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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 the 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 it aside.
- In a large bowl, cream the softened butter and brown sugar using an electric mixer. Add the egg whites, mashed bananas, apple sauce, and vanilla extract, beating at medium speed until thick. Scrape down the bowl's sides to mix well.
- Gradually add the flour mixture, blending at low speed until just combined; avoid overmixing.
- Gently fold in the blueberries and pour the batter into the prepared loaf pan. Bake in the center of the oven for about 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for at least 20 minutes before slicing; the bread should be at room temperature.
Notes
For a dairy-free option, use dairy-free ghee instead of butter.
Make sure the bananas are really ripe for the best flavor and sweetness.
Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 7g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg