Make berry season count with a fresh blueberry banana bread snack

Berry season is in full swing and my fridge is stocked. Fresh blueberries and a major highlight of the summer in my house, so when cases of blueberries are on sale, we take full advantage. There are loads of berry farms out in the Fraser Valley, so when I lived in Abbotsford it was so easy to run to the nearest farm and get my fill of these tasty morsels.

I was trying to find ways of incorporating blueberries into a variety of recipes, but using them as a topping for yogurt parfaits and salads only lasts for so long. Luckily, I had overripe bananas in my fruit basket, which was the perfect excuse to make banana bread. So, I just combined the two and made a tasty blueberry banana bread. If you want your bread to stay in perfect pieces, I would suggest putting in less berries than I did, but I love the extraordinary amount found in each piece.

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Blueberry banana bread

INGREDIENTS:
Wet Ingredients –
2 large eggs
1 cup mashed bananas
½ cup sugar
1/3 cup oil
½ cup plain Greek yogurt
Dry Ingredients –
2 cups whole wheat flour
1 ½ tsp baking powder
¼ tsp salt
1 cup blueberries

DIRECTIONS:
1. Heat the oven to 360°F. Grease a 9×5 inch loaf tin.
2. Whisk together all wet ingredients in a large bowl. Sprinkle flour, baking powder and salt on top. Gently fold in, do not overmix!
3. Fold in blueberries and place the batter in the prepared loaf tin.
4. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.