Description
Yield: 1 loaf, approximately 10 slices
Pan: 9 × 5-inch metal loaf pan
Preparation: 15 minutes
Baking: Approximately 50–65 minutes, or until done
Cooling: Approximately 1–1½ hours
Total: Approximately 2–2¾ hours
Oven: 350°F
Ingredients
Scale
- 2 ripe medium bananas, mashed, approximately ¾ cup
- ½ cup plain Greek yogurt
- ⅓ cup granulated sugar
- 2 large eggs
- 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
- ¼ teaspoon fine salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon additional all-purpose flour
Instructions
- Preheat the oven to 350°F. Grease or parchment-line a 9 × 5-inch loaf pan.
- Mash and measure the bananas. Whisk with the yogurt, sugar, eggs, oil, and vanilla.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet mixture just until combined.
- Toss blueberries with the additional teaspoon of flour. Reserve a few if desired, then gently fold the rest into the batter. Keep frozen berries frozen.
- Transfer to the pan, smooth the surface, and add reserved berries.
- Bake for approximately 50–65 minutes, tenting with foil if browning early. Continue baking if a toothpick tested away from berries shows wet batter.
- Rest in the pan for 10–15 minutes, then transfer to a rack. Cool completely before slicing.