Banana Blueberry Bread
Why I Love This Recipe
Banana bread is one of the first things I remember baking with my mom. I would mash the bananas, and she did the mixing. I was always a little freaked out that the bananas appeared rotten, but Mom assured me that they would make the most delicious bread. She was right. Her warm banana bread right out of the oven was as good as gets.
I've made some adjustments to her original recipe. I took out the nuts and added blueberries; my suggested one and half cups is probably too many for most people, but they add a nice moistness to the bread. (And, I just love blueberries.) I also replaced half of the white flour for whole wheat. In the future, I will only use whole wheat flour. I suspect Rob, my biggest critic, will hardly notice the nutritious change amongst all the banana and blueberry goodness.
The next time you find yourself with bananas on the verge of perishing put them to good use in this quick bread instead of throwing them in the trash. You can also use the batter for muffins. Enjoy!
Ingredients You'll Need
3 Over ripe bananas (If they aren't brown, don't use them)
3/4 C. Sugar
1 C. all purpose flour
1 C. whole wheat flour
1 tsp baking soda
1 tsp salt
1-1 1/2 C. of Fresh or Frozen Blueberries, (I use organic frozen berries during the winter.)
Preheat oven to 325.
In mixing bowl, crush bananas with a silver fork. (My mom was very specific about this. I'm not quite sure why.)
Add eggs and beat lightly.
Mix in sugar and flour sifted with soda and salt until just incorporated.
Stir in Berries.
Cook for 1 hour in greased loaf pan. If the top browns too quickly, cover it with foil. Done when toothpick comes out clean