Description

This Blueberry Banana Bread features a scrumptious blend of ripe bananas and juicy blueberries, making it an irresistible snack or breakfast treat. It’s easy to make and perfect for sharing with family and friends.

Ingredients

Scale

¼ cup unsalted butter (melted)
¼ cup all-purpose flour
½ cup packed brown sugar
1.75 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon salt
1 cup frozen blueberries
3 medium ripe bananas (mashed (1.5 cups mashed))
2 large eggs
1 cup packed light brown sugar
¼ cup Greek yogurt
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
3 tablespoons almond milk*
2 tablespoon powdered sugar
2 teaspoons water or milk

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Instructions

Preheat the oven to 350ºF and grease a standard loaf pan with nonstick cooking spray.
In a bowl, mix all ingredients for the streusel topping until it resembles a crumble. Set aside.
Combine dry ingredients (excluding blueberries) in another bowl and mix well. Set aside.
In a separate bowl, mash the bananas with a fork, then add remaining wet ingredients and mix until combined.
Gradually add the dry ingredients to the wet mixture, then gently fold in the blueberries.
Transfer the batter to the greased loaf pan and sprinkle the streusel topping on top. Bake for 45-60 minutes at 350ºF. If the top browns too quickly, tent with foil.
Once done, allow the bread to cool in the pan for 5 minutes before removing it to cool completely.
While cooling, prepare the glaze and drizzle it over the bread before serving.

Notes

Allow the banana bread to cool completely before slicing for cleaner pieces.
For added flavor, consider using fresh blueberries when in season.
This bread can be stored at room temperature for 2 days or refrigerated for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg