blueberry banana bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups flour1/2 cup whole wheat flour1/4 cup ground flax1/4 cup brown sugar1/2 cup sugar1 1/2 tsp baking powder1 tsp baking soda1 tsp salt2 eggs ( or 1/2 cup egg substitute)1 1/2 Tbsp olive oil1/4 cup applesauce3 bananas - mashed1 1/2 cups blueberries, fresh or frozen1/2 - 1 cup nuts (optional)2 Tbsp each brown and white sugar (optional)1 tsp ground cinnamon (optional)
Coat loaf pan with nonstick spray (1 9x5 in or 2 small) and preheat oven to 350. In large bowl mix with whisk - flours,sugars,flax, baking powder, baking soda, and salt. In separate bowl combine eggs, olive oil, applesauce, and bananas and mix well.
Make a well in the center of the dry ingredients. Add all the liquid ingredients at once. Stir only enough to moisten. Add the blueberries and gently fold in. Turn into prepared pan or pans.
Mix together optional sugars, cinnamon,and nuts and sprinkle on top of batter - tap down lightly.
Place in oven and bake for about 1 hour, or until top is golden-brown. Bread is done when toothpick inserted into the center of the loaf comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack.
Number of Servings: 12
Recipe submitted by SparkPeople user CALLDEBBY.
Make a well in the center of the dry ingredients. Add all the liquid ingredients at once. Stir only enough to moisten. Add the blueberries and gently fold in. Turn into prepared pan or pans.
Mix together optional sugars, cinnamon,and nuts and sprinkle on top of batter - tap down lightly.
Place in oven and bake for about 1 hour, or until top is golden-brown. Bread is done when toothpick inserted into the center of the loaf comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack.
Number of Servings: 12
Recipe submitted by SparkPeople user CALLDEBBY.
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 318.7 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 3.2 g
- Protein: 4.2 g
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