I love banana bread, and I love blueberry loaf, so it made sense to me to combine the two with this super-delicious blueberry banana bread. This is a slightly healthier take on both, using low fat buttermilk and heart-healthy canola oil instead of butter, and replacing a little more than half of the flour with whole wheat flour. I suggest using whole wheat pastry flour if you can find it, as it has less gluten and makes for more tender cookies, cakes and muffins, while also providing a nice boost of fiber.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
• 1 1/4 cups whole wheat pastry flour
• 1 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup low fat buttermilk*
• 2 eggs
• 1/4 cup canola oil*
• 2/3 cup firmly packed light brown sugar*
• 1 tsp vanilla extract
• 3/4 cup mashed bananas (approx. 2 medium, 3 small)*
• 1 1/4 cups fresh blueberries*
Preheat oven to 350 degrees.
Spray an 9 x 5 inch loaf pan with nonstick cooking spray.
Whisk whole wheat pastry flour and all purpose flour in a medium bowl with baking powder, baking soda, and salt.
In a large bowl, whisk buttermilk, eggs, canola oil, sugar, and vanilla extract.
Mash bananas with a fork.
Add flour mixture to buttermilk mixture, followed by the bananas. Fold until just moist.
Fold in blueberries.
Spoon batter into prepared loaf pan. Place in the oven and bake for 55 minutes to an hour, or until a cake tester, or skewer, inserted in the center of the loaf comes out clean.
Cool in the loaf pan for 10 minutes; then turn out on to a wire rack to cool completely.
Yields 12 slices.
Per slice: Calories 213, Calories from Fat 54, total Fat 5.9g (sat 0.7g), Cholesterol 36mg, Sodium 228 mg, Carbohydrate 35.2g, Fiber 2.5g, Protein 4.5g
• Spoon flour gently into measuring cups, leveling off with a knife.
• If you want to boost nutrition and cut down on all-purpose (white) flour in...