gonna have to try this version 🙂
Best,
April