Whole Wheat Blueberry Buttermilk Banana Bread

[3 SP per Slice] This easy banana bread is a family favourite! It’s full of healthy ingredients and bursting with sweet fruity flavor. Leftovers will keep for at least a week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.

Information

Makes: 1 loaf (12 slices)
Source: Amy's Healthy Baking
Prep: 20 min    Cook: 50 min

Ingredients

2 cups	whole wheat flour
1 tsp	baking powder
½ tsp	baking soda
¼ tsp	salt
½ Tbsp	unsalted butter, melted and cooled slightly
2 large	egg whites, room temperature
1½ tsp	vanilla extract
¼ cup	Nonfat, Greek, Plain, Fat Free
¾ cup	banana, mashed, about 2 medium
2 Tbsp	honey
¼ cup	low-fat buttermilk
1 cup	fresh blueberries

Instructions

1. Preheat the oven to 350°F. Line a 9x5" baking pan with foil, and lightly coat with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogourt, mixing until no large lumps remain. Stir in the mashed banana and honey. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in rest.
3. Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 40-50 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.

Notes

• For best results, use the ripest, darkest, most spottiest bananas you can find!
• The mashed banana and Greek yogourt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogourt by the same amount, and vice versa.
• Pure maple syrup or agave may be substituted for the honey.