Applesauce Blueberry Banana Bread
This banana bread is made with applesauce and blueberries, it's super moist and flavorful with only 1 tablespoon of oil added. Enjoy this delicious applesauce blueberry banana bread without any guilt.
Yield
8 servingsPrep
10 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bananas
very ripe and mashed |
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ⅔ | cup |
applesauce
natural, unsweetened |
|
| 2 | each |
eggs
|
|
| ½ | cup |
milk, low-fat
|
|
| 1 | tablespoon |
canola oil
or light olive oil, or grape seeds oil |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat pastry flour
or whole wheat flour, or white whole wheat |
|
| 2 ¼ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
blueberries
fresh or frozen, not thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bananas
very ripe and mashed |
|
| 79 | ml |
brown sugar
packed |
*
|
| 158 | ml |
applesauce
natural, unsweetened |
|
| 2 | each |
eggs
|
|
| 118 | ml |
milk, low-fat
|
|
| 15 | ml |
canola oil
or light olive oil, or grape seeds oil |
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat pastry flour
or whole wheat flour, or white whole wheat |
|
| 11 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
blueberries
fresh or frozen, not thawed |
|
Directions
Preheat the oven to 350℉ (180℃).
Butter a regular loaf pan very well and set aside. Or butter 8-mini-loaf tin.
In a medium bowl, mix together mashed bananas, brown sugar, applesauce, eggs, milk, and canola oil until well blended. Set aside.
In another large bowl, whisk together flours, baking powder and salt until well combined.
Make a well in the center of the flour mixture, pour the liquid mixture into the well, and stir with a wooden spatula until just moistened.
Gently fold in the blueberries until evenly distributed.
Pour the batter into the prepared loaf pan or mini loaf tin.
Bake for 55 to 65 minutes, until the top is golden-brown, and when a wooden skewer inserted into the center comes out clean.
Remove from the oven, and let cool in the pan on a wire rack for about 10 minutes.
Remove from the pan and let cool completely on the wire rack.
Slice and serve.
Note: The bread can be kept in an air-tight container in the frige for a week or in the freezer for up to at least 1 month. If they can last that long at your home :)
