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Blueberry Poppy Seed Banana Bread by Baking The Goods

Blueberry Poppy Seed Banana Bread

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Basic banana bread brightens up with tangy Greek yogurt, fresh blueberries, delicately crunchy poppy seeds and an artsy drizzle of icing for an extra sweet finish. 




  • 2 cups all purpose flour
  • 1/4 cup poppy seeds
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup coconut oil
  • 2 bananas very ripe
  • 2 large eggs
  • 1 teaspoon almond extact
  • 1/2 cup Greek Yogurt (- or whole milk or heavy cream)
  • 1 cup fresh or frozen blueberries


  • 1 cup powdered sugar
  • 2-3 tablespoons heavy cream or milk
  • 1-2 tablespoons poppy seeds



  1. Preheat the oven to 350° F and lightly grease and flour a 9 x 5 inch loaf pans, set aside.
  2. Combine the flour, poppy seeds, baking soda, baking powder and salt in a large bowl and whisk together.
  3. Peel the bananas into a medium bowl and mush them with the back of a wooden spoon until they resemble a puree.
  4. Using a stand mixer with the paddle attachment, beat together the sugar, brown sugar, oil and banana puree on medium-high speed for 3-5 minutes, until fully blended.
  5. Crack the eggs into a liquid measuring cup and whisk in the almond extract. With the mixer on a low speed, slowly add the eggs to the banana mixture. Continue to mix until the eggs are fully incorporated.
  6. Add 1/3 of the dry ingredients and mix on low speed just until the the dry ingredients are absorbed. Then add half of the Greek yogurt. Mix together and repeat with half of the remaining dry ingredients and the remainder of the Greek yogurt. Finally add the rest of the dry ingredients and mix until just combined.
  7. Scrape down the sides of the bowl with a spatula. Add the blueberries and gently mix in by hand, careful not to burst the berries.
  8. Pour the batter into the prepared pan.
  9. Bake on 350°F for 30 minutes, rotate the pan and bake for another 30 minutes. Lower the temperature to 325°F, rotate the pan again and bake for 20-30 additional minutes. The loaf should turn a deep golden brown and begin to crack at the top. A toothpick inserted in the center should come out clean.
  10. Place on a cool on a rack for 15 minutes then remove the bread loaf from pan and place directly onto the rack to cool completely before adding the icing.


  1. Sift powdered sugar into a medium mixing bowl. Whisk the cream or milk, 1 tablespoon at a time, until smooth. The glaze should run off of the whisk in a thick flowing ribbon. If the glaze is too thin, slowly whisk in more powdered sugar. If the glaze is too thick, slowly add cream.
  2. Dip the whisk into the icing and wave the whisk back and fourth over the Blueberry Poppy Seed Banana Bread to make a drizzled pattern across the top that drips down the sides. While the icing is still wet, sprinkle on some poppy seeds. Serve once the icing has set.


If you don't have Greek yogurt you can substitute whole milk, heavy cream, buttermilk or even sour cream!

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Cuisine: Breakfast