Description
Yield: 1 loaf, approximately 10 slices
Preparation: 15 minutes, plus optional walnut toasting and cooling
Baking: Approximately 50–65 minutes, or until done
Cooling: Approximately 1–1½ hours
Total: Approximately 2–2¾ hours
Pan: 9 × 5 inches
Oven: 350°F
Ingredients
Scale
- 2 ripe medium bananas, mashed, approximately ¾ cup
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup granulated or packed brown sugar
- ¼ cup vegetable oil or melted unsalted butter, cooled slightly
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon fine salt
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease or parchment-line a 9 × 5-inch loaf pan.
- Toast walnuts if desired, then cool completely.
- Mash and measure the bananas. Whisk in eggs, yogurt, sugar, oil, and vanilla.
- Scatter flour over the wet mixture. Sprinkle leaveners, cinnamon, and salt evenly across the flour, mix the dry layer lightly, then fold into the wet ingredients.
- Gently fold in berries and walnuts. Reserve a few for the top if desired. Keep frozen berries frozen.
- Transfer to the pan, smooth, and add reserved garnish.
- Bake for approximately 50–65 minutes, or longer if needed, until a toothpick tested away from berries shows no wet batter. Tent loosely with foil if browning early.
- Rest in the pan for 10–15 minutes, then cool on a rack until no longer warm before slicing.