Banana Blueberry Bread

Don’t you just love baking sweet breads when your fruit is looking rather sad in the fruit bowl?  I think there’s no dearth of bread recipes when it comes to a fast, nutritious breakfast or tea break.  This bread definitely clicked all the boxes for me, the bananas were pretty ripe and there were fresh blueberries and applesauce in the refrigerator.  The fact that this recipe called for white wholewheat flour, meant that I could eat an additional slice at each sitting minus the guilt :).  I found this recipe on Skinnytaste.com.  The ingredients on this site are always fresh, low-fat and hearty.

Banana Blueberry Bread

  • Servings: 12 slices
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup blueberries
  • 3 ripe medium bananas, mashed
  • 2 tbsp unsweetened apple sauce
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/2 cup (4 oz) light brown sugar, packed
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray

Directions

    1. Preheat oven to 350°F. Lightly spray a 8 x 4 loaf pan with baking spray.
    2. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
    3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
    4. Add flour mixture and blend at low speed until combined, do not over mix. Fold in the blueberries and pour batter into the prepared loaf pan; bake in the center rack for about 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
    5. Let the pan cool at least 20 minutes, the bread should be at room temperature before slicing.

IMG_3376Out of the oven and looking so so good!

IMG_3377Moist inside and a nice crunch on the outside

IMG_3390

IMG_3387Another great Fiesta Friday #69, hosted by the wonderful Angie and her co-hosts Juju @ cookingwithauntjuju.com and Amanda @ The Chunky Chef.  Thank you all lovely ladies, without you this would not be possible.  Happy weekend!

44 comments

    1. It’s one of those things that I question each time I make it Julie, as I do not want to end up eating the entire loaf on my own……luckily my sis who was visiting ended up eating it all on her own. I’m desperately trying to cut down on carbs, I do well for a while, then I break down 🙂

      Liked by 1 person

    1. Very true Justine, sometimes I end up buying ingredients that I don’t wish to necessarily repeat again, and the ingredients lay wasted in my pantry – so this was a win win situation 🙂

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  1. I don’t know why but I never end up with enough overly ripen bananas to make bread out of them. Next time I go to the store I’ll buy double the amount and hopefully I’ll have some leftover for bread. Love that you added blueberries. Your photographs are lovely!

    Liked by 1 person

    1. Thanks so much….. there’s always a section of over-ripe bananas in the grocery store that you can make the bread with. I tried freezing some once as I had read about it… but it was awful mushy when I defrosted it, I probably didn’t follow directions. Thanks for stopping by 🙂

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    1. Yes banana bread can be quite versatile, so anything will be a great addition, I tried it with raspberries the other day. I was absent for a bit when my sis was visiting from England for 2 weeks. It’s such a busy time of year isn’t it? Summer brings on endless travel plans. I hope you’re doing great. 🙂

      Liked by 1 person

  2. Yum yum yum! Blueberry season is just around the corner and this looks like the perfect way to welcome it Loretta! I’ll be sure to try this one out as soon as the blueberries in my yard are ready for harvest 🙂

    Liked by 1 person

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