Ingredients
Wet ingredients
- 2 large ripe bananas, mashed (approximately 220 g without peel)
- 2 large eggs, at room temperature
- 120 g plain yogurt or Greek yogurt (½ cup)
- 80 g granulated sugar (⅓ cup plus 1 tablespoon)
- 60 ml neutral oil or melted butter (¼ cup)
- 1 teaspoon vanilla extract
Dry ingredients
- 220 g all-purpose flour (approximately 1¾ cups)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon, optional
Blueberries
- 150 g fresh or frozen blueberries (approximately 1 cup)
- 1 teaspoon flour, for coating the blueberries
Ingredient tips: Use very ripe bananas with plenty of brown spots for the best flavor. Plain, unsweetened yogurt works well, and full-fat yogurt gives the loaf a particularly tender texture.
A Closer Look at the Key Ingredients
Ripe bananas. Ripe bananas are the heart of this loaf. As bananas ripen, their starches convert to sugars, so spotty bananas taste sweeter and mash more easily. They also contribute moisture and help create a soft, tender crumb.
Eggs. Eggs bind the batter, add richness, and help the loaf rise. Room-temperature eggs blend more evenly into the batter than cold ones.
Plain or Greek yogurt. Yogurt adds moisture, tenderness, and a gentle tang. Thicker Greek yogurt adds richness without making the batter too runny, while regular plain yogurt also works well. Full-fat yogurt gives the softest, most tender result.
Granulated sugar. With only 80 g of sugar, this loaf is lightly sweet and lets the fruit shine. Because the bananas are already sweet, you can reduce the sugar further if your bananas are very ripe.
Neutral oil or melted butter. Oil keeps the crumb moist and soft for days, while melted butter adds a richer, more buttery flavor. Either works well.
Vanilla extract. A small amount of vanilla rounds out the flavor and makes the fruit taste even sweeter and more aromatic.
All-purpose flour. Flour provides the structure for the loaf. Measure it carefully, since too much can make the crumb dry.
Baking powder and baking soda. Together they lift the loaf. The acidity from the yogurt and bananas helps activate the baking soda.
Salt. Even a small amount of salt balances the sweetness and sharpens the flavors of the fruit.
Cinnamon (optional). A little cinnamon adds warmth and complements the banana beautifully.
Blueberries. Fresh or frozen blueberries both work. Tossing them with a teaspoon of flour helps distribute them throughout the batter.
Instructions
Preheat the oven to 175°C (350°F).
Grease a standard loaf pan measuring approximately 23 × 13 cm (9 × 5 inches), then line it with baking parchment, leaving a little overhang to help lift out the bread.
The parchment sling is especially useful for a moist, fruit-filled loaf, which can stick to the pan.
Peel the bananas and mash them in a large mixing bowl with a fork until mostly smooth.
A few small lumps are perfectly fine and add a lovely homemade texture.
Add the eggs, yogurt, sugar, oil or melted butter, and vanilla extract to the mashed bananas.
Whisk until everything is well combined and the mixture looks smooth.
The yogurt adds moisture and a gentle tang that balances the sweetness of the bananas.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
This helps distribute the raising agents evenly throughout the loaf, so it rises uniformly.
Add the dry ingredients to the wet mixture.
Gently fold with a spatula until just combined. Stop mixing as soon as you no longer see large patches of dry flour.
Do not overmix. Too much mixing can develop excess gluten and make the bread dense rather than soft and tender.
Place the blueberries in a small bowl and toss them with 1 teaspoon of flour.
This light coating can help distribute them throughout the batter.
If using frozen blueberries, keep them frozen and fold them in directly without thawing. The batter may take a little longer to bake.
Gently fold the blueberries into the batter, distributing them as evenly as possible.
Reserve a few berries to sprinkle over the top if you want a pretty, bakery-style finish.
Pour the batter into the prepared loaf pan and smooth the surface gently.
Bake for 50 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover it with aluminum foil during the final 15 to 20 minutes.
Because bananas and blueberries add moisture, the center may need a little extra baking time. Check the loaf in several places, avoiding a pocket of melted blueberry when testing.
Remove the loaf from the oven and let it rest in the pan for 10 to 15 minutes.
Lift it out carefully and transfer it to a wire rack to cool for another 30 to 45 minutes before slicing.
This cooling time helps the crumb set, making the slices neater and preventing the center from becoming gummy.