Blueberry Upside-Down Banana Nut Bread

Recipe View 5 mins Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan to prevent sticking. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the canola oil, cold water, eggs, and egg white until well combined. Stir in the mashed bananas, followed by 1 cup of granulated sugar. Mix until everything is nicely incorporated. (5 minutes)

Recipe View 10 mins In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and flax seeds. This ensures even distribution of the leavening and spices. (3 minutes)

Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. Gently fold in the chopped pecans. (5 minutes)

Recipe View 3 mins In a small bowl, combine the fresh blueberries and the remaining 1/4 cup of granulated sugar. This will create a delicious caramelized topping. Pour the sugared blueberries evenly into the prepared loaf pan. (2 minutes)

Recipe View 50 mins Carefully pour the banana bread batter over the blueberry layer in the pan. Spread the batter evenly to ensure a uniform loaf. (2 minutes)

Recipe View 10 mins Bake in the preheated oven for approximately 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil. (45-55 minutes)

Recipe View 5 mins Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the bread from sticking and allows the blueberry topping to settle. (10 minutes)

Recipe View Once the bread is completely cool, run a thin knife or spatula around the edges of the pan to loosen it. Place a serving plate over the loaf pan and carefully invert the bread onto the plate, blueberry-side up. Slice and serve with a dollop of Greek yogurt, if desired. (5 minutes)