Before I talk about this amazingly delicious banana bread, I want to announce the winner of the What's New and Delicious from Kraft giveaway. Congratulations to Cheryl from The Lucky Ladybug (comment # 14 picked by Random.org). I will contact you through email. Thanks for everyone that entered!
Now, on to the featured recipe. I had some overripe bananas in a bowl and I had some blueberries in the fridge that I needed to use up before leaving for a family trip. Put the two together and you have the most wonderful Blueberry Banana Bread. I made my most used banana bread recipe from the Better Homes and Garden, New Cook Book (Pink Plaid Edition) and added blueberries to the batter. A simple addition that turns this banana bread into my new favorite summer breakfast treat.
I took this loaf to my sister, Maxine's house, during a family visit this past week. A great way to try something out is on family. Everyone loved it and my mother, who was also visiting, couldn't stop eating it.
Blueberry Banana Bread
Recipe slightly adapted from Better Homes and Gardens, New Cook Book
2 cups all-purpose flour1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( I used slightly heaping 1/4 tsp.)
1/8 teaspoon ground nutmeg ( I used slightly heaping 1/8 tsp.)
2 eggs, beaten
1-1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine ( I used canola oil)
1 cup blueberries ( I used a heaping cup full)
1/4 cup chopped walnuts (optional)
1 recipe Streusel-Nut Topping (optional)
Note: I did not use the walnuts or streusel-nut topping in this recipe
1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides (or use cooking spray) of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries gently. You can add nuts to the batter at this point if using. Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.
3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. (Or if you can't wait like me, just slice yourself a nice big piece!)
4. Makes 1 loaf (16 slices)
5. Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.
Mom's Cooking Club Lesson: This is peak blueberry season. Blueberries are more affordable at this time of year. (my grocery store has been selling them for $1.50 a pint) Blueberries are so versatile, delicious and good for you. Just think of all the things you can use them in.....blueberry pancakes/waffles, quick breads, muffins, cobblers, smoothies, in your cereal, oatmeal and yogurt. Have you tried blueberries in your salad? You must try this. And of course there is the simplest way to enjoy them.....eating them right out of the container!