Quick breads are magical. They can be made with so many delicious ingredients and I find them to be a very forgiving recipe to begin to make healthy substitutions in.
Since the breads tend to be very dense anyway, it is a wonderful place to start baking with whole grain flour. I love to add applesauce or mashed bananas instead of the butter or the oil.
And you can eat them for dessert, breakfast or even snacks. You can make the loaves into muffins if you want them to be even easier.
Ingredients
2 cups all-purpose flour (whole grain preferred)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened (no salt preferred)
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 ripe bananas, mashed
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F. Grease a loaf pan.
Mix flour, baking soda, and salt together in a bowl.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract.
Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter.
Fold blueberries into the batter; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
