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This little loaf came out fresh from the oven yesterday smelling like a delicious combination of banana bread and blueberry jam. And it tastes pretty darn good too. Also, using Greek yoghurt instead of oil makes it a healthier alternative and keeps the loaf light and moist.

We had a slice after dinner last night and this morning as breakfast with a little peanut butter. Dessert and breakfast bread, now that’s versatility!

Here’s how:

Blueberry Banana Yogurt Loaf
{recipe via the daily garnish}

What You’ll Need:
1.5 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup brown sugar
1/4 cup cane sugar
2 large ripe bananas
1 tsp vanilla
2 eggs
1/2 cup Greek yogurt
1 cup fresh blueberries

What To Do:
Preheat oven to 350 degrees F (176 degrees celsius). Grease and lightly flour a loaf pan or alternatively, line with parchment paper.

Next, combine flour, baking powder, and salt in a large mixing bowl. Whisk to combine.

In a medium bowl, mash bananas well (I usually mash till there are only a few small banana chunks, left, but you can mash more if you like). Add sugars, egg and vanilla and mix well. Next, add the Greek yogurt and mix more.

Slowly pour the wet ingredients into the dry mixture. You want to mix till just combined, be careful not to overmix! I like to mix until there are just a few streaks of flour left in the mixture, then gently fold in the blueberries (the folding will get rid of those last few streaks).

Pop into the oven and let it bake for about 50 mins to an hour or until a toothpick inserted into the bread comes out clean (or with just a few crumbs attached). Remove from oven and allow to cool. Then, enjoy!

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