Blueberry Banana Bread
User Reviews
5
Blueberry Banana Bread
Description
This Blueberry Banana Bread recipe starts with mashed ripe bananas mixed with brown sugar, coconut oil, yogurt, and vanilla extract to form a moist, flavorful base. The dry ingredients include all-purpose flour, baking powder, baking soda, ground cinnamon, and salt, which add structure and gentle warmth to the bread.
Fresh blueberries are coated lightly in flour before folding into the batter to prevent sinking, ensuring even distribution throughout the loaf. Baking at 350°F for about an hour yields a golden crust encasing a tender center studded with juicy bursts of blueberry.
The resulting bread offers a balance of sweet banana and tart berry flavors with a soft texture that can be sliced for breakfast or snacks. The inclusion of yogurt adds moisture and tenderness while the cinnamon contributes subtle warmth.
Variations include using different flours such as gluten-free or whole wheat, substituting brown sugar with other sweeteners like honey or coconut sugar, and replacing Greek yogurt with plain yogurt if preferred. The bread can be stored at room temperature for 24 hours, refrigerated for up to a week, or tightly wrapped and frozen for up to three months to maintain freshness.
Ingredients
- 2 cups all-purpose flour ** see notes
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 egg at room temperature
- ¾ cup brown sugar coconut sugar or honey
- ¼ cup coconut oil melted
- ¼ cup Greek yogurt or plain yogurt
- 1 teaspoon vanilla extract
- 3 banana about 1 ¼ cups, ripe
- 1 ½ cups blueberries fresh
Instructions
- Preheat the oven to 350 degrees F.
- Grease a loaf pan and set aside.In a medium bowl combine flour, baking powder, baking soda, cinnamon, and salt. Mix it well and set it aside.
- In another bowl beat the egg and sugar for a minute with a hand blender or whisk.
- Add oil, yogurt, vanilla extract, and add the mashed banana and mix until well combined.
- To the wet mixture slowly add the flour mixture and combine until everything is well incorporated.
- Gently fold the blueberries into the batter. (Coat the blueberries with a tablespoon of flour and then add it to the batter)
- Transfer the batter to the prepared loaf pan and bake them for 55-65 minutes, until the toothpick inserted in the middle comes out clean.
- Once done, cool the bread on the wire rack for 10 minutes.
- Slice and serve the banana bread to enjoy.
Notes
- Serving size is one slice of bread.
- Blueberries can be fresh or frozen; coat them with flour before adding to batter to prevent sinking.
- Flour options include all-purpose, gluten-free, oat, or whole wheat blends.
- Replace brown sugar with alternatives like cane sugar, monk fruit, or honey as preferred.
- Greek yogurt may be substituted with plain unflavored yogurt.
- Store baked bread covered at room temperature up to 24 hours or in an airtight container in the fridge up to 7 days.
- For longer storage, wrap tightly and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 288mg | 12% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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