Bananas are one of our favorite snack-time foods but every week there are a couple that don’t get eaten quickly enough. Usually I freeze them or make them into banana pops, but lately I’ve also been making whole-wheat banana blueberry bread. I like this bread for many reasons, some of them being:
- It uses almost 100% whole wheat flour
- Has less sugar than most banana bread recipes
- Uses yogurt instead of sour cream
- Uses olive oil instead of butter
- Has blueberries!
This bread is about as healthy as you can get without “tasting healthy,” if you know what I mean. My son likes it so much I have to slice an extra bit of bread if I want to enjoy some with my morning coffee – he always mooches at least half of what’s on my plate.
- ½ cup olive oil
- ½ cup light brown sugar
- ¼ cup granulated white sugar
- 1 cup whole wheat flour*
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup mashed bananas (about 1 large banana)
- 1 cup whole yogurt
- 1 teaspoon pure vanilla extract
- 1 cup blueberries (fresh or frozen, optional)
- Preheat your oven to 350 degrees and grease a 9×5 inch loaf pan with PAM.
- In a large bowl combine the olive oil, sugars, eggs, bananas, yogurt and vanilla. Make sure you break apart any clumps of brown sugar.
- In a medium bowl combine the flours, baking soda and salt. Reserve 1 tsp of flour mixture to toss with blueberries if using.
- Add the dry ingredients to the wet ingredients, mix until just combined. Toss blueberries with reserved 1 tsp of flour mixture, then fold into the batter.
- Pour the batter into your pan. Bake until the loaf is golden brown and a tester inserted into the center comes out clean, about 1 hour to 1 hour 10 minutes. Let rest in the pan for 10 minutes, then turn out on a rack to cool.
Additional Notes: I’ve experimented a lot with this bread and, just so you know, you can use 1 cup mashed bananas (about 3 bananas) with ½ cup whole (or lowfat) yogurt instead. You can also use ½ a vanilla bean instead of vanilla extract.
This recipe can also be used to make a fantastic batch of muffins. Divide the batter amongst 12 regular-sized muffin tins and bake for 25-30 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean.