Ingredients
Scale
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup melted butter (unsalted)
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mash bananas with a fork until mostly smooth. Whisk in melted butter, sugar, egg, yogurt, and vanilla.
- fold in flour, baking soda, and salt until just combined—do not overmix.
- Gently fold in blueberries.
- Pour batter into pan. Bake 55–65 minutes, until a toothpick inserts cleanly.
- Cool in pan 10 minutes, then transfer to a wire rack.
Notes
- For extra moisture: Use overripe bananas with brown spots.
- Frozen blueberries work great—toss in 1 tbsp flour before folding in to prevent sinking.
- Optional: Top with coarse turbinado sugar before baking for a crunchy crust.
- Store wrapped at room temp up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 185 Kcal
- Sugar: 11g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
