Made By: Ryan Noelle March 11, 2013
So on my counter were days old bananas. All brown and soft, you know the kind. What can I do with these to not waste them? Well the usual is to make banana bread. MMMM. Well thats just what I will do, make banana bread but SURPRISE, add blueberries! Delicious! To me the bananas that are extremely ripened are sweet enough that I did not add any extra sugar. Of course some like their banana bread to be more cake like and by all means add some sweetness. I would recommend applesauce, agave or coconut sugar. But if you love to taste the bananas and blueberries in true form, no need to add extra sweetness!
This is a bread you will feel confident giving to your family. It is a great flourless, naturally sweetened non processed sweet bread.
Healthy Tidbits: High in Dietary Fiber. Antioxidant rich blueberries
Serving: 10 Size: about an inch thick Calories: 185 Fat: 9g Carbs: 20g Fiber: 4.7g Protein: 4.8g Sugar: 6.7g Sodium: 304mg
- 1/4 cup raw butter
- 1 oz No Fat Plain Greek Yogurt
- 3 ripe bananas
- 1 cup fresh blueberries
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Old Fashioned Quaker Oats
- 1/2 cup Blanched Almond Flour
- 1/2 cup Coconut Flour
- optional 1/3-2/3 of coconut sugar or applesauce
First: Melt butter in a mixing bowl. Add to butter the pureed bananas, yogurt, vanilla, eggs and any sweetness that you would like to add. Pic 1
In a separate bowl mix the flours together with the baking soda, baking powder and salt. Pic 2
Now, mix the dry ingredients with the wet. Add the blueberries that have been washed and dried. Pic 3
In a nonstick 9x5 loaf pan add the mixture. Bake at 350 for 40-50 minutes. Toothpick should come out clean.
I served mine with honey. Yum, Yum!