Good Eats and Sweet Treats from My Small Boston Kitchen

BBB: Blueberry Banana Bread

Last week a coworker requested banana bread for my weekly work treat, but I didn’t have bananas on hand to bake with. So I picked some up, waited until they were ready, and threw together a loaf of tasty banana bread. But being myself, I had to change it up somehow to make it more exciting. I’d recently seen a recipe for Blueberry Banana Bread that I’d wanted to try, so I combined ideas from that particular recipe and another (my go-to Banana Bread recipe, from Flour Bakery in Boston) to make my own creation.

It makes a pretty dense bread, low in fat (which is always a plus), but high in flavor. The banana flavor doesn’t come through very strongly, which I might try to play around with if I make this recipe again, but overall it was really quite fantastic.

The bursts of fresh blueberry are a nice addition, and the texture is great — almost like a pound cake, but without the excessive butter, sugar and eggs (not that there is ANYTHING wrong with that. 🙂 ) I had mine plain, but it would be good heated with butter or cream cheese. It’s a very hearty bread, and so so delicious!

(I apologize for the quality of these photos. I took them in the office under lots of artificial light.)

Blueberry Banana Bread


2 cups white whole wheat flour

1 1/2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp salt

1 cup sugar

3 tbsp vegetable oil

3 large ripe bananas, mashed

2 large eggs

2 tbsps greek yogurt (you could substitute sour cream or regular yogurt, or creme fraiche if you’re feeling really indulgent)

1 tsp vanilla extract

1 1/3 cups blueberries


1.) Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.

2.) In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.

3.) In a large bowl, whisk together sugar, vegetable oil, egg, vanilla, greek yogurt and mashed bananas until smooth. Add in flour mixture and stir until just incorporated and no streaks of flour remain.

5.) Gently fold in blueberries, then pour batter into prepared pan. Bake for about 60 minutes-70 minutes, until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.

4.) Cool bread in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

If you’re looking for a fool-proof bread that is impressive, easy, and relatively healthy, this is the bread for you! I was really happy with how it came out, and everyone in the office seemed to enjoy it. It was gone in a day!

I’m on a brief break from the outdoors, so I figured it would be a good time to update my blog. I spent several hours at the beach, and then needed to seek shelter in the house, it’s freakin’ hot out there! It’s been a lovely 4th of July, I hope for you too! I can’t wait for the fireworks later, and for a slightly less oppressive heat outside. Tomorrow I’m headed up to Little Sebago to catch some more sun and swim in warmer water before the work week begins! Stay tuned for a seriously delicious dessert, coming soon. ‘Til then…

With love, and sugar. Enjoy!

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