A Dessert Darling Recipe for Reduced Fat Blueberry Banana Bread

It's not often that I bake. I pretty much banned myself from the kitchen on account of the fact that I eat almost all the batter of everything before it even makes its way to the oven.

I had a bunch of ripe bananas though, and couldn't resist the opportunity to make my reduced fat Blueberry Banana Bread for the holiday weekend. I basically end up substituting a fresh peach and some apple sauce for the excess butter. The treat is still completely tasty, delicious, and a huge hit with my man. I hope you enjoy!!

I forgot to take a photo before we demolished the bread, so this image is courtesy of Melissa from 99percentcacao.

Ingredients:

2.5 cups all-purpose flour

1.5 tsp. baking soda

1/2 tsp. salt

1 stick salted butter, softened

1 cup light brown sugar, packed

1/2 cup white sugar

2 large eggs

7 medium, ripe bananas, mashed

1 large, ripe peach

2 tbsp apple sauce

1 tsp. pure vanilla extract

Lots of blueberries!

optional: chopped walnuts

Directions

Preheat oven to 325 degrees F. Grease two 9-by-5 inch loaf pans.

In a medium bowl combine flour, soda and salt with a wire whisk; set aside.

In a medium bowl, mash bananas with a chopped ripe peach, and then add 2 tbsp apple sauce.

In a large bowl, cream butter and sugar with an electric mixer. Add bowl of mashed bananas, eggs, and vanilla, and beat at medium speed until thick. Scrap down sides of bowl.

Add the flour mixture, and then blend at low speed just until combined. Do not overmix.

Fold in blueberries with a spatula.

Pour batter into prepared pans. Bake on center rack of oven for 60-70 minutes. A toothpick inserted in the center should come out clean.

Cool in pan for 10 minutes.

Enjoy!!! :-)