Description
A tender banana quick bread with blueberries and a thin cinnamon-sugar ribbon. Suggested recipe; not kitchen-tested here.
Prep: 20 minutes | Bake: 55–70 minutes | Cool: 1–1½ hours
Yield: One 9 × 5-inch loaf | Servings: 10
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed ripe banana
- 2 large eggs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted and slightly cooled
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla
- 1 cup fresh or frozen blueberries
Swirl
- 3 tablespoons granulated sugar
- 1½ teaspoons cinnamon
Instructions
- Heat the oven to 350°F. Grease or parchment-line a 9 × 5-inch pan.
- Combine swirl sugar and cinnamon in a small bowl.
- Whisk flour, baking powder, baking soda, and salt separately.
- Whisk banana, eggs, batter sugar, butter, yogurt, and vanilla in a large bowl.
- Fold in dry ingredients, then berries, just until combined. Use frozen berries unthawed.
- Spread half the batter in the pan. Sprinkle two thirds of the swirl mixture lightly over it, leaving a narrow border.
- Dollop remaining batter over the top and smooth gently. Add remaining cinnamon sugar and draw a knife through in one or two broad curves.
- Bake about 55–70 minutes, until the center is set and a skewer shows no raw batter. Tent with foil if needed.
- Rest in the pan 15 minutes, then cool on a rack until no longer hot before slicing.
Storage: Keep covered 1–2 days in a cool kitchen, refrigerate about 4–5 days, or freeze up to 3 months for best quality.
Estimated calories: Approximately 240–270 per one-tenth loaf, before optional additions.