Berry Banana Bread

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From our Late smmer 2010 newsletter (pdf)

Kim Raubenheimer, Certified Nutrition & Fitness Coach, shares her favorite banana bread recipe. To keep things interesting, she tweaks it each time by varying the type of fruit added. Kim says, “Kids especially love when I use black raspberries with the bananas because the muffins are purple and they are delicious.” Kim has more nutrition tips online.

1/3 cup canola oil
2/3 cup sugar
2 eggs
5 ripe, medium-sized bananas
1 cup frozen red raspberries, black raspberries, blueberries, chopped strawberries, or chopped cherries
2/3 cup whole wheat flour
1 cup whole white flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

• Preheat oven to 350 degrees.
• Combine oil and sugar. Add eggs and mix. In a separate bowl mash bananas, add berries and ¼ cup of water. Mix, and add to the oil, sugar, and eggs.
• In a separate bowl, mix flours, baking powder and baking soda. Add to banana mixture. Combine until smooth. (Bananas should be slightly chunky along with the berries.)
• Pour into lightly greased loaf pan or mini muffin tins. (Recipe makes one large loaf or 24 mini muffins.) Bake loaf for approximately 55 minutes (mini muffins for 18-20 minutes) or until toothpick comes out clean in the center.

From Kim Raubenheimer,
Certified Nutrition & Fitness Coach

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