Mom’s Blueberry Banana Bread Recipe
Use frozen or fresh blueberries for my mom’s famous blueberry banana bread recipe. This version uses Greek yogurt and bananas for a moist & tender crumb!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves 1x
- Category: baking
- Method: oven
Scale
Ingredients
- 1 cup sugar
- ½ cup butter, melted and cooled
- 1 cup (about 2 large, 3 medium) mashed bananas
- ½ cup plain, Greek yogurt (we use full fat)
- 1 tsp. vanilla
- 2 eggs,
- 2 cups all purpose flour
- 1 tsp. baking soda
- ½ tsp salt
- 1 cup fresh or frozen blueberries (do not thaw frozen)
Instructions
- Preheat the oven to 350F.
- Grease 2 9×5 inch loaf pans (or 4 mini loaf pans)
- Wash your blueberries thoroughly (if fresh). This is totally optional, but I would recommend coating your blueberries in some flour to prevent them from sinking to the bottom of your loaf.
- Beat sugar, butter, bananas, yogurt, eggs and vanilla together well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Fold the dry ingredients into the wet until well combined. Next, fold in the blueberries.
- Pour the batter evenly between the loaf pans.
- Bake for 55-60 (40-50 for mini loaves) minutes, until a toothpick comes out clean.
- Cool in the pan for at least 10 minutes before removing to slice and serve.
Notes
*freezes well, can divide the recipe in half or double
