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Blueberry Banana Bread
Anne Newgent

Blueberry Banana Bread

Irresistible Blueberry Banana Bread that's moist, subtly sweet, and packed with protein to support muscle repair and energy.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups whole wheat flour (or gluten-free blend)
  • ½ cup vanilla or unflavored protein powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamo
  • ¼ teaspoon salt
  • 3 very ripe medium bananas, mashed
  • ½ cup unsweetened Greek yogurt
  • 2 large eggs, at room temperature
  • ¼ cup pure maple syrup or honey
  • ¼ cup unsweetened almond milk
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • Optional: ¼ cup chopped walnuts or pecans

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, mash bananas and mix in Greek yogurt, eggs, maple syrup, almond milk, melted coconut oil, and vanilla until smooth.
  4. Combine the wet and dry ingredients, mixing gently until just combined.
  5. Fold in blueberries and nuts if using, being careful not to crush the blueberries.
  6. Pour the batter into the prepared pan and bake for 55-65 minutes, until a skewer comes out clean.
  7. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for the best flavor and moisture. Do not overmix to avoid a dense loaf.