Banana Blueberry bread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 354.6
- Total Fat: 16.3 g
- Cholesterol: 67.5 mg
- Sodium: 304.4 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 3.7 g
- Protein: 5.3 g
View full nutritional breakdown of Banana Blueberry bread calories by ingredient
Number of Servings: 8
Ingredients
Ingredients
Butter, for greasing the loaf pan
1 1/2 cups whole wheat, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dark brown sugar or splenda
1/2 cup coconut oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup (about 4 ounces) fresh blueberries
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours
Serving Size: 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user INSTANTLYCHRISI.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours
Serving Size: 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user INSTANTLYCHRISI.