Ingredients
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1 cup all-purpose flour, with wheat bran
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1/3 cup quick-cooking rolled oats
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2 eggs
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1/4 cup canola oil
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1/2 cup sugar
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1/2 cup applesauce
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1 1/3 cups pureed bananas (2 large bananas)
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1/2 cup 2% low-fat milk
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1 teaspoon baking powder
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1 teaspoon baking soda
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3/4 cup blueberries
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3/4 cup strawberry
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3/4 cup raspberries
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1 tablespoon ground cinnamon
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1 teaspoon nutmeg
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1 cup all-purpose white flour
Instructions
- Preheat the oven to 350°F.
- Puree the two large bananas in a food processor, and set aside.
- In a large bowl mix together the two eggs, sugar, canola oil and applesauce. Blend until smooth.
- Add the milk and blend well again.
- In a small bowl mix the blueberries, strawberries and raspberries, if desired, with the ground cinnamon and nutmeg.
- Add the dry ingredients, pureed bananas and berries.
- Mix well until everything is blended together and the flour has been aborbed by the liquids.
- Butter a 9 inch by 9 inch loaf or cake pan, and pour the batter into the loaf or cake pan. Bake in the oven for 50 to 60 minutes.