The darker the skin on the banana, the more I'm repulsed. I don't like the smell, and I certainly don't like the slimy feel of the flesh. Today, I remembered a bunch of bananas I'd bought at the store a few days earlier. Deadlines, edits, and errands has occupied my mind lately, and the fruit sat forgotten on my baker's rack. Now I wasn't happy with what I saw. The skin had more spots than a Dalmatian, and the flesh was soft, squishing easily in its enclosure. Great. The only option in my opinion was banana bread.
I love experimenting with different recipes, and I needed one that'd fulfill my family's sweet tooth and wasn't calorie heavy. I created a bite-sized, super-moist dessert that'll be bliss for any banana bread lover. To cut calories, I subbed half of the margarine with applesauce, and half the coconut palm sugar with Splenda™ brown sugar blend. These bites are great as a dessert, or as a perfect partner for a steaming cup of coffee.
Nutty Blueberry-Banana Bread Bites
¼ cup margarine, melted
¼ cup applesauce
1/3 cup coconut palm sugar
1/3 cup brown sugar Splenda™ blend
1 egg, beaten
1 tsp. vanilla
1 medium (very ripe) banana, mashed
½ cup chopped pecans, toasted
½ cup fresh blueberries
1 cup all-purpose flour
½ tsp. salt
½ baking soda
¼ tsp. baking powder
1 tsp. cinnamon
Preheat oven to 350°.
In a large bowl, stir together the margarine, applesauce, sugar, Splenda™, egg, vanilla, and banana. Mix until everything is well-combined and the mixture is smooth.
Add the remaining ingredients and mix until everything is incorporated and no flour is visible.
Pour into a 13"x9" lightly greased baking dish (I use this type of pan). Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then cut into 18 squares and remove from the pan,