This was a recipe from my mother's recipe box. It contains plain yogurt so I know the recipe isn't a real old one.
Not sure when people started using yogurt in recipes but it has been 15 years since she died, so I know it has been over 15 years ago. I had some plain Greek yogurt but decided to use the vanilla Greek yogurt instead since I was also substituting stevia for the sugar. (I have found that even though stevia is supposed to be sweeter than sugar, when I bake with it, the baked goods aren't very sweet.
I also replaced 1/4 cup of oil called for in Mother's recipe with 1/4 cup of unsweetened applesauce. I wanted to use all applesauce but I wanted to make sure the loaf held together. I think the oil helps this happen.
1 cup stevia or sugar
1/4 cup unsweetened applesauce*
1/4 cup canola oil* (* or omit applesauce and use 1/2 cup oil)
1/2 cup mashed banana (about 1-1/2 bananas)
1/2 cup vanilla fat-free Greek yogurt or plain
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees F. Spray 3 mini loaf pans with cooking spray.
Combine the sugar, applesauce, oil, banana, and yogurt in a large mixing bowl with a wooden spoon.
Add the vanilla and eggs, mixing well.
Combine the flour, baking soda, and salt in a smaller bowl.
Add to the wet mixture, stirring til just combined.
Add the blueberries. Fold in.
Divide batter into prepared pans. ( I made one mini loaf and 1 larger mini loaf....could have made 3 mini loaves as the batter really rose as it bakes.)
Bake 40 - 50 minutes. Check doneness with a toothpick. I cooked the smaller loaf 40 minutes and the larger one 45 minutes. (You can see how it really rose when it baked.)
Cool 5 minutes and cool completely on wire rack.
Wrap lightly and store in refrigerator.
Not sure when people started using yogurt in recipes but it has been 15 years since she died, so I know it has been over 15 years ago. I had some plain Greek yogurt but decided to use the vanilla Greek yogurt instead since I was also substituting stevia for the sugar. (I have found that even though stevia is supposed to be sweeter than sugar, when I bake with it, the baked goods aren't very sweet.
I also replaced 1/4 cup of oil called for in Mother's recipe with 1/4 cup of unsweetened applesauce. I wanted to use all applesauce but I wanted to make sure the loaf held together. I think the oil helps this happen.
BANANA BLUEBERRY MINI LOAVES
1 cup stevia or sugar
1/4 cup unsweetened applesauce*
1/4 cup canola oil* (* or omit applesauce and use 1/2 cup oil)
1/2 cup mashed banana (about 1-1/2 bananas)
1/2 cup vanilla fat-free Greek yogurt or plain
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees F. Spray 3 mini loaf pans with cooking spray.
Combine the sugar, applesauce, oil, banana, and yogurt in a large mixing bowl with a wooden spoon.
Add the vanilla and eggs, mixing well.
Combine the flour, baking soda, and salt in a smaller bowl.
Add to the wet mixture, stirring til just combined.
Add the blueberries. Fold in.
Divide batter into prepared pans. ( I made one mini loaf and 1 larger mini loaf....could have made 3 mini loaves as the batter really rose as it bakes.)
Bake 40 - 50 minutes. Check doneness with a toothpick. I cooked the smaller loaf 40 minutes and the larger one 45 minutes. (You can see how it really rose when it baked.)
Cool 5 minutes and cool completely on wire rack.
Wrap lightly and store in refrigerator.
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