- 3/4 cup(s) nonfat or low-fat buttermilk
- 3/4 cup(s) packed light brown sugar
- 1/4 cup(s) canola oil
- 2 large eggs
- 1 cup(s) mashed ripe bananas (about 3 medium)
- 1 1/4 cup(s) whole-wheat pastry flour
- 1 cup(s) all-purpose flour
- 1 1/2 teaspoon(s) baking powder
- 3/4 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) ground nutmeg
- 1 1/4 cup(s) blueberries, fresh or frozen
- Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
- 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.
Exchanges: 2 starch, 1 carbohydrate (other), 1 fat. Carbohydrate Servings: 3.
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.
Enjoy! Eat well my friends!