Whole Wheat Blueberry Banana Bread


Between the very ripe bananas sitting on my kitchen counter and the last of the summer blueberries, I decided that a quick bread was in order. I made a whole wheat loaf with whipped egg whites combined with two of my favorite fruits and then studded it with chopped walnuts. The result was a delicious light, not too sweet breakfast bread or tea time snack. Admittingly this quick bread has an extra step than most, but it's well worth it.


Ingredients for Whole Wheat Blueberry Banana Bread:

1 loaf


3 large ripe bananas, mashed

1 cup blueberries

1 3/4 cups whole wheat flour

1/2 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon table salt

1 teaspoon grated lemon peel

1/2 cup honey

1 stick of butter, room temperature

2 eggs, separated

2 tablespoons buttermilk

1 cup chopped walnuts


Time-Saving Tip: All of the ingredients can be measured out in advance so they're ready when you are ready to bake.


Let's see what we need.

We're ready to bake.



Combine the flour, baking soda, salt, and cinnamon; set aside.












With a fork combine the egg yolks, buttermilk and lemon zest and in a separate bowl mash the bananas. Now combine the two and set aside.


Beat the eggs whites until stiff; set aside.


Without washing the beaters, beat together the butter and honey. Once well combined add the banana mixture and beat until combined.


Using a spoon stir in the dry ingredients into the banana-honey mixture until just combined; add the walnuts and blueberries. Now add the egg whites and gently fold them into the batter.


Spray the pan with Baking Spray or butter and flour the pan. Pour in the batter and bake in a preheated 350-degree oven. At 45 minutes pierce the middle of the bread with a toothpick to see if it's ready. If the toothpick comes out wet, it needs to bake longer. Try not to over bake or else it will be dry. Remove from oven and let cool for 10-15 minutes. Remove the bread from the pan and transfer to a rack to cool.


It's ready! It looks and tastes so amazing. It's best eaten when cooled but I can seldom convince the guys in my house to wait. Eat as is or slather for breakfast or a snack.


Enjoy!

Whole Wheat Blueberry Banana Bread:

1 loaf

breakfast/snack


  • 3 large ripe bananas, mashed

  • 1 cup blueberries

  • 1 3/4 cups whole wheat flour

  • 1/2 teaspoon cinnamon

  • 1 teaspoon baking soda

  • 1/4 teaspoon table salt

  • 1 teaspoon grated lemon peel

  • 1/2 cup honey

  • 1 stick of butter, room temperature

  • 2 eggs, separated

  • 2 tablespoons buttermilk

  • 1 cup chopped walnuts

  • Combine the flour, baking soda, salt, and cinnamon; set aside.

  • With a fork combine the egg yolks, buttermilk and lemon zest and in a separate bowl mash the bananas. Now combine the two and set aside.

  • Beat the eggs whites until stiff; set aside.

  • Without washing the beaters, beat together the butter and honey. Once well combined add the banana mixture and beat until combined.

  • Using a spoon stir in the dry ingredients into the banana-honey mixture until just combined; add the walnuts and blueberries. Now add the egg whites and gently fold them into the batter.

  • Spray the pan with Baking Spray or butter and flour the pan. Pour in the batter and bake in a preheated 350-degree oven. At 45 minutes pierce the middle of the bread with a toothpick to see if it's ready. If the toothpick comes out wet, it needs to bake longer. Try not to over bake or else it will be dry. Remove from oven and let cool for 10-15 minutes. Remove the bread from the pan and transfer to a rack to cool.

  • Time-Saving Tip: All of the ingredients can be measured out in advance so they're ready when you are ready to bake.




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