When life gives you bananas make blueberry banana bread!
It’s actually one of my favourite things to bake considering you can practically chuck all the ingredients into one bowl and have it baking in the oven within ten minutes. I must have baked this blueberry banana bread hundreds of times over the years and it turns out perfectly every single time.
You can swap out the blueberries for anything you fancy such as chocolate chips or walnuts, but I particularly like using blueberries because they add some lovely colour and texture to the banana bread.
My not-so-secret ingredient is adding yoghurt to the mixture instead of milk. Using yoghurt in a banana bread recipe will make the bread exceptionally light and moist and you’ll never want to leave the yoghurt out of your banana bread again.
For this lovely loaf, I used Onken 0% Fat Vanilla Yoghurt which gave the blueberry banana bread an incredibly moreish texture and flavour.
One thing’s for sure: this is the best banana bread recipe there is and the only one you’ll ever need.
Let’s bake blueberry banana bread, shall we?
For this recipe you will need: bananas, Onken 0% Fat Vanilla Yoghurt, vegetable oil, caster sugar, eggs, plain flour, baking powder, salt, blueberries and butter. You will also need a 1lb loaf tin.
Blueberry Banana Bread Recipe
Preheat oven to 160ºC/140ºC fan/Gas 3.
Grease a 1lb loaf tin with butter.
Mash bananas on a plate or a board – I use a fork to mash mine but a potato masher would do the same job. In a bowl combine the mashed bananas, yoghurt and vegetable oil.
Mix in the caster sugar and eggs until well combined.
Add the flour, baking powder, salt and blueberries to the bowl and mix until only just combined. Take care not to overmix – stir until you can no longer see streaks of flour and then stop.
Pour the mixture into the prepared loaf tin. The mixture will fill just over 3/4 of the tin.
Bake in the oven for 55-60 minutes or until a skewer inserted into the middle of the blueberry banana bread comes out clean. Keep an eye on it and if the loaf looks too brown on the top during cooking you can add foil over the top.
Leave the blueberry banana bread to cool completely in the tin then turn it out onto a board.
The blueberry banana bread can be eaten cold or you can slice it and pop it under the grill for a couple of minutes. Spread with a little vanilla yoghurt and top with fresh fruit for an extra special breakfast or tea time treat.
Any leftover banana bread doesn’t need to be kept in the fridge. You can store it in an airtight container where it will stay fresh and moist for 4-5 days.
- 3 bananas, mashed
- 140 g Onken 0% Fat Vanilla Yoghurt
- 150 ml vegetable oil
- 150 g caster sugar
- 2 eggs, beaten
- 175 g plain flour
- 1/2 tsp baking powder
- pinch of salt
- 150 g blueberries, fresh not frozen
- butter, for greasing
- 30 g Onken 0% Fat Vanilla Yoghurt, for spreading
- fresh fruit, various, to decorate
- Preheat oven to 160ºC/140ºC fan/Gas 3.
- Grease a 1lb loaf tin with butter.
- In a bowl, combine mashed bananas, yoghurt and vegetable oil. Mix in the caster sugar and eggs.
- Add the flour, baking powder, salt and blueberries to the bowl and mix until just combined.
- Pour into the prepared loaf tin.
- Bake in the oven for 55-60 minutes or until a skewer inserted comes out clean.
- Leave the loaf to cool completely in the tin then turn out onto a board.
- Can be served plain or spread with a little vanilla yoghurt and topped with fresh blueberries.
I hope you love this blueberry banana bread recipe as much as I do. Check out my other recipes using Onken 0% Fat Vanilla Yoghurt – you can make all three recipes using only one pot!
If you make this, let me know. Leave a comment, rate it, and don’t forget to tag me @amytreasureblog and use #AmyTreasureRecipes on Instagram so I can see it!
*This recipe was commissioned by Onken