Chocolate Chip Blueberry Banana Bread | Almost Getting It Together

I had a lot of bananas browning up a few weeks ago. I love bananas but honestly – I only eat half at a time. I know, I shouldn’t be afraid of banana calories and sugar and carbs – but the reason I started doing it was so I could have bananas more than once a day – half at breakfast and half for a snack or in my go-to dessert of Greek yogurt and fruit (#addicted). I haven’t been making smoothies with a banana base (see Pear Cinnamon Smoothie – also #addicted), so I had to figure out how to use up all my browning bananas – hence, the banana berry chia pancakes.

This bread was SO good. I had to stop myself from eating the entire loaf straight out of the pan. I continued to eat it throughout the week warmed up with a little ricotta cheese on top. (I have good willpower once something is in slices – I can eat one piece of something at a time. I actually just finished a chocolate bar Angela bought me at the beginning of August this week.)


Chocolate Chip Blueberry Banana Bread

gluten free chocolate chip blueberry banana bread


What you’ll need:
1 medium very ripe banana
1 cup almond meal
1/2 cup nut butter (I used almond)
1/2 cup pumpkin puree
1/2 cup blueberries
1/8 cup carob chips
2 eggs
1 tablespoon 0% greek yogurt
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon honey
1 teaspoon vanilla
1 teaspoon cinnamon
pinch Himalyan pink sea salt


What to do:
Preheat oven to 350 degrees F. Line a bread pan with parchment paper and set aside.
Blend banana, pumpkin and nut butter until smooth.
Mix in Greek yogurt, baking powder, vanilla and honey.
Add in almond meal and a pinch of salt and continue blending until smooth.
Carefully fold in blueberries and carob (or chocolate) chips.
Pour mixture into bread pan and smooth out top with a spoon.
Bake for 35-40 minutes or until a fork inserted comes out clean and the top is beginning to brown.
Let cool completely then slice and enjoy.

I was experimenting and did this entire process in my Vitamix, other than baking of course. You can easily do it with a hand mixer and an old fashioned wooden spoon, too. I also recommend topping with pumpkin cream cheese if you’re like me and just had to try it so now you have a mostly-full container of pumpkin cream cheese in your fridge.


A little crumbly, but delicious.


Chat with me:
How is your willpower when it comes to sweets?

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