It’s not often that I bake. I pretty much banned myself from the kitchen on account of the fact that I eat almost all the batter of everything before it even makes its way to the oven.

I had a bunch of ripe bananas though, and  couldn’t resist the opportunity to make my Reduced Fat Blueberry Banana Bread. I basically substituted a fresh peach and some apple sauce for the excess butter. The treat is still completely tasty, delicious, and a huge hit with my man. I hope you enjoy!!

I forgot to take a photo before we demolished the bread, so this image is courtesy of Melissa from 99percentcacao.

Ingredients:

• 2.5 cups all-purpose flour
• 1.5 tsp. baking soda
• 1/2 tsp. salt
• 1 stick salted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup white sugar
• 2 large eggs
• 7 medium, ripe bananas, mashed
• 1 large, ripe peach
• 2 tbsp apple sauce
• 1 tsp. pure vanilla extract
• Lots of blueberries!
• optional: chopped walnuts

Directions

• Preheat oven to 325 degrees F.  Grease two 9-by-5 inch loaf pans.
• In a medium bowl combine flour, soda and salt with a wire whisk; set aside.
• In a medium bowl, mash bananas with a chopped ripe peach, and then add 2 tbsp apple sauce.
• In a large bowl, cream butter and sugar with an electric mixer. Add bowl of mashed bananas, eggs, and vanilla, and beat at medium speed until thick.  Scrap down sides of bowl.
• Add the flour mixture, and then blend at low speed just until combined. Do not overmix.
• Fold in blueberries with a spatula.
• Pour batter into prepared pans. Bake on center rack of oven for 60-70 minutes.  A toothpick inserted in the center should come out clean.
• Cool in pan for 10 minutes.

Enjoy!!!