Blueberry Banana Bread with Chobani

It's the weekend!  Well, honestly since I don't work the days just bleed together.  It does mean that Chip does not need to go into the office and we can hang out together.  Yes, it's love, true love!  Weekends also mean we get to chat with our kids, one of my favorite days of the week.

I have found, being empty nesters, I don't bake nearly as much as I use to.  No kids in and out of the house looking for cookies anymore.  That's a great thing for the waistline!  But, I do find days when I have things sitting around that need to be used, like bananas.  I did make banana "ice cream" last week, but I think we should the first batch before making more.  Oh, what is banana "ice cream" you ask?  Just take a few very ripe bananas, slice them, put them in the freezer for a few hours.  Once they're frozen put them in your food processor and blend until creamy.  Stick the mixture back in the freezer and you have ice cream, maybe banana cream!  I added a bit of peanut butter.  Chip loves it.

This week I had bananas that needed to be used, but I didn't want to make the same ol' banana bread.  How in the world was I going to jazz it up and make it healthier?  If you look at the recipe below you will find out!

What's your favorite day of the week?  What things do you find yourself scrabbling to use at the end of the week?

Blueberry Banana Bread with Chobani

1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1 (6oz) container honey Chobani
2 eggs
6 Tbsp unsalted butter, softened
2 large bananas, mashed
2 tsp vanilla extract
1 cup fresh blueberries

1. Preheat oven to 350°.  Grease a 4x8-inch loaf pan.
2. In a medium-size bowl whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl cream together butter and sugar.  Add eggs, one at a time, beating well after each addition.  Stir in bananas, yogurt and vanilla until combined.  Stir in flour mixture until just blended.  Fold in blueberries.
4. Scrape batter into prepared pan and spread evenly.
5. Bake 50-60 minutes until a tester inserted into the center comes out clean.  Remove pan from the oven to a wire rack.  Cool for at least 10 minutes before removing the bread from the pan and letting it finish cooling on the rack.
6. Store completely cooled bread in an air-tight container at room temperature.