Chock Full Of Berry Goodness
Don’t look at this and think of dessert. Amy created this bread, which is naturally sweetened with mashed banana and just the barest hint of honey, to be more of a healthy snack or breakfast food.
Another interesting twist for this quick bread was a limited use of oil. There is only 1 tablespoon in the entire loaf, whereas some quick breads require up to a cup of oil. Just imagine all of the fat calories you are avoiding by using this outstanding recipe!
But don’t think that it is dry, either. Greek yogurt supplies the rest of the required moisture, with the added bonus of a protein punch. This bread is getting healthier and healthier with each added ingredient!
The best thing about this bread is that you can make it any time of year. It is great in the summer, when fresh berries are bursting from bushes. But it will be just as tasty in the gray depths of winter, when you make it with frozen berries. See the Quick Tip, below, for instructions on how to process frozen berries to use in this recipe. If they are not properly handled, frozen berries can bleed juices into your batter, ruining the nice bright color of your finished loaf.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: No fresh berries available? Frozen will work, but thaw them, rinse and drain them, allowing them to become fairly dry before incorporating them into the batter. If you use them frozen, or unrinsed and drained, they will bleed juices and causing your bread to turn gray. Plus the extra moisture will throw off your cooking times significantly and the middle of the loaf may not fully cook before the outside becomes overly done. Fold the thawed berries into your batter very gently to avoid squeezing juice out of them.
Recipe and image courtesy of Amy at Amy’s Healthy Baking
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