Description
This recipe yields a moist and easy loaf combining ripe bananas and fresh blueberries. It is a simple quick bread perfect for breakfast or snacks.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1/2 cup plain yogurt or sour cream
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas and yogurt until just combined. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. A few streaks of flour are acceptable.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them; toss them lightly in one tablespoon of the measured flour before folding them into the batter to prevent sinking.
- For an extra moist loaf, substitute sour cream for plain yogurt.
- This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 210
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 55