I woke up this morning craving banana bread and decided to bake a couple to take on vacation. I found a recipe for banana bread on Chocolate Covered Katie and modified it to what I had and removed the oil. It’s still moist, soft, and spongy and I decided to add lemon and blueberry to make it a little different and fresh. Plus Josh was eating a blueberry muffin from Whole Foods that I was jealous of, so I decided to make my own. They turned out to be really tasty and it’s a fun spin on a normal banana bread.

Lemon Blueberry Banana Loaf

serves 6-8

2 cups all purpose flour

dash of cinnamon

3/4 tsp baking powder

1 tsp baking soda

1/2 sugar

1/2 tsp salt

1 tsp vanilla

3 large ripe bananas, mashed

1/2 unsweetened applesauce

1/3 unsweetened almond milk

1/2 cup frozen wild blueberries

zest of one large lemon and juice

sugar in the raw for the topping

1. Preheat oven to 350* and spray loaf pan.
2. In a mixer, add in bananas, vanilla, applesauce, almond milk, and mix.
3. Add in the flour, sugar, baking powder, baking soda, salt, cinnamon and mix until combined but don’t over-mix.
4. Stir in the zest, lemon, and blueberries and add into the loaf pan.
5. Top with sugar in the raw and then bake for 45-55 minutes until a toothpick comes out clean.