AuthorMarla MeridithWe love this delicious, blueberry banana bread for breakfast or any time at all. Thanks to the natural sweetness in the bananas, less sugar is used in the overall recipe which is always a great thing.
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Spray a 9X5” loaf pan with cooking spray and line with parchment paper.
In a medium bowl combine the bananas, yogurt, melted butter, brown sugar, eggs and vanilla extract. (Smooth out any clumps in the brown sugar before adding it in, I use clean fingers for this)
In a larger bowl whisk together the flour, salt and baking soda.
Toss the 1 1/2 cup of blueberries in 1 tbsp of flour to prevent sinking.
Add the wet into the dry and stir to just combine, fold in the 1 1/2 cups of blueberries.
Pour the batter into the loaf pan, tap the pan on a surface to remove any bubbles.
Place the additional 1/3 cup of blueberries onto the top of the batter.
Bake for 60 minutes or until a wooden skewer comes out virtually crumb free.
Cool on a rack for 30 minutes, gently remove from the pan using the parchment paper to help.
Ingredients
Directions
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Spray a 9X5” loaf pan with cooking spray and line with parchment paper.
In a medium bowl combine the bananas, yogurt, melted butter, brown sugar, eggs and vanilla extract. (Smooth out any clumps in the brown sugar before adding it in, I use clean fingers for this)
In a larger bowl whisk together the flour, salt and baking soda.
Toss the 1 1/2 cup of blueberries in 1 tbsp of flour to prevent sinking.
Add the wet into the dry and stir to just combine, fold in the 1 1/2 cups of blueberries.
Pour the batter into the loaf pan, tap the pan on a surface to remove any bubbles.
Place the additional 1/3 cup of blueberries onto the top of the batter.
Bake for 60 minutes or until a wooden skewer comes out virtually crumb free.
Cool on a rack for 30 minutes, gently remove from the pan using the parchment paper to help.
