Description
A moist and flavorful whole wheat banana bread bursting with fresh blueberries and a hint of lemon zest. This wholesome loaf combines mashed bananas, Greek yogurt, and whole wheat flour for a nourishing treat that’s perfect for breakfast or a healthy snack.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar
- â…“ cup oil
- ½ cup Greek yogurt
Dry Ingredients
- 1 ¾ cups whole wheat flour
- ¼ cup cornstarch or additional whole wheat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Additional Ingredients
- 1 cup blueberries
- Zest of 1 lemon
Instructions
- Prepare the oven and pan: Preheat your oven to 360°F (182°C) and grease a 9×5 inch loaf pan to ensure the bread doesn’t stick during baking.
- Mix wet ingredients with dry: In a large bowl, whisk together the eggs, mashed bananas, sugar, oil, and Greek yogurt until combined. Sprinkle the whole wheat flour, cornstarch (or extra flour if preferred), baking powder, and salt on top of the wet mixture. Gently fold the dry ingredients into the wet ingredients; avoid overmixing to maintain bread tenderness.
- Add blueberries and lemon zest: Carefully fold in the fresh blueberries and lemon zest into the batter, distributing them evenly without breaking the berries.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes. Test the bread by inserting a toothpick into the center — it should come out clean when fully baked. Remove from oven and allow to cool before slicing.
Notes
- For a gluten-free option, substitute whole wheat flour with a gluten-free flour blend and confirm the baking powder is gluten-free.
- You can replace cornstarch with additional whole wheat flour if preferred, but cornstarch helps lighten the texture.
- Using ripe bananas enhances sweetness and moisture.
- If fresh blueberries are not available, frozen can be used but do not thaw before folding in to prevent bleeding color into the batter.
- Ensure not to overmix the batter to avoid a dense loaf.
