So this is kind of delicious.
It’s a wonder I still find the motivation to bake, let alone do anything anymore over winter break, given that my early mornings have disintegrated into daily battles with the alarm clock and love affairs with my pillow. I end up getting most of my work done in the afternoon and late evening, sometimes pushing past midnight or 1 AM. Including baking. (Woo, college!)
Nonetheless, I found a way to milk the last of the blueberries and overripe bananas in my pantry to their most useful potential. Combine my recent obsession with baking with my love for blueberries and voila — you get blueberry banana bread! Mmmmm.
Looks like breakfast will be taken care of for the next week or two!
Blueberry Banana Bread
Ingredients: (makes 3 mini-loaves)
1/2 cup butter
1 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe bananas, mashed
1 cup fresh blueberries
Preheat oven to 350 degrees F. In a large bowl, cream together butter and sugar until light and fluffy. (If the butter isn’t cooperating, try microwaving it for 30 seconds first.) Beat in eggs and vanilla extract. In a separate bowl, combine flour, baking soda and salt and gradually add it to the creamed mixture until just combined. Stir in banana mush and gently fold in blueberries.
Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Use discretion; depending on the size of your pan(s), it could take up to an hour! Cool for 10 minutes before removing from pans to wire racks. After bread is entirely cooled, slice and enjoy… preferably with strawberries on the side.