Blueberry Banana Bread


  • 270g of Ground Almonds
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Cinnamon
  • 3 Bananas
  • 1 Teaspoon of Vanilla Essence
  • 75ml of Maple Syrup
  • 60ml of Melted Coconut Oil
  • 1 Tin of Chickpeas
  • 100g of Blueberries

This is an updated version of my classic recipe*. It’s one of my all time favourite things to make and it’s such a crowd pleaser. It’s moist and perfectly sweet and the bursting blueberries make it look so gorgeous. It also fills your kitchen with the most delicious smell! I like to serve this warm after letting it cool a little or lightly toasted. 

Blueberry Banana Bread 3Preheat the oven to 170’C.

Combine the ground almonds, baking powder and cinnamon in a large bowl.

Add 3 bananas to a blender with the vanilla extract, maple syrup melted coconut oil and 80ml of chickpea water from the tin (keep the chickpeas for something else). Blend until smooth.

Add the wet mixture to the dry ingredients and mix well. Mix in the blueberries.

Spread the mixture out into a 1lb loaf tin. If you want to, cut another banana in half lengthways and press it into the mixture.

Bake for about 60-65 minutes until golden brown and a knife inserted into the middle comes out clean. Let it cool completely on a wire rack before removing from the tin and slicing.


*If you’d like the old recipe please email me and I will send it to you.

85 Comments to Blueberry Banana Bread

  1. Yum, the blueberry banana bread looks delicious and very fresh!

  2. I made this last night! So yummy, a great recipe. So easy that I can see it being a Sunday morning regular.

  3. KK says:

    I think I might be blind but how much Almond Flour do you use?

    • ERIKA says:


      • Indy Power says:

        2 and 1/2 cups of ground almonds is 300g. Coconut flour is super absorbent which is why it was dry, you will have to experiment and tweak the recipe in order to substitute and use coconut flour. Hope it works out for you next time!x

        • Clare Whyte says:

          Could you tell me where I can buy macadamia or coconut or almond flour ?? I can’t find them in the regular shops. Love the recipes.

          • Indy Power says:

            I’ve never seen macadamia flour sold in shops here (but I have made my own!) coconut and almond flour can be found in all health stores and most supermarkets now, supervalu stock both! Hope you find them x

      • bryony says:

        It depends on the cups, British, american and Australian cups are all different sizes.
        which makes translation very difficult.

  4. Akoi says:

    sounds so good, do you think I could make this vegan – sub eggs for flax eggs?

  5. Ailbhe says:

    I just made this bread and it’s delicious! Great recipe 🙂

  6. elaine says:

    Anybody any ideas of the calorie breakdown in this .. macro watching …

  7. Helen says:

    Hi, any idea what I could sub the almond flour for please, keeping gf? Thanks

  8. sarah says:

    Just watched the vid for this on YouTube! Looks so good, just wondering if it freezes well? 🙂

  9. Suzanne says:

    Looks yummy! How long would this stay fresh for?

  10. Mary says:

    Never baked without sugar before…and I am very impressed!! It’s not as sweet obviously(which is a bonus in my opinion) but it still tastes absolutely delicious. Very easy and quick.

  11. Claire says:

    Loving your blog and this recipe!

  12. Aline says:

    Hiya! Are there ant substitutions for the almond flour? I have made a few cakes with it and it doesn’t agree with me for some reason… Maybe coconut flour? It sounds so delicious I may give it a go with different flour. Xxx

    • Indy Power says:

      Almond flour works best with this recipe but I’ve also made it with macadamia nut flour which was delicious. People have also told me that they’ve used sunflower seed flour but I haven’t tried it! You can experiment with any nut that has a similar texture that you like the taste of, hope you enjoy it!

    • Kirsten says:

      Ive tried substituting some coconut flour in place of almond flour (mainly because I ran out of almond flour at the time). I found I either had to add in some extra water or reduce the amount of coconut flour because it absorbed so much moisture. It can be done but you will have to play with it.

  13. Maria Morrison says:

    Hi, is it ground almonds or almond flour? Thanks

    • Indy Power says:

      You can use either, the only difference between them is that almond flour is more finely ground! Ideally almond flour is best but it’s much easier to find ground almonds so you can use whichever you have!

