I can't think of a comfort food better than a freshly baked banana bread. The best way to put those overripe bananas to use is to bake a loaf of banana bread. The best breakfast companion! This eggless blueberry banana bread is perfectly sweet, moist, and full of flavor!
You can also enjoy this bread plain, with chopped nuts or chocolate chips. Perfect for breakfast or dessert!
In my family, we all love banana bread. This recipe is easy to make and every time it comes out great.
As the title says this recipe is eggless. I have made banana bread with buttermilk, buttermilk substitute ( milk & vinegar) and condensed milk.
But this recipe uses yogurt. And one of my favorite superfoods, blueberries! Blueberries are an excellent source of antioxidants, an elixir for our brains and heart.
The little one in my family is not a blueberry fan, but having them in a banana bread doesn’t bother her. So, it’s a mother’s cheap little trick to feed her girl some healthy fruits.
Substitutes for Blueberry
- Walnuts/ Pecans/almonds
- Chocolate chips
- Raisins/ Dried cranberries
- Coconut shreds
- Zucchini shreds
- Spices : Cinnamon/ cardamon/allspice/ nutmeg
( I don’t know how much of those nutrients are lost in the oven or reach our bodies. But it does subsides the parental guilt for a while.)
Certainly, blueberries are optional and can be replaced with raisins or nuts of your choice. In my family, walnuts or pecans are must in a loaf of banana bread. So, here I used them to top the loaf.
I like to use a combination of all-purpose flour and whole wheat flour. Just a personal choice. You can use whatever you like, maybe just all-purpose flour or a combination of your choice.
I am not sure about the gluten-free flours, I haven’t tried it yet( will update you guys as soon I try one).
A Few Recipe Notes for the Eggless Blueberry Banana Bread
- We will start by greasing an 8x4” loaf pan with some butter and dusting it with some all-purpose flour. (Feel free to use cooking spray, I like to keep it conventional) Preheat the oven to 350oF. It is important to do this step ahead because as we mix dry ingredients which include baking soda with our wet ingredients that includes yogurt ( curd), they react with each other and start to release air bubbles. This air makes our bread fluffy and airy. And we do not want to lose this air and wanna be able to quickly transfer the batter to the loaf pan and into the oven.
- All ingredients must be at room temperature. Take out the yogurt and raspberries from your refrigerator about an hour before. Don’t forget to wash and dry the blueberries.
- Mash the bananas thoroughly, because they are also working as eggs in this recipe. So, we need to beat them well.
- We don’t need a mixer for this recipe. Post baking cleaning job made easy too. If you want, you can mix everything in one mixing bowl.
- And if you can’t wait a day just poke into the skin of the banana with a fork and place in the microwave for 30 seconds. Let it cool and check the ripeness. If still unripe, microwave for an additional 30 seconds.
- Measure your ingredients well. Don’t just scoop them out with your measuring cup. Spoon them into the measuring cup and level off with a knife or a spoon handle.
- Measuring baking powder and baking soda is very crucial. Don’t simply eyeball them if you are new to baking. Especially with baking soda, please be super cautious, a little extra can spoil your recipe.
- The best bananas to use for banana bread are those that are over-ripe.
Key Ingredient Bananas
- If your bananas are not ripe enough for banana bread, just place them inside a brown paper bag and close loosely. Wait for a day and the bananas must be ready. Ethylene, which is a ripening gas, will build up inside the bag and speed up the ripening process.
- You can also place a ripe fruit like a ripe tomato or apple inside the bag, to speed up the ripening.
- And if you can’t wait a day just poke into the skin of the banana with a fork and place in the microwave for 30 seconds. Let it cool and check the ripeness. If still unripe, microwave for an additional 30 seconds.
This Blueberry Banana Bread is perfectly sweet, moist, and full of flavor! You can also enjoy this bread plain, with chopped nuts or even chocolate chips. Perfect for breakfast or dessert!
Blueberry Banana Bread
Ingredients
- 1 cup bananas mashed ((2 big or 3 medium bananas))
- ¾ cup Brown Sugar
- ½ cup Coconut Oil
- ¾ cup Yogurt (Plain Greek yogurt or Indian curd)
- 1 cup all-purpose flour
- ½ cup Whole wheat flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 teaspoon Vanilla extract
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon powder
- ⅛ teaspoon Nutmeg
- ¾ cup Coarsely chopped walnuts
- 1 cup Blueberries
Instructions
- Preheat the oven to 350 0F and prepare the loaf pan by greasing and dusting with flour.
- Peel the bananas and mash well with a fork. Switch to a hand mixer or stand mixer and beat the bananas well. More ripe the bananas are, the better the bread will be.
- Measure sugar and add to the beaten bananas and beat them together for 2-3 minutes.
- Add the measured oil to the mixture and beat until well combined.
- Now add the yogurt and beat well.
- Add your choice of vanilla favoring. I am using pure vanilla extract here.
- In another bowl, mix all the dry ingredients. Start by adding all-purpose flour and whole wheat flour. Then add a measured quantity of salt, baking powder, baking soda, Cinnamon, and nutmeg.
- Now mix all the dry ingredients thoroughly. ( You can also sift the flour and all the dry ingredients if have lumps in your baking powder or something else).
- Add dry ingredients into the wet ingredients and mix well.
- Add and mix blueberries into the mixture.
- Pour the batter into the loaf pan.
- Top with the chopped walnuts.
- Bake for 50-55 minutes or until the toothpick inserted in the center of the loaf comes out clean.
- Let it cool in the pan for 10 minutes and then take out on to a cooling rack. Leave on the rack until fully cooled.
- Serve with your favorite icing and refrigerate the remaining.
Notes
- Always let the bread cool completely before storing it. The moisture left in an uncooled bread can accumulate inside the cling wrap film and lead to mound growth. So, the thumb rule is to let this beauty rest until it is completely cooled.
- If you intend to consume it within 3-4 days, no need to refrigerate it. Just cover in a cling wrap and place in an airtight container or a zip lock bag in a cool dry place.
- The banana bread can be refrigerated well for 6-7 days. Just cling wrap it, cover in aluminum foil, and into an airtight container or simply place in a zip lock bag. Press the bag to remove the excess air. The bread will stay nice and moist for a week in your fridge.
- Banana bread is also known to freeze well up to 2 months. Make sure to multiple covers it with cling wrap, double wrap with aluminum foil, and then into the ziplock freezer bags or if you have the luxury of space in your freezer, let it rest peacefully in a freezer-safe container.
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