For some reason, blueberries and banana are not a very common combo yet! When I first put them together, my gosh, I was like, “This is so good!!” So here I am, sharing one of my new favorites: Whole Wheat Blueberry Banana Yeast Bread.
So, this recipe is literally all of my favorite things: blueberries, chestnuts, banana, and yeast bread.
When you make this recipe, I have a couple notes and tips.
I use dried blueberries because I don’t like having pockets of gushing blueberry. If you like this though, feel free to use fresh blueberries or even some other fruit. Just make sure to toss them in later so that the kneading doesn’t mush them all.
I added some chestnuts into the dough because it adds a layer of nuttiness. I definitely recommend using fresh ones. I like to chop them in half, steam them, and then scoop the meat out. If you do not have access to fresh chestnuts, you next best choice is packaged roasted ones or frozen ones. Either way, make sure to steam them or heat them so that they resemble freshly cooked ones before adding them to the dough.
When you make this dough, make sure you knead it enough so that it isn’t sticky, but also not stiff. This is really important when it comes to texture and crumb. Since we are using a large amount of whole wheat flour, this bread will be denser than most breads. It is pretty important to knead it enough.
Let’s make some bread, shall we!?
5 Word Summary:
Fluffy yet chewy
If you love bread, check these recipes out:
Whole Wheat Blueberry Banana Yeast Bread
This bread is chalked-full of good stuff: whole wheat, bananas, blueberries, chestnuts... It makes for an amazing breakfast and snack. This recipe is also vegan, dairy-free, and added sugar-free (if you'd like).
- 60 g lukewarm water
- 1/2 tbsp instant yeast 1
- 300 g mashed ripe bananas (about 3 large bananas)
- 2 tbsp neutral oil 2
- 2 tbsp pure maple syrup
- 300 g bread flour 3
- 200 g whole wheat flour
- pinch of salt
- 1/2 cup dried blueberries
- 1/2 cup roughly chopped roasted chestnuts (optional)
In the bowl of an electric mixer or just a large bowl, combine the lukewarm water (not microwave metal bowls!) and yeast. Allow to proof for about 5 minutes. It should be foamy and bubbly by then.
Then add in the mashed bananas, oil, maple syrup, bread flour, whole wheat flour, salt, dried blueberries, and roasted chestnuts. Knead on medium speed or by hand for 8-10 or 15-20 minutes, respectively. You should have an elastic dough that is smooth and elastic. It shouldn't stick to your hands at all but also not be so tough that it leaves your fingerprint if you press it.
Place in a lightly greased loaf tin, cover with a damp cloth, and allow to proof for about 1 hour or until doubled in size.
Preheat oven to 350 degrees F. Bake for 23-25 minutes or until a golden crust has formed and it sounds hollow when you tap it. If you need to, cover with foil to prevent over-browning.
Once done baking, immediately remove from the pan and allow to cool on a wire rack. The best way to keep this bread is to eat most of it fresh and then store in a tightly sealed bag in the fridge. To reheat, either use a toaster or microwave for 30 seconds with a bit of water. Microwaving does however mess with the texture a bit.
- Active dry yeast works as well, but it will take longer to proof and may actually not be as fluffy.
- I used avocado oil, but vegetable, canola, coconut, olive (if you can stand the stronger flavors), etc.
- Bread flour has about 12% gluten content. If you cannot find this, you add some vital wheat gluten to all purpose flour or just use all purpose flour. The texture will be slightly different.