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.
- 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
- Preheat the oven to 350°F.
- Puree the two large bananas in a food processor, and set aside.
- In a large bowl mix together the two eggs, sugar, canola oil and applesauce. Blend until smooth.
- Add the milk and blend well again.
- In a small bowl mix the blueberries, strawberries and raspberries, if desired, with the ground cinnamon and nutmeg.
- Add the dry ingredients, pureed bananas and berries.
- Mix well until everything is blended together and the flour has been aborbed by the liquids.
- 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.