Blueberry Banana Bread
Quick breads travel well for camping or picnics. I always try to have a loaf or two in the freezer just in case we feel spontaneous for an outing.
We have many family favorites: Zucchini Lemon, Pumpkin Chocolate Chip top our list. I know you are thinking? What about Banana Bread? It is a classic and used to be on my favorite list.
Years ago, I had a bad experience with a banana boat while on a girls camp cookout. I found out that I am not a fan of mushy hot bananas. No matter how much chocolate and caramel are on top. Since then I have not liked bananas. So I don’t buy them very often.
We had grand-kids coming to stay for an entire week and they love bananas. At the store I bought some for them. Give the kids what they can’t have at home. Isn’t that what a grandma is supposed to do? Contrary to my daughter-in-laws belief, I do feed them some healthy foods. In between the handfuls of candy, cookies and french fries. They did not eat all of them so I had bananas. They were beginning to brown and becoming a perfect candidate for banana bread. Yuck! I thought.
I hate to let good food go to waste, even bananas. What can I add to mask the banana flavor? Started to hunt the kitchen for a solution. In the refrigerator I found my banana flavor eliminator, Blueberries! Voila! It was perfect. Mixed up my usual quick bread recipe, added bananas and blueberries. The results were delicious! Moist delicious sweet bread.
Because of my dislike for bananas, I was able to create an new recipe. This recipe changed the lineup of our quick bread recipes.
Now it reads:
Zucchini Lemon, Pumpkin Chocolate Chip and now Blueberry Banana.
Bake and freeze a batch for your spontaneous summer fun!
For more recipes using blueberries check out #Food Extravaganza
- 2 1/2 cups all purpose flour
- 1 cup sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 3 tablespoons coconut oil or butter- melted
- 1 cup almond milk
- 1 egg
- 2-4 mashed bananas
- 1 tsp cinnamon
- 1 cup fresh blueberries
- Heat oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2/12 inch pans. Mix all ingredients except the blueberries in a large mixing bowl. Once fully incorporated gently fold the blueberries into the dough. Make sure you don't crush the blueberries. Pour in to baking pans filling 2/3 of way up. Bake until a wooden pick put into the center comes out clean.
- Vegetable oil can be substituted for the coconut oil
- Skim milk, coconut milk can be substituted for the almond milk
- 1 cup finely chopped nuts can be added to the mixture if you prefer
- Loaves can be frozen for at least 3 months. They are actually easier to slice if they are slightly frozen.