Low Fat Blueberry Banana Bread

I found this yummy recipe on epicurious.com and tweaked a little by making it more low fat, using whole wheat flour, and adding blueberries.  It’s outstanding.

** (Renae here): I have been making this regularly since Brook first posted it. I much prefer her version with the blueberries, but I make it with chocolate chips as a treat for the kiddos (pictured here). I also add 2-3 tablespoons of ground flaxseed and up the applesauce to 2 tablespoons — you know, to even out the health factor with the chocolate chips.


  • 2 large eggs
  • 3/4 cup sugar
  • 1 cup smashed ripe bananas (about 3 medium)
  • 1/3 cup buttermilk (or kefir)
  • 1 tablespoon vegetable oil or applesauce
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all purpose flour (I use 1/2 whole wheat, 1/2 white)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 325°F.
  2. Lightly grease 8 1/2×4 1/2×2 1/2-inch pan; dust with flour.
  3. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes.
  4. Mix in smashed bananas, buttermilk, oil and vanilla.
  5. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended.
  6. Fold in blueberries.
  7. Transfer batter to prepared pan.
  8. Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour.
  9. Turn bread out onto rack and cool.

3 Responses

  1. I made this today, and it was indeed outstanding.

  2. Brook! I am so stinkin’ impressed with your post. Totally refreshing.

  3. I used up my blueberries with this lovely little recipe. Thanx!

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