Moist Blueberry Banana
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Keyword: banana bread, blueberry loaf, healthy breakfast, whole wheat bread
- 1 ¼ cups mashed very ripe bananas about 3 medium bananas room temperature
- ⅓ cup unsalted butter melted and slightly cooled
- ⅓ cup plain whole-milk Greek yogurt at room temperature
- 3 large eggs lightly beaten
- 1 ¼ teaspoons vanilla extract pure
- 2 ½ cups whole wheat flour sifted for fluffiness
- ⅔ cup sugar can adjust to taste or use honey/maple syrup
- 1 ¼ teaspoons baking soda for rising
- 1 ¼ teaspoons ground cinnamon aromatic and warm
- ¾ teaspoon salt fine
- 2 ½ cups fresh or frozen blueberries tossed in flour to prevent sinking
Preheat the oven to 350°F and lightly coat a 9×5-inch loaf pan with nonstick spray.
In a large bowl, combine the mashed bananas, melted butter, Greek yogurt, beaten eggs, and vanilla extract.
Add the whole wheat flour, sugar, baking soda, cinnamon, and salt to the bowl and gently fold until just combined. Then carefully stir in the blueberries.
Transfer the batter into the prepared loaf pan and smooth the surface evenly with a spatula. Bake for 75–80 minutes. If the top begins to brown too quickly, loosely tent with foil during the last 20–25 minutes.
Allow the loaf to cool in the pan for 5–10 minutes, then remove carefully and place on a wire rack to cool completely.
Slice and enjoy at room temperature, slightly chilled, or toasted with your favorite spread.
This loaf is irresistibly soft and full of fruity flavor. Whether eaten warm, chilled, or toasted, it’s comforting at any time of day.
Serving: 1 serving | Calories: 250kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 300mg | Potassium: 270mg | Fiber: 5g | Sugar: 20g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg