Here’s a take on banana bread that’s a bit healthier than many. It incorporates whole wheat flour, Greek yogurt, honey instead of sugar, and blueberries, in addition to the bananas. Our blueberries were fresh frozen. We had bought them from a local farm market at the height of their season, and flash froze them on a baking sheet before packing them in a ziploc. If you plan to incorporate frozen, thaw the berries before using them in this recipe; the same applies to frozen bananas–which ours were.
To keep the blueberries from all sinking to the bottom of the batter, dust them in flour first, then save about 20 berries to lay on the top of the batter to give the loaf some visual color. Because we had whole milk yogurt on hand, that’s what we used instead of 2%.
Next time I may line the pan with parchment. Even though I greased the pan before pouring in the batter, it was difficult to release the cooked loaf, and some stuck to the bottom of the pan. Any leftovers after two days, wrap tightly in saran wrap and then tinfoil and store in the fridge to protect against mold.
Healthy Blueberry Banana Bread
- 3 very ripe bananas, peeled and broken into large chunks
- 2 eggs
- ½ cup 2% plain Greek yogurt
- ⅓ cup honey
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 ½ cups whole wheat flour
- 1 cup blueberries, thawed if frozen
- Preheat the oven to 350˚F.
- In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
- Add flour and mix.
- Add blueberries and gently fold into mixture. Save about 20 blueberries for the top.
- Pour the batter into a greased 9 x 5-inch bread pan. Top with the saved berries.
- Bake for about 50 minutes, or until a toothpick comes out clean from the middle of the bread. (Our loaf took 65 minutes, so keep an eye on the bread.)
- Allow to cool at least 20 minutes before inverting out of pan and serving.
Adapted from a recipe from tasty.co