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Bananaberry Bread
Nb persons: 0
Yield: 16 1"-thick slices
Preparation time:
Total time: 60 Minutes
Source:
| 1 slice | Bananaberry Bread topped with ½ tablespoon of peanut butter, (or other nut butter) |
| Serves: 1 Per Serving: 197 calories, 8 g fat, 1.5 g saturated fat, 5 g protein, 29 g carbohydrates, 2 g fiber, 22 mg calcium, 278 mg sodium | |
| 3 medium | ripe bananas |
| ½ teaspoon | baking soda |
| 3 tablespoons | tub margarine |
| ¼ cup | mashed ripe avocado |
| ¾ cup | sugar |
| 3 large | eggs |
| ½ cup | whole-wheat flour |
| 1½ cups | all-purpose flour |
| 1 teaspoon | salt |
| 1 teaspoon | baking powder |
| 3 tablespoons | cold water |
| 1 teaspoon | vanilla extract |
| ½ cup | frozen blueberries |
1. Preheat the oven to 350°F
2. Mash the bananas and baking soda together in a small bowl and set aside.
3. Cream the margarine, avocado, and sugar together in a medium bowl. Add the eggs one at a time, mixing after each. Add the flours, salt, and baking powder and combine until just mixed. Stir in the water and vanilla. Add the banana mixture and mix until well combined. Fold in the blueberries.
4. Pour the batter evenly into two 8-inch loaf pans. Bake for 40 to 50 minutes, until a cake tester inserted in the center of the bread comes out clean. Let cool before turning out.
Makes 16 1"-thick slices
Note: After cooling completely, store half a loaf in the refrigerator; it should keep about 1 week. Wrap and freeze the remainder for future use
Recipe uploaded with Shop'NCook for iPhone.
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