  14. Kendra says:

    A printable button would be a nice feature. If that’s not possible, then maybe list the recipe and directions in a format that is easy to copy-paste for the purpose of printing it. Just a thought. I’m going to make this right now. It sounds delicious!

  15. Lourdes Reinoso says:

    Hi I am from ecuador. I made this great recipe but I used strawberries because here is difficult to find blueberries. I would like to know how can I storage or conserve this bread? And how long?
    Thank you very much.

  16. zubida says:


  17. Hunnybunny says:

    I’m so happy that I found this recipe. I’ve been making it for about 2 months now. My family is in love with it! I bake a batch just about every week. I have smaller bread pans therefore this makes me 2 loaves. Nom nom nom!

  18. Gemma says:

    Hi, this recipe sounds amazing but my son is allergic to nuts so I just wondered what you could add in place of the almond flour?
    Love your posts!

  19. Connie says:

    Has anyone substituted the bananas? Not really a fan of the banana flavour since eating 10 a week during my last pregnancy………..apples or carrots maybe?

  20. Claire says:

    Can you use frozen blueberries for this recipe? Or should I defrost them first?

    • Indy Power says:

      You can use frozen blueberries for this no problem, it just might alter then colour of the bread as they tend to stain the mixture!

  21. Dorothy Craig says:

    Love you blog and this recipe. Make it on a weekly basis

  22. Karen Collett says:

    Thank you for sharing this recipe. I can’t wait to try it. Do you grind your own almonds or use almond meal?
    Thank you again!

    • Indy Power says:

      I use whatever I have! Sometime I grind my own but I also use bought ground almonds, you can use whichever you like!

  23. nikki says:

    could you do a substitue for eggs?

    • Indy Power says:

      HI Nikki, sorry for the late reply I must’ve missed this somehow! Have you ever tried using ground chia seeds as an egg substitute? For each egg mix 1 tablespoon of ground chia with 3 tablespoons of water and let it rest for a minute, then mix again and let it rest until the chia sweeps to the consistency of a raw egg. Hope it works out for you!x

  24. Lee says:

    Hello! Thank you for all the great and healthy recipes you make. I was wondering if it is possible to substitute baking powder for baking soda. Many thanks!! Xx

    • Indy Power says:

      Hi Lee! Baking soda needs something acidic to react with so you will need to add a little vinegar or lemon juice in order for it to make the bread rise. I would try using 1/2 Teaspoon of baking soda and 1 teaspoon of lemon juice/apple cider vinegar! Hope it works for you x

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  28. Rodrigo says:

    Hi, great recipe! What can i use as a substitute for coconit oil? I cant get it in the markets where i live

  29. Janet says:

    Would love it if you made printer friendly version of your recipes!

  30. Daisy says:

    Thank you very much for this recipe! It came up really nice.I have changed measurements for ground almond and coconut oil( I put less then in your recipe) and I put more blueberries + I added walnuts.Wish I can share the picture 🙂

  31. […] to enjoy! Plus blueberries are a great feature and they’re full of anti-oxidants, so by eating this Blueberry Banana Bread you’re actually getting healthier (ish). A perfect world.Hopefully these clean bakes will improve […]

  32. Michelle says:


    I can’t eat almond flour, could I substitute the almond flour for rice flour or gluten free flour?


    • Indy Power says:

      Can you eat other nuts? I haven’t tried this recipe with rice or gluten free flour so I can’t say whether the amounts would be the same. You could use another type of ground nuts (cashews work well!) if you can eat them, otherwise it should work with the above but will take some experimenting to get the amounts right. Hope it works for you!X

  33. Lorna says:

    Whilst this was yummy it was overpowered by banana taste, can you reduce number of bananas? Also was more like a cake than bread consistency did i do anything wrong ?

  34. Hailey says:

    Oh my goodness, my girlfriend showed me this, I made it two hours ago…absolutely amazing. Tastes delicious!
    I have recently (three weeks ago) went paleo, and vegetarian, and am so pleased to have tried this!


