Blueberries and banana combine so well together in this delicious, super moist bread made with lots of very ripe sweet bananas which allow you to cut back on the fat without sacrificing the flavor and texture. This is perfect for breakfast or snack and can also be made as muffins if you prefer.
I don’t know why it took me so long to add blueberries to my banana bread, it’s a delicious combination I’ll be doing more often. We love banana bread in my house, Madison especially loves when I make it so she can have it for breakfast or snack in school. I have several varieties, Banana Nut Bread, Chocolate Chip Banana Petite Loaves, Roasted Strawberry Banana Bread and a Gluten Free Banana Bread.
Blueberry Banana Bread
Servings: 16 • Size: 1 slice • Old Points: 2 pt • Weight Watcher Points+: 3 pt
Calories: 98 • Fat: 2 g • Carb: 21 g • Fiber: 2 g • Protein: 2 g • Sugar: 13 g
Sodium: 87 mg • Cholest: 4 mg
- 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, softened
- 1/2 cup (4 oz) light brown sugar, packed
- 2 large egg whites
- 1 tsp vanilla extract
- baking spray
Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.