Wednesday, February 12, 2014

Blueberry Banana Bread

A while back I made Butter Chicken and Homemade Naan Bread for dinner.  Both recipes call for plain yogurt.  Unless we are having it for breakfast with granola, plain yogurt isn't something I normally keep on hand.  I bought a bunch of bananas thinking I would use the remaining yogurt to make Homemade Frosty Paws for the dog.  And I had the best intentions, but of course I never got around to it, much to Baby Ruth's chagrin.  Which is why I never buy bananas.  Because one gets eaten and the others turn brown.  And go in the freezer with the best intentions of making banana bread.  Last week, my friend Michaela, from An Affair from the Heart was on a banana bread baking frenzy.  She made a Cinnamon-Streusel Banana Bread, and a S'Mores Banana Bread that looked amazing.  Hopefully she will blog those recipes soon an share them with all of us.  I can only imagine how good her kitchen must have smelled that day.  Inspired by all of her banana bread baking, I decided to pull those too-ripe bananas out of my freezer and try some Blueberry Banana Bread. The results were amazing.  The tartness from the blueberries, really compliments this sweet bread.  And there's just a short list of ingredients so your kitchen will be smelling amazing in no time!
Blueberry Banana Bread...
Looks and smells yummy!
And TASTES great too!
Here's the golden brown bread, fresh from the oven...
Blueberry Banana Bread

1/2 cup shortening
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas, mashed with a fork
1 cup frozen blueberries

Preheat oven to 350 degrees F.  Grease a standard-sized loaf pan and set aside.  With an electric mixer cream together shortening and sugar until light and smooth.  Blend in eggs, one at a time and vanilla.  In a separate bowl combine flour, baking soda and salt.  Gradually add to sugar mixture.  Beat until combined.  Stir in bananas.  Fold in blueberries.  (Batter will be fairly thick.)  Spread into prepared pan and bake for approximately 45 minutes or until bread is golden brown and a tester inserted near the center comes out clean.  Cool at least 10 minutes before removing from pan.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 45 minutes

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