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 non-yeast recipes, use whole wheat pastry flour rather than regular whole wheat flour. This will give the best taste and texture. It's lower in protein and gluten, so tends to be less dense. I like Bob's Red Mill and King Arthur brands.
- Once you're comfortable replacing half all-purpose flour with whole wheat pastry flour, try replacing more next time and see how you like it.
- If you'd rather not use whole eggs, use egg whites (two per whole egg) or egg substitute (half a cup). In doing so, you will save even more in terms of fat calories, total calories, and, of course, cholesterol.
- If you don't have buttermilk, simply add a tablespoon of lemon juice to 1 cup of milk, stir and let it sit for a minute or two. Use 3/4 of the soured milk for this recipe. Alternatively, use plain nonfat yogurt in place of the buttermilk.
- The blueberry banana bread will keep for 2-3 days in a sealed container, or it will freeze nicely for three months. On those rare occasions I choose to freeze it, I like to slice it first, wrap and freeze each slice, then pull out one piece at a time!
- For even better portion control, slice each piece in half and share! This means each loaf will technically yield up to 24 pieces.