Happy Meatless Monday! My husband came up with this recipe idea, and it turned out very well. Blueberries add sweetness along with flavor to this recipe, and the whole wheat adds a rich flavor. For a low-glycemic sugar substitute, try coconut sugar; its caramel-like flavor blends well with the other ingredients, and it measures the same as cane sugar. I adapted the basic banana bread recipe from the Better Homes and Gardens New Cookbook Special Edition. I made this bread for the first time yesterday, and knew I had to share it. For more meatless ideas, join us at Midnight Maniac Meatless Monday.
Blueberry Banana Bread
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup sugar
1/4 teaspoon sea salt
2 beaten eggs
1 cup mashed bananas (2 medium/large bananas)
1/2 cup canola oil
1/2 cup frozen blueberries
1. Preheat oven to 35o degrees F. Grease and set aside one 9x5x3-inch loaf pan. In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, sugar, and salt. Make a well in the center of the mixture.
2. In a small bowl, combine eggs, oil and bananas. Add egg mixture all at once to the dry ingredients. Combine just until moistened, and fold in the blueberries. Spoon the batter into the prepared loaf pan.
3. Bake for 55 to 60 minute, or until a toothpick inserted near the center of the loaf comes out clean. During the last 15 minutes, you may want to cover the loaf loosely with foil to prevent over-browning. Cool in the loaf pan on a cooling rack for 10 minutes, and then remove loaf from pan. Cool completely on a wire rack, and then wrap and refrigerate overnight before slicing (Yeah, right…who wants to wait?).
Done! Try this bread at breakfast with either cream cheese or peanut butter.
Till next time, be well and be blessed!