It wasn’t really a special I don’t think. $6 for a punnet of blueberries is hardly a bargain but for some reason, that particular week I was powerless to resist. I had banana and blueberry bread on the brain and I knew I wouldn’t stop thinking about it until I was eating a warm slice.
Well a week later I still hadn’t made the loaf and the blueberries were threatening to turn bad on me so I popped them in the freezer for later. Turns out later was a month later. Better late than never right?
When I was doing the Michelle Bridges 12 week challenge (I put on A LOT of weight on a 5-week trip to Europe), one of my favourite recipes was the low calorie banana bread. It didn’t taste exactly like the full-fat version but it was close enough and I was ‘allowed’ it so I was happy.
Back to the blueberries. What I really wanted was a low calorie blueberry banana bread – something a little healthier that I could eat every day for morning tea with no guilt (not that I usually feel guilt over eating deliciousness).
The texture is quite wet and not at all cakey like regular banana bread, probably because there’s no butter or oil, but that’s the only way this differs from the original. I added just enough spice to give it that lovely warmth and you won’t even notice that there’s no sugar. The honey, apple sauce and banana are all the sweetness you’ll need.
I’d probably use wholemeal flour instead of white next time but as I was out of it, white mixed with some rolled oats did the job just nicely. I sliced it up, wrapped the pieces individually and popped them in the freezer and have been zapping a piece for morning tea every day since. Enjoy!
What about you? Do you buy things with the intention of making a certain recipe and then never get around to it?
- 2 free-range eggs
- ⅓ cup honey
- ¾ tsp bicarb soda
- ½ cup apple sauce
- 1 tsp cinnamon
- 1 tsp allspice
- 1 cup mashed banana (2-3 bananas)
- 100g blueberries
- 1 cup SR Flour
- ½ cup rolled oats
- Preheat oven to 180C fan forced.
- Spray a loaf tin with oil and line with baking paper so that it hangs over the long sides of the tin.
- Beat the eggs and honey in the bowl of an electric mixer until thick (about 1 minute).
- In a bowl or jug, mix the bicarb soda into the apple sauce (it will froth).
- Add the cinnamon, allspice and apple mixture to bowl, beat and then add the mashed banana.
- Add the blueberries, flour and rolled oats in one go and mix just until combined.
- Pour the batter into the tin and bake for approximately 30-35 minutes or until it a cake tester comes out clean and it springs back in the middle.
- Leave the cooked bread in the tin for about 5 minutes before transferring to a wire rack to cool.