Ingredients
Scale
- ¼ cup unsalted butter (melted)
- ¼ cup all-purpose flour
- ½ cup packed brown sugar
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup frozen blueberries
- 3 medium ripe bananas (mashed (1.5 cups mashed))
- 2 large eggs
- 1 cup packed light brown sugar
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 3 tablespoons almond milk*
- 2 tablespoon powdered sugar
- 2 teaspoons water or milk
Instructions
- Preheat the oven to 350ºF and prepare a standard loaf pan with nonstick cooking spray.
- In a bowl, combine the ingredients for the streusel topping until it resembles a crumble. Set aside.
- Mix the dry ingredients in a separate bowl, excluding the blueberries, and set aside.
- Mash the bananas in another bowl and mix in the wet ingredients until well combined.
- Incorporate the dry ingredients into the wet mixture, then fold in the blueberries gently.
- Transfer the batter to the greased loaf pan and sprinkle the streusel topping on top. Bake for 45-60 minutes at 350ºF. If the top browns quickly, cover with foil.
- Once baked, let the banana bread cool for 5 minutes before removing it from the pan to cool completely.
- Prepare the glaze while the bread cools, and drizzle it over the loaf before serving.
Notes
Allow the banana bread to cool completely before storing for optimal moisture retention.
Using frozen blueberries helps prevent them from sinking to the bottom while baking.
This bread can be stored in an airtight container for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.