I love over ripe bananas. You know, the kind that are all speckled brown? In my book, those are the ONLY kind of bananas that are worth eating, but my husband tends to disagree. He loves his bananas green. And when I say green, I’m not exaggerating.
Really, it works out for the best in our household, but there is just one teensy, tiny problem.
Once the bananas are to that speckled brown stage, they tend to get really brown way too fast. We’re talking within a day. I might be weird and like those super ripe bananas, but when they turn all the way brown, even I don’t want to eat them.
Why am I going on and on about ripe bananas you ask? Over the weekend, we had this very dilemma where my bananas got just past the point of eating. I didn’t get to them quickly enough and was left with 2 very sorry looking brown bananas. I hate wasting food, so I quickly decided to whip up some banana bread.
Usually I make just your traditional run of the mill banana bread, but this time I wanted something different. Something with a little umpf.
It just so happens that it’s blueberry season here in South Texas, and HEB has been having great sales on them lately. My husband’s favorite berry is the blue ones (next to strawberries), so he has been in berry lovin’ heaven. Since I had 2 pints of them in the fridge, I thought it would be the perfect addition to plain ol’ banana bread.
I changed up my normal banana bread recipe by leaving out the traditional nutmeg and cinnamon, and I added a little bit of vanilla Greek yogurt. I even went all healthful on it and did half whole wheat flour!
Look at me being a good little girl.
*pats self on back*
I think you’ll all agree that this blueberry and banana bread is so yummy, moist, and full of flavor. You can bake it in larger batches and freeze loaves for later on, or just whip some up for a delicious snack.
- 1 3/4 cups flour, I used 1 cup all purpose, 3/4 cup whole wheat
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup Vanilla Greek yogurt
- 1 tsp Vanilla extract
- 2-3 ripe bananas
- 1/2 cup blueberries
- Preheat oven to 350
- In a medium bowl combine flour, baking powder, baking soda and salt-set aside
- In a large bowl, cream together butter and sugar
- Mix in eggs, one at a time, combining well after each
- Add in yogurt, vanilla and bananas.
- Slowly mix in dry ingredients and stir just until incorporated.
- Fold in blueberries.
- Pour batter into a greased loaf pan.
- Bake for 45-50 minutes until toothpick inserted in center comes out clean
Nutrition InformationServing Size 1 grams
Amount Per Serving Calories 2901Unsaturated Fat 0g