Monday, June 8, 2009

Blueberry-Banana Bread

Hello Friends!

It has been a while, hasn't it?

Please forgive me for not posting something sooner :) Life has been very full lately!

To start off our week, I just want to post a bread recipe I made a couple of weeks ago. I think you'll enjoy it :) My cookbook has even labeled it "low-fat"! Sweet.

Blueberry-Banana Bread
from Betty Crocker's Cookbook - Bridal Edition p.50

1 1/4 cups of sugar
1/2 cup butter or stick margarine, softened
2 large eggs
1 1/2 cups of mashed very ripe bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen blueberries

1) Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening. (I used a different sized pan - and it turned out fine!)

2) Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in blueberries. Pour into pan(s).

3) Bake 8 inch loaves about 1 hour, 9-inch loaves about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.

4) Loosen sides of loaves from pan(s). Remove from pan(s) and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Enjoy, my Darlings :) And have a fabulous week!