This healthful blueberry banana bread is made with out butter or oil, nevertheless so delicate and tender that you just’d in no way be able to inform! Greek yogurt and bananas protect it moist, whereas latest blueberries add extra sweetness and flavour.
That’s, unbelievably, the first banana bread I’ve baked in quarantine. And I say “unbelievably” on account of, in accordance with Google, banana bread has been all of the fad for the previous few months.
Fortuitously, these items in no way goes out of favor. And since berries are coming into season rapidly, I figured now was time to incorporate some blueberries and make blueberry banana bread.
This recipe is based off my quite a bit beloved Greek yogurt banana oat bread with some modifications to accommodate the extra moisture that the berries add.
How To Make Blueberry Banana Bread
The entire substances get blended in ONE BOWLso seize one which’s good and large to make mixing less complicated.
Start with the moist substances. Break the eggs and beat them a few events to combine the yolks with the whites. Then add the mashed bananas, yogurt, sugar, and vanilla. Stir inside the oats along with the baking soda, and salt.
I used coconut palm sugar for my sweetener, nevertheless you probably can substitute that with brown or cane sugar as properly. A liquid sweetener doesn’t really work proper right here as a result of it gives an extreme quantity of moisture to the loaf and makes it just a bit gummy.
It is advisable to use widespread yogurt instead of Greek, and it could be flavoured/sweetened instead of plain. Nonetheless, it can impact the sweetness and magnificence of the loaf.
When it comes time to add the flouradd it slowly and mix it into the batter gently. Some lumps are utterly top quality if it means mixing fewer events. You want to take care of the batter as little as attainable after the flour goes in. Like, as rapidly as there are no further streaks of flour, stop mixing.
I used all-purpose flour on account of it was what I had available, nevertheless you probably can swap half of it for full wheat flour. So it may be 3/4 cup (90 g) all purpose and three/4 cup (90 g) full wheat flour.
Coating the blueberries in flour helps protect them from sinking to the underside of the loaf as a result of it bakes. Moreover, try to distribute the berries as evenly as you probably can by the use of the batter in order that they don’t end up all clumped up in a single spot. This will assure further even baking and texture.
You can use frozen blueberries fairly than latest, nevertheless your loaf will flip way more blue from the berries melting all through baking.
Okay, Nonetheless What’s It Like?
This loaf is based off my quite a bit beloved Greek yogurt banana oat bread with a few modifications to accommodate for the extra moisture that the blueberries add. I halved the amount of Greek yogurt, added 1/4 cup of extra flour, and swapped the maple syrup for coconut sugar… which is certainly why the loaf appears to be just a bit darker in colour.
The result is a banana bread that’s delicate, tenderand loaded with blueberry and banana flavour. I often like my banana breads with none add-ins, nevertheless I’ll positively make an exception for berries – the combo is just too glorious.
The oats add just a bit little bit of extra heartiness and the Greek yogurt helps protect points good and moist so that you just don’t need in order so as to add any butter or oil. Complete, it’s a perfect little banana bread to benefit from if in case you could have some berries hanging spherical.
Comfy consuming!
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blueberry banana bread
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Creator:
Amanda @ Working with Spoons
Full Time:
1 hour 10 minutes
Yield:
12 slices 1x
Instructions
Preheat your oven to 350ºF (176ºC) and line a 9 x 5 (23cm x 13cm) bread pan with a sheet of parchment paper, leaving a few inches of overhang to allow for easier elimination. Put apart.
In an enormous mixing bowl, calmly beat the eggs until the yolks break apart. Whisk inside the yogurt, bananas, sugar, and vanilla, mixing until clear.
Stir inside the oats, baking soda, and salt. Lastly, spoon inside the flour and gently stir it in until merely blended. Toss the blueberries in 1 Tbsp of flour and fold them into the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50 – 60 minutes, or until a toothpick inserted into the center comes out clear.
Take away the bread from the oven and let it cool inside the pan for about 10 minutes sooner than transferring it to a cooling rack to sit back completely. Retailer in a sealed container at room temperature for as a lot as 5 days, or freeze for as a lot as 3 months.
Notes
* You may too use widespread yogurt and it could be flavoured.
** You may too use brown or cane sugar.
*** You probably can swap out half of the AP flour for full wheat. So it may be 3/4 cup (90 g) all purpose and three/4 cup (90 g) full wheat flour. You can use a gluten-free flour combine to make this gluten-freenevertheless it gained’t rise as quite a bit.
**** You may too use frozen blueberries, nevertheless your loaf will come out way more blue as a result of the berries soften all through baking.
Prep Time:10 minutes
Put together dinner Time:60 minutes
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