I told them if they would help me weed the garden the payoff would be amazing.
So I made this and some really awesome cocktails ( more on that another time).
We ate the entire loaf.
What I love about this bread is it’s really easy to make and the variations are endless.
My goal is less sugar. My husband thinks this bread isn’t sweet enough but I think it’s perfect. If you add the lemon glaze, it’s plenty sweet!
And I don’t have all the nutritional information…maybe I’ll do that one day but don’t count on it. If you’re dying to know -I did enter this recipe into My Fitness Pal and it’s about 200 calories per serving – 6 servings per loaf without the glaze.
Yes 6 servings means huge pieces per loaf. If you have enough restraint to not eat half the loaf in one sitting, kudos. I don’t.
Banana Blueberry Bread
1 1/2 cups – All purpose flour ( you can replace up to 1/2 cup with Whole Wheat then it gets weird)
1/2 cup – brown sugar
2 1/2 teaspoons – baking powder
1/2 teaspoon – salt
1/2 cup – rolled oats
2 – eggs
2/3 cups – unsweetened applesauce
1 tablespoon- lemon juice
3 – 4 – very ripe bananas (depending on the size) try for about a 1 1/2 cups
1 cup – frozen blueberries (frozen works better)
1/2 cup – chopped pecans or walnuts (optional)
Mix together dry ingredients until well combined.
In a separate bowl, mix eggs, applesauce, and bananas.
Stir banana mixture into flour mixture, and add nuts if using.
Bake in a greased loaf pan for approximately one hour at 350°F
If using muffin tins, bake for about 35 minutes. ( Recipe Update- don’t use paper liners in the muffin tins. Apparently that doesn’t work so well)
Bread is done when a toothpick comes out clean.
If you want to use a lemon glaze this one works great.
2 cups – confectioners sugar
2 teaspoons – lemon zest
1/3 cup – lemon juice
Whisk together until smooth and spoon over bread once cooled. Then let it sit until hardened.
Just spoon on the desired amount. I don’t always use all of the mixture.