My banana blueberry bread is the best. I know because my Mom told me so. Ok, maybe she felt obligated. Anyway, this recipe takes quite a bit of elbow grease. You gotta whisk the sugar and eggs together by hand for 10 MINUTES. For people like me, that qualifies as cardio. But it’s worth it. You get a light, fluffy texture in a moist banana bread that’s just sweet enough.
Anyway, I’ve been experimenting with degrees of ripeness as far as the bananas. I think the way to go is to get them super ripe to the point where they’re flaccid. As in, so soft that they flop over when you unpeel them. That way, the natural sugars/richness add a dimension to the flavor you don’t get with less ripe bananas. Plus, they’re much easier to mash.
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1/2 cup oil
- 3 flaccidly-ripe bananas, mashed
- *Secret ingredient*: 2 tablespoons full-fat Greek yoghurt. Not fat-free, not 2%. I like the honey Greek yoghurt from Trader Joe’s, but use whatever you can easily find.
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries (cheaper than fresh). You can add more if you wish—just remember it’s going to extend your baking time.
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. You will be exhausted and sweaty, but don’t dismay. Just think of the delicious blueberry bread you’ll soon be stuffing your face with.
Drizzle in oil. Add mashed bananas, yoghurt, and vanilla. Fold in dry ingredients and blueberries, taking care not to smash them or your entire loaf will be blue. Pour into a lined loaf pan and bake. I find that the bake time to vary between 1-1 ½ hours depending on your oven, so start checking the “doneness” of your loaf after an hour. Fork stuck into the middle should come out clean. Serve with a dollop of Greek yoghurt.