Bananaberry Bread

You all know I don’t bake.  It’s too much of an exact science and I hate the lack of freedom. I also don’t care for sweets.  But Kyle sent this recipe to me the other day after getting an email about snacks that power up weight loss.  And with the new year always comes a desire to shed a few lbs.  So I pulled out the flour, rolled up my sleeves and said a little prayer.  I didn’t alter this recipe out of fear but I do think it could be improved with some walnuts or something with a crunch.  That would of course change the nutrition information below.

I don’t normally post recipes that aren’t my own but I did think this was easy enough to make, pretty tasty and a good  breakfast you can easily grab in the morning.

Bananaberry Bread

1 slice of Bananaberry Bread topped with ½ tablespoon of peanut butter (or other nut butter)

Serves: 1

Per Serving: 197 calories, 8 g fat, 1.5 g saturated fat, 5 g protein, 29 g carbohydrates, 2 g fiber, 22 mg calcium, 278 mg sodium

Total Time: 60 Minutes

Link to the recipe here:



  • 3 medium ripe bananas
  • ½ teaspoon baking soda
  • 3 tablespoons tub margarine (I used whipped butter instead b/c margarine grosses me out)
  • ¼ cup mashed ripe avocado
  • ¾ cup sugar (I used sugar in the raw)
  • 3 large eggs
  • ½ cup whole-wheat flour
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons cold water
  • 1 teaspoon vanilla extract
  • ½ cup frozen blueberries


  1. Preheat the oven to 350°F
  2. Mash the bananas and baking soda together in a small bowl and set aside.
  3. Cream the margarine, avocado, and sugar together in a medium bowl. Add the eggs one at a time, mixing after each. Add the flours, salt, and baking powder and combine until just mixed. Stir in the water and vanilla. Add the banana mixture and mix until well combined. Fold in the blueberries.
  4. Pour the batter evenly into two 8-inch loaf pans. Bake for 40 to 50 minutes, until a cake tester inserted in the center of the bread comes out clean. Let cool before turning out.

Makes 16 1″-thick slices

Note: After cooling completely, store half a loaf in the refrigerator; it should keep about 1 week. Wrap and freeze the remainder for future use

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