Description
This Blueberry Banana Bread boasts a delightful blend of flavors, with ripe bananas and sweet blueberries coming together for a moist and tender loaf. It’s easy to make and perfect for breakfast or as a comforting 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 grease a standard loaf pan with nonstick cooking spray.
- Combine the ingredients for the streusel topping in a bowl until it has a crumbly texture and set aside.
- In another bowl, mix together the dry ingredients (excluding the blueberries) and set aside.
- In a separate bowl, mash the ripe bananas with a fork, then stir in the remaining wet ingredients until well combined.
- Fold the dry mixture into the wet ingredients gently, and then add the frozen blueberries and mix until just combined.
- Pour the batter into the prepared pan and sprinkle the streusel topping on top. Bake for 45 to 60 minutes, adding a tin foil tent if the top browns too quickly.
- Once baked, let the banana bread cool for 5 minutes, then remove it from the pan to cool completely.
- While the bread cools, mix the glaze and drizzle it over the top before serving.
Notes
For a richer flavor, use very ripe bananas.
Feel free to substitute fresh blueberries if available, adjusting cook time as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg