Description
A moist banana quick bread with blueberries, Greek yogurt, and fresh lemon zest.
Prep: 15–20 minutes | Bake: 50–65 minutes | Cool: 1–1½ hours
Yield: One 9 × 5-inch loaf | Servings: 10
Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 2 ripe medium bananas, mashed, about ¾–1 cup
- 1¾ cups all-purpose flour
- 2 large eggs
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted and slightly cooled
- ¼ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional glaze: ½ cup powdered sugar and 1–2 teaspoons lemon juice, adjusted by drops as needed.
Instructions
- Heat the oven to 350°F. Grease or parchment-line a 9 × 5-inch loaf pan.
- Rub the zest into the sugar until fragrant.
- Whisk in the mashed bananas, eggs, butter, yogurt, lemon juice, and vanilla.
- Separately whisk the flour, baking powder, baking soda, and salt.
- Fold dry ingredients into wet ingredients, then gently fold in the blueberries. Use frozen berries unthawed.
- Spread in the pan and bake for about 50–65 minutes, checking from 50 minutes. Tent with foil if needed. A skewer in the center should show no wet batter.
- Cool in the pan for 15 minutes, then transfer to a rack and cool through before slicing.
- If glazing, whisk the glaze ingredients to a thick drizzle and apply only to a fully cooled loaf.
Storage: Keep covered for 1–2 days in a cool kitchen, refrigerate for about 4–5 days, or freeze for up to 3 months for best quality.
Estimated calories: Approximately 220–250 per slice before glaze, based on 10 slices. The optional full glaze adds about 20–25 calories per slice.