A Lighter Choice

I try to be healthy. I try to stick to balanced meals and fit an exercise in almost every morning, with a couple bowls of ice cream and chocolate chip cookies thrown in to balance out my week. All healthy habits go out the window during what my family and close friends refer to as our "birthday season". From March to May, we celebrated 14 birthdays. Birthdays that meant indulging in extra meals out, a few more bowls of ice cream,  more late nights, and less early mornings spent at the gym.

While I never regret the extra time with friends and family celebrating, I almost always regret the food choices. There's nothing wrong with the occasional indulgence, but the constant sweets leave me with extra headaches and feeling sluggish. To get myself back on track and back in my normal routine, I always follow birthday season with a healthy eating refresh. Lighter, smarter choices that don't make me feel like I'm heading down the road to a diabetic coma. 

To kickstart my week on the right foot, I made this lighter, delicious banana blueberry bread. Brown bananas on the counter always lead to banana bread in our house, and I knew there had to be a healthy version on Pinterest that didn't taste like cardboard. I found it, tweaked it, made it, and loved it! Also is husband approved.

Ingredients:

  • 2 tablespoons butter, softened
  • 1/2 cup unsweetened applesuace
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 3/4 teaspoon baking soda
  • 1/2 tsp salt
  • 3 medium bananas, mashed
  • 2 tablespoons honey (I used a local blueberry honey)
  • 2 eggs
  • 2 cups whole wheat flour
  • 1 cup blueberries

1. Preheat your oven to 350 degrees. Spray your baking dish with non-stick spray. I used a casserole dish which actually worked out pretty well (apparently the bread pan didn't make it to our apartment when we moved).

2. Combine butter, applesauce and sugar. Once smooth, add the mixture to your mixer with the mashed bananas, vanilla, baking soda and salt, mixing until smooth. Beat in the honey and eggs next. 

3. Add in the flour, one cup at a time to mix thoroughly. Once it is all smoothly combined, fold in the blueberries, being careful not to smash them. 

4. Spread the mixture into the pan evenly. Bake for 30 - 35 minutes, until toothpick comes out clean and the top is a nice golden brown.