BLUEBERRY BANANA BREAD

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Look at all those juicy blueberries.  I used frozen blueberries, so you can make this recipe year round.  It is a delightful recipe.  Looking at it, I want to make this again real soon!  We are going to the beach house and I am going to take the ingredients to make it there.






BLUEBERRY BANANA BREAD

Tender and moist classic banana bread full of juicy blueberries. Use fresh or frozen berries to make this delicious quick bread any time of the year! This is probably one of my favorite quick breads ever!  Full of juicy blueberries in banana bread; a comfort treat at its best with my herbal tea.  Hope you make this and enjoy it as much as I do. It is a keeper recipe.  I am making two of these loaves today; just double the recipe! I think I like this bread chilled most of all.  It is rich-tasting and the texture is moist; just amazing!


13/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (425 mL)

  {Keto Bake Mix - use 2 cups (500 mL)}

1 tsp baking powder (5 mL)

1/2 tsp baking soda (2 mL)

1/4 tsp salt (1 mL)

2/3 cup butter, melted (150 mL)

3 eggs

Liquid sweetener to equal 1 cup sugar (250 mL)  

1/4 cup granulated sweetener of choice (60 mL)

1/2 cup sour cream (125 mL)

2 tsp vanilla extract (10 mL)

3/4 cup mashed banana (175 mL)

1 cup frozen, unsweetened blueberries (250 mL)

2 tbsp Gluten-Free Bake Mix 2, OR Keto Bake Mix (30 mL)

 

Preheat the oven to 350°F (180°C).  Line an 8 x 4-inch (20 x 10 cm) loaf pan with parchment paper. 

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and salt. 

In bowl with mixer, mix cooled butter and eggs together.  Add liquid sweetener, granulated sweetener, sour cream and vanilla extract; mix well.  Add dry ingredients and mix just until combined.  Stir in mashed banana.  In small bowl, combine frozen blueberries and Gluten-Free Bake Mix 2, OR Keto Bake Mix, page.  Stir into banana bread batter.   Turn out evenly into prepared loaf pan and smooth the top with the back of a spoon.  Bake about 60 to 70 minutes, or until a knife inserted into the bread comes out clean.  Cool in pan 15 minutes and then pick up the parchment using it as handles to lift the bread right out of the pan.  Allow to cool.  Refrigerate after no more than 12 hours.

Yield:  18 servings

1 serving

150.5 calories

3.3 g protein

12.4 g fat

0.9 g fiber

5.4 g net carbs/4.4 g net carbs (Keto bake mix)


ANOTHER LOAF YOU MAY ENJOY:


ZUCCHINI SPICE BREAD


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