Banana Blueberry Loaf
I’ve been testing this recipe for several years, which is easy to do with a freezer full of frozen bananas I’ve stocked away for ‘that yogurt cake my family and neighbors have enjoyed so much through the years.
One lesson I’ve learned here is that it seems to turn out better when whisked by hand as opposed to using my beloved Kitchen Aid Stand Mixer (which is not the case for most of my favorite baked goods). Plus, I decided to use a loaf pan instead of the more traditional bundt pan, and it just seems to bake better in this way.
Note: The dry ingredients don’t have to be sifted unless you want a loaf that’s a little less dense, but there won’t be too much of a noticeable difference whether you do or not.
Banana Blueberry Loaf
Makes about 8 hefty slices
- 2 cups unbleached all-purpose flour
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 2 cups pure cane sugar, granulated
- 3 eggs
- 1 cup nonfat plain yogurt, preferably the thick, European style
- 1 cup vegetable OR grapeseed oil. I don’t recommend any strong oils such as olive oil because it tends to take over the flavor of the blueberry and banana.
- 2 (mature/ripe) frozen bananas, defrosted on the counter for 20-30 minutes or in the microwave for under a minute
- 1 cup frozen blueberries
- Measure all dry ingredients into a metal or glass mixing bowl. Set aside.
- In a separate mixing bowl, measure out the eggs and yogurt. Using a wire whisk, mix together well. Next, add the vegetable oil and whisk again until all three ingredients are well-blended.
- To the egg-yogurt-oil mixture, add the defrosted bananas by mashing them into the mixture. Then, using a whisk, blend these ingredients.
- Using 1-2 cups at a time, add the dry ingredients to the wet mixture. Using a wooden spoon or heavy wire whisk, blend all ingredients until there are no lumps.
- Gently fold in the blueberries, careful not to break any (it will make your batter blue!)
- Pour mixture into an large, oiled (spray) loaf pan and bake in a preheated 350° oven.
- Bake for 60-75 minutes or until a toothpick or flat knife comes out clean from the center and the top is golden brown.
- Allow to cool before turning out of pan, approximately 30-40 minutes.
This is great for breakfast, served with a pat of butter and a glass of warm milk. But hey, it’s also great as a snack any time of day.
I have to try this. It looks so delicious. I can just imagine it with a cup of hot coffee in the morning after I kill myself on the elliptical trainer.
Good photography also!
@Kari: I’m having mine with a cup of coffee as I type…no eliptical nearby, though!
This is great! I have some frozen bananas in the freezer and I need to use up some yogurt in my fridge. Can’t wait to try this!
@nutmeg nanny: Awesome! Let me know how it turns out!
I just used up my frozen bananas to make Dorie’s banana bundt cake, but I assure you if I had blueberries on hand, this would’ve been on the table!
@ovenhaven: Hopefully you can come back to this recipe when you have more frozen bananas!
I never know what to do with my old banana’s…in the freezer they go!
@sylvia: Yeah, it’s been a great discovery and less guilt on the conscience knowing they wouldn’t be thrown away after all.
Hey do the banana’s have to be frozen…can they be fresh? it looks very moist..hmmm…ok low carb can start tomorrow! 🙂
@Meghan: Well, for this recipe yes the bananas should be frozen then defrosted because they will be so very soft and cold. If you used fresh bananas the texture would be totally different; if you used mature fresh bananas they wouldn’t be cold so I can’t tell you how the recipe would turn out exactly, but if you don’t have frozen just use the mature bananas.
Baking is funny that way 😉
Hey, I noticed that yogurt is very expensive. However, I remember Ina garten would take reg yougurt and let it drain through a paper towl and strainer. Then she would add in like flavors whether strawberry perserves ect ect..but youc ould probably add the plain yogurt to this cake huh??????? like let the liquid drain out and then add it in. Greek yogurt is like 5 something for a small container!
@ Meghan: The yogurt I buy is about $3 per 32oz. or 2lb. container. Sounds like what Ina Garten was making a sort of yogurt cheese (which is done by draining the whey from the yogurt, thus making it thicker). In this particular recipe I call for unflavored yogurt, but you could definitely use a flavored one– that’s how the original recipe of my aunt’s was made. But, if you drain the liquid you’re getting a type of yogurt cheese as a result– not something you want to use in this recipe.
hi i would really love to cook!
So far, two of my friends have tried and loved this recipe. One is in California and the other is in Denver.
Just tried this recipe and it is DELICIOUS mashaAllah! I used fresh bananas that were ripe because I almost never have frozen bananas on hand (once the bananas ripen in my house we make banana bread!). EVERYONE loves the flavor and texture of this loaf – awesome recipe!!
Shaheen, thank you so much for trying out the recipe AND coming back to comment with your experience! I’m so glad you enjoyed it, alhamdullilah! May Allah swt give you more of it!
I tried this cake & it was delicious. Took it with me to a women’s gathering and it was wiped away in no time subhanAllah.
That’s wonderful, Shahanah. I’m so glad you visiting this site, tried out the recipe and took the time to come back and comment. Thank you!
I just made this, it tastes amazing! Thanks for the recipe 🙂
you’re welcome, Haseeba. Thanks for giving your feedback!
I tried this recipe it was burnt on the edges and mushy in the center. I used the same temperature that you recommended and my oven is brand new. Should I try at lower temperature? Taste wise though… I must say everyone loved it!
Your husband is so lucky! Imagine opening the fridge to this?? With a cup of coffee and it’s heaven…
I can’t believe I didn’t leave a comment. Here is my blogpost about it.
I’m gettting cravings again!
Can we substitute blueberries with raisins? Im
Yes, you can but you probably should soak them in water first to plump them up a bit because their volume will affect the measurement. Plus, they’ll dehydrate a bit in the baking process and you don’t want raisins that are even more dry than they were going in!
Assalamu alaikum sister! thank you so much for your work, I will tell you that I’ve been making different recipes of banana bread, but so far yours is my favorite. I can eat more than one slice. The yogurt and the blueberries give a texture and a taste (non too sweet) that I love. Otherwise usually my brother eats it all or I bring it to the Masjid. But now I found my banana bread!!! Jazaka Allahu khair
wa’alaikum as salaam Faouziya, Thank you so much for trying my recipes AND for coming back here to let me know how you like them. I’m so happy to hear it- and that is one of my absolute favorite recipes ever, too! Jzk for sharing your thoughts 🙂