Banana Blueberry Raspberry and Pecan Bread (low fat)

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!


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


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


10 thoughts on “Banana Blueberry Raspberry and Pecan Bread (low fat)

    • Oh, Diana banana cake is a favorite of mine! How wonderful that your daughter enjoys baking. Let me know if you or your daughter try this one– we love it!
      Thank you for dropping by 🙂

  1. This bread is so…pretty! I want to try it and see if it tastes pretty too ;p I haven’t made very many fruit bread type things, but does this taste like a bread, or something like a muffin? Either way, I’m sure it’s delicious.

  2. Nearly went this route the other night, ended up going with strawberries and toasted pecans. I was wondering how the blueberries and raspberries would work, now I’ll have to try this recipe out!

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