Blueberry Banana Bread
I have 3 blueberry bushes in my back yard. Birds got into my crop, leaving only one microscopic berry hanging on for dear life. Then a deer ate it. I didn't feel too bad, since by crop I mean usually 8 blueberries. I have to start taking better care of those bushes. I have been spoiled by the black raspberries (or blackberries) that grow wild in my side yard. I pretty much ignore them, yet they give me almost enough black raspberries (or blackberries) to start my own fruit stand.
So I hit the Try-n-Save, where blueberries were on sale this week and picked up a few pints. I had found an intriguing recipe on a bakery blog and wanted to try it. The original recipe also used chocolate. Normally I like chocolate in pretty much everything but garlic toast. Bananas and chocolate are heaven on a frozen stick. But for some reason the combo of blueberries, bananas and chocolate didn't interest me any.
|Looks don't count ... tastes better than it looks.|
No need to to wait for your gluten-free friends to drop by to serve this baby. When you take a bite, your mouth won't believe there isn't a drop of flour in the ingredients. So even 'tho this tea-type bread is Passover-friendly, it's delicious enough to serve all year round.
Don't cheat on cooking time! If the edges are starting to turn brown but the top is still wet, keep on cookin'. I cheated. The result was a tad gloppy yet still edible, but I wouldn't serve it to company. Please don't make the same mistake I did.
Blueberry Banana Bread
Adapted from Keep It Sweet Desserts
Yield: one loaf (8-12 slices)
1 1/2 cups (4 1/4 ounces) ground almonds
3 whole eggs plus 1 egg white, lightly whisked
1/4 cup vegetable oil
3/4 cup light or dark brown sugar, tightly packed
1 cup mashed ripe bananas (2 medium bananas)
1 tsp. vanilla extract
1 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. table salt
1 cup blueberries, rinsed and dried
Preheat oven to 350F. Spray a 5×10" loaf pan with non-stick cooking spray. Place a piece of parchment, cut to fit, inside the bottom of the pan. Lightly spray parchment with more cooking spray. Set aside
In a large bowl, stir together all ingredients except for blueberries, just until combined. Avoid overworking the mixture.
Gently fold in blueberries until evenly distributed.
|Top cracked a little. Didn't affect flavor.|
Pour batter into prepared pan. Smooth out top, if necessary. Bake for 45-55 minutes or until top is no longer wet and a wooden toothpick or cake tester inserted into the center of the bread comes out clean.
Place pan on cooling rack. Allow to cool before removing from pan. Slice 8 thick or 12 thin slices.