Banana Blueberry Yogurt Bread

Right now my son is on a blueberry muffin kick. One of his preschool teachers has asked me to write a note in his notebook each morning, letting her know what he had for breakfast. At school she asks him about his breakfast, encouraging his recall and using it as a conversation piece that he can build on.

I thought this was brilliant! Until he hit the blueberry muffin streak. Every morning for the past two weeks, he wants blueberry muffins. Having to write it down in a notebook that he was having blueberry muffins every single morning really got me thinking. (That his teacher must think I am nuts.)

Thinking how (un) healthy those prepackaged blueberry muffins are.
Thinking about how to vary his picky preschooler food preferences.
Thinking, am I the only mom in the world with picky eaters?

I easily looked at the package, and nope – not so healthy. Nothing says shelf life quite like diglycerides.
Varying a preschoolers diet? Apparently, not so easy. I should have bought stock in muffins. Am I the only mom with this problem?

Definitely not. After speaking with a teacher at my son’s school, she told me this “problem” is not really a problem. Only to me, the blueberry muffin analyzing mom. She shared an interesting piece of information with me:

“Children can only control two things in their life, eating and going to the bathroom.”

And that is what makes picky eating so normal. The little guy is just drawing a line in the sand. I can appreciate that, even at this young age. Of course, I was thrilled to learn that this is perfectly acceptable.

I also learned that as a mom, the only thing I can really do is feed him healthy food that he likes and introduce new food as often as possible. For now, I can relax about the blueberry muffins and provide him with a healthier alternative.

BANANA BLUEBERRY YOGURT BREAD

Ingredients:

3 ripe, mashed bananas
1 cup frozen wild blueberries
1/2 cup Greek yogurt, vanilla flavored
1 teaspoon vanilla extract
2 eggs, beaten
2 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda

Directions:

Step 1: Preheat oven to 350 degrees. Grease a loaf pan.

Step 2: In a bowl, combine flour, sugar, baking powder, baking soda and salt. Mix with a fork.

Step 3: In a separate bowl, mash bananas with a potato masher. Add yogurt, eggs and vanilla, mix well.

Step 4: Add dry ingredients to wet, mix well. Gently fold in blueberries. Pour into greased loaf pan.

Step 5: Bake for 1 hour or until a toothpick comes out clean, after inserting in middle of bread. Let rest in pan 10 minutes before removing. Let cool.

WHERE is my loaf pan!

Oh darling sister, remember when you needed to make a ridiculous amount of meatloaf?!

Were you having a meatloaf party? Because that sounds kind of gross, actually.

Just so you know, Denine, you have BOTH of my loaf pans!

Really, why in the world did you need to make all that meatloaf??

I had to toss this one into a bundt pan.