Banana Yogurt Bread with a few blueberries is an ultra moist and fluffy banana bread with a succulent crust nobody can resist.
Banana bread is a quite popular dish up in North America, although in Europe, not so much. It reminds me of home each time I make some. It’s the ultimate recipe for when you have a bunch of overripe bananas, that you wouldn’t dare to eat. But for this recipe, the older and darker the banana looks the better! Yes, even turned to dark brown, that’s where the magic of a good banana bread lies.
The yogurt factor
Since I’ve discovered how to make naan bread, this Indian soft flat bread, I put yogurt in many of my doughs. I think yogurt helps to activate the yeast of any bread and make an ultra tasty and moist bread. So why not try it out with a already “moist” banana bread to make it ultra moist and fluffy! This way you’ll get all the flavors and moist you need without all the fat from the butter or oil. A healthier banana bread!
The crust factor
Some of you know the Maillard reaction already, it’s the brown layer created when you sear meat for example to give it an extra kick in flavor! Well bread also have a “Maillard reaction” for its crust, to make it ultra tasty. A great way to achieve a top notch crust at home for any type of bread is to add cold water to a rack at the same time you add the bread in the oven. This way the water will steam in the first few minutes and help this succulent crust to develop by helping the dough first expend fully before getting this brown and crisp crust.
As for the final touch, just insert a toothpick to see if the bread is cooked through and do not forget the pinch of salt in the dough. Every baker will say that salt is as important to a sweet dish than the actual sugar. It might seem like an insignificant step but believe me, it’s a BIG one!
So let’s give those sad looking bananas a second life !
Banana, Blueberries and Yogurt Bread
Bread Mold of 16cm x 9cm (6″ x 3.5″) | Preparation: 50 minutes | Difficulty: easy
- 3 overripe bananas
- 100g (1 small yogurt cup) of natural yogurt
- 150g (3/4 cup) of packed brown sugar
- 1 egg
- 200g (1 1/2 cup) of flour
- 90g (1 cup) rolled oat
- 2 tbsp of dried or fresh blueberries
- 1 tbsp of baking powder
- 1 tbsp of coconut oil
- 1 tsp of vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp of cinnamon
- Mix all the dry ingredients except the salt in a big bowl
- With the help of a fork, mash the banana in a bowl
- Mix all the left wet ingredients in the banana bowl and mix good
- Add the wet mixture in a well in the center of the dry mix and whisk small circles until all the mix is homogeneous.
- Add the pinch of salt
- Add the mixture to a greased rectangle mold (if metallic) and over a metal tray with a bottom of cold water in. (the cooler the better)
- Cook in the oven at 180°C (350F) for about 45-50 minutes (check with a toothpick)
- When done, let the bread rest for 10 minutes in its mold, take out, and rest another 5 minutes before jumping in.