🍽️ Marbled Banana Blueberry Bread

Name: Marbled Banana Blueberry Bread
Total time: 60 min
Yield: 4 servings
Ingredients: 2 egg(s); 170 g sugar (brown, fine); 120 g butter (melted); 120 g yogurt (Greek); 1 packet vanilla sugar; 2 banana(s) (ripe); 200 g flour; 1 tsp baking powder; 50 g chocolate chips (small); 120 g cream cheese; 100 g blueberries; butter (and flour for the pan)

368 kcal · 60 min · 4 servings

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Ingredients

2 egg(s)
170 g sugar (brown, fine)
120 g butter (melted)
120 g yogurt (Greek)
1 packet vanilla sugar
2 banana(s) (ripe)
200 g flour
1 tsp baking powder
50 g chocolate chips (small)
120 g cream cheese
100 g blueberries
butter (and flour for the pan)

Instructions

1. Turn on your oven and set it to 180 degrees Celsius for top and bottom heat.
2. Place the bananas in a large bowl.
3. Mash the bananas thoroughly with a fork until you have a smooth puree.
4. Add the melted butter to the banana mixture.
5. Add the yogurt.
6. Crack the egg into the bowl.
7. Take half of the specified sugar amount and stir it in.
8. Add 150 grams of flour to the mixture.
9. Add the vanilla sugar.
10. Add the baking powder.
11. Stir all ingredients well until a uniform batter forms.
12. Gently fold the chocolate chips into the batter.
13. Take a second, clean bowl.
14. Place the cream cheese mixture into this second bowl.
15. Whisk another egg into the cream cheese mixture.
16. Add 50 grams of flour to the cream cheese mixture.
17. Add the remaining sugar.
18. Stir the cream cheese mixture until smooth.
19. Gently fold the blueberries into the cream cheese mixture.
20. Take a loaf pan.
21. Grease the inside of the pan with butter.
22. Dust some flour into the greased pan.
23. Swirl the pan so that the flour covers the bottom and sides evenly.
24. Pour the banana batter into the prepared pan.
25. Smooth the surface of the batter.
26. Place the cream cheese-blueberry mixture on top of the banana batter.
27. Draw a fork through both layers of batter.
28. Create a marbled pattern this way.
29. Place the pan in the preheated oven.
30. Bake the bread for 40 to 50 minutes.
31. Make sure the surface does not get too dark.
32. Cover the bread with aluminum foil if necessary.
33. Remove the pan from the oven after baking.
34. Let the bread cool in the pan for a short time.
35. Carefully turn the cake out of the pan.
36. Flip the cake over.
37. Place the cake on a kitchen rack.
38. Let the cake cool completely.

Nutrition per serving

kcal: 368
Protein: 6 g · Fett/Fat: 19 g · Carbs: 44 g