Healthy Banana Bread With Blueberries

Name: Healthy Banana Bread With Blueberries
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 serving(s)
Ingredients: 1 cup whole wheat flour (whole wheat pastry flour preferred); 3/4 cup oat bran; 1/4 cup wheat germ (or wheat bran); 1/3 cup sugar (or sugar substitute like Splenda); 1 tablespoon baking powder; 1/2 teaspoon ground nutmeg; 1/8 teaspoon salt; 3 overripe bananas, mashed (approx. 1-1/2 cups); 3 eggs, lightly beaten (or 3/4 cup egg substitute); 1/4 cup canola oil; 1 1/2 teaspoons vanilla extract; 1/2 cup dried blueberries; 1/2 cup chopped pecans or 1/2 cup walnuts

Submitted by Jacaranda

"Our family loves traditional banana bread recipes but they are usually loaded with sugar. This is a low-glycemic version that tastes great and is easy to make. Can also be made without dried blueberries but they add a very nice flavor that complements the bananas."

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 16

ingredients

1 cup whole wheat flour (whole wheat pastry flour preferred)
³⁄₄ cup oat bran
¹⁄₄ cup wheat germ (or wheat bran)
¹⁄₃ cup sugar (or sugar substitute like Splenda)
1 tablespoon baking powder
¹⁄₂ teaspoon ground nutmeg
¹⁄₈ teaspoon salt
3 overripe bananas, mashed (approx. 1-1/2 cups)
3 eggs, lightly beaten (or 3/4 cup egg substitute)
¹⁄₄ cup canola oil
1 ¹⁄₂ teaspoons vanilla extract
¹⁄₂ cup dried blueberries
¹⁄₂ cup chopped pecans or 1/2 cup walnuts

directions

Combine all dry ingredients (flour, oat bran, wheat germ, sugar, baking powder, nutmeg and salt) in a medium-sized bowl and mix well.
Combine mashed bananas, eggs, oil and vanilla in a separate bowl and stir to mix well.
Add the banana mixture to the flour mixture and stir to mix well.
Fold in blueberries and nuts.
Spray a 4 x 8 inch loaf pan with nonstick cooking spray. Pour batter evenly in pan. Bake at 350°F for about 50 minutes (or until a toothpick inserted in center comes out clean). Do not overbake!
Remove bread from oven and allow to cool in the pan for 15 minutes. Then remove from pan and place bread on a cooling rack and allow to cool to room temperature (if you can wait this long). Loaf is best kept in the refrigerator, wrapped in tin foil or plastic wrap.