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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This originally started out as a plain, but healthy banana loaf from one of my cookbooks. After getting fed up with making the same kind of banana loaf, and wishing to experiment, I came up with this one. I have not tried raspberries in this loaf, but I do wish to in the near future, which is why I'm putting it down as optional. The berries add a nice colour to the loaf, and it makes it somewhat juicy. Ingredients:
1 cup all-purpose white flour |
1 cup all-purpose flour, with wheat bran |
1/3 cup quick-cooking rolled oats |
2 eggs |
1/4 cup canola oil |
1/2 cup sugar |
1/2 cup applesauce |
1 1/3 cups pureed bananas (2 large bananas) |
1/2 cup 2% low-fat milk |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 cup blueberries |
3/4 cup strawberry |
3/4 cup raspberries (optional) |
1 tablespoon ground cinnamon |
1 teaspoon nutmeg |
Directions:
1. Preheat the oven to 350°F.
2. Puree the two large bananas in a food processor, and set aside.
3. In a large bowl mix together the two eggs, sugar, canola oil and applesauce. Blend until smooth.
4. Add the milk and blend well again.
5. In a small bowl mix the blueberries, strawberries and raspberries, if desired, with the ground cinnamon and nutmeg.
6. Add the dry ingredients, pureed bananas and berries.
7. Mix well until everything is blended together and the flour has been aborbed by the liquids.
8. Butter a 9 inch by 9 inch loaf or cake pan, and pour the batter into the loaf or cake pan. Bake in the oven for 50 to 60 minutes.
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