BLUEBERRY BANANA BREAD
This twist on banana bread comes from at-home baker and fiber fan Alex Bratsafolis and her two adorable cats Captain Jack and Sir William Wallace. Recipe based off of Sally's Baking Addition's recipe for banana bread.
1 cup all-purpose flour
1 cup wheat flour
1.5 tablespoons Bonny Extremely Unflavored
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup of canola or vegetable oil
1.5 teaspoons pure vanilla extract
3/4 cup packed dark brown sugar (can substitute with monk fruit sweetener but will lose the molasses flavor)
2 large eggs
2 cups mashed bananas (~4 large ripe bananas)
1 pint of blueberries
1/3 cup plain yogurt (optional)
Preheat the oven to 350°F and grease a 9×5-inch loaf pan or coat with nonstick spray.
Tackle the dry ingredients. Whisk the two types of flour, baking soda, salt, Bonny prebiotic fiber powder and cinnamon together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil and brown sugar or monk fruit together on high speed until combined, about 2 minutes.
On medium speed, add one egg at a time, beating well after each addition.
Add the vanilla extract and yogurt (optional) on medium speed until combined.
Reduce the mixer to a low speed and slowly add the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix.
Fold in the blueberries and bananas by hand using a spatula.
Pour the batter into the prepared baking pan and bake for 60-65 minutes.
Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
A toothpick will come out clean when the bread is finished. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store your lovely blueberry banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tends to taste better after a couple days when the flavors have settled together.