Banana-Blueberry Bread & Homemade Blueberry Butter

Breakfast…boring? Never! Bananas and blueberries are married in this moist, cake-like bread, made with Greek yogurt and coconut oil for the perfect melt-in-your-mouth texture and a healthier slice. Use frozen or fresh blueberries, whichever you have on hand, and keep that mixer tucked away—this one-bowl recipe is blended by hand. The best part? While the loaf is still warm, spread on some fresh-whipped, homemade blueberry butter—two ingredients is all you need!

Ingredients

BreadBlueberry Banana Bread
1-3/4 cups all-purpose flour
1 tsp.baking powder
1 teaspoon baking soda
1/2 cup liquid coconut oil 
1/2 cup light brown sugar
1/2 cup dark brown sugar
2 tsp. vanilla extract
1 to 2 tsp.cinnamon
1 tsp. ground nutmeg
1 to 1-1/4 cups mashed ripe banana
Pinch salt
1 large egg
6 oz. plain Greek yogurt
1-1/2 cups frozen blueberries (keep frozen and don’t thaw; fresh may be substituted)

Homemade Blueberry Butter
1/2 cup unsalted butter
1/2 cup blueberries, fresh or frozen (if using frozen, make sure they’re well-drained)

 

  1. Preheat oven to 350 degrees F. Spray two 8×4-inch loaf pans with non-stick spray and set aside.
  2. To make the bread, in a large bowl, whisk together egg, yogurt, coconut oil, brown sugars, vanilla and cinnamon. Add bananas and stir.
  3. Mix in the flour, baking powder, baking soda, salt, and stir until all ingredients are combined. Fold in blueberries.
  4. Pour batter into pans.
  5. Bake for 40 to 45 minutes or until top is rounded and golden and the center is completely baked. (Note: Bake until done; watch your bread, not the clock! Tent with foil for the last 5 to 10 minutes if the top starts to brown quickly.)
  6. Let bread cool for 15 minutes before transferring to a wire rack to cool.
  7. To make the blueberry butter, In a small bowl, combine butter and blueberries and whip to blend.

Note: Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Blueberry butter will keep airtight in the fridge for up to 1 week.

This recipe is courtesy of Averie Sunshine, author of AverieCooks.com. Averie has a passion for baking and creating sweet treats and desserts. She began blogging in 2009 as a way to share recipes, and what began as a little hobby, has turned into one of the best things she has ever done.

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