Whole Wheat Blueberry Banana Bread with Walnut Oat Crumble
A hearty, naturally sweetened quick bread that combines mashed bananas and fresh blueberries in a tender whole wheat base, topped with a crunchy mixture of oats, walnuts, and brown sugar. The flax egg binding creates a moist, dense texture while coconut oil and coconut sugar provide subtle tropical notes. Perfect for breakfast, afternoon snacks, or brunch gatherings, this bread showcases how plant-based ingredients can deliver rich flavor and satisfying texture. The crumble topping adds delightful contrast to the soft interior.
Ingredients
- 6 tablespoon water
- 2 tablespoon ground flaxseed
- 2 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup coconut milk
- 1 lemon, juiced (1 teaspoon)
- ½ cup coconut oil
- ⅝ cup coconut sugar
- 3 bananas, mashed
- 1 cup fresh blueberries
- 2 tablespoon dark brown sugar
- 1 tablespoon coconut sugar
- 3 tablespoon whole wheat flour
- 3 tablespoon walnuts, chopped
- 2 tablespoon coconut oil
- 2 tablespoon old fashioned rolled oats
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Combine water and ground flaxseed in large bowl and let sit for 2 minutes until mixture has consistency of egg whites
- 3
Whisk together whole wheat flour, baking soda, salt, cinnamon, and nutmeg in separate medium bowl
- 4
Add coconut milk, lemon juice, coconut oil, coconut sugar, and mashed bananas to flax mixture and stir until just combined
- 5
Gradually add dry mixture to wet mixture and fold in blueberries until batter is just combined without overmixing
- 6
Whisk together brown sugar, coconut sugar, flour, and chopped walnuts in small bowl for crumble topping
- 7
Add coconut oil to crumble mixture and combine with fork, leaving some clumps
- 8
Mix rolled oats gently into topping mixture
- 9
Spray bread pan with nonstick cooking spray or grease with coconut oil
- 10
Pour batter into pan, place on baking sheet, and spread topping evenly over batter
- 11
Bake for 50 to 60 minutes until toothpick inserted in center comes out clean
- 12
Cover with foil if crumble darkens around 45 minutes to prevent burning while bread continues cooking
- 13
Cool for 5 minutes in pan, then remove and finish cooling on rack
Tips
Don't overmix the batter once you add the flour mixture to prevent tough, dense bread texture.
Cover the top with foil if the crumble browns too quickly while the center is still baking.
Use very ripe bananas for maximum sweetness and easier mashing into the wet ingredients.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature, optionally warmed slightly in toaster or oven.
Common Mistakes
Avoid overmixing batter to prevent dense, tough texture.
Cover with foil if topping browns too quickly to prevent burning while center finishes baking.
Substitutions
FAQ
Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries without thawing them first. Fold them in gently to prevent bleeding color throughout the batter.
How do I know when the bread is fully baked?
Insert a toothpick in the center - it should come out clean or with just a few moist crumbs. The bread will be dense and moist.
Can I freeze this banana bread?
Yes, wrap the cooled bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.