A healthy, moist, delicious, sweet quick bread! This Blueberry Yogurt Banana Bread recipe is gluten-free and vegan, packed with plump blueberries, coconut yogurt, and banana! Perfect for breakfast, brunch, as a snack, or dessert!
There is something magic about banana breads. Even if you just add the smallest amount of mashed banana to a sweet quick bread, the results are just superb. No one will know it’s gluten-free and vegan. The bread is “risen”, fluffy, moist, durable, thick, delicious, perfect….um…it’s everything you’d want (without any of the scary things)!
Actually, confession, this bread only has 1/3 cup of banana in it. I may have to give the credit to the coconut yogurt in here! Let us not forget the beautiful bursts of blueberries studded throughout either, even if they don’t do their share of “structural and texture” work here. We still love them…those lazy blueberries!
It’s been awhile since I looked at this recipe and I had thought there was more banana, but when I went to edit and write this up over the weekend, I noticed banana wasn’t too predominant. Regardless, I think the combination of the 4 standout ingredients I used are what make this bread so wonderful. The quadruplet is: Banana, Blueberry, Coconut Yogurt, and Quinoa flour!
Can i get a high-five for delicious healthy quick bread ingredients? **High-Five** I know you all were drawn in for those bursting blubs, weren’t you? It is blueberry season and they are in abundance everywhere you look! Every grocery I go too has containers and containers from large to small that are on sale and with the most plump, sweet, and firm blueberries.
Good thing you can do a lot with blueberries and they are so freezer-friendly! We have them up the wahzoo! I wish I could say that abundance was the bounty of some handpicked blueberries, by yours truly. Sadly, I’ve only ever been strawberry picking, not blueberry. Although, blueberry picking seems extremely tedious. Blueberries are so…tiny! I feel like, to get a good sized basket full, you’d be there for hours and hours!
Maybe if you had a good friend with you, the sun was shining (although, not too hot out), some good conversation going, laughs, some water, an extra basket for blueberries to snack on (you know, for picking fuel), it may not be so bad! Or…I may just be okay with a machine out combing the blueberry bushes and then being sold at the store instead. You know, the reward, sweet reward, without all the hassle 😉
Blueberry Yogurt Banana Bread
- 1 Cup Quinoa Flour
- 1 Cup Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- ⅓ Cup Mashed Banana (about 1 small ripe banana)
- 1 Cup So Delicious Unsweetened Coconut Yogurt
- 1 Cup Fresh (or Frozen) Blueberries
- ⅓ Cup Erythritol
- 1 Cup Unsweetened Almond Milk (or other non-dairy milk)
- ½ Tsp Cinnamon
- ½ Tsp Pure Madagascar Bourdon Vanilla Extract
- Preheat the oven to 375°F.
- In a bowl, mix together all the ingredients, except the blueberries.
- Toss the blueberries with a few dashes of your gluten-free all-purpose flour to keep them from sinking while baking, then add them to the batter and mix again.
- Pour the batter evenly into a greased 8x4 Loaf pan, smoothing out the top of the batter.
- Bake for 40 minutes. Remove and let cool on a wire rack before slicing and serving. This bread also freezing and reheats well. Slice before freezing and reheat in the microwave as needed.
Are you feeling the baking bug? Or shall I say, the BLUEBERRY baking bug? I hope so since this bread is delicious and so moist and so perfectly but subtly sweet. This is a quick bread for the ages. Packed with some quinoa protein too, this blueberry yogurt banana bread makes a perfect breakfast, snack, or maybe a healthy dessert! Naturally sweet, delicious, and so easy to whip together! Now, if only blueberry picking was this easy!
So tell me:
+ Have you ever been blueberry picking? Is it as tedious as it seems?
+ What’s the most abundant fruit(s) in your area? Blueberries, strawberries, and cherries are killing it this year (always on sale too!)
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