Blueberry Banana Bread

makes 3 small (3” x 5.5”) loaves • oven 350°F

Ingredients

Dry

  • 1 cup whole wheat flour

  • ¾ cup all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

Wet

  • 3 very ripe bananas, mashed

  • 2 eggs

  • 1 (5.3 oz) vanilla Chobani non-fat yogurt

  • ¼ cup melted butter (or olive oil)

  • ⅓ cup maple syrup or honey

  • 1 tsp vanilla extract

Additions

  • 2 cups blueberries (toss with a tablespoon of the AP flour)

  • ~⅓ cup glazed walnuts, chopped

Instructions

  1. Heat oven to 350°F. Grease/line with parchment 3 small loaf pans.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a second bowl combine bananas, eggs, yogurt, melted butter, maple syrup, and vanilla.

  4. Stir dry ingredients into wet just until combined.

  5. Fold blueberries and nuts into batter. Do not over mix.

  6. Divide batter evenly among pans.

  7. Start checking at 30-35 minutes, with 2 cups of blueberries, it may take as long as 40-45 minutes. Toothpick inserted in center should come out mostly clean.

  8. Cool in pans 10 minutes, transfer to a rack.

  9. Wrap loosely to store.

banana blueberry loaves, clearly well prepared for exiting their pans. that’s my pledge, and I’m sticking to it.