A low-fat or fat-free version of banana bread; very moist, sweet, and rich.
1/2 cup sugar
1-3/4 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
12 ounces (1-1/2 cup) smooshed bananas
1/2 cup blueberries
The quick and easy way to mash bananas is with a fork; that'll leave
some thin banana pieces intact, which is great for the texture of
the finished bread.
Blend sugar and eggs; add baking soda and powder and then alternately
mix in mashed bananas and flour in thirds. After the last of the
bananas and flour have been mixed in and the batter stirred until
the flour is blended in but small banana pieces remain (stirring by
hand works much better than using an electric mixer), gently stir in
blueberries. Pour into a loaf pan and bake at 350 degrees for 50
minutes to an hour; a sharp knife inserted into the bread should
come out without any batter stuck to it.
The blueberries may be omitted or replaced with another kind of
berry or chopped fruit pieces. Sugar may be reduced if you'd
prefer a less sweet bread and 4 egg whites may be used in place
of the 2 whole eggs if you want to make the bread entirely fat-free.
I like topping this kind of bread with fat-free cream cheese