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 tablespoons powdered sugar
- 2 teaspoons water or milk
Instructions
- Preheat the oven to 350ºF and prepare a standard loaf pan with nonstick cooking spray.
- In a bowl, combine all ingredients for the streusel topping until crumbly. Set aside.
- In another bowl, mix the dry ingredients together, excluding the blueberries. Set aside.
- Mash the bananas in a separate bowl. Add the remaining wet ingredients and mix until well combined.
- Incorporate the dry mixture into the wet ingredients. Gently fold in the blueberries.
- Transfer the batter to the greased loaf pan and sprinkle the streusel topping on top. Bake for 45-60 minutes, or until done; cover with foil if the top browns too quickly.
- Allow the bread to cool for 5 minutes in the pan before transferring to finish cooling.
- Prepare the glaze and drizzle it over the bread just before serving.
Notes
Feel free to substitute fresh blueberries if you have them on hand.
Adjust the sugar to taste according to your sweetness preference.
The bread can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.