This recipe lives on my Baking Pinterest board!
We had some freckled bananas that were screaming to be eaten. We rarely have too-ripe bananas – as they usually get devoured by my little monkeys before this point. But this week we had a few ripe bananas, so I whipped up a batch of banana bread – adding blueberries. This time, instead of vegetable oil, I added Tillamook Greek Homestyle Vanilla Yogurt and Coconut Oil! I think it was awwwee-mazing and I’m not sure I’ll make banana bread with vegetable oil again!!
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 Cup regular sugar
1/2 Cup brown sugar
1/4 Cup coconut oil
I didn’t melt this before mixing and sort of wish I had. If you bake with coconut oil – do you warm it up first? I don’t have much experience with this.
1/4 Cup Vanilla Greek Yogurt
I used Tillamook Farmstyle Vanilla Greek yogurt – amazing!
2 large eggs, beaten
1 Tablespoon vanilla extra
2 ripe bananas, peeled, mashed, bananas
1 Cup frozen blueberries
I’m sure you could use fresh blueberries, if you had them!
HOW TO PREPARE
1.) Preheat oven to 350 degrees F
2.) Butter a 9- by 5- by 3-inch loaf pan. Some recommend also dusting with flour, I didn’t do this.
3.) In a medium bowl, whisk together your flour, salt, baking soda, baking powder, cinnamon and nutmeg.
4.) In another bowl, mix together your sugars, coconut oil, yogurt, eggs and vanilla until blended. Stir in the bananas. Once your batter is mixed, gently fold in blueberries (I added mine frozen – do not thaw).
5.) Mix all ingredients together in one bowl. Pour batter into loaf pan.
6.) Bake at 350 degrees F for about an hour (60 minutes) – or until a toothpick or cake tester comes out clean. Let it cool for at least 20 minutes before removing from pan.
Ideally you’d let this cool for another couple hours. But seriously – who can wait that long?
My kids devoured this. My six-year-old son exclaimed, “This is fantastic mom! It’s the best you’ve ever made. And the crust. . . it’s perfect!” Well if that isn’t a compliment, I don’t know what is!
Going in for seconds. Synchronized sibling snacking, seriously. Baking bread for your babies, who aren’t such little babies anymore, is at the top of my list of things that I find rewarding. Must make more time for this.
I hope you (and yours) enjoy this recipe as much as we did!!
I adapted this recipe from Food Network Blueberry-Banana Bread from Giada De Laurentiis