Banana Blueberry Bread

Like most Americans from the mid-west, or ALL Americans maybe, I LOVE banana bread. In fact, I have a go-to recipe that I make and truly love it. However, today, I was in the mood for something a little different but I'm not a big fan of chocolate chips in my banana bread. This recipe (adapted from allrecipes.com) has two things going for it: Greek yogurt and blueberries. Um, yes please! It is so creamy and the blueberries really add a complexity of flavor that I wasn't expecting.

  

Banana Blueberry Bread

Prep Time: 10 Min
Cook Time: 45 Min
Ready In: 1 Hr 10 Min
Yield 2 - 8x4 inch loaves

Ingredients

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
1 cup white sugar
1 cup Splenda
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container plain Greek yogurt
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup wild blueberries
1 Tbsp Sugar in the Raw

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease two 8x4 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter, sugar and Splenda. Mix in eggs, mashed bananas, yogurt, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in berries. Divide into prepared pans. Sprinkle Sugar in the Raw on top of loaves.
Bake for 45 Min, until a toothpick inserted in center comes out clean.


The loaf size is really just a suggestion. It depends on how many loaves you want to make and how full you want each pan to be. Baking time will need to be adjusted depending on size/number.

My husband said he liked this bread except he would like it better without the bananas! Yes, banana bread without bananas. However, blueberry bread sounds very intriguing and maybe needs to be added to my "to bake" list.