Most banana bread recipes use 3 bananas. This loaf uses 2 ripe bananas, and a quarter cup of plain yogurt, along with a cup of berries. The loaf can be sliced, then frozen for up to 3 months. Be sure to wrap and seal it in an airtight container. Enjoy.
Servings 12servings
Calories 202kcal
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
2ripebananas
1/4cupvegetable oil
1large egg
1/4cupplain yogurtregular or Greek, or sour cream
2tsppure vanilla extract
1cupall purpose flour
1cupwhole wheat flouryou can use all white flour if desired
1/2tspsalt
1tspbaking soda
3/4cupsugar
1cupmixed berriesblueberries, raspberries or chopped strawberries
Instructions
Preheat oven to 350F. Butter a 9-inch loaf pan or spray with cooking spray.
Mash the bananas in a large bowl. Whip until mostly smooth.
Add the oil, egg, yogurt, and vanilla. Stir until well-combined and set aside.
Measure the dry ingredients (flour through sugar) in a small bowl, and whisk to combine.
Pour the dry ingredients into the banana mixture, and mix by hand until just combined.
Gently fold in the berries. Pour into the prepared loaf pan.
Bake for 55 minutes until golden brown. Allow to cool 10 minutes in pan, then remove to cooling rack.
Notes
You can also make 12 standard muffins. Pour batter into greased muffin tin, and bake for 20-22 minutes. Note: You can add 1/2 cup of dark chocolate chips in lieu of fruit. Or substitute 2 cups PB Fit peanut flour blend for the 2 cups wheat flour.BLUEBERRY BANANA MUFFINS Calories: 202 per muffin; total fat 5 g; protein, 4 gm; carbohydrate, 35 gm; sodium, 211 mg; fiber 1 gm; sugars 17 gmPEANUT FLOUR CHOCOLATE CHIP MUFFINS Calories: 164 per muffin; total fat 7 g; protein, 5 gm; carbohydrate, 22 gm; sodium, 210 mg; fiber 1 gm; sugars 18 gm;