Banana Blueberry Raspberry and Pecan Bread (low fat)

February 25, 2010 at 7:00 pm | Posted in baking, Breads, dessert, Desserts, Flexitarian, Food, photography, Recipes | 10 Comments
Tags: baking, banana, banana blueberry bread, banana bread, blueberry, cooking, Food, healthy, light, low fat, lowfat, pecans, photography, raspberry, recipe, sweet breads

Quick post to share a wonderful recipe I found online.   With only 3 Tbsp of oil in 2 loaves, I thought for sure this would be too dry, but it wasn’t!  I did add an extra banana that I had frozen.  I only had a cup of blueberries, so I threw in a cup of raspberries.  I forgot to add the pecans to the batter, so I spread them over the top and pushed them down a little.

They baked much faster than the time in this recipe, so check them super early

Delicious!  Lowfat!  YUM!

CLICK HERE FOR THE ORIGINAL RECIPE

Keep in mind I made several changes and you can find them

behind the cut, so click below to see mine…

Changes I made to the recipe are as follows:

• 2 1/2 cups flour– I used half whole wheat pastry flour and half all-purpose
• 1/2 cup sugar– I used organic sucanat
• 1/2 cup packed light brown sugar
• 1 tablespoonbaking powder plus
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 1/8 teaspoon cinnamon– I used 1/4 tsp heaped
• 1/4 cup coconut– I used unsweetened
• 3 tablespoons vegetable oil
• 1/3 cup milk- I used a little more milk due to the ww pastry flour
• 1 egg
• 2 teaspoonsvanilla
• 3 medium mashed bananas– I used 3 fresh ripe + an extra frozen banana
• 1 cup chopped  pecans
• 2 cups  frozen blueberries- I used 1 cup frozen blueberries and 1 cup frozen raspberries

ENJOY!!!

Think Spring!

It will be here sooner than we think, and I’m planning on baking a 3D lamb cake for Easter

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