I'm a really big fan of this bread - The sweetness of the bananas with the tartness of the blueberries...mmm...mmm...mmmm! Plus, I always get both bananas and blueberries from the store and they ALWAYS go bad before I'm able to finish them so this is a great way to utilize both without force feeding yourself - or your baby - ripe bananas (gross - I prefer my bananas newly yellow with a hint of green thank you very much) or feeling guilty about tossing out a half eaten box of shriveled up blueberries.
Ingredients (makes 1 loaf):
- 2 Cups of Flour
- 1 Cup of Dark Brown Sugar
- 1 (8 tbs) Stick of Salted Butter, Melted
- 2 Large Eggs, beaten
- 2 Ripe Bananas, mashed
- 1 Cup of Fresh Blueberries
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tbs Milk
- 1 tbs Whole Milk Plain Yogurt
Directions:
1. Grease a 9x5 loaf pan and preheat oven to 350 degrees.
2. In a large bowl, using an electric mixer, beat the eggs then mix in the sugar followed by melted butter, the Vanilla Extract, Milk, Yogurt, and the Mashed Bananas. Mix well until smooth and creamy.
3. In a separate bowl, sift all the dry ingredients together (flour, baking soda, baking powder, and cinnamon). Then slowly add the dry ingredients to the banana mixture and mix well (but don't over mix - just until the flour is well combined). Lastly, fold in the blueberries and gently stir until batter is well mixed.
4. Transfer batter from large bowl into loaf pan. Bake at 350 degrees for 60 minutes, or until toothpick inserted in the center comes out clean.
5. Let the bread cool off for about 20-30 minutes before removing from the pan and make sure it has completely cooled prior to slicing.
....And that's it! Easy-peasy! Enjoy toasted with a little bit of butter or as is with a cup of coffee or hot tea!
Thanks and Happy Hump Day!
Chokh Dee,
Stevie
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