Low Fat Blueberry Pecan Banana Bread

Preheat oven to 350ºF and spray 3 mini baking loaf pans or a 9×5 inch loaf pan with cooking spray.

In a large bowl whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and pecans.

In a smaller bowl, whisk together the mashed bananas, egg and egg whites, sugars, applesauce, yogurt, and vanilla.

Pour the wet ingredients into the dry and fold together just until combined. Gently fold in the blueberries.

Divide the batter evenly between the 3 mini loaf pans or pour all of it into the 9×5 inch loaf pan. Bake the mini loaves for 25-30 minutes and the 9×5 inch loaf for 50-60 minutes.

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.

Note: If you don’t have whole wheat pastry flour, you can just use all-purpose flour.