Berry Banana Loaf
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.
- Ready In:
- 1hr 10mins
- 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.
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This is a really tasty berry banana bread. Mine came out extremely moist and the berries give it enough sweetness for me. I used the blueberries and strawberries. Since I didn't use the raspberries, I doubled the amount of strawberries I used. I baked mine in a 9x9-inch loaf pan and it was done in about 55 minutes. It rose beautifully and is a nice treat. Thanks for sharing!
I found this to be a very moist bread/cake. Using all strawberries (which weren't very sweet), I increased the sugar to 3/4 cup. The directions could be made simpler as the ingredients are in a different order from the steps listed. My loaf pan is only a 9X5 and I had way too much batter for that so I baked in a 9X9 square. Baking time was still 50 minutes. It tastes good warm and I'm sure will be wonderful as a quick snack. Thanks for sharing your creation.
This loaf was pretty tasty, but not as moist as it could have been. Next time I make it I will play with the dry to wet ratio and see how I can change that without changing the texture too much. Also, for those looking for a sweet loaf for dessert, this isn't it. Generally when I make banana bread it is a snack or dessert, but I found this loaf was much more suited to breakfast or brunch. It has a nice banana-berry flavour but isn't very sweet.
Delicious! Since fresh berries would bankrupt me this time of year :), I used a no sugar added frozen mix that included blueberries, raspberries and marionberries. I thawed and drained them first. I also used Splenda and Egg beaters, and substituted 1 teaspoon of the cinnamon with ground cardamom, because I love that flavor in breads. (must be the Scandahoovian blood in me!) I also did not have a 9 x 9 inch pan called for, so used 2 smaller bread pans, since the batter seemed like too much for my 9 x 5 inch bread pan. I will freeze one loaf for later. Thanks for posting this. It is a keeper. Nice change from plain banana bread.