Although I can’t take credit for this recipe creation, it is one worth sharing. I’m a sucker for a healthy loaf, especially with simple ingredients and no mixer required.
I made slight modifications to the original recipe to suit it for two mini loaves instead of one normal sized one.
I gave one loaf away to a friend and kept one for me. Now I wish I had both! Guess it just means more time in the kitchen to come.
I frequently bake breakfast breads with blueberries and bananas. I’ve done banana bread, banana muffins, blueberry orange muffins, and blueberry loaves. Why not combine them all? Sounds like a good idea to me. I mean, look at that blueberry pop!
The cute mini size makes it optimal for looking like a real loaf of bread from the store. These slices are just too cute. What I really liked about this bread was that it was very dense and not as pillowy as some breads. Yes, fluffy is good, but dense like a pound cake can be good too.
This bread was full of good stuff. There were blueberries and bananas, greek yogurt and eggs, and no butter or oils. I opted for white flour instead of whole wheat on this one because it just seemed good for a change.
You can’t really tell from the photos, but these loaves rose very tall. The recipe has 2 tsp of baking powder. That’s a lot! It really showed in how tall these loaves rose in the oven. Lucky for me, it didn’t spew over.
Blueberry Banana Bread
(from Daily Garnish)
Ingredients (one normal sized loaf or two mini loaves)
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 large ripe bananas
- 1 tsp vanilla
- 2 eggs
- 1/2 cup plain Greek yogurt**
- 1 cup fresh blueberries
- Preheat oven to 350 degrees F. Start by combining flour, baking powder, and salt in a large mixing bowl.
- In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
- Add sugars, eggs, and vanilla, greek yogurt.
- Whisk until everything is well combined and there are no lumps.
- Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the fresh (or frozen) blueberries.
- Pour batter into a greased loaf pan and distribute evenly.
- Pop into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.**
Above ingredients and instructions were Emily’s. I used vanilla Greek yogurt and left out the vanilla extract. I also used two mini loaf pans, so mine cooked for about 45 minutes instead of one hour.