Description
This Blueberry Banana Bread combines ripe bananas and juicy blueberries for an unbeatable flavor. Simple to prepare, it’s a delightful treat for breakfast or a snack!
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
Instructions
- Preheat the oven to 350ºF and spray a standard loaf pan with nonstick cooking spray.
- Combine all streusel topping ingredients in a bowl and mix until crumbly, then set aside.
- In a separate bowl, mix the dry ingredients (excluding blueberries) and set aside.
- Mash the bananas in a large mixing bowl, then add the wet ingredients and blend well.
- Incorporate the dry ingredients into the wet mixture, followed by the blueberries, mixing gently until combined.
- Transfer the batter into the greased loaf pan, topping with the streusel. Bake for 45-60 minutes, tenting with foil if the top browns too quickly.
- After baking, let the banana bread cool for 5 minutes before transferring it to a wire rack to cool completely.
- Mix the glaze while the bread cools and drizzle it over the cooled bread before serving.
Notes
Ensure bananas are very ripe for the best flavor.
Feel free to use fresh blueberries if available.
Store leftover bread in an airtight container for 2-3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 189
- Sugar: 12g
- Sodium: 155mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 33mg