This one bowl Greek Yogurt Blueberry Banana Bread is made with out butter or oil, nevertheless so tender and flavourful that you just simply’d in no way be able to inform! Naturally sweetened and bursting with blueberry flavour, it makes a delicious extra wholesome totally different to a standard favourite!
One different week, one differentone bowl recipe! This time inside the kind of banana bread ? With Greek yogurt. And blueberries. And unicorn mud. All the great points!
Okay, so maybe not the unicorn mud, nevertheless the Greek yogurt and the blueberries are a selected GO – the earlier on account of it’s one in every of my favourite parts to bake with if I’m in search of to make lightened-up goodies that are nonetheless super tender and moistand the latter on account of it’s summer season and up to date blueberries are: a) everywhere, b) cheap, c) delicious, and d) life… so I’ve been loading up.
There is one issue you gained’t get with this banana bread though, and that’s a complete lot of mess… on account of who needs to spend time cleaning dishes after they is perhaps exterior having enjoyable with all the points summer season has to produce? Undoubtedly not this girl, due to this fact all the easy one bowl recipes.
Okay, okay… one bowl and one bread pan*. And kinda, sorta, maybe but yet another small bowl to toss the berries. Nonetheless that one doesn’t rely! It’s not prefer it’s a should to wash it to get any gooey batter off… solely a quick rinse and voila – donez0. And in addition you undoubtedly don’t must take any shortcuts and skip tossing these berries… in some other case they might all sink to the underside and in addition you’ll end up with this lopsided, half-baked lump of should-be banana bread. Not that I’d know, or one thing…
So this recipe depends off my much-loved Greek yogurt banana breadand I kind of can’t contemplate it took me 2 years merely in order so as to add blueberries. Okay… so I did slightly bit higher than that. I ended up chopping once more on the Greek yogurt and altering the maple syrup with coconut sugar merely to make the batter slightly bit thicker… as soon as extra, so the berries wouldn’t all sink to the underside and give you a lopsided, half-baked lump of should-be banana bread. Ahem.
It’s nonetheless super delicate and tender though. I actually wished to see how a slice of it’s going to preserve up if I left it sitting uncovered for a short time, and it was nonetheless good and tender after 24 hours of sitting on the counter. You’d really in no way be able to inform that it’s made with none butter or oil. Oh! And within the occasion you wished to get super fancy, you possibly can presumably use a flavoured yogurt add some further zing. I actually really feel like vanilla or blueberry could possibly be the simplest, nevertheless one factor like lemon undoubtedly sounds superior. I hope you guys adore it!
Fully joyful consuming!
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One Bowl Greek Yogurt Blueberry Banana Bread
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5 from 1 overview
Creator:
Amanda @ Working with Spoons
Full Time:
50 minutes
Yield:
12 slices 1x
Instructions
Preheat your oven to 350ºF (176ºC), and calmly grease a 9 x 5 (23cm x 13cm) bread pan.
In a giant mixing bowl, calmly beat the eggs until the yolks break apart. Whisk throughout the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and salt, mixing until clear. Spoon throughout the flour and gently fold it in until merely blended. Toss the blueberries in 1 Tbsp (7 g) of flour to cease them from bleeding or sinking to the underside of the muffins, and gently fold them into the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 40 – 45 minutes, or until a toothpick inserted into the center comes out clear.
Take away the bread from the oven and let it cool throughout the pan for about 10 minutes sooner than transferring it to a cooling rack to relax totally. Retailer in an airtight container at room temperature for as a lot as 5 days, or freeze for as a lot as 3 months.
Notes
* You may even use brown sugar. ** You may even use all-purpose flour, or use a combination of all-purpose and full wheat. I’d more than likely go 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) full wheat. I’ve moreover had readers say that an all-purpose gluten-free mix works as properly.
Prep Time:10 minutes
Put together dinner Time:40 minutes
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