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For my first recipe post, I’m posting the first recipe I learned how to make! Well, maybe not the first, but it’s close. I started making banana bread when I was 6 with my mom – she handed me the ingredients and I’d plop them in the bowl.
My mom is a stickler for following the recipe exactly. So, as I started baking by myself, I was super excited to break the rules and tweak the recipe a bit. I’ve tried countless variations, some with success and others were really, really bad.
One thing you can NOT skip is adding the blueberries! I know it seems so simple but trust me! They help keep the bread moist and add a sweeter flavor. Speaking of sweetness, I usually scale back on the sugar if I’m using a sugary yogurt, your call though.
The banana bread is made a lot in my house, typically because we always have ripe bananas lying around. Yes, by ripe I’m talking no yellow left and the peel falls right off. Gross…yet so essential for moist, sweet bread.
I used to skip the nuts. I added them a few years ago and never looked back. They add an essential crunch. You can use walnuts or pecans, I usually mix and use both.
What’s your favorite thing to make with over ripe bananas?
blueberry banana bread
|Prep:||Cook:||Yield: 9x5 inch loaf||Total:|
sweet banana bread with blueberries and pecans.
- 1/4 cups - 1/2 cups sugar
- 1/2 cup oil
- 2 medium mashed bananas
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup pecans or walnuts
- Preheat oven to 350°F. Prep a 9x5 inch loaf pan with grease and flour.
- In a medium size bowl, mix sugar and oil.
- Stir in mashed bananas, yogurt, vanilla, and eggs.
- Add flour, baking soda, and salt. Combine until ingredients are mixed.
- Stir in blueberries.
- Pour into pan. Top with nuts. Bake 40-50 minutes, or until toothpick inserted in center has a few crumbs attached.
images & text © North Coast Eats
adapted from Pillsbury