Banana Blueberry Bread (Eggless) by DK on May 16, 2011
Breakfast is important- we all know that. But to chart out different breakfast recipes during the week is one thing and to actually get up in the morning and make them is another. I am not a morning person at all. That being said, I also want a healthy, nutritious breakfast that 1) doesn't come from a box and 2) doesn't take lot of time/effort forcing me to come out of my slumber. Since such a criteria was proving v hard to satisfy when it came to a variety, I started preparing recipes that I could make during the weekend or that I could half-cook the day before. So baked goodies for breakfast sounded perfect for such a cause. This bread is one such.
The Changes I Made
I love food, so in the name of "Watching-what-I-Eat" I cannot eat tasteless food. I try to reduce calories/fat wherever it makes sense. I find that many ppl repeatedly ask me how else they can cut out the fat in an "already-reduced-calorie" recipe I make here. I can and will of course suggest but I personally would not go that far making it taste boring or tasteless. That's a sure way of starting binge eating later. The changes I made for this recipe meets what I was talking just above. I replaced the shortening with butter (that's what I had on hand) which in turn was half replaced with oil. The eggs were replaced with more bananas for the sole reason of adding more fruit. I normally would use just egg whites instead, for incorporating the "more-protein-for-less-calorie" aspect but this time I let pass in favor of more fruit.
This bread taste like bananas (duh!) with on and off sweet yet lightly tart blueberries. Its a moist bread with a subtle taste of Molasses thanks to me using the Sucanat instead of the refined white sugar. You can also use brown sugar to get that molasses flavor. I made 2 mini loaves instead of the suggested 3 since I had only 2 mini loaf pans.
This bread taste like bananas (duh!) with on and off sweet yet lightly tart blueberries. Its a moist bread with a subtle taste of Molasses thanks to me using the Sucanat instead of the refined white sugar. You can also use brown sugar to get that molasses flavor. I made 2 mini loaves instead of the suggested 3 since I had only 2 mini loaf pans. - Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes 3 mini loaves (5 slices each)
Ingredients
- 1/4 cup oil
- 1/4 cup butter
- 1 cup Sucanat (or regular white/brown sugar)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups ripe bananas, mashed
- 1 cup fresh blueberries
Method
1.
In a large bowl, cream the butter, oil and Sucanat until light and fluffy.
2.
Add the banana and vanilla.
3.
Beat the mixture until well combined and smooth.
4.
Meanwhile combine the flour, baking soda and salt;
5.
gradually add creamed mixture,
6.
beating just
7.
until combined.
8.
Add in the blueberries. You can dust them with little flour before adding them to the batter. It helps them for not really sinking to the bottom of the bread.
9.
Fold in blueberries gently into the batter.
10.
Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
11.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Yummy fruity bread all ready for breakfast.
Filed Under these categories
- 226 American
- 37 Baked Goodies
- 39 Eggless Breads
- 77 Healthy Baking
- 705 Kid Friendly
- 305 Mother's Day
- 384 Nuts Free
- 227 Picnic
- 27 Quick Breads
- 177 Sugar Free
Recipe Reference
adapted from taste of home
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7 Member Reviews
By Udaya Valli on Jun 12, 2013
i tried this yesterday . i replaced blueberries with almonds and used jaggary instead of suger . the result was super yummmyyy very tasty the entire cake was over with in 1 hour
By Dhanashree on Aug 23, 2012
We dont get blueberries in India :(, so i omitted it but added some tutti fruity bits to it, it turned out so good, loved the end product, Thanku sooo much for the recipe... by the way i also added some vinegar to it since i read it somewhere that baking soda needs some acidic element to rise, i just had one question can we make this same bread with regular wheat flour??
36 Comments
By Mandy on Jul 28, 2016
Oh my god I was looking for eggless bread recipe for long time. This is perfect perfect recipe. Bread turned out soo good I can't even believe it that I made that bread. Thanku for sharing this wonderful recipe. Send me more eggless recipes on my email. Thanks once again.
By Ken on Jun 6, 2015
Hi DK, I know this is fairly late but I just wanted to know what oil you used for this recipe.
Thank you!
I have used Organic expeller pressed Canola Oil as well as Organic Coconut oil (refined) to excellent results. Both work great for me. --DK
By Manju Gupta on Oct 19, 2014
Hi, Chef I made this recipie many times but once at the time of cooking light has gone so, I steamed it for ten min. In the mean time light came and I microwave it for 5 min. The upper layer was brown and the cake was many times yummy.
By mina khanna on Jul 18, 2014
hi..this bread looks awesome...i will soon try it out
.:-):-)
By mina khanna on Jul 18, 2014
hi..this cake looks awesome...i will soon try it out
.:-):-)
By geethu on Jul 15, 2014
Can i replace bluberrys with something else?watelse i can use?looks yum...for hw many days will it stay good?
By Anna on Oct 22, 2013
Thx DK n can I use frozen blueberry?
By Anna on Oct 21, 2013
Can u please answer praneeta and Rosemarie question..because I have the same problem thx Dk
Pls refer to my reply to Praneeta's question. If that link is not useful and you think its a different problem, pls get back to me and I will see if I can help. Thank you :) --DK
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By rosemarie on Jan 29, 2013
Hello,
I baked this bread last nite and it was awesome! It was the second time for me to bake it but the taste is so good but the baking time took me almost an hour cause the center is still wet. Did I miss something in the process?
Pls refer my reply to Praneeta's question just below --DK
By rosemarie on Jan 22, 2013
I baked it last weekend and it was really good! Will definitely bake this recipe again.
