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.

DSC_0744

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:

4a7a70f2c18d8ef03fad2c7616ed5a63

Egg Free, Dairy Free Pancakes!!!!

 

 

 

dairyfreepancakes

1 cup all purpose flour (I like Lily Self-Rising Flour, makes them extra fluffy!)
1 cup soymilk (or rice milk)
1  tsp flax seed meal
1/4 cup applesauce
2 tablespoons vegetable oil
1 teaspoon pumpkin pie spice (optional)
1 tsp vanilla

 

Directions:

1. Spray cooking spray on skillet.

2. Heat on medium.

3. Mix all ingredients in one bowl.

4. Use 1/4 measuring cup to drop pancakes into skillet.

5. Cook pancakes on skillet until bubbly in the middle and a bit dry around the edges.

6. Flip and cook 2 minutes more until done.

 

My kids are creatures of habit. A couple of years ago, when  my mom watched my kids when I was still working full time, they would usually have breakfast with her. She got them into a “toast” routine. Every single morning… I mean EVERY morning (whether we are out of town and at Panera for breakfast, or home) they want toast and bacon and juice for breakfast. That’s it. It’s crazy! The problem this morning is that I didn’t go grocery shopping yesterday, and realized this morning that I am out of bacon and bread. OOPS! So, my toast snob children were not happy. BUT, I whipped up these “Levi Friendly” (my son who has food allergies) pancakes and they DEVOURED them!!! At least I know what I can make now when I run out of bread!!!

 

Enjoy!

 

7ff44a8feaf9e3cc696ff63debad85b6