I love bread. Love it! But it's not always the healthiest. I buy Ezekiel bread in the freezer section of my local Kroger, but I also love dessert breads. So I've modified Mrs. Crocker's delicious bread recipe to create a healthier version that's packed with a few of my favorite super-foods...bananas and blueberries!
Ingredients:
(I'll show you what she uses, and then what I substitute)
1 1/4 cups sugar (substitute with 1 teaspoon stevia & 1/4 cup sugar OR 1 1/4 teaspoon stevia... make sure to use all-natural stevia and follow the substitution directions on the package)
1/2 cup butter, softened (substitute with 1/4 cup applesauce & 1/4 cup butter OR substitute with 1/2 cup applesauce)
2 large eggs (I usually do not substitute, but can replace with 1/4 cup applesauce per egg)
1 1/2 cups mashed very ripe bananas (3 medium bananas) (no substitution necessary)
1/2 cup buttermilk (substitute 1/2 cup 2% milk mixed with 1/2 Tablespoon vinegar OR 1/2 Tablespoon lemon juice, let sit for 5 minutes)
1 teaspoon vanilla
2 1/2 cups all-purpose flour (substitute with 2 1/2 cups whole wheat flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup blueberries (I use 6 oz of blueberries)
Directions:
1. Preheat oven to 350 degrees and grease the bottoms of two 8x4 inch pans. Bread should cook in the center of the oven - adjust racks accordingly.
2. In a large bowl, mix sugar and butter until well mixed. Add bananas, buttermilk, and vanilla & beat until smooth. Add flour, baking soda, and salt just until moistened. Add blueberries. Divide batter evenly between the two 8" pans.
3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack.
4. Loosen sides of loaves from pans, remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
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