Month: March 2017

Blueberry Banana Bread

Blueberry Nana BreadBanana bread is a perennial favorite in our house; we like to add blueberries for an extra burst of flavor! It’s a great way to use bananas that are a little browner than your liking. All that mushy banana helps the bread stay moist!
Preheat your oven to 350. Cream together 1/2 cup salted butter and 1 1/4 cups of sugar. Mix in 1 1/2 tsp vanilla and 2 large eggs (beaten ahead of time). Then add 3 large smashed spotty bananas (approximately 1 1/4 cups), 1/4 cup milk (we use vanilla almond milk), 2 cups flour and 1/2 tsp baking soda. Mix together, then fold in 1 cup of blueberries. Pour into a greased loaf or muffin pan. It’s okay if your blueberries look suspiciously similar to walnuts or chocolate chips. It all turns out delicious. For muffins, bake at 350 for 45 minutes and check with a fork for doneness; if not done, check every five minutes. For loafs, bake at 350 for an hour and check for doneness; if not done, check every ten minutes. It’ll be nice and golden on top.

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