Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Add the mashed bananas, Greek yogurt, and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, mix together the ingredients for the cinnamon swirl: granulated sugar and ground cinnamon.
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Add half of the blueberries on top of the cinnamon swirl layer.
- Pour the remaining banana bread batter over the cinnamon swirl layer. Sprinkle the remaining cinnamon swirl mixture over the batter, followed by the remaining blueberries.
- Use a knife to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Enjoy your delicious Blueberry Cinnamon Swirl Banana Bread
How to Store?
To store Blueberry Cinnamon Swirl Banana Bread:
- Cool Completely: Allow the bread to cool completely at room temperature before storing. This prevents condensation and keeps the bread from becoming soggy.
- Wrap Well: Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil. Make sure it’s well-sealed to prevent air from reaching the bread.
- Use an Airtight Container: Alternatively, you can store the wrapped banana bread in an airtight container. This helps maintain its freshness and prevents it from drying out.
- Refrigerate or Freeze: If you’re not going to consume the banana bread within a few days, you can refrigerate it for up to a week. For longer storage, you can freeze it. Slice the bread first, wrap individual slices tightly, and store them in a freezer-safe bag or container for up to three months.
- Thawing Frozen Bread: When ready to eat, thaw frozen banana bread slices in the refrigerator overnight or at room temperature for a few hours. You can also reheat slices in the microwave or oven for a warm, fresh-from-the-oven taste.
By following these storage tips, you can keep your Blueberry Cinnamon Swirl Banana Bread fresh and delicious for longer periods.
Blueberry Cinnamon Swirl Banana Bread
Servings
12
servingsPrep time
15
minutesCooking time
50
minutesIngredients
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1/3 cup plain Greek yogurt
1 tsp vanilla extract
1 cup fresh blueberries
For the Cinnamon Swirl:1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then add mashed bananas, Greek yogurt, and vanilla extract. Mix until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, mix together sugar and cinnamon for the cinnamon swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter, then add half of the blueberries.
- Pour remaining batter over the cinnamon swirl layer. Sprinkle remaining cinnamon swirl mixture and blueberries on top.
- Use a knife to gently swirl the cinnamon mixture into the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure the bananas are ripe for the best flavor and sweetness. You can adjust the amount of cinnamon in the swirl according to your preference. Store any leftover bread in an airtight container or wrap it tightly to maintain its freshness. This bread also freezes well for longer storage. Enjoy every moist and flavorful slice.
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