This solid blueberry banana bread is so wet, delicate, and delicious – you'd never get it's helped up! Ideal for righteous nibbling. No extravagant fixings or muddled advances… simply great out-dated blueberry stuffed banana bread yumminess. Truly!
Despite the fact that bidding a fond farewell to relax is never simple, something I do anticipate on our ride home is the way that we pass TONS of ranch stands selling the freshest of the crisp Summer leafy foods. It's our out and about again silver covering.
We stop each year on our route home to pack the vehicle FULL of tomatoes, berries, peaches, and peppers… and this year I went somewhat CRAZY on the berries. Blueberries! To be accurate. They were so stout, delicious, and just 99 pennies a container! I needed them ALL.
Ingredients :
- 1 and 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup coconut sugar (you may also use an equal amount of light brown sugar, packed)
- 1/4 cup coconut, melted
- 1/4 cup unsweetened applesauce
- 2 large eggs, lightly beaten (at room temperature)
- 2 teaspoons vanilla extract
- 3 VERY ripe bananas, peeled and mashed (should yield 1 and 1/4 cups of mashed banana)
- 1 and 1/2 cups fresh blueberries
- 1 banana, sliced in half lengthwise, optional
- Preheat the oven to 350 degrees (F). Line a 9" loaf pan with parchment paper so that the sides slightly overlap, then spray the parchment paper - and any exposed pan - with non-stick spray; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
- In a large bowl, beat the sugar, oil, applesauce, eggs and vanilla until combined. Stir in the mashed bananas and blueberries. Add the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan, and smooth the top. Place the sliced banana halves on top of the loaf and gently press them down slightly into the batter, if using. Bake for 55 to 65 minutes, or until a cake tester inserted in the center of the loaf comes out clean. Cool in the pan for 15 minutes before removing the loaf and transferring it to a wire rack to cool completely.
- Once cool, slice and serve!