Whole Wheat Blueberry Buttermilk Banana Bread

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Banana
  • 1 cup Blueberries, fresh

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 2 cups Whole wheat or gluten-free* flour

• Oils & Vinegars

  • 1/2 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1/4 cup Buttermilk, low-fat
  • 1/4 cup Greek yogurt, plain nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp vanilla extract
• ¼ cup (60g) plain nonfat Greek yogurt
• ¾ cup (200g) mashed banana (about 2 medium)
• 2 tbsp (30mL) honey
• ¼ cup (60mL) low-fat buttermilk
• 1 cup (140g) fresh blueberries

Directions

• Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the mashed banana and honey. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in rest.
• Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.