Ingredients
Scale
- 1 cup blueberries
- 3 ripe medium bananas, mashed
- 2 tbsp unsweetened apple sauce
- 1 1/4 cups white whole wheat flour, or Bob’s Redmill AP GF blend
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter (or DF Ghee), softened
- 1/2 cup 4 oz light brown sugar, packed
- 2 large egg whites
- 1 tsp vanilla extract
- baking spray
Instructions
- Preheat your oven to 350°F and lightly spray an 8 x 4 loaf pan with baking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the butter and brown sugar until light. Add the egg whites, mashed bananas, apple sauce, and vanilla, mixing until well combined.
- Slowly add the flour mixture to the wet ingredients, mixing at low speed until just combined. Do not over mix.
- Gently fold in the blueberries and transfer the batter into the prepared loaf pan. Bake for 50 to 55 minutes on the center rack, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for at least 20 minutes before transferring it to a wire rack. Let it cool to room temperature before slicing.
Notes
For a dairy-free option, substitute butter with DF ghee or coconut oil.
You can add chopped nuts for extra texture and flavor if desired.
Ensure bananas are fully ripe for the best natural sweetness and moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.