Personally I love banana bread…and I’ve tried over 10 recipes…but the good ones usually have tons of butter and sugar. No surprise there. So I accepted the challenge of making a healthy version. In this recipe I use key ingredients to add moisture to the bread without packing calories. These are sour cream and blueberries. Nooo….you won’t taste the whole wheat flavor with these miracle workers. Additionally I cut down the sugar and of course opted for natural brown sugar. You should now my cooking drill by now: always brown sugar and always oil instead of butter. Even if you are not a baker I encourage you to make this recipe! Making banana bread is very easy, plus if you’ve got some very ripe – about to throw away – bananas…now is your chance. So go ahead, experiment and have a slice of health heaven with your morning cup of coffee!
1/2 cup blueberries
3 ripe bananas
1 3/4 cups whole wheat flour
1/4 cup wheat germ, *If you do not have wheat germ, just add more WW flour
2/3 cup natural brown sugar
1 tbsp reduced fat sour cream
1 teaspoons baking powder
1/2 teaspoon baking soda
a pinch of salt
1/3 cup sunflower or vegetable oil
1/3 cup nuts, *optional as garnish for the top
1/2 tsp orange zest, *optional
1. Preheat oven at 350 degrees.
2. Sift all the dry ingredients in a mixing bowl. In a separate bowl mash and combine the wet ingredients. Incorporate slowly the dry mixture into the wet mixture.
3. Add the blueberries. Fold gently into the bread mixture.
4. Pour into a 9″ x 5″ bread pan. Bake for 50 min.