…the letter B!
This month’s Weekend Cookbook Challenge, as always hosted by the marvelous Ali from Something So Clever, was to make an Easter breakfast or brunch recipe. When I get motivated to make a real (read: not microwave bacon) breakfast, I love to use blueberries in everything. For the recipe for this WCC, I immediately turned to Very Blueberry, a cookbook gifted to me by the fabulous Bollo (happy birthday, B!). The recipe? Blueberry Banana Bread. Next stop – Alliteration Station!
As an aside, an entire bag of Haribo Gummy Letters were harmed in the making of this post.
This recipe was super easy. The original recipe calls to make one large loaf. I divided the batter into mini loaves that I could give to other people but it would also make great muffins. The outside gets crunchy and the body of the bread is so fluffy and light. It’s not overly sweet and the blueberries are a great accent.
Blueberry Banana Bread – makes 1 loaf
2 cups all purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted
3 bananas, mashed (about 1 1/2 cups)
1 1/2 cups fresh or frozen blueberries
- Preheat oven to 350. Coat a 3 by 8 inch metal loaf pan with nonstick cooking spray. (Note: Ovenproof glass conducts heat more than metal does, so if you’re using a glass loaf pan, decrease the oven temperature by 25 degrees)
- In a large bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, combine the eggs, vanilla, butter, and bananas and mix well. Make a well in the center of the dry ingredients. Add all liquid ingredients all at once. Stir only enough to moisten. Add the blueberries and gently fold in and turn into the prepared pan.
- Place in oven and bake for 1 hour 30 minutes or until top is golden brown. Bread is done when a toothpick inserted into the center of the loaf comes out clean.