Low Fat Blueberry Pecan Banana Bread

• 1-1/2 cup Whole Wheat Pastry Flour
• 1/2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 cups Toasted Pecans, Chopped
• 2 Large Ripe Bananas, Mashed
• 1 whole Egg
• 2 Egg Whites
• 1/3 cups Brown Sugar
• 1/3 cups Granulated Sugar
• 1/4 cups Unsweetened Applesauce
• 1/4 cups Plain, Non-fat Greek Yogurt
• 1 teaspoon Vanilla Bean Paste Or Vanilla Extract
• 1 pint Fresh Blueberries

1. Preheat oven to 350u0b0F and spray 3 mini baking loaf pans or a 9x5 inch loaf pan with cooking spray.
2. In a large bowl whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and pecans.
3. In a smaller bowl, whisk together the mashed bananas, egg and egg whites, sugars, applesauce, yogurt, and vanilla.
4. Pour the wet ingredients into the dry and fold together just until combined. Gently fold in the blueberries.
5. Divide the batter evenly between the 3 mini loaf pans or pour all of it into the 9x5 inch loaf pan. Bake the mini loaves for 25-30 minutes and the 9x5 inch loaf for 50-60 minutes.
6. Let the bread cool for 10 minutes in the loaf pan(s) and then carefully remove and let them finish cooling on a wire rack.
7. Note: If you don't have whole wheat pastry flour, you can just use all-purpose flour.

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Taken from tastykitchen.com/recipes/breads/low-fat-blueberry-pecan-banana-bread/ (may not work)