Banana Applesauce Blueberry And Walnut Fat Free Quick Bread Food

BLUEBERRY BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
• Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
• Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
• Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
• Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.

GLUTEN-FREE BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.

ALMOST NO FAT BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

FAVORITE BANANA BLUEBERRY QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt.
• In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
• Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

BANANA - APPLESAUCE - BLUEBERRY AND WALNUT FAT-FREE QUICK BREAD

Steps:

• Pre-heat oven to 350.
• Spray two 8 x 4 loaf pans with non-stick spray.
• In large bowl, blend together bananas, lemon juice, applesauce and brown sugar. I use a hand-held blender, which purres everything quickly and evenly.
• In another large bowl, wisk together dry ingredients.
• Add to dry mixture blueberries and nuts and toss until flour coated. This helps to prevent the berries and nuts from settling to the bottom during baking.
• Add flour-berry/nut mixture to the moist-banana mixture. Mix together by hand folding contents until all is moistened being careful not to overmix.
• Divide final mixture into the two loaf pans, spreading contents evenly. Place in oven center for about 35 to 40 minutes, until tooth pick comes out clean and the tops are lightly golden brown. I've found the tooth pick test happens first but wait about 5 or so more minutes for the tops to brown.
• Remove from oven and cool. Even better when served the next day. I cut the loaves into 1 inch thick slices, serving 2 per person.
• I've also substitued coarsely chopped sweet cherries (1 cup) and cinnamon (1 tsp) for the blueberries and cardamom. Very, Very good too, for all those cherry lovers out there!

BANANA APPLESAUCE

Steps:

• Peel, quarter, core and slice apples. Chop bananas. Combine both in in a large saucepan; add remaining ingredients.
• Bring to a boil; cover and simmer for 5 minutes or until apple is pulpy. Reduce heat to low or medium and whisk/stir until pretty well mashed; remove from heat and continue whisking/mashing until it is as smooth as you like it.

FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BANANA BREAD!

Steps:

• Mix all ingredients together either by hand or with an electric mixer, if you have one.
• Spray loaf pan with Pam non-stick spray (or an equivalent), then pour batter into pan.
• Bake for no more than 45 minutes at 300 degrees.
• Test for doneness with a toothpick at 35 minutes, then every 5 minutes thereafter.
• Remember to subtract 10 minutes of baking time when using a glass pan!

LOW-FAT APPLESAUCE BANANA BREAD

Steps:

• Preheat oven to 325°F
• Place bananas in a large bowl and mash with electric mixer.
• Stir in sugar and let stand for 15 minutes.
• Add applesauce and eggs and beat well.
• Add remaining ingredients and mix thoroughly. Pour into 9"x5" loaf pan coated with nonstick vegetable spray.
• Bake for 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean.
• Remove from oven and let stand 10 minutes before removing from pan.
• Cool on wire rack.

BLUEBERRY QUICK BREAD

Steps:

• In large mixing bowl, cream butter and sugar blend.
• Add the eggs, egg whites and lemon juice; mix well.
• Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Fold in the blueberries, pineapple, pecans and coconut.
• Transfer to two 8-inch by 4-inch by 2-inch loaf pans coated with cooking spray.
• Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.