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HEALTHY BANANA BLUEBERRY BREAD
Healthy Banana Blueberry Bread
If you're looking for some healthy recipes, then Eat Well, Live Well by Pamela Smith is the cookbook for you. This is one of her many recipes. It called for whole wheat pastry flour, which I didn't ha..
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INGREDIENTS
- 1/4 cup canola oil
- 2 tablespoons honey
- 2 eggs
- 3 very ripe bananas, mashed
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup old-fashioned oats, uncooked
- 1 cup blueberries (or raisins)
- 3/4 cup walnuts, broken into pieces (optional) I used pecans
DIRECTIONS
Preheat oven to 350 degrees
Combine oil, honey and eggs in a food processor. Beat in bananas; set aside
In a small bowl mix flour, baking soda and salt. Add oats. Carefully stir in blueberries (or raisins) and walnuts. Add to banana mixture, stirring just until moistened.
For bread: pour batter into a glass loaf pan that has been coated with nonstick cooking spray. Bake for 55 to 60 minutes. Cut into 18 slices.
For Muffins: line muffin cups with paper baking cups and fill 2/3 full with batter. Bake 20 to 25 minutes or until golden brown. Makes 18 muffins
For Mini Muffins: Spray mini muffin pan with non stick cooking spray. Fill each cup with batter. Bake 20 minutes or until golden brown. Makes about 30 mini muffins.
RECIPE BACKSTORY
If you're looking for some healthy recipes, then Eat Well, Live Well by Pamela Smith is the cookbook for you. This is one of her many recipes. It called for whole wheat pastry flour, which I didn't have so I used regular whole wheat flour had it turned out just fine.
RECIPE REVIEWS
Oct/06/2009 01:10 pm breeleed
This bread is very moist! I definitely like the fact that it's not full of sugar. I didn't have whole wheat pastry flour, so I did a little figuring and used 3/4 cup wheat flour and sifted 1/2 cup + 2 1/2 tablespoons all-purpose flour with 1 1/2 tablespoons cornstarch. I didn't have any nuts, so unfortunately I had to omit them. It was still a great bread without them, though.
This bread is very moist! I definitely like the fact that it's not full of sugar. I didn't have whole wheat pastry flour, so I did a little figuring and used 3/4 cup wheat flour and sifted 1/2 cup + 2 1/2 tablespoons all-purpose flour with 1 1/2 tablespoons cornstarch. I didn't have any nuts, so unfortunately I had to omit them. It was still a great bread without them, though.
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Author: Pamela Smith
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