  35. Dee says:

    Looks delicious! Please can you tell me the best way to store this bread and how long it will last?

  36. Alex says:

    I just tried to make this not sure where I went wrong but even after being in the oven for 2 hours the texture was very sticky and wet? Taste okay I’ve not cooked without flour before, as I have just started gluten free so I’m not sure what is normal / not. Any tips would be great. Thanks Alex

    • Indy Power says:

      Hi Alex, oh no! sorry to hear that. That’s never happened to me so I’m not sure where you went wrong, perhaps you’re oven temperature is different. I would suggest trying a slightly higher temperature. Hope it works our for you x

    • Alice says:

      I noticed the oven temp was given on Celcius. If you are in the States, you need to convert the temp. Maybe your oven wasn’t hot enough.

  37. Ken Sla says:

    Myself and daughter just made this bread after watching you on Home Chef, so simple to make and tastes unbelievable,

  38. this sounds good. Something new to try as well. thanks for sharing this recipe.


  39. Hi I cooked this loaf, it tasted nice but I found it too wet and I cooked it for 1hr and still didn’t seemed cooked. Perhaps the bananas were too big?

    • Indy Power says:

      Hi Sarah! Sorry that happened to you- a few people have been having this problem but I have tested the recipe a lot and its never happened to me! It could be due to a variation in your oven temperature, if the top is burning but the inside is still too wet then the temperature is too high, you’ll need to lower the temperature a little and cook it for longer. If it’s not burning but just too wet then I would just say too cook it for longer. It might be that the bananas were bigger which made the whole mixture more moist. Hope it works out for you next time!x

  40. Cori Margarita says:

    Found your recipe less than a year ago and so glad I did! I am making it again today and then going to use some slices for french toast tomorrow. Thank you for coming up with this! Hope this finds you well (:

  41. Marian says:

    Hey just made this and it taste fab but it stuck to the parchment paper so does not look great. Any suggestions on what I could do?

    • Indy Power says:

      I would suggest greasing your loaf tin with coconut oil instead of using paper, mine comes out really easily when I do this but it will depend on your tin so grease generously the first time. Hope it works better next time!x

  42. […] last week and it didn’t seem to impede his weightloss progress too much, I decided to try this Banana and Blueberry bread recipe from Little Green […]

  43. Rachel says:

    Hi Indy, could you sub the honey for xylitol and if so how much?

    • Indy Power says:

      Hi Rachel, I’ve never used xylitol in this recipe so I can’t really say how much but you could definitely use it you’d just need to experiment a little x

  44. Sarah says:

    Do you need an electric mixer for this, or would it be ok to mix by hand?

  45. mary williams says:

    Can applesauce be substituted for banana? Would it be equal amount?

  46. Siobhan says:

    so easy to make, thanks so much for a delicous gluten free bread ..looking foward to lots more …Thanks 🙂

  47. Sandra Keenan says:

    These are delicious. They are not that sweet however. Are they supposed to be? Maybe I didn’t add enough honey? Thanks, love your blog!

    • Indy Power says:

      It’s usually quite sweet but it depends on the sweetness of your bananas! Add in a little more honey next time if you like it sweeter x

  48. kaye says:

    where do you get the ground almond. Is it the same as almond flour

    • Indy Power says:

      You can get ground almonds in any big supermarket and in health stores. Almond flour is just more finely ground, you can use whichever you like but stick to the cup measurements if using almond flour as the weight measurements would be a little different. Hope you like it!

  49. Tavi says:

    I’d like to know the nutritional information please. Calories, protein, carbs, sugar, sodium, per serving…and whay is considered a serving size. Thank you! It sings and looks fantastic.

  50. Lizz says:

    Was wondering if you mean crushed almonds or almond meal?

  51. Shanna says:

    Can you use frozen blueberries?

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  53. Jessica says:

    I made this yesterday… absolutely delicious. Love that it is quick and easy to make and no faddy ingredients! – a great recipe.. thank you!

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  55. jakee says:

    I absolutely loved this bread!! I have one question… how many servings are in it? I am trying to log it into

  56. Lynn says:

    Can I substitute almond flour for the ground almonds?