Friday, January 11, 2008

the overripe and the blue...

It seems that we always have a bunch of bananas getting brown and overripe. So they become excuses to make either banana pancakes, banana muffins, or banana bread. Instead of adding in the usual chopped walnuts or chocolate chips, I threw in some blueberries. Toss the berries with some flour to prevent them from sinking to the bottom of the bread during baking. I like this recipe for moist banana bread - they keep well and are wonderful with a cup of hot tea. The blueberries add a burst of sweetness against the mellow banana flavor.

Blueberry Banana Bread
make 1 9x5 loaf

2 cups all purpose flour
1/2 tsp baking soda
a pinch salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1 egg
1 1/2 tsp ground cinnamon
5 tbsp milk
1 tsp vanilla extract
1 1/2 cup mashed ripe bananas (about 3 large bananas)
1/3 cup fresh blueberries
1 tbsp all purpose flour

Cream together butter and sugar until smooth. Add in beaten egg and mashed bananas, and mix well. Stir in vanilla extract. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add to banana mixture and mix until just combined. Add in milk, being careful not to overmix. Toss blueberries in 1 tablespoon flour to coat; add to batter and gently fold in. Pour batter into greased loaf pan and bake in a 350 degree preheated oven for 60-65 minutes, until the top is golden brown and cracked, and a toothpick inserted into the center comes out clean.

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