Rarely is baking as easy for me as it was this afternoon. And, rarely do my food photos come out this nicely. So, I must share this simple, delicious recipe with you. The original recipe calls for all purpose flour and shortening instead of butter. It also only calls for one cup of blueberries, but one of the reviews recommended more. I had 2 cups, but Vincent and I ate about a half cup before I added them to the batter. Lastly, the recipe did not call for yogurt. I've seen sour cream added to some banana bread recipes, but didn't have any on hand; I had yogurt, so why not?
2 C whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 C butter, room temperature (1 stick)
1 C sugar
2 tsp vanilla extract
2 medium ripe bananas, mashed
1-1/2 C fresh blueberries
3 Tbl nonfat vanilla yogurt**
1. In a bowl, combine the flour, baking soda and salt. In a large mixing bowl, cream the butter and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. **This is where I added the yogurt; it was an after thought, since my batter looked thick. I think it could have been added at the same time as the bananas. Fold in blueberries.
2. Pour into a greased muffin tin (I think mine had 12 spots). Bake at 350 degrees F for 30 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
I honestly think that the yogurt was helpful. This recipe may have come out dry if I didn't use it, since I used whole wheat flour instead of all purpose.