Image via Wikipedia Quick breads have always been one of our family favorites. Banana is by far the top pick, but there are a lot of variations - pumpkin, zucchini and cranberry just to name a few.
When I was grocery shopping a few weeks ago, they had the really ripe bananas marked down to a dollar, so I thought it's time for bread. I got 3 large loaves out of that bag for a buck.
What was interesting though, was that I found some blueberries in the freezer that my mother-in-law sent over, so I decided to add them to my banana bread recipe. Talk about moist! The banana bread recipe gave it the normal quick bread consistency and the blueberry flavor really popped out you.
Blueberry Banana Bread
Preparation time: 20 minutes
Baking time: 60 to 65 minutes
For 1 large loaf or 2 small loaves you will need:
3 very ripe large bananas
2 eggs
1/2 cup butter or margarine
1-1/2 T. sour cream
1 tsp. lemon juice
1 cup sugar
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cup fresh blueberries
Preparation:
Place bananas, eggs, butter, sour cream, lemon juice and sugar into a blender with steel blades. Whirl until smooth.
Mix together flour, baking powder and baking soda in a large bowl.
Pour banana mixture over flour mixture and stir just until flour is moistened. Gently fold in the blueberries.
Turn into greased 9-1/2 by 4-1/2 inch bread loaf pan, or into 2-3 1/2 by 7-1/2 inch nut bread pans.
Bake at 350F for 60 to 65 minutes or until bread tests done when a knife inserted in center comes out clean.
Cool 5 minutes in pan, then turn out onto wire rack(s).
Tip: Blueberry Banana Bread is very moist and should be refrigerated for longer shelf life.
When I was grocery shopping a few weeks ago, they had the really ripe bananas marked down to a dollar, so I thought it's time for bread. I got 3 large loaves out of that bag for a buck.
What was interesting though, was that I found some blueberries in the freezer that my mother-in-law sent over, so I decided to add them to my banana bread recipe. Talk about moist! The banana bread recipe gave it the normal quick bread consistency and the blueberry flavor really popped out you.
Blueberry Banana Bread
Preparation time: 20 minutes
Baking time: 60 to 65 minutes
For 1 large loaf or 2 small loaves you will need:
3 very ripe large bananas
2 eggs
1/2 cup butter or margarine
1-1/2 T. sour cream
1 tsp. lemon juice
1 cup sugar
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cup fresh blueberries
Preparation:
Place bananas, eggs, butter, sour cream, lemon juice and sugar into a blender with steel blades. Whirl until smooth.
Mix together flour, baking powder and baking soda in a large bowl.
Pour banana mixture over flour mixture and stir just until flour is moistened. Gently fold in the blueberries.
Turn into greased 9-1/2 by 4-1/2 inch bread loaf pan, or into 2-3 1/2 by 7-1/2 inch nut bread pans.
Bake at 350F for 60 to 65 minutes or until bread tests done when a knife inserted in center comes out clean.
Cool 5 minutes in pan, then turn out onto wire rack(s).
Tip: Blueberry Banana Bread is very moist and should be refrigerated for longer shelf life.
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