Lemon-Blueberry Banana Bread

Description

A moist, flavorful banana bread packed with bright lemon zest, juicy blueberries, and wholesome ingredients. This recipe uses whole wheat flour, natural sweeteners, and Greek yogurt for a nutritious twist.

Ingredients

• 3 ripe bananas (about 1 ½ cups mashed, 360g)
• 1 ½ cups whole wheat flour (180g)
• ½ cup almond flour (60g)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ⅓ cup plain Greek yogurt (80g, non-fat or 2%)
• ¼ cup maple syrup (60ml)
• 2 tbsp coconut oil (melted, 30ml)
• Zest of 1 large lemon (about 1 tbsp)
• 2 tbsp fresh lemon juice (30ml)
• 1 tsp vanilla extract
• 1 cup fresh blueberries (150g, rinsed and patted dry)
• Optional: 1 tbsp turbinado sugar (for topping)

Equipment

• 9×5-inch loaf pan
• Parchment paper
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Instructions

1. Preheat Oven: Set oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal, and lightly grease.
2. Mash Bananas: In a large bowl, mash the bananas with a fork until smooth (small lumps are okay).
3. Mix Wet Ingredients: Add eggs, Greek yogurt, maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract to the mashed bananas. Whisk until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together whole wheat flour, almond flour, baking soda, baking powder, and salt.
5. Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, stirring with a spatula until just combined. Avoid overmixing.
6. Add Blueberries: Gently fold in blueberries, reserving a few for the top if desired.
7. Prepare for Baking: Pour batter into the prepared loaf pan and smooth the top. Scatter reserved blueberries on top and sprinkle with turbinado sugar, if using.
8. Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
9. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Time Breakdown

• Prep Time: 15 minutes
• Bake Time: 50–60 minutes
• Cooling Time: ~1 hour
• Total Time: ~2 hours

Nutritional Information (Per Serving)

• Servings: 10 slices
• Calories: ~180 kcal
• Macronutrients:
  • Protein: 5g
  • Fat: 6g (1g saturated)
  • Carbohydrates: 28g (15g sugars, 3g fiber)
• Micronutrients (approximate % Daily Value):
  • Potassium: 8% (from bananas)
  • Vitamin C: 10% (from lemon and blueberries)
  • Calcium: 4% (from yogurt)
  • Iron: 6% (from flour)

Notes: Nutritional values are estimates based on standard ingredient data. Values may vary depending on specific brands or substitutions. For precise calculations, use a nutritional analysis tool with your exact ingredients.

Tips

• Storage: Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze slices for up to 3 months.
• Substitutions:
  • Replace maple syrup with honey.
  • Use all-purpose flour instead of whole wheat, but texture may be lighter.
  • Swap coconut oil for olive oil or unsweetened applesauce for lower fat.
• Blueberry Tip: Toss blueberries in 1 tsp flour before folding to prevent sinking.

Enjoy this wholesome, zesty bread as a breakfast, snack, or dessert!