Been away for a few weeks..apologies are in order! I have countless numbers of ripe bananas in the kitchen right now, and over the weekend I decided to make banana bread with them. I found this recipe on noshandnourish.com, and it was perfect because I also had blueberries that had been sitting in the fridge as well! This coming weekend I think I’m going to try this recipe again, but substitute mangoes instead..mmm….
This recipe was right up my alley for several reasons:
- No butter
- No oil (except for spraying the pan down, but parchment paper could easily do the trick)
- No processed sugar (agave was used)
I’m going to put it out there right now, that it tastes much better and it also way easier to slice once it’s been fully cooled; ie If you baked it at night, it would be perfect the next day. But knowing myself, I let it sit for about 15-20 minutes before I cut a slice to try. It was delicious; the blueberries were full of flavour, and the bread was perfectly moist. This recipe doesn’t produce the normal brown veiny little lines that are present in other banana breads, but trust me when I say the taste is still there! Hope you all enjoy this recipe 🙂
Butter/Oil Free Blueberry Banana Bread
Yields 1 large 9×5 loaf pan
1 3/4 cup whole wheat flour
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄4 cup agave
1 tsp vanilla extract
2 mashed ripe bananas
3/4 cup Greek yogurt
1 cup blueberries (fresh or frozen)
Preheat oven to 375°F. Combine the flour, baking powder and salt in a large bowl.
In a medium bowl, take the mashed bananas and combine it with the eggs, vanilla and agave thoroughly.
Add the Greek yogurt, and whisk until the mixture is free of lumps.
Pour the wet ingredients into the flour mixture, and mix until just combine (do not over mix!)
Fold in the blueberries with a spatula.
Pour the batter into a greased loaf pan, and distribute evenly.
Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
Transfer to a cooling rack and let it cool completely before slicing.