Blueberry Banana Bread

We have a grocery store near us that always seems to have excellent deals on produce. Unfortunately, the low prices generally tempt me to buy more than we really need. This last shopping trip filled our fridge with fruits and veggies, but there was no way we could eat all of it before it was going to go bad. Usually, I'm able to clean the fruit and toss it in the freezer for smoothies, but I was holding onto a carton of blueberries. I wanted to use them for something I've never made before. Since we also had a cluster of bananas that were very ripe, I decided to try something a little different than our usual route when making banana bread.

It turned out very well, and made much more than I intended! This recipe made 2 loaves, as well as 12 regular-sized muffins. We now not only have fruit in the freezer, but Blueberry Banana bread & muffins, too! :)

The recipe was adapted from ShopGirlMaria.blogspot.com. Her recipe was for Chocolate Chip Banana Bread with Greek Yogurt. If you would like her recipe, go ahead and click the link, otherwise you will find my version with the changes below.

Ingredients

4 eggs

1 c. applesauce

1 1/2 c. sugar

2 tsp. vanilla

3 c. flour

2 tsp. baking soda

1 tsp. salt

1 c. plain yogurt

4-6 bananas, mashed (4 large or 6 small/medium)

1 1/4 c. fresh blueberries

Directions

In a large bowl, beat the eggs until light and frothy.

Add applesauce, sugar, and vanilla. Beat until smooth.

In a separate bowl, combine flour, baking soda, and salt.

Slowly add it to the egg mixture and mix well.

Stir in the yogurt.

Fold in the bananas.

Gently add the blueberries.

Pour into greased loaf pans and/or lined muffin tins.

Bake at 350 degrees for approximately 1 hour, or until toothpick inserted in center comes out clean.

(Bake for less time if using muffin tins or smaller loaf pans.)

(Directions with Photos)

In a large bowl, beat the eggs until light and frothy.

Add applesauce, sugar, and vanilla. Beat until smooth.

In a separate bowl, combine flour, baking soda, and salt.

Slowly add it to the egg mixture and mix well.

Stir in the yogurt. 

{You can use regular plain yogurt, or Greek yogurt. If you would like to try your hand at making homemade yogurt, click here for an easy recipe that uses your crock pot!}

Fold in the mashed bananas.

Gently add the blueberries.

{Personally, I really liked the whole blueberries, but Tony said he thinks he would prefer the blueberries to be a little blended. (He had a texture issue with the whole berries studding the bread.) I haven't tried blending the berries, but I would love to hear how it tastes if you do!}

Pour into greased loaf pans and/or lined muffin tins.

Bake at 350 degrees for approximately 1 hour, or until toothpick inserted in center comes out clean.

*Bake for less time if using muffin tins or smaller loaf pans.

*If freezing the bread or muffins, be sure to let them cool completely, then seal them in a Ziploc freezer bag. When ready to use, I just pulled a loaf out of the freezer and let it thaw overnight before cutting into it.