Fig to Fork leftovers: Banana blueberry nut quick bread

Our weekly grocery delivery from Fig to Fork always contains something special outside of the ingredients meant to be dinner. During January boxes included bananas, blueberries, walnuts, eggs and yogurt. Time to bake a loaf of bread!

Banana Blueberry Nut Bread
1 loaf

2 very ripe bananas, mashed
1/2 cup unsalted butter, melted
1/2 cup Greek-style plain yogurt
2 eggs
2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1/2 to 3/4 cup sugar
1 teaspoon each baking powder and cinnamon
1/2 teaspoon each salt and nutmeg
1/4 teaspoon baking soda
1 cup blueberries
1 cup walnuts, chopped coarsely

Generously butter bottom and sides of loaf pan. In large mixing bowl combine bananas, butter, yogurt, eggs and vanilla.

In separate mixing bowl whisk together flour, sugar, baking powder, cinnamon, salt, nutmeg and baking soda. Gently toss blueberries in mixture until coated. 

Stir wet ingredients into dry, fold in walnuts, and pour batter into prepared loaf pan. Bake in preheated 350 degree oven for 55 to 60 minutes or until toothpick comes out clean. Cool on rack 30 minutes, remove from loaf pan. Cool and serve.


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