This blueberry-studded banana bread is tender, moist, and uncomplicated to bake. Best of all, it's as delicious fresh out of the oven as it is later re-warmed in butter.
Ingredients
-
Cooking spray
- 4 tablespoons
unsalted butter
- 1 1/2 cups
all-purpose flour
- 1 teaspoon
baking soda
- 3
very ripe large bananas
- 1
large egg
- 1/2 cup
packed light brown sugar
- 1/2 cup
Greek yogurt or sour cream
- 1 teaspoon
vanilla extract
- 1/2 teaspoon
kosher salt
- 1 1/4 cups
fresh or frozen blueberries, divided (about 5 1/2 ounces, do not thaw)
Description
-
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 8 1/2x5-inch loaf pan with cooking spray; set aside.
-
Microwave 4 tablespoons unsalted butter in a small microwave-safe bowl in 20-second increments until melted, 40 to 50 seconds total. (Alternatively, melt in a small saucepan over medium heat.) Set aside to cool until just warm.
-
Place 1 1/2 cups all-purpose flour and 1 teaspoon baking soda in a medium bowl and whisk to combine.
