I may be prone to hyperbole, but this bread is ridiculously delicious. Imagine the very best banana bread crossed with the ultimate blueberry muffin. Epic!
– Very ripe bananas – Unsalted butter – Whole-milk plain Greek yogurt – Eggs – Vanilla extract and cinnamon – Whole wheat flour – Sugar – Baking soda – Blueberries
Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. Add the mashed banana, butter, yogurt, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flour, sugar, baking soda, cinnamon, and salt. Gently stir in the blueberries. (To bake with all-purpose flour, add an extra 2 tablespoons.)
Pour batter into the prepared pan and smooth the top. Bake for 60 minutes. (If the bread is starting to brown a lot, place a piece of foil over the top and continue baking.)
The bread is done when it's golden brown and a cake tester inserted into the center comes out clean. Cool in the pan for 5 minutes, then remove from pan and let cool completely.
Slice and serve. Try it cold out of the fridge, warmed slightly, or toasted. Add butter or nut butter or cream cheese if you’d like.
You can use fresh or frozen blueberries in this recipe. You can lower the sugar to ⅓ cup if you prefer. You can also swap in ¼ cup honey or maple syrup.