I’m not the biggest baker. I feel like people are bakers or cooks. I’m totally more of a cook. But there are some things that I bake well (like my brownies).
I found this recipe on Daily Garnish and only changed some minor things.
Here is the recipe for Yogurt Banana Blueberry Bread
What You’ll Need:
1 1/2 Cups All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Kosher Salt
1/2 Cup Brown Sugar
1/4 Cup Cane Sugar
2 Ripe Bananas
1 Tsp Vanilla
2 Eggs
1/2 Cup Greek Yogurt (I like non-fat)
1 Cup Blueberries (frozen not recommended)
What To Do:
Preheat the oven to 350
Combine flour, baking powder, and salt in a mixing bowl.
In another bowl, mash up the bananas until they are gooey and liquid-like.
Add the sugar, eggs, and vanilla to the mashed up bananas.
Add the greek yogurt to the liquid mix and whisk until everything is combined and there are no lumps left.
Add the wet mixture to the dry mixture and mix until just combined.
Fold in the blueberries. I found that the frozen ones end up adding too much extra liquid, so if you go that way, make sure to defrost and drain the frozen blueberries before mixing them in.
Pour the batter into a greased pan. I’ve made this both in a loaf pan and an 8×8 square pan. I now prefer the square pan. You can also cut the bread into cute little squares that way.
Bake in the oven for about 45 minutes to an hour. This depends on what you bake it in and how accurate your oven is. You will know it’s done when the top is golden brown and a toothpick comes out clean.
When it’s done baking, let it cool for at least 15 minutes before trying to cut it.
This bread is so yummy and you don’t even taste the greek yogurt in it. But what I like about adding it in is it does add a little protein. It also helps keep it super moist.
And a tip if you freeze bananas when they are beyond ripe. Peel the bananas before you freeze them. It will make your life so much easier. It is almost impossible to peel a frozen banana.
Hope you all enjoy this bread and thanks to Daily Garnish for creating the recipe!
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