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!
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
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)
- Preheat oven to 350 degrees F. Spray two 8×4-inch loaf pans with non-stick spray and set aside.
- To make the bread, in a large bowl, whisk together egg, yogurt, coconut oil, brown sugars, vanilla and cinnamon. Add bananas and stir.
- Mix in the flour, baking powder, baking soda, salt, and stir until all ingredients are combined. Fold in blueberries.
- Pour batter into pans.
- 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.)
- Let bread cool for 15 minutes before transferring to a wire rack to cool.
- 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.