Super easy to make a just luscious with banana and blueberries this recipe can even be considered healthy because of the bran, oat bran, yogurt and safflower or canola oil. Blueberries of course are one of the super foods and although I’d never have thought of the combination, it works here.
There is sugar in the recipe. If you want to cut back you can take away about 1/4 cup without much effect. At worst the breads will be a bit less moist.
The key to really flavorful banana bread regardless of whose recipe you use?
Freeze your bananas. This concentrates the sugars in the banana and intensifies the flavor.
This is adapted from a Pillsbury book called Healthy-Baking. I’m not sure what constitutes healthy to them but their version was a good starting place for me.
Ingredients:
1 cup light brown sugar
1/2 C. canola, safflower or olive oil
1 C. mashed bananas
1/2 C. low fat plain yogurt
2 eggs or egg substitute like egg beaters
1 C. AP flour
1/2 C. bran
1/2 C. oat bran
1 Tsp. baking soda
1/2 Tsp. salt
1 C. frozen blueberries-don’t thaw
Pre-heat oven to 350 degrees.
Grease and flour the bottoms and sides of 3 small, 6 X 3.5″ loaf pans*
In a large bowl combine the sugar, oil, yogurt and beat well.
Add the eggs and vanilla, blend and beat again.
In a separate bowl mix the dry ingredients.
Add the dry to the banana mixture and stir just to blend. Don’t over mix or they will become rubbery.
Divide batter evenly into the 3 pans.
Bake at 350 degrees for 35-45 minutes or until a toothpick inserted comes out clean.
Coll 5 minutes, remove from pans to a rack to finish cooling.
*You can bake this is one 9 X 5 inch loaf pan. Lower heat to 350 and bake for about 10 minutes longer.
This freezes very well.
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