Blueberry Banana Bread with Almond Milk has a lot going on with it.
It’s full of healthier ingredients like almond milk, coconut oil, Greek yogurt and agave nectar!
I thought about this bread the last few days of my vacation. I knew I wanted to make bread with Silk Almond Milk. I’m not a huge fan of banana flavoring or bananas cooked in anything that’s why you’ll find this Banana Bread light on bananas and heavy on blueberries with almond milk, coconut oil, Greek yogurt and agave nectar all playing parts in adding flavor.
The texture is moist with a fluffy air pockets and juicy bursts of flavor from the blueberries. A sprinkle of sugar on top of the bread before baking creates a slight crunch.
The Silk Protein + Fiber® Almond Milk in this recipe replaces traditional milk in this bread. It keeps the bread light and fluffy while adding protein and fiber. Silk Protein +Fiber is an almond milk fortified with 5 grams of protein and 5 grams of fiber in every serving.
I actually drink Silk Protein + Fiber® in my post-run morning shake. Did you know the quicker you replace protein after a workout the better, it’s recommended to drink within an hour of working out? It actually aids in recovery and helps prevent muscle loss. This practice actually has a name, it’s called Protein Timing. The idea behind it is that resistance training increases amino acid delivery to muscles as well as absorption. Therefore, the sooner you consume protein post-exercise, the bigger the stimulation in muscle protein synthesis.
I’ve been drinking a shake for a couple of years now, but just recently started cooking with almond milk. Yeah, I’m fast like that.
Greek yogurt keeps the texture of this Blueberry Banana Bread soft and moist. I almost always substitute Greek yogurt for sour cream in my recipes now. It adds extra moisture, a nice tang and great protein.
I find using coconut oil in bread or cake recipes actually keep the cake moist longer than when using butter. Now, you can never replace the flavor butter gives, but coconut oil is a great substitute. It gives a more floral notes to this bread and blends beautifully with the banana and blueberries.
Perfect bananas for this recipe may not look so perfect. Allow the bananas to get very ripe, very speckled or almost black. The darker the skin, the sweeter the banana will be.
I prefer to bake with frozen blueberries for the simple fact that I can keep frozen fruit, strawberries, raspberries, blackberries, blueberries and peaches, on hand for baking. They’re ready when I’m ready and I don’t have to run to the store when I get in the mood to bake at 6 a.m. (Yes, I do bake that early at times.)
Bread baking tips!
- Only grease and flour the bottom of your loaf pan. This will allow the batter to cling to the sides and will rise taller.
- Also, start you oven on a very high temperature then lowering will create that dome shape center in a loaf of bread much like bakeries.
You can make these as muffins, simply cut your cook time down to 16 to 20 minutes, depending on size of your muffin pan.
The texture is moist with a fluffy air pockets and juicy bursts of flavor from the blueberries.
- 2 and 1/2 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup agave nectar
- 1/4 cup coconut oil
- 2 eggs at room temperature
- 4 tablespoon Greek yogurt
- 4 tablespoon almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon this is optional if cinnamon isn't your thing, leave it out
- 1/2 cup very ripe banana mashed (1 large)
- 1 cup frozen blueberries I used frozen
- 1/2 tablespoon sugar optional, for sprinkling on top
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Preheat oven to 425 degrees Fahrenheit.
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In a medium size bowl, combine flour, baking powder, baking soda and salt.
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In another bowl, mix agave and coconut oil, add eggs and whisk vigorously to combine. Whisk in yogurt, almond milk, and vanilla, mix in bananas.
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Add flour mixture to wet ingredients and mix until evenly moistened. Be careful not to over-mix, this will make the dough tough.
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Carefully fold in blueberries.
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Pour into one greased and flour (bottom only) loaf pan.
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Bake 10 minutes at 425 degrees. Reduce heat to 375 and bake 30 to 35 minutes. Check for doneness with a wooden pick. Cool 10 minutes on wire rack before inverting.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
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Ana Walker says
Hi Paula, it doesn’t say when to add the almond milk in the directions. Thanks Ana
Paula says
Thank you, I corrected it
Mandy says
I have a question on this recipe, if I want to make these as muffins instead of bread loaf, you wrote: You can make these as muffins, simply cut your cook time down to 16 to 20 minutes, depending on size of your muffin pan.
What about the temperature of baking, do you still do the higher temperature for so long and then reduce temperature for the rest of the time for muffins too?