Not too sweet, not too dry. The sweet taste of buttermilk, bananas and blueberries in a quick bread!
Ingredients
1cupall purpose flour
1teaspoonbaking powder (low sodium)
1/2teaspoonbaking soda
1teaspooncinnamon
1/2teaspoonground allspice
1/4cupwhole wheat flour
1/4cupstone-ground yellow cornmeal
1/2teaspoonKosher Salt
2mediumbananasmashed (about 1 cup)
1/2cupSplenda Brown Sugar Blend (or Brown Sugar)
1largeegg
1largeegg whites
2tablespoonscanola oil
1-1/1cupsbuttermilk (reduced calorie)
2tablespoonsorange zestgrated
1/2cupchopped walnuts
1cupdried blueberriessoaked in warm water for about 15 minutes, and drained
Instructions
Preheat the oven to 350°F.
Spray a 9 x 5-inch or 8 1/2 x 4-inch loaf pan with vegetable oil spray.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and allspice.
Stir in the whole-wheat flour, cornmeal, and salt.
In a blender or food processor fitted with a metal blade, combine the bananas, brown sugar, egg, egg white, canola oil, and buttermilk, and process until smooth. Add the orange zest and pulse until just combined.
Make a well in the flour mixture. Pour the banana mixture into it and mix until almost incorporated. Add the walnuts and drained blueberries and gently mix into the batter. Do not over mix.
Pour the batter into the prepared pan and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread begins to pull away from the sides of the pan.
Remove from the oven, invert on a wire rack, and cool briefly before slicing.
Slice into 1/2 to 3/4 inch-thick slices.
Spa Index Kitchen Notes
Shown here spread thickly with Lemon infused Quark.
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