Blueberry Banana Bread with Walnuts

Blueberry Banana Bread with WalnutsSo trust me: this bread is really yummy. No–like, really really yummy. It’s super-soft, super-moist, and nicely sweet…kind of like cake, but better. It’s a great breakfast too, perhaps toasted with a big mug o’ coffee…

This recipe makes one regular-sized loaf (9.3 x 5.2 x 2.7) or three petite loaves (5 x 2.25 x 2). I like the little loaves best just ’cause they’re so dang cute. Plus, this way you can share (if you’re feeling especially generous) or just stash a couple in the freezer for later.  Now go make some, people…now.

Ingredients:
1/2 c Shortening
1/2 c Brown Sugar
1/2 c Sugar
1 tsp Vanilla Extract
2 Eggs
3/4 c Mashed Ripe Bananas
1 1/2 c Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1 c Blueberries
1/2 c Walnuts, chopped

Directions:
Preheat oven to 350. Butter and flour the loaf pan(s) or spray with nonstick spray. In a large bowl, cream together the shortening and sugars. Add the eggs and vanilla extract and mix well. Beat in the bananas (doesn’t that just sound like fun: “Oh, I’m beatin’ in the bananas”?  yeah, so do that…).

In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Add these combined dry ingredients to the sugar mixture and stir together just until combined. Don’t over-mix it, doll face.  Stir in the blueberries and walnuts and transfer to prepared pan(s).

Bake in preheated oven for about an hour (about 45 minutes for the mini loaves).  Use a toothpick to check -it’s done when a toothpick inserted in the center comes out clean. You’ll also want to check the loaves after about 30-40 minutes.  If the tops are browning too quickly, loosely cover them with foil or baste with sunscreen.  I vote for foil though–the sunscreen can leave a bitter aftertaste.

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