Saturday, August 29, 2009

Blueberry Banana Bread

Two ripe bananas and some perfectly ripened blueberries made up into a delicious bread. I found this recipe in Cottage Living magazine, December 2007 issue just last night and made the bread this morning. The only changes I made were: the recipe originally called for all-purpose flour and I used whole wheat and added 1/2 tsp. baking soda since baked goods made with whole wheat flour can be a bit heavy.

There's a little bit of fall in the air, even though it's still August, so it was nice to turn on the oven on a chilly Saturday morning.

Blueberry Banana Bread

2 large, ripe bananas
2/3 cup sugar
2 large eggs, beaten
1/3 cup buttermilk (I keep the powdered mix on hand)
1/2 tsp. salt
1/3 cup wheat germ
1 cup uncooked old-fashioned oats
1 1/4 cups whole wheat pastry flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 cup canola oil
3/4 cup fresh blueberries

Preheat oven to 350 degrees. Mash bananas with a fork in a large bowl. Stir in sugar and next 5 ingredients. Let stand 5 minutes or until oats soften.

Combine flour, baking powder and baking soda in a small bowl. Add to banana mixture alternately with oil, stirring just to incorporate. Fold in blueberries. Pour into a greased 9x5-inch loafpan, and back 50 minutes or until a wooden pick inserted in center comes out clean.

Note: I used a glass pan so I baked it at 325 degrees and it took about 55 minutes.

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