Lemon Blueberry Banana Bread

• 1-1/2 cup Whole Wheat Pastry Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 3 whole Egg Whites
• 1/2 cups Sugar
• 1 cup Banana, Mashed
• 1/2 cups Unsweetened Applesauce
• 1/4 cups Greek Yogurt
• 3 Tablespoons Lemon Juice
• 1/2 cups Blueberries

1. Preheat oven to 350 F. Spray 1 standard-sized loaf pan or three mini loaf pans with cooking spray; set aside.
2. In a large bowl add flour, baking soda and salt; mix and set aside.
3. In a medium-sized bowl add egg whites and sugar and whisk together until incorporated. Add banana, applesauce and yogurt. Whisk until combined. Add lemon juice; mix well.
4. Make a well in the center of the flour mixture and slowly add the banana mixture into it and fold together until combined. Do not over mix. Fold in blueberries.
5. Evenly divide batter into prepared mini loaf pans or pour into one large loaf pan.
6. Bake mini loaves for 30-35 minutes, bake a large loaf for 50-60 minutes. Insert a toothpick into the center of the bread. If it comes out clean, bread is done.
7. Let the bread cool in the pan(s) for 5 minutes, then take loaves out and let them cool on a cooling rack.

whole wheat pastry flour, baking soda, salt, egg whites, sugar, banana, unsweetened applesauce, ubc, lemon juice, blueberries

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