In my house, banana bread is a favorite. I make it as often as I can, but not often enough. Once while Steve and I were in Dallas, we went to a yummy little restaurant for brunch (mimosas!) and they served a “bread” before the meal that was the equivalent of a chocolate chip muffin, in pan form. I’ve always kept that in the back of my mind, and have been wanting to make a banana bread version of it. I was going to use chocolate chips, but blueberries and bananas go so refreshingly well together that I couldn’t resist. No worries, I am sure I will be making a chocolate chip version soon, but for now, this is exactly what I want. I call it a cake simply because it isn’t in loaf form like banana bread, but really this is a quick bread!
~Preheat oven to 350 degrees F. Spray a 9×9″ pan with non-stick spray.
~Combine all ingredients (I like to put the bananas in my stand mixer first, then let the whisk mash them up, then add the rest of the wet ingredients, then the dry ingredients, then fold in the blueberries. Bake for 40 min (or until your test stick comes out clean).
I love breads like this piping hot from the oven, especially if I want to spread something yummy on top. For this bread, since I’m trying to ere on the side of healthy, I would suggest a peanut butter substitute like Better’n Peanut Butter, or better yet, the chocolate version! It tastes like a smooth mixture of peanut butter and honey, which melts perfectly into this bread. The best part? This spread is 90 calories LESS per serving than typical peanut or almond butter! Can you believe that?! For two whopping tablespoons, it’s only 100 calories! And if you’re like me, you don’t ever actually use two full tablespoons. Perfect! Enjoy!