This bread is very moist and packed with yummy blueberries. The recipe calls for honey as the sweetener, there is no white or brown sugar. I might even suggest cutting the honey to 1/4 cup because I think the bananas and blueberries add a good amount of sweetness on their own. I'm gonna try it next time. I'll let you know how it compares. The ingredients are all fairly economical and using organic frozen blueberries instead of fresh made it even more affordable to make.
If you're looking for a different twist on banana bread, give this one a try. The boys loved it and I had to hold myself back from eating half the loaf all on my own. It's oh so perfect with coffee and would be equally delightful with tea. Enjoy!
Blueberry Banana Bread
10 slices/servings
3/4 c. Blueberries, frozen
1 3/4 c. White whole wheat flour
2 1/2 tsp. Baking powder
1/2 tsp. Sea salt
1/2 c. Oats, quick cooking
1/2 c. Honey
2 Large eggs, beaten
1/2 c. Greek yogurt, 0%
1 c. Mashed ripe bananas
Preheat the oven to 335 degrees and spray a 9×5-inch bread pan with baking or cooking spray.
1. Whisk flour together with the baking powder, salt, and oats in a large mixing bowl.
2. In a medium mixing bowl, mix the eggs, honey, yogurt and banana.
3. Add the liquid ingredients to the dry ones and gently mix, just until combined. Then (gently) fold in blueberries.
4. Pour the batter into the prepared pan and bake for 1 hour. The batter for this bread is very moist, so a little may cling to the tester even when it’s fully baked.
5. Cool the bread completely, then wrap it up overnight before slicing and serving. Can be frozen.
Note: I did not wrap it up and wait to slice it. It tasted great after it was slightly cooled but I will admit it tasted even better the next day.
Quick nutrition stats per serving (10): 179 calories, 1.7g fat, 37.8g carbs, 3.2g fiber, 5.8g protein. Weight Watchers PointsPlus: 5
No comments:
Post a Comment