November 23, 2014

Whole Wheat Blueberry Banana Bread

There's nothing better than the smell of warm bread baking in the oven. Banana bread will always remind me of home, and I couldn't resist this recipe for whole wheat blueberry banana bread. Combining whole wheat flour, Greek yogurt, blueberries, a banana and honey, this is a recipe that will be on repeat during these chilly months. It's a healthy pick-me-up for those long afternoons or early mornings, and a great homemade treat that you can bake to bring to work or give as a gift. I love enjoying mine with coffee (yes, even at 6 am it makes me happy), or as part of my lunch during the workday. The two best things? Most of these ingredients we already had in our kitchen, and it's 100% non-guilty!

Bon appetit, y'all!


Whole Wheat Blueberry Banana Bread

1 ¼ c whole wheat flour, divided
2 tsp baking powder
¼ tsp salt
1 tbsp oil or butter, melted and cooled
1 egg
2 tsp vanilla extract
½ c + 2 tbsp mashed banana (about 1 extra long 9” banana)
2 tbsp plain nonfat Greek yogurt
2 tbsp honey
1/3 c frozen (or fresh) wild blueberries

1. Preheat oven to 325 and coat an 8x4" loaf pan with nonstick cooking spray.

2. Set aside 1 tablespoon of flour in a small bowl. In a medium bowl, whisk together the remaining flour, baking powder and salt. In a separate bowl, whisk together the oil (or butter), egg and vanilla. Stir in the mashed banana, yogurt and honey. Add in the flour mixture, and stir until incorporated. Toss the frozen blueberries with the reserved tablespoon of flour, and gently fold into the batter.

3. Spread the batter into the prepared pan, and bake at 325 for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack.

Make sure your banana is extra ripe - if not, add in a touch more honey!

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