This banana blueberry bread is a winner, it’s terrific. This recipe comes from the book “Eat Well Live Well” by Pamela M. Smith which my mother gave me. She is a diabetic and we are always looking for low-sugar, healthy treats. This fit the bill. It was super moist and has very little sugar, the bananas do the trick.

Filled with complex carbs, it is a winner, great for the diabetic in your family but healthy and awesome for everyone. The best thing about this is that it is super moist and can be kept for days in the fridge and toasted.

The recipe calls for walnuts, I used pecans which were great. Any nut would be great.

Banana Blueberry Bread

1/4 cup canola oil
2 TBS honey
2 eggs
3 very ripe bananas, mashed
1 1/2 cups whole wheat pastry flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup old-fashioned oats, uncooked
1 cup blueberries (I use frozen)
3/4 cup walnuts or pecans, broken into pieces
nonstick cooking spray

Preheat oven to 350 degrees.

Combine oil, honey and eggs in a food processor. Mash the bananas with a fork and beat into the mixture, set aside.

In a bowl, mis flour, baking soda and salt. Add the oats and stir in the blueberries (carefully) and nuts. Add to the banana mixture, stirring JUST until moistened.

Pour batter into a glass loaf pan that is coated with nonstick cooking spray.

Bake for 55 to 60 minutes or when toothpick stuck into center of the bread comes out clean (this could take as little as 50 minutes).

For muffins: line muffin cups with paper baking cups and fill 2/3 full with batter. Bake for 20-25 minutes or until golden brown.

Note that one slice of bread or one muffin = 1 complex carb and 2 added fats

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