This is a variation of our BEST Banana Bread and a much loved in our house!
The BEST Blueberry Banana Bread
Before we get started I have 2 notes regarding this recipe. First, most people have a tendency to over measure their dry ingredients, which results in baking, that is higher in carbohydrates than calculated. It is my strong preference to weigh your dry ingredients such as sugar and flour when baking - your carb counts will be much more accurate. Secondly, my girls are very textural and do not like finding chunks of banana in their muffins or breads - if this is not an issue in your house, go ahead and mash the bananas before adding with a fork or potato masher. If you would like chunk free banana bread muffins I have found that freezing over ripe bananas, defrosting, and then adding to the recipe does the trick!
This recipe can also be double or tripled.
Ingredients
- 115 g (1/2 cup) Butter (0 CHO)
- 67 g (1/3 cup) Granulated Sugar (67 CHO)
- 8 g (scant 1/3 cup) Baking Stevia (0 CHO) CHO is based on the Stevia in the Raw brand
- 1 Large Egg (0 CHO)
- 455 g (approx 4) Mashed Bananas (92 CHO)
- 30 mL (2 tbsp) Buttermilk (1 CHO) If you do not have buttermilk, you can add 2-3 drops of lime juice to 30mL of skim, 1%, 2%, or 3.25% milk and let sit for 5 min or microwave for 15 sec - it will have the same CHO count as the buttermilk
- 6 g (1 tsp) Baking Soda (0 CHO)
- 250 g (2 cups) All Purpose Flour (184 CHO)
- 5 g (1 tsp) Baking Powder (0 CHO)
- 100 g Frozen Blueberries (10.7 CHO) CHO is based on President's Choice Canadian Blueberries brand
Instructions
Preheat the oven to 350 degrees fahrenheit. Grease a loaf pan, a muffin tin, or mini muffin tin, whichever you would like to use. This recipe will make 1 loaf, 12 muffins, or 32 mini muffins.
In a large bowl cream the butter, sugar, and stevia.
Add egg and mashed banana and mix.
In a small bowl or glass, combine the buttermilk and baking soda. Stir to mix, it should start to foam.
Add the buttermilk mixture to the banana mixture and stir to combine.
In a medium bowl, combine the flour and baking powder.
Add the dry ingredients to the wet and stir to mix - as will all muffins do not over mix.
Fold in the blueberries.
If making a loaf, pour into pan.
If making muffins, measure 4 tbsp into each cup. (This is an optional step if you would like an averaged carb count per muffin. If you would like to weigh each muffin individually you don't need to do this.)
If making mini muffins, measure 1.5 tbsp into each cup. (This is an optional step if you would like an averaged carb count per muffin. If you would like to weigh each muffin individually you don't need to do this.)
Bake at 350 - baking times may vary based on your oven. Test with a toothpick.
For a loaf approximately 1 hr 10 min
For muffins 20 min
For mini muffins approximately 12 min
Recipe Notes
The loaf and muffins have a carb count of 0.37CHO/g.
The average carb count for a yield of 12, 4 tbsp muffins is 29 CHO each.
The average carb count for a yield of 32, 1.5 tbsp mini muffins is 11 CHO each.
