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Cook Time:20 mins
Cook Time:
20 mins
Additional Time:3 hrs
Additional Time:
3 hrs
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:10
Servings:
10
Yield:
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupnonfat or low-fat buttermilk¾cuppacked light brown sugar¼cupcanola oil2large eggs1cupmashed ripe bananas (about 3 medium)1 ¼cupswhole-wheat pastry flour1cupall-purpose flour1 ½teaspoonsbaking powder¾teaspoonground cinnamon½teaspoonbaking soda½teaspoonsalt¼teaspoonground nutmeg1 ¼cupsblueberries, fresh or frozen
Cook Mode(Keep screen awake)
Ingredients
¾cupnonfat or low-fat buttermilk
¾cuppacked light brown sugar
¼cupcanola oil
2large eggs
1cupmashed ripe bananas (about 3 medium)
1 ¼cupswhole-wheat pastry flour
1cupall-purpose flour
1 ½teaspoonsbaking powder
¾teaspoonground cinnamon
½teaspoonbaking soda
½teaspoonsalt
¼teaspoonground nutmeg
1 ¼cupsblueberries, fresh or frozen
Directions
Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.
Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.
Muffin Variation: Preheat oven to 400 degrees F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
Tips
Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
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Nutrition Facts(per serving)278Calories7gFat49gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
