Blueberry Banana & Almond Butter Loaf
Ingredients
- 1 cup (165g) Dried Blueberries, plus 2 tbsp for garnish
- 11/2 cup (180g) All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup (115g) Unsalted Butter, softened
- 1/2 cup (195g) Honey
- 2 Large Eggs, room temperature
- 3 Ripe Bananas, mashed
- 1/3 cup (95g) Vanilla Greek Yogurt
- 2 TBSP Almond Butter
Directions
- Preheat oven to 350°F. Butter a 9×5 loaf pan and set aside.
- Place dried blueberries in a bowl and cover with 1 cup of hot water. Let them soak to plump up as you prepare the batter.
- In a medium bowl, mix together flour, baking powder, baking soda and salt.
- In a large bowl, beat butter and honey until creamy, about one minute.
- Add eggs one at a time and beat well after each egg.
- Stir in mashed bananas and Greek yogurt until well blended.
- Stir in flour mixture until incorporated.
- Drain the blueberries well and fold 1 cup into batter. *Reserve the liquid from blueberries for the simple syrup recipe below.
- Pour batter into the prepared loaf pan and swirl almond butter evenly on top. Garnish with remaining blueberries.
- Bake for 35-45 minutes until golden and a toothpick inserted comes out clean.
Prep Time: 20-25 Minutes
Bake Time: 35-45 Minutes
Total Time: 55-70 Minutes
Yield: 1 Loaf
No-Waste Blueberry Maple Simple Syrup
Ingredients:
- 1 cup dried blueberry liquid
- 1/2 cup real maple syrup
Directions:
- Place in a sauce pot and bring to a boil, reduce heat and let simmer until reduced, about 8 minutes.
- Let cool completely and place in a jar with lid. Refrigerate up to one month.
Use in cocktails or mix with bubbly soda with fresh mint and lots of ice for a refreshing drink.
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