Blender Banana Bread

Lesley Baradel
Banana Bread
Banana Bread

Blender Banana Bread

This easy banana bread uses a blender to easily mix the wet ingredients. Using mini loaf pans, you can make different flavors with a variety of add-ins like chocolate chips, sprinkles or strawberries.
0 from 0 votes
Prep Time 10 mins
Cook Time 55 mins
Cooling Time 5 mins
Total Time 1 hr 10 mins
Course Breads, Snacks
Cuisine American
Servings 12 servings
Calories 185 kcal


  • nonstick cooking spray
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/4 cup ground flaxseed
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 Tbsp cinnamon
  • 3 medium bananas mashed (about 1 1/2 cups)
  • 1/4 cup light brown sugar packed
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/2 Tbsp vanilla extract
  • 1/2 cup walnuts chopped (optional)


  • Preheat oven to 350°F. Coat a 9x5 inch loaf pan or 2 mini-loaf pans with cooking spray.
  • In a bowl, mix flours, baking soda, baking powder, and cinnamon.
  • Put the bananas, sugar, oil, eggs and vanilla extract in a blender and mix well.
  • Pour wet ingredients from the blender into the flour mixture and stir until combined. Stir in nuts or any other add-ins like chocolate chips.
  • Pour the batter into the loaf pan(s) and bake for 55 to 60 minutes for a large loaf or 25 to 30 minutes for mini-loaves. Let cool on a rack for 5 minutes, then remove bread from pan and continue to cool on rack before slicing and serving.


Make Ahead: You can make the dry mix several days before if you do not have enough time to make the bread all at once.
Chef's Notes:
  • I usually make 2 batches at one time and just double all the ingredients.
  • I prefer the mini-loaves.  I usually fill 4 mini-loaf pans, then add an extra fun ingredient such as chocolate chips, strawberries, blueberries, apples or sprinkles to each one. After pouring the batter into the pan, I gently mix them down into the pan with a knife. This means you have 4 different types of loaves of bread for more variety.
  • When I make large batches at a time, I wrap them in plastic wrap after they are completely cooled, put them in a freezer baggy and into the freezer so I can pull out when needed later.


Calories: 185kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 31mgSodium: 72mgFiber: 3gSugar: 8g
Keyword banana bread
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