By mridushri on Jan 22, 2013
:roll: baking soda and pdr are not same I wonder,because I have many recipes with both thing as their ingredient nad the temp is 350 centigrade or farhenheit. piease let me know for how much time I should beat the oil,butter sugar mixture.
By Manju Gupta on Dec 27, 2012
Hi DK, I love your recipies. I made this bread in microwave for 6 min. and it was yummy and soft but its top was colourless. Everyone in my family liked this.
By Louly Amin on Sep 27, 2012
I love baking....try to find low calorie recipes whenever possible but i live in cairo egypt and we dont have blue berries...we have dried apricot or prunes or raisins...what would you suggest...thank you :-D
By Praneeta on Sep 23, 2012
Hey DK, I am a beginner in baking and love to try out new things. Totally motivated and fascinated by your recipes and will be trying some of them soon.. Need your suggestion -- My cakes usually remains slightly under cooked from center.. Is there a problem with my baking pan or oven or is it my recipe.. Please help me understand.. I have really been trying for a long time.. Pls help..
Did you check if the center is cooked with a toothpick? Remove the cake only after the center comes out clean and/or dry. All our ovens are different and work differently. Always use the temperature given in any recipe as a guideline and adjust accordingly to your oven. Pls refer this article. It might help: 7 Most Common Baking Mistakes --DK
By Doreen on Aug 15, 2012
Hihi, I really like this n Thks lots for d recipe. Just a quick question: mine turn out to be very dry n even burnt at d side of d cake. I already used a lower temperature to bake it but still burnt. Can I know what went wrong w my cake?
Try placing your loaf pan little away from the heating element next time around. I still think your oven is hotter - the burning and dryness is due to it. An oven thermometer is the best to judge your Oven's temp. --DK
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By pacita on Jun 8, 2012
hello, i was searching a recipe on how to cook a blueberry bread and came across to your website.. and found this recipe i was wondering if i can use a frozen blueberry? instead of fresh? i love to cook this blueberry bread... your recipe looks delicious... a little help plss.. thank you... have a great day...
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By Shinji on Mar 1, 2012
Yummy-in-my-tummy recipe, DK!!! I want to make just one loaf, so should I half the ingredients? Thx!!!
By Jay on May 18, 2011
Hi DK, this bread looks delicious...would love to make it soon. However, when you say, you have it for breakfast and esp more of baked goods ...am wondering if its ok to consume baking soda/powder on a frequent basis. I guess Baking soda is same as our aapa soda or soda uppu (in India) and I have heard that using it in cooking too much is not advised. Please enlighten :)
Baked goods includes the ones made with yeast. So I make those too. Again regular is relative. My "regular" would mean something like once or twice a month. I try to rotate my breakfast between cereals, toast, eggs, waffles, Indian breakfasts, pancakes, yeasted breads and then these quick breads(as u can see from my breakfast section)...so we get the BS/BP based items once or twice thereby are consumed not v often :) I do not believe BS/BP are that bad for health especially seeing that in this country Pancakes/Waffles/Breads (which have BS/BP in them) is eaten every single day. But since I am all for natural foods without too much additives, I do not consume them that regularly.
By Dee D. on May 18, 2011
That looks so yummy and healthy!
Deff something I need to make :)
By easy vegetarian recipes on May 17, 2011
Wow! How you presented this recipe made my mouth water! I wish I had your baking prowess.
By Shirley on May 17, 2011
Hi dear, I made this today!! It's very moist n yummy, replaced blueberries with raisin as I'm in malaysia n no way to get them here. My oven comes with 250 degree max so baked for 35 mins. Used self raising flour instead. It's super yummy n my kids lOve them lots. Thanks for sharing dear
By chitra on May 17, 2011
Hi,I regularly follow your blog n quite like it!I wanted to know if any other fruit can be added instead of bananas ?n also whether any other flour would do?I m not a big fan of bananas n also allpurpose flour is sparingly used in my kitchen.would appreciate your help since this is an eggless recipe n i want to try it!
I would suggest u visit my Eggless category for other recipe ideas..they might help :) http://chefinyou.com/recipes/baking/eggless/breads-eggless/ (do refer the sidebar for other eggless bakes like cakes etc)
By Priya on May 17, 2011
Bread looks super soft,moist and wonderful..
By Divya.M on May 16, 2011
looks yummy and colourful....will try this is let u know....thanks for sharing
By Shweta on May 16, 2011
Hey DK, I regularly follow your blog and love every recipe. I am afraid of baking but I guess this one looks fairly easy so I am planning to try it out. I live in India and as you know we don't get fresh blueberries. Can I use the canned blueberries instead of fresh in this recipe? If yes, then should I make some changes accordingly? Please suggest.
By RedChillies on May 16, 2011
Looks so awesome and love the combination of bananas and blueberries. Since this is eggless I am going to try this soon.
By mridhu on May 16, 2011
Neat recipe DK. I shall try it out once I get back for M's breakfqast club. and as usual learnt something new :)
By Hari Chandana on May 16, 2011
Wow.. looks so soft and perfect.. thanks for the recipe :)
Indian Cuisine
By Divya Vikram on May 16, 2011
Looks so delicious Dhiv. Love the mini loaf pans.
By Vardhini on May 16, 2011
Looks so yummy .. Yeah .. totally agree .. I cannot eat tasteless food in the name of no-fat. Added this to my todo list.
Vardhini
VardhinisKitchen
By Nishi on May 16, 2011
The bread looks beautiful and healthy Divya. Just perfect for breakfast :)
By Fran on Feb 7, 2017
Guess the flour/climate in your region is responsible. Try adding a little more Banana next time and check.--DK