Skinny Banana Bread with Blueberries
You would never guess that this Skinny Banana Bread with Blueberries has a fraction of the calories and fat of a traditional banana bread recipe.
Prep 15 min · Cook 1 hr · Total 2 hr 30 min · Makes 1 9-by-5-inch loaf (10 slices)
Ingredients
- Salt
- Sugar
- Brown sugar
- Baking powder
- Baking soda
- Egg
- Cinnamon
- Flour
- Vanilla
- Nutmeg
- Whole
- Cooking spray
Directions
- Preheat the oven to 350 degrees F. Lightly coat a 9- by 5-inch loaf pan with cooking spray.
- In a large bowl, mash 3 bananas with the back of a fork (should equal 1 cup mashed). Add the coconut palm sugar (or brown sugar), applesauce, egg and vanilla. Stir to combine.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Stir the flour mixture into the banana mixture until combined. Stir in 1 cup blueberries.
- Spoon the batter into the prepared loaf pan and spread evenly with a rubber spatula. Tap the pan sharply two times on the counter to even out the batter.
- Arrange the remaining ¼ cup blueberries down the center of the batter. Thinly slice the remaining ½ banana and arrange the slices on top of the batter in desired pattern.
- Bake until a toothpick inserted in the center (don’t insert through blueberries) comes out clean, approximately 1 hour. Allow the bread to cool in the pan for 15 minutes. Remove the pan and cool completely. Serve or cover and refrigerate.