Roasted Banana + Berry Whole-Wheat Bread

Happy Memorial Day weekend!


First of all, I must apologize for my long, unannounced absence. I’m blessed that my spring schedule became packed with neat opportunities and fun events (teaching a new fitness class, helping with charity events, writing more freelance stories), and my poor little blog sat quiet as a result.

But I’m back and have a delicious holiday recipe to share as a mea culpa!


OK, that doesn’t look super-appetizing. I agree. Don’t run off, though! I promise the end result is prettier—and is well worth the ugly fruit!

This bread begins with a trick I snagged from Better Homes and Gardens: Roast the bananas in their skins before mixing into the batter for richer flavor. Each loaf of bread only requires a half cup of white sugar and a half cup of stevia when the caramelized fructose adds so much sweetness. I promise: It still tastes plenty sugary!


See, the flesh looks nice and normal once it’s removed from the toasted skins.


Oh yes, and here comes the holiday component! Just like my Peanut, Berry and Banana Bread, these slices are filled with roasted berries. Since you’re already baking up the bananas, just toss your favorites in the oven (raspberries, cherries and blackberries would also work if you don’t mind the seeds) and bake ‘em both at once! Just don’t forget to line the pans with foil or you’ll have a sticky juicy mess to scrub off after the berries burst.

If you already have your Memorial Day spread planned, try this for the Fourth of July or any all-American get-together you have on the agenda. But if you’re still formulating your menu, here’s some additional inspiration:

Now who’s ready for a slice of summer?


Roasted Banana and Berry Whole-Wheat Bread

Makes 2 loaves (28 thick slices)

  • 3 medium bananas
  • 3 cups strawberries, hulled
  • 1 cup blueberries
  • 1 cup sugar
  • 1 cup stevia
  • 1/4 cup unsweetened applesauce
  • 1/2 cup egg whites
  • 1 1/2 unsweetened vanilla almond milk
  • 6 cups whole-wheat flour
  • 2 tablespoons + 1 teaspoon baking powder
  • 2 teaspoons salt
  1. Preheat oven to 350°.  Line two sheet plans with foil. Pierce the skins of each banana a few times with a knife or fork and place on one sheet pan. Combine berries and pour on top of the other pan. Roast in the oven for 20 minutes.
  2. While fruit is cooking, mix together sugar, stevia, applesauce, egg whites and almond milk. In another bowl, stir together flour, baking powder and salt.
  3. Remove fruit from the oven and scoop flesh of bananas out of the skins. Mash and stir roasted bananas into liquid mixture.
  4. Slowly incorporate dry mixture into the banana blend to create a thick batter. Gently fold in roasted berries.
  5. Line two 9″ x 5 “x 3″ loaf pans with foil and pour even amounts of the bread batter into each.
  6. Bake for about 75 minutes or until a toothpick inserted in the center of each loaf comes out clean.
  7. Allow to cool for at least an hour, then slice into 14 pieces per loaf.

Nutrition information per slice (1/14th of loaf): 131 calories, 1 g fat, 305 mg sodium, 36 g carbohydrate, 4 g fiber, 11 g sugar, 4 g protein

Next up on my return to blogging: A travel guide! My girl Sam and I just returned from Iceland and I can’t wait to share tips, travel tricks, photos and more.

In the meantime, tell me: What are you most excited about enjoying now that summer has unofficially begun? Maybe you have a vacation coming up?

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