Ingredients
Scale
- ¼ cup unsalted butter (melted)
- ¼ cup all-purpose flour
- ½ cup packed brown sugar
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup frozen blueberries
- 3 medium ripe bananas (mashed (1.5 cups mashed))
- 2 large eggs
- 1 cup packed light brown sugar
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 3 tablespoons almond milk*
- 2 tablespoon powdered sugar
- 2 teaspoons water or milk
Instructions
- Preheat the oven to 350ºF and prepare a standard loaf pan with nonstick cooking spray.
- Mix together the streusel topping ingredients in a bowl until crumbly and set aside.
- Combine the dry ingredients in another bowl, setting aside the blueberries.
- Mash the bananas in a separate mixing bowl, then mix in the remaining wet ingredients.
- Incorporate dry ingredients into the wet mixture, then gently fold in the blueberries.
- Pour the batter into the prepared pan, sprinkle with streusel topping, and bake for 45-60 minutes. If browning, cover loosely with foil.
- Once baked, cool for 5 minutes in the pan before transferring to cool completely on a rack.
- Prepare the glaze while cooling and drizzle over the banana bread before serving.
Notes
For a different flavor, try adding chopped nuts or different berries.
Ensure bananas are ripe for the best sweetness and texture.
Store any leftover bread wrapped tightly at room temperature for 2-3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.