Banana Blueberry Bread. I know what you’re thinking: “Is it banana bread or is it blueberry bread?” Both. It’s both, and it’s just as delicious as it sounds.
Make it: Banana Blueberry Bread
Banana Blueberry Bread
- ½ cups butter
- 3 ounces cream cheese by weight
- 1 cup brown sugar
- 3-4 ripe bananas
- 1 egg
- ¼ cups 4 ounces Greek yogurt
- 1 teaspoon vanilla
- 1-½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoons salt
- 1 cup blueberries
- 1 cup chopped pecans optional
- Heat oven to 350; lightly grease a loaf pan or Brownie Pan.
- Cream butter, cream cheese, and sugar until light and fluffy.
- Add bananas, egg, vanilla, and Greek yogurt; mix until smooth.
- Add dry ingredients.
- Fold in blueberries and/or pecans.
- Pour into prepared pan. Bake for 20 minutes in brownie pan OR 60—75 minutes in loaf pan, until golden and not doughy in the middle.
A few tips
And since it has Greek yogurt and fruit in it, I like to pretend that it’s on the healthier side of things.
You can certainly make it in a regular loaf pan, just plan on cooking it for around an hour or so instead of just 20 minutes.
Extra tools to help out
You can use this Brownie Pan for so much more than just brownies…but brownies in them are pretty darn delicious! Rinse and drain your blueberries in this Easy-Read Measuring Colander. Use the Classic Batter Bowl to mix up the batter, and then scoop it all out with the Large Scoop.
My adventure with Banana Bread
Back in the day, when I first started to actually enjoy cooking, I really wanted to make banana bread. It seemed like one of those quintessential things that “anyone” could do. But in reality, it was right up there with making a hard-boiled egg—it seemed easy, but every time I tried, I failed…hard.
My banana breads came out soupy or under-cooked; burnt on top, overly chewy, or hard as a rock. Even though I’d follow directions exactly, I just couldn’t get it right. So, naturally, I gave up for a little while. But I just couldn’t shake my desire to make a great banana bread.
Then I found this recipe and it was like the heavens opened up and bananas and blueberries rained down on me. It’s perfect. Like, actually perfect…and easy.
The banana flavor shines through and the blueberries essentially pop and explode in your mouth with an extra dose of flavor. Then, to top it off, it’s soft and fluffy.
The original recipe calls for chocolate chips instead of blueberries, but since I’m not a fan of chocolate chips—I know I’m crazy; I know—I’ve always substituted with blueberries.
Sometimes I’ll even toss in some crushed pecans, because I like extra texture it brings to the bread.
Save up those bananas and get them extra ripe, then add some cream cheese and Greek yogurt to your list so you can make these asap!