Blueberry Banana White Chocolate Bread

BlueberryBananaWhiteChocolateBread

This bread was AMAZING!!! Besides the fact that it smells like absolute HEAVEN when it’s baking… DELICIOUS… oh man… dessert, breakfast, mid-day snack… whatever. YUM! My family loves it, and I brought it as a snack to my friends… and they enjoyed it too!!! YUMMY!!!

Ingredients:

1/2 cup unsweetened organic applesauce
2 Tb butter at room temperature
1/2 cup sugar (or could use 1/2 cup honey)
2 cups all purpose flour
1/2 tsp sea  salt
3/4 tsp. baking soda
2 ripe bananas mashed
1 tsp. vanilla
2 eggs
1/3 cup organic low-fat PLAIN yogurt

1 cup white chocolate chips
1 cup blueberries (DRY, fresh. Then toss in 1 Tb of flour.) I used frozen, thawed and dried a bit on a paper towel and tossed in 1 Tb of flour.

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1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter and applesauce with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the blueberries. If you want, you can sprinkle a few additional chocolate chunks and blueberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

*This recipe turns out perfect for me, so here are the details: We bake at sea level in a greased glass blue pyrex pan and we bake on the middle rack in a electric oven.
*If you use frozen blueberries, dry off and toss in flour. Do not wash and then toss in, you want to DRY as much as possible so you don’t add too much moisture.
*If you bake in a dark metal pan or if you are baking at a different altitude or using an gas oven, you may possibly get different results.
*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Bake, and ENJOY!!!

 

Quote of the Day:

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Lighter Version of Banana Bread… and JUST AS GOOD!

lighterbananabread

2 large bananas
1/2 cup honey
1 tsp vanilla
1/4 tsp cinnamon
1/2 tsp salt
1 cage free egg
1/4 cup unsweetened coconut milk
1/2 cup half&half
1/4 cup apple sauce
1/4 tsp nutmeg
1/2 tsp baking soda
3 tsp baking powder
2 cups all purpose flour

 

Preheat oven to 350. Grease bread loaf pan, unless it’s non stick.

Mix all dry ingredients into a large bowl, make sure to mix well.

Mix all wet ingredients in another bowl, make sure to mix thoroughly.

Add liquid mix to dry mix and stir thoroughly.

Put into bread loaf pan and cook for approximately 55 to 65 minutes. I always start checking the colour around 50 minutes, should be a nice golden brown. Insert a toothpick in centre to check if it’s done. Toothpick may be moist from bananas, just make sure it’s not moist from batter.

Let bread cool in pans for about 5 to 10 minutes. Run a knife along outside edge to loosen sides.

Looking for something sweet, add chocolate chips! You can also add walnuts or pecans for extra flavor!