Wednesday, March 13, 2013

Blueberry Greek Yogurt Banana Bread

The name of this recipe if a mouthful, and so is the finished product. Mashed bananas, mixed with frozen blueberries and greek yogurt make this breakfast dish a great start to your morning.  I love excuses to make dishes with these, and the three overripe bananas in my fridge were all the reason I needed!

Blueberry Greek Yogurt Banana Bread


  • 1 1/2 cups whole wheat pastry flour
  • 3 tbsp. all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 cup agave nectar (or 1/2 cup brown sugar)
  • 1 tsp. vanilla extract
  • 3 ripe bananas
  • 2 eggs
  • 6 oz. greek yogurt ( I used plain, but feel free to use vanilla or blueberry flavored)
  • 1 cup blueberries (fresh or frozen)

Preheat the oven to 375 degrees F.

Start by combining flour and baking powder in a medium mixing bowl.

In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.

Add eggs, vanilla, and agave nectar, mix thoroughly. 

Add the greek yogurt, then whisk until everything is well combined and there are no lumps.

Pour the dry ingredients into the wet in 2 or 3 batches. Mix until just combined. At this point fold in the blueberries.

Pour batter into a greased loaf pan for a large loaf, or into a mini loaf pan.

Bake until golden brown on top and cooked through inside (test with a toothpick, until inserted and comes out clean). Bake large single loaf for 1 hour, or individual loaf pan for 30 minutes.

Let the bread rest for at least 10 minutes before cutting into its amazing deliciousness